Introduction
Creamy Mushroom Soup with Thyme is the epitome of comfort food—warm, velvety, and deeply savory. Unlike canned versions, this homemade soup bursts with the earthy richness of fresh mushrooms, enhanced by fragrant thyme and a touch of cream. The balance of flavors creates a cozy, satisfying dish that feels both rustic and elegant.
This soup is versatile enough to serve as a starter for a dinner party, a light lunch with crusty bread, or a hearty main course with a side salad. It’s a recipe that transforms simple ingredients into something luxurious, making it a must-have in your fall and winter cooking rotation.
Why I Love This Recipe
I love this recipe because it’s comforting, flavorful, and surprisingly simple to make. Mushrooms have such a natural umami richness, and when combined with thyme and cream, they create a dish that tastes like something you’d order at a bistro. It’s also very flexible—you can make it as indulgent or as light as you like by adjusting the amount of cream.
Another reason I adore it? The aroma. When mushrooms and thyme are simmering together, the kitchen fills with a savory scent that instantly makes the home feel warm and inviting.
Why It’s a Must-Try Dish
- Restaurant-quality flavor made at home.
- Healthy yet indulgent—creamy, but you control the richness.
- Versatile—serve as an appetizer, main course, or side dish.
- Easy to make with basic pantry and fridge staples.
- Perfect for cozy nights or elegant dinner gatherings.
Recipe Info
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories (per serving): ~250 kcal
- Cuisine: French / American
- Course: Appetizer, Main Dish, Soup
Ingredients
Main Ingredients:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb (450 g) mixed mushrooms (cremini, button, or wild), sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 4 cups vegetable or chicken broth
- ½ cup heavy cream (or half-and-half for lighter version)
- Salt and black pepper, to taste
Garnish (Optional):
- Fresh thyme sprigs
- A drizzle of cream
- Crusty bread or garlic toast on the side
Quick Directions
- Sauté onion, garlic, and mushrooms in butter and olive oil.
- Add thyme and broth, then simmer until mushrooms are tender.
- Blend soup until creamy, stir in cream, and season to taste.
- Serve hot with fresh thyme and bread.
Step-by-Step Preparation
Step 1: Sauté Aromatics
- Heat butter and olive oil in a large pot over medium heat.
- Add onion and cook for 3–4 minutes until soft and translucent.
- Stir in garlic and cook for 1 minute until fragrant.
Step 2: Cook Mushrooms
- Add sliced mushrooms and thyme.
- Cook for 8–10 minutes, stirring occasionally, until mushrooms release their juices and become golden brown.
Step 3: Add Broth & Simmer
- Pour in broth and bring to a simmer.
- Cook uncovered for about 15 minutes, allowing flavors to meld.
Step 4: Blend Soup
- Use an immersion blender to puree the soup until smooth (or transfer in batches to a regular blender).
- For a chunkier texture, blend only half the soup and leave some mushroom pieces intact.
Step 5: Add Cream & Finish
- Stir in heavy cream.
- Season generously with salt and black pepper.
- Warm through but do not boil once cream is added.
How to Serve
- Serve hot in bowls, garnished with fresh thyme or a swirl of cream.
- Pair with crusty bread, garlic toast, or a grilled cheese sandwich.
- Add a small green salad for a light yet satisfying meal.
Additional Recipe Tips
- Use a mix of mushrooms (cremini, shiitake, portobello) for depth of flavor.
- For extra richness, deglaze the mushrooms with a splash of white wine before adding broth.
- If you prefer dairy-free, substitute coconut milk or cashew cream for heavy cream.
- For a thicker soup, reduce broth slightly or stir in 1 tbsp flour with mushrooms before adding broth.
Variations
- Dairy-Free: Replace cream with coconut milk or cashew cream.
- Vegan: Use olive oil only and veggie broth.
- Chunky Mushroom Soup: Skip blending and enjoy a rustic, chunky texture.
- Herb Twist: Swap thyme for rosemary or sage for a new flavor profile.
Freezing & Storage
- Storage: Keep in the fridge for up to 4 days in an airtight container.
- Freezing: Freeze without cream for up to 2 months. Add cream after reheating.
Special Equipment Needed
- Large soup pot or Dutch oven
- Immersion blender (or countertop blender)
- Wooden spoon
Conclusion
Creamy Mushroom Soup with Thyme is the perfect combination of rustic comfort and refined flavor. Earthy mushrooms, fragrant thyme, and silky cream come together to make a soup that’s as nourishing as it is delicious. Whether served as a starter for guests or enjoyed as a cozy weeknight meal, this soup is guaranteed to warm hearts and satisfy appetites.
Creamy Mushroom Soup with Thyme
Description
Creamy Mushroom Soup with Thyme is the epitome of comfort food—warm, velvety, and deeply savory. Unlike canned versions, this homemade soup bursts with the earthy richness of fresh mushrooms, enhanced by fragrant thyme and a touch of cream.
Ingredients
Main Ingredients:
Garnish (Optional):
Instructions
-
Step 1: Sauté Aromatics : Heat butter and olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook for 1 minute until fragrant.
-
Step 2: Cook Mushrooms :Add sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until mushrooms release their juices and become golden brown.
-
Step 3: Add Broth & Simmer : Pour in broth and bring to a simmer. Cook uncovered for about 15 minutes, allowing flavors to meld.
-
Step 4: Blend Soup : Use an immersion blender to puree the soup until smooth (or transfer in batches to a regular blender). For a chunkier texture, blend only half the soup and leave some mushroom pieces intact.
-
Step 5: Add Cream & Finish : Stir in heavy cream. Season generously with salt and black pepper. Warm through but do not boil once cream is added.
