Oh, you are going to LOVE this Creamy Mushroom and Vegetable Soup! Seriously, it’s like a warm hug in a bowl, and it comes together so much faster than you’d think. I first whipped this up on a chilly fall evening when I just wanted something cozy and satisfying, and let me tell you, it hit the spot perfectly. What I love most is how it’s packed with good-for-you veggies and those amazing earthy mushrooms, all swimming in this dreamy, creamy broth. It’s the kind of recipe that feels fancy but is actually ridiculously easy, making it my go-to when I need some serious comfort food without a fuss. Trust me, once you try it, it’ll become a staple in your kitchen too!
Why You’ll Love This Creamy Mushroom and Vegetable Soup
Seriously, this soup is a winner for so many reasons! Here’s why it’ll be your new favorite:
- Quick to Whip Up: We’re talking dinner on the table in under an hour, perfect for busy weeknights.
- Simple Ingredients: You probably already have most of what you need in your pantry!
- Incredible Flavor: The mushrooms and veggies get so tender, and that creamy broth is just divine.
- Totally Vegetarian: It’s a hearty, satisfying meal that everyone can enjoy.
- Ultimate Comfort Food: It’s the perfect dish to cozy up with on a chilly day.
Gather Your Ingredients for Creamy Mushroom and Vegetable Soup
Alright, let’s get our mise en place ready for this amazing soup! You’ll need just a few simple things:
- 2 tablespoons of good olive oil
- 1 large onion, chopped up nice and small
- 2 cloves of garlic, minced up nice and fine
- 8 ounces of cremini mushrooms, sliced – don’t be shy with the mushrooms!
- 1 cup of carrots, chopped into bite-sized pieces
- 1 cup of celery, also chopped up
- 4 cups of low-sodium vegetable broth – this is the liquid gold!
- 1 cup of whole milk, or if you’re feeling extra decadent, use half-and-half
- 1 teaspoon of dried thyme
- Salt and freshly ground black pepper, just to your taste
- And about 2 tablespoons of fresh parsley, chopped, for a pretty garnish at the end
Ingredient Notes and Substitutions for Creamy Mushroom and Vegetable Soup
A few little tips on these ingredients! For the mushrooms, cremini are fantastic, but honestly, any mushroom you love works – shiitake or button mushrooms are great too. Just make sure they’re sliced so they cook evenly. If you don’t have fresh parsley for garnish, a sprinkle of chives is lovely as well. And for the milk, if you need to keep this soup lighter, you can totally use skim milk, though it won’t be quite as rich. If you want to make it vegan, swap the milk for unsweetened plant-based milk like almond or soy, and make sure your vegetable broth is also vegan!
Step-by-Step Guide to Making Creamy Mushroom and Vegetable Soup
Okay, let’s get this delicious soup going! It’s really straightforward, I promise.
First things first, grab a nice big pot or a Dutch oven. We’re going to heat up about 2 tablespoons of olive oil over medium heat. Let it get nice and warm – you’ll know it’s ready when it shimmers a little.
Now, toss in your chopped onion. We want to cook these until they’re nice and soft and maybe a little see-through, which usually takes about 5 minutes. Give them a stir every now and then so they don’t stick.
Next up, add your minced garlic. Be careful here, garlic can burn super fast! Just cook it for about a minute until you can really smell that amazing garlicky aroma.
Time for the stars of the show: the mushrooms, carrots, and celery! Throw them all in the pot. We’re going to sauté these for about 8 to 10 minutes. You want the veggies to get a little tender, but not mushy. They’ll soften up even more as the soup simmers.
Now, pour in your vegetable broth. This is where the magic really starts to happen! Add in that dried thyme too. Give everything a good stir, and bring the whole pot up to a gentle simmer.
Once it’s simmering, turn the heat down a bit. We want a nice, gentle simmer, not a rolling boil. Let it cook like this for about 15 minutes. This is the time for all those flavors to meld together and for the vegetables to become perfectly tender.
The final touch is the creamy goodness! Stir in your milk – or if you’re using half-and-half, pour that in. Heat it gently until the soup is warmed all the way through. Super important: don’t let it boil after you add the milk, or it can sometimes curdle. Just a gentle heat is all it needs.
Taste it! This is your chance to make it perfect. Add salt and freshly ground black pepper until it tastes just right to you.
And that’s it! Ladle your beautiful Creamy Mushroom and Vegetable Soup into bowls. A little sprinkle of fresh parsley on top looks so pretty and adds a nice fresh flavor. Enjoy every spoonful!
Tips for the Perfect Creamy Mushroom and Vegetable Soup
Want to make this soup absolutely perfect? Here are a few tricks I swear by! For an extra-rich flavor, don’t be shy with the mushrooms; using a mix of different kinds really adds depth. Also, make sure to let those vegetables soften properly before adding the broth – it makes a big difference in the final texture. And remember that gentle simmer after adding the milk; it’s key to keeping that creamy texture smooth and lovely. A little patience goes a long way!
Variations on Your Creamy Mushroom and Vegetable Soup
This soup is fantastic as is, but it’s also a great base for creativity! Feel free to toss in some diced potatoes along with the other veggies for an even heartier soup. A handful of frozen peas or some chopped spinach stirred in at the very end adds extra color and nutrients. If you’re looking for a little kick, a pinch of red pepper flakes can be lovely. You could even add some cooked chicken or white beans for extra protein if you want to make it a complete meal!
Serving Suggestions for Creamy Mushroom and Vegetable Soup
This Creamy Mushroom and Vegetable Soup is so satisfying on its own, but it’s even better with a few friends! A crusty baguette or some warm, buttery dinner rolls are perfect for dipping up every last drop of that delicious broth. A simple side salad with a light vinaigrette also adds a nice fresh contrast to the rich soup. For something a little more substantial, try serving it with grilled cheese sandwiches – it’s a classic combo for a reason!
Storing and Reheating Your Creamy Mushroom and Vegetable Soup
Got leftovers? Lucky you! Let your Creamy Mushroom and Vegetable Soup cool down completely, then pop it into an airtight container. It’ll keep beautifully in the fridge for about 3-4 days. When you’re ready for more, gently reheat it on the stovetop over low heat, stirring often. You can also reheat it in the microwave, but give it a stir halfway through to make sure it warms evenly. Just be sure it doesn’t boil after reheating!
Frequently Asked Questions about Creamy Mushroom and Vegetable Soup
Got some questions about making this yummy Creamy Mushroom and Vegetable Soup? I’ve got you covered!
Q: Can I make this soup vegan?
Absolutely! To make this a vegan Creamy Mushroom and Vegetable Soup, just swap out the milk for an unsweetened, plain plant-based milk like almond, soy, or oat milk. Make sure your vegetable broth is also vegan-friendly, and you’re good to go!
Q: How can I make the soup thicker?
If you like your soup a bit more on the hearty side, it’s super easy to thicken it! Right after you sauté the vegetables (before adding the broth), sprinkle in about 2 tablespoons of all-purpose flour. Stir it around and let it cook for just a minute to get rid of that raw flour taste. Then, proceed with adding the broth. It’ll give you a lovely, thicker consistency!
Q: What are good mushroom alternatives for this soup?
While cremini mushrooms are fantastic, feel free to experiment! Shiitake mushrooms add a wonderful umami depth, and oyster mushrooms have a delicate texture. Even simple button mushrooms will work beautifully. You can even use a mix of a few different kinds for a more complex mushroom flavor in your Creamy Mushroom and Vegetable Soup!
Nutritional Information for Creamy Mushroom and Vegetable Soup
Just a little note about the nutritional info: the numbers you see are an estimate, okay? They can totally change depending on the exact brands you use, like how much salt is in your broth or the fat content in your milk. So, think of it as a general guide rather than a hard-and-fast rule!
Print
Amazing Creamy Mushroom Soup: 30 Mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty soup featuring tender mushrooms and a medley of fresh vegetables in a rich, creamy broth.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups vegetable broth
- 1 cup milk (or half-and-half for richer soup)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add mushrooms, carrots, and celery. Cook until vegetables are slightly tender, about 8-10 minutes.
- Pour in vegetable broth and add thyme. Bring to a simmer.
- Reduce heat and simmer for 15 minutes, or until vegetables are fully tender.
- Stir in milk. Heat gently until warmed through, do not boil.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh parsley.
Notes
- For a thicker soup, you can add 2 tablespoons of all-purpose flour with the vegetables in step 4 and cook for 1 minute before adding the broth.
- You can use a variety of mushrooms like shiitake, oyster, or button mushrooms.
- Feel free to add other vegetables like potatoes, peas, or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Creamy Mushroom and Vegetable Soup, mushroom soup, vegetable soup, creamy soup, vegetarian soup, hearty soup, comfort food