Canned cream of mushroom soup can't compare to this homemade version. It's rich, creamy, and deeply savory. We always go back for seconds!
Before I met Jack, I associated cream of mushroom soup with green bean casserole. I thought of it as an ingredient, not a dish on its own. In fact, soup aside, I wasn’t a big fan of mushrooms in general. But Jack may be the world’s #1 mushroom lover, and as I tried the mushroom pastas and sandwiches he loved, I discovered how delicious mushrooms could be. Prepared the right way, they become rich and savory, with an intense umami flavor.
Now, I’m a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold nights. It’s far too good to hide in any casserole, so make a batch to enjoy on its own! If you have extras, freeze them for later, but fair warning: in our house, this cream of mushroom soup never lasts long.
Cream of Mushroom Soup Recipe Ingredients
This cream of mushroom soup recipe is rich, creamy, and deeply savory, but it’s not entirely traditional. Instead of asking you to stir in cream to achieve its luscious texture, I sneak a secret veggie ingredient into the soup: cauliflower. When you puree the soup, the cauliflower will make it amazingly smooth and creamy. You won’t miss the dairy one bit!
Here’s what else you’ll need to make this recipe:
- Mushrooms, of course! I like to use creminis here, though white button mushrooms would work fine too.
- Extra-virgin olive oil – For richness.
- Leeks, celery, and garlic – They add savory depth of flavor.
- White wine, tamari, and balsamic vinegar – They add tang and enhance the mushrooms’ umami flavor.
- Dijon mustard – For extra tang and peppery bite.
- Thyme – It adds freshness to this rich, savory soup.
- Vegetable broth – Use store-bought, or make your own.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Cream of Mushroom Soup Serving Suggestions
If you want to take this cream of mushroom soup over the top, don’t skip the garnishes! Crunchy toppings like homemade croutons, roasted or sautéed mushrooms, and toasted pine nuts offer a delectable contrast to its smooth, luscious texture. I also like to add a sprinkle of herbs or microgreens for something fresh and a drizzle of coconut milk or olive oil for extra richness.
We often savor this rich, creamy soup as a meal on its own, but if you’re looking for something to pair with it, you can’t go wrong with a salad. It would be lovely with my citrus salad, pear salad, beet salad, or arugula salad on the side. Round out the menu with homemade focaccia or crusty bread.
Enjoy!
More Favorite Soup Recipes
If you love this creamy mushroom soup, try one of these favorite soup recipes next:
- Butternut Squash Soup
- Best Lentil Soup
- Carrot Ginger Soup
- Many-Veggie Vegetable Soup
- Asparagus Soup
- Potato Leek Soup
- Creamy Cauliflower Soup
- Or any of these 33 Best Soup Recipes!
Cream of Mushroom Soup
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium leeks, white and light green parts, chopped (2 cups)
- 2 celery stalks, diced
- 16 ounces cremini mushrooms, chopped
- 2 tablespoons tamari
- ¼ cup dry white wine
- 2 large garlic cloves, chopped
- 2 tablespoons fresh thyme leaves
- 4 cups vegetable broth
- 1 pound cauliflower, broken into florets (5 cups)
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper
Topping options:
- Drizzles of full-fat coconut milk
- Sautéed Mushrooms
- Croutons
- Toasted pine nuts
- Microgreens or tender thyme leaves
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
- Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
- Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.
I’m not vegan but wanted a healthier cream of mushroom soup and WOW am I happy to have found this recipe! I’ve now made it twice, including for guests who also love. Thank you!
Mushrooms are on of my favorite foods, and this soup did not disappoint! I added some toasted croutons and a drizzle of olive oil as suggested and absolutely loved it. Also, I used 3 tablespoons of fresh thyme leaves instead of 2 because it is my favorite herb.
I’m so glad you enjoyed it!
I’m sorry you didn’t enjoy this one.
Ahhhhmazing!!! I am on the Daniel Fast so I can’t consume any alcohol right now. I substituted vegetable broth for the wine. I used Coconut Aminos instead of Tamari. Otherwise, every thing else was according to the recipe. Delicious!!! Thanks for sharing.
I made this this afternoon & followed the recipe almost exactly (we’re out of celery). I blended about 2/3 of it & left the rest. Delicious! Thank you!
Sooo good! Very creamy without cream. Great flavour. Will be a keeper.
Bryan
Sorry to bother you , please forgive. As we use metric any possibility you could also add the ingredients in grams , please. Thank You
Catherine
I’ve made this soup many times, and I LOVE it. Unfortunately this time I didn’t have any white wine on hand so I used some cooking sake and it added an incredible depth of flavor – especially with the tamari!
Trying to eat less meat and focusing on more plant eating. Absolutely love this soup, tons of flavors. The balsamic vinegar and Dijon mustard bring everything together. I added a little more liquid at the end to thin out the soup a bit.
I adore mushrooms in any form. They are very healthy in fact, although nearly no-one notices that. We collect it in a forest, put in a jar with salt or dry it on a thread. Magic legends about it make it to be used as must have during Xmas. Yummy! ☺
This soup is delicious!! I love how healthy and flavorful it is! Thank you!!
Just made this. Had lots of mushrooms in the fridge and happened to have all the ingredients for this. It’s delicious!!! I didn’t have high expectations because I still associate cream of mushroom soup with a can of Campbell’s soup. This was delicious and creamy. I kept some extra mushrooms after sautéeing, so I could top the soup with it. It gave some nice texture along with crunchy croutons and pine nuts.
Loved this, very delicious! Thanks Jeanine, I love all your recipes. I let this soup summer a little longer to thicken up and served it as a pasta sauce with sautéed mushrooms and sautéed green beans for crunch. Friends loved it and I couldn’t get enough of it. The vinegar and mustard at the end add just the right amount of tang. Yum!
nice dish, thank you, mushrooms always add a subtle flavor that elevates the rest of everything else, esepcially in a soup!
Looks amazing! Could I replace the tamari with coconut aminos?
Yep! I love coconut aminos, I used it interchangeably with tamari.
yep it’s the same!
Healthy, vegan recipe, delicious soup!
Oooh, this cozy creamy soup looks amazing!
as a salad, sorry for the typo.
My gf and her son both got sick a few days ago and she told me they’re basically surviving off of soup! I just texted her the link to this recipe because I know she’ll love this, thank you!!!