This creamy garlic mushroom soup is rich, velvety, and packed with flavor. Combining earthy mushrooms with the fragrant taste of garlic, this comforting soup is perfect for chilly evenings. The smooth, creamy texture comes from a blend of heavy cream and a touch of butter, while the sautéed garlic and herbs elevate the umami flavors of the mushrooms.

This recipe is easy to prepare, and the ingredients are simple, making it a delicious meal for any occasion. Serve it with crusty bread for the ultimate cozy dinner experience.

Recipe Tips and Tricks:

Use a mix of mushrooms for added depth of flavor (such as cremini, shiitake, and button mushrooms).
For extra creaminess, substitute half of the heavy cream with sour cream or cream cheese.
Be sure to sauté the garlic until fragrant but not browned to avoid bitterness.
Blend the soup for an ultra-smooth texture.
Add a dash of white wine or vegetable broth for extra complexity.

Creamy Garlic Mushroom Soup

Kathie Clane

A creamy and flavorful garlic mushroom soup perfect for cozy dinners.

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Prep Time 10

Cook Time 25

Total Time 35

Course Healthy mushroom recipes

Cuisine American

Servings 4 servings

Calories 368 kcal

Ingredients

1 lb mushrooms button, cremini, shiitake, or a mix
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves minced
1 medium onion chopped
2 cups vegetable or chicken broth
1 cup heavy cream
1 teaspoon thyme fresh or dried
Salt and pepper to taste
Optional: parsley or chives for garnish

Instructions

Heat olive oil and butter in a large pot over medium heat.
Add onions and sauté until translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in the mushrooms and cook for 7-10 minutes, until softened.
Add vegetable broth and thyme, bring to a simmer, and cook for 10 minutes.
Reduce heat and stir in the heavy cream. Season with salt and pepper.
Blend the soup using an immersion blender or regular blender until smooth.
Serve hot, garnished with fresh herbs if desired.

Notes

For a dairy-free version, replace the heavy cream with coconut milk or cashew cream. You can also freeze leftovers for up to 3 months.

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