Creamy Mushroom Thyme Soup is a gentle, soothing dish filled with tender mushrooms and a touch of fragrant thyme. The mushrooms bring a rich earthiness while the cream adds that smooth, comforting texture. It’s the kind of soup that feels like a warm hug on a chilly day.
I love how simple this soup is but how the flavors still come together beautifully. The thyme gives it a lovely hint of herbal freshness that keeps it from being too heavy. Whenever I make this, I like to use a mix of mushrooms for extra depth, and it always turns out creamy and just right.
This soup is perfect served with some crusty bread or a light salad on the side. I often make a big pot and enjoy leftovers the next day because the flavors only get better after sitting for a while. It’s a cozy, easy meal that feels special and makes any day feel a little warmer.
Key Ingredients & Substitutions
Mushrooms: Using a mix of mushrooms like cremini, shiitake, and button adds great flavor and texture. If you only have one type, that’s fine too! Portobello or even dried mushrooms rehydrated will work well.
Thyme: Fresh thyme gives a nice subtle aroma. If you don’t have fresh, dried thyme is a good substitute—just use half the amount because it’s more concentrated.
Cream: Heavy cream makes the soup silky and rich. For a lighter or dairy-free option, try full-fat coconut milk. It adds creaminess and a slight sweetness, which pairs nicely with mushrooms.
Flour (optional): This is used to thicken the soup. If you want to keep it gluten-free, cornstarch or arrowroot mixed with a little cold water can do the job instead.
How Do You Get Mushrooms Perfectly Browned and Flavorful?
Browning mushrooms well is key for deep flavor. Here’s how I do it:
- Start with a hot pan and a bit of oil or butter for richness.
- Don’t overcrowd—give the mushrooms room to cook so they can brown instead of steaming.
- Stir occasionally but let them sit for a minute or two to form a nice golden crust.
- Cook until the moisture has mostly evaporated and you see beautiful caramelized edges.
This process adds a rich, meaty taste that really makes the soup stand out. Take your time and be patient—it’s worth it!
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and prevents sticking or burning.
- Sharp knife and chopping board – makes chopping onions, garlic, and mushrooms quick and easy.
- Immersion blender or regular blender – an immersion blender blends a portion of the soup directly in the pot for easy creaminess.
- Measuring cups and spoons – keep everything accurate so the flavors balance just right.
- Soup ladle and bowls – for serving neatly and with ease.
Flavor Variations & Add-Ins
- Swap the thyme for rosemary or sage for a different herbal note that complements the mushrooms.
- Add a splash of white wine while cooking the mushrooms for extra depth.
- For a heartier soup, stir in cooked bacon bits, grilled chicken, or sautéed spinach just before serving.
- Use Greek yogurt or sour cream instead of cream for a tangy, lighter option.
Creamy Mushroom Thyme Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 pound (450g) mixed mushrooms (such as cremini, shiitake, or button), sliced
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream or full-fat coconut milk
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook, making a total of roughly 35 minutes. It’s a quick and easy soup to whip up for a cozy meal!
Step-by-Step Instructions:
1. Sauté Onions and Garlic
First, heat the olive oil or butter in a large pot over medium heat. Add the finely chopped onion, cooking it for about 5 minutes until it’s soft and see-through. Then, add the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Cook the Mushrooms
Add your sliced mushrooms to the pot. Stir occasionally and cook for 8 to 10 minutes until the mushrooms have released their moisture and turned a nice golden brown. This step adds great flavor!
3. Thicken and Simmer
If you want a thicker soup, sprinkle the flour over the mushrooms now and stir it in well. Then pour in the broth and add the thyme leaves. Bring everything to a boil, then reduce the heat and let it simmer gently for 10 to 15 minutes so all the flavors mix together nicely.
4. Blend and Add Cream
Use an immersion blender to blend about half of the soup directly in the pot, leaving some mushroom chunks for texture. If you don’t have one, carefully transfer half the soup to a blender, puree it, then return it to the pot.
Next, stir in the heavy cream and warm the soup through gently—just don’t let it boil. Add salt and pepper to taste.
5. Serve and Enjoy
Spoon the soup into bowls and add a few fresh thyme sprigs or some sautéed mushroom slices on top if you like. Serve hot, with crusty bread on the side for dipping if you want a little extra comfort.
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but be sure to thaw them completely and drain any excess water before cooking. This helps prevent the soup from becoming too watery and ensures better browning.
How Can I Make This Soup Dairy-Free?
Simply substitute the heavy cream with full-fat coconut milk or another dairy-free cream alternative. This keeps the soup creamy while catering to dairy-free diets.
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup a day ahead and store it in the refrigerator. Reheat gently on the stove, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it up.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it slowly on the stove or microwave, stirring to ensure even heating. For longer storage, freeze the soup for up to 2 months.
