Creamy Mushroom Thyme Soup is a hearty and comforting bowl filled with tender mushrooms, fresh thyme, and a smooth, rich cream base. The mushrooms bring an earthy flavor while the thyme adds a lovely herbal touch that makes every spoonful feel warm and satisfying.
I love making this soup when the weather turns chilly because it feels like a cozy hug in a bowl. The aroma of mushrooms cooking with garlic and thyme fills my kitchen and gets me excited before the soup is even ready. I usually use a mix of mushrooms for extra texture and flavor, which makes it taste even better.
My favorite way to serve this soup is with a slice of crusty bread on the side for dipping. It’s also great topped with a little extra thyme or a sprinkle of Parmesan cheese, which adds a nice brightness. This soup always disappears fast at our house, and I’m happy to make it again and again when I want something simple but truly satisfying.
Key Ingredients & Substitutions
Mushrooms: Cremini and shiitake add depth and texture to the soup. If you have portobello, oyster, or button mushrooms, feel free to swap or mix them in. Fresh mushrooms give the best flavor, but dried mushrooms can work too—just soak them first.
Thyme: Fresh thyme gives a bright, herbal lift. If you only have dried thyme, use about half the amount since it’s more concentrated. You can also try rosemary or sage for a twist, but thyme is the classic choice here.
Cream: Heavy cream makes the soup rich and smooth, but you can use half-and-half or coconut milk for a lighter or dairy-free option. If using coconut milk, the soup will have a slight coconut flavor, which some find pleasant.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds a bit more richness. Homemade broth boosts flavor, but store-bought works well too—just watch the salt level.
How Do You Get Mushrooms Perfectly Browned and Flavorful?
Browning mushrooms well is key to a tasty soup. Mushrooms have lots of water; cooking them slowly helps that moisture evaporate, so they don’t steam but develop color and flavor.
- Use a wide pan or pot and add the mushrooms in a single layer if possible.
- Cook over medium to medium-high heat without stirring too often. Let them sit for a few minutes to brown.
- Once browned, stir occasionally until all mushrooms look golden and have given off their juice.
- If the pan dries out before the mushrooms are browned, add a splash of olive oil or butter.
These steps help create rich umami flavor, making the soup deeply satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – This gives plenty of space for cooking the mushrooms and other ingredients evenly.
- Immersion blender or regular blender – If you prefer a smooth soup, this helps puree the ingredients until velvety.
- Skillet – For sautéing extra mushrooms or aromatics to garnish on top.
- Wooden spoon or spatula – Useful for stirring the mushrooms and soup without scratching the pan.
- Measuring cups and spoons – Keep everything precise and easy.
Flavor Variations & Add-Ins
- Swap the thyme for rosemary or sage for a different herbal note, especially if you’re using different seasonal herbs.
- Add a splash of sherry or white wine when cooking the mushrooms to boost flavor.
- Mix in cooked spinach, kale, or chopped leeks for extra greens and texture.
- Top with grated Parmesan, crumbled blue cheese, or crispy pancetta for added richness and crunch.
Creamy Mushroom Thyme Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) cremini or button mushrooms, sliced
- ½ lb (225 g) shiitake or other mushrooms, sliced (optional for variety)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- Salt and black pepper, to taste
- Fresh thyme sprigs or chopped parsley, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30 minutes to cook. So, in about 40 minutes, you’ll have a warm, creamy, and comforting bowl ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and see-through, about 5 minutes. Then, add the minced garlic and cook for about 1 minute until you smell its aroma.
2. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Stir occasionally and cook until they release their moisture and start to brown, about 8 to 10 minutes. This step brings out the mushroom’s rich flavor.
3. Add Thyme and Simmer:
Stir in the fresh thyme leaves and cook for another minute. Pour in the broth, bring it to a boil, then lower the heat and let it simmer gently for 15 minutes. This deepens the soup’s flavors.
4. Puree the Soup:
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
5. Finish with Cream and Seasoning:
Stir in the heavy cream gently, warming the soup without boiling. Taste and add salt and pepper as needed.
6. Optional Mushroom Garnish:
For extra flavor and texture, sauté a few sliced mushrooms in a small skillet until golden and caramelized, then use them to top the soup before serving. Add a sprinkle of fresh thyme or parsley for a fresh touch.
Serve your creamy mushroom thyme soup hot, paired perfectly with crusty bread or a light salad. Enjoy!
Can I Use Frozen Mushrooms in This Soup?
Yes, you can use frozen mushrooms if fresh aren’t available. Just thaw them completely and drain any excess water before cooking to avoid a watery soup. Sauté them until any released moisture evaporates for better flavor.
How Can I Make This Soup Dairy-Free?
Simply substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. This will keep the soup creamy while providing a slightly different but delicious flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in portions. Thaw overnight in the fridge before reheating gently on the stove.