Name: Creamy Mushroom Soup with Velvety Texture Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 3 tablespoons butter; 1 large onion, chopped (2 cups); 4 cloves garlic, minced; 24 ounces mushrooms, cleaned and sliced 1/2 inch thick; Salt and pepper to taste; 1-2 pinches cayenne pepper (optional); 1/4 cup flour; 1/4 cup dry white wine; 4 cups low sodium vegetable broth (or chicken broth); 1 tablespoon low sodium soy sauce; 1 tablespoon fresh thyme

There’s something deeply satisfying about a bowl of soup that feels like a warm hug, and that’s exactly what this Creamy Mushroom Soup with Velvety Texture Recipe delivers. It’s rich, comforting, and has this lovely smoothness that comes naturally from pureed mushrooms rather than heavy cream.

A creamy beige mushroom soup fills a round bowl, showing visible small chunks of mushrooms and sprinkled with fresh green thyme leaves and black pepper. A spoon with a black handle rests on the right side inside the bowl, slightly touching the soup. Near the bowl, a slice of light brown bread with holes is placed on a white marbled surface, accompanied by sprigs of thyme. A textured beige and white cloth and a blue and white striped napkin are partially visible beneath the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Soup with Velvety Texture Recipe
Top Tip
How to Serve Creamy Mushroom Soup with Velvety Texture Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Soup with Velvety Texture Recipe

Why You'll Love This Recipe

This soup quickly became one of my go-to comfort foods because it’s so simple to make but tastes like it took all day to simmer. Plus, skipping cream but still getting that super silky texture? Game changer.

Simple Ingredients: Uses pantry staples plus fresh mushrooms that come together effortlessly.
Velvety Texture: Pureeing a portion of the soup creates a creamy mouthfeel without heavy cream.
Flavorful Depth: The combination of white wine, thyme, and soy sauce adds layers of umami and brightness.
Comfort in a Bowl: Cozy, satisfying, and perfect for chilly days or whenever you need a pick-me-up.

A close-up of a bowl of creamy mushroom soup with a light beige color, filled with small pieces of dark brown mushrooms and sprinkled with black pepper and tiny green herbs. A silver spoon scoops some soup from the bowl, showing the thick, smooth texture with visible mushroom slices. The bowl is placed on a white marbled surface with two slices of crusty bread behind it, garnished with green thyme sprigs, and a beige and white striped cloth partially visible on the side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Mushroom Soup with Velvety Texture Recipe plays a part in building flavor and texture, so grabbing good quality mushrooms and fresh thyme really makes a difference. Don’t worry—I've got some shopping tips below to help you pick the best stuff.

Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy butter, one large yellow onion peeled and halved, four whole garlic cloves with papery skin, a cluster of fresh thyme sprigs, a rounded handful of white all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with clear dry white wine, a handful of fresh white and brown mushrooms sliced thickly, a tall glass filled with light golden vegetable broth, a small white ceramic bowl containing dark low sodium soy sauce, scattered black peppercorns and sea salt crystals in a delicate white ceramic dish, and a small white ceramic bowl with a pinch of bright red cayenne pepper, all arranged symmetrically with perfect spacing, natural fresh textures, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a fruity, rich base that blends beautifully with butter for sautéing.
Butter: Gives the soup a silky richness without overpowering the earthy mushrooms.
Onion: Provides natural sweetness and depth—chop finely to soften evenly.
Garlic: Just enough to boost aroma and flavor without being too sharp.
Mushrooms: Choose a mix like cremini or button for balanced earthiness; slice them about half an inch thick for hearty texture.
Salt and pepper: Essential for seasoning; adjust to your taste.
Cayenne pepper (optional): A tiny pinch adds warmth and a subtle kick—perfect if you like a little heat.
Flour: Helps thicken the soup naturally and creates that luscious body.
Dry white wine: Adds acidity and complexity; if you don’t have wine, a splash of white grape juice or broth works too.
Vegetable or chicken broth: Use low sodium to control saltiness and keep the flavors fresh.
Soy sauce: A secret umami boost without turning the soup soy-heavy.
Fresh thyme: Offers a fragrant herbaceous note that pairs perfectly with mushrooms.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Mushroom Soup with Velvety Texture Recipe is its versatility—you can easily tweak it to match your mood or pantry. I've played around with herbs and extras that make it feel fresh every time.

Variation: I love adding a handful of chopped fresh parsley or chives right before serving for a pop of color and freshness.
Dairy-Free: This recipe is naturally free of cream, so it’s great for anyone avoiding dairy.
Seasonal Twist: Swap white wine for a splash of apple cider in fall, or throw in some sautéed leeks with the onions for a twist.
Spicier Kick: When I want more heat, I add a little smoked paprika or extra cayenne—it’s fabulous.

Step-by-Step: How I Make Creamy Mushroom Soup with Velvety Texture Recipe

Step 1: Sauté on Aromatics to Build a Flavor Base

Start by heating olive oil and butter in a large pot over medium heat. Once melted and shimmering, toss in the chopped onion. I like to stir it for about 5 minutes until it’s soft and slightly golden—this step brings out a natural sweetness that’s key to the soup’s depth. Then, add the garlic and cook for just 30 seconds; garlic burns fast, so keep an eye on it.

Step 2: Uplift Mushrooms with Proper Sautéing

Now, add your sliced mushrooms along with a pinch of salt and pepper. The salt helps draw out the mushrooms’ moisture for better browning. I recommend a gentle stir every few minutes to prevent sticking. After around 10 minutes, the mushrooms should be soft and fragrant, with lots of lovely browned bits forming on the bottom of the pot.

Step 3: Thicken and Deglaze for Depth

Sprinkle the flour over the mushrooms and stir to coat everything evenly. This might feel a bit sticky, but it's what builds the creamy body of this soup. Pour in the white wine, scraping the bottom of the pot to lift all those flavorful bits—that’s where the magic happens. Let it cook for a minute to reduce slightly.

Step 4: Simmer and Infuse Flavors

Next, pour in the vegetable broth, soy sauce, and sprinkle in the fresh thyme. Bring everything to a boil, then reduce heat to low and cover. Let it gently simmer for 20 minutes, giving it a good stir now and then. This slow process melds the flavors beautifully and softens everything perfectly.

Step 5: Puree for That Velvety Texture

Here’s the secret to that dreamy texture: scoop about 2 cups of the soup into a blender or mini food processor and puree until silky smooth. Stir this creamy mixture back into the pot. You don’t need fancy cream—pureed mushroom and broth do the trick flawlessly!

Top Tip

Over the years of making this soup, I’ve learned that patience during the sauté and simmer stages truly pays off. Rushing through the prep means losing out on flavor and texture, so here’s what helped me perfect it:

Don’t Rush the Onions: Low and slow softening unlocks sweet flavors that amplify the soup’s richness.
Brown the Mushrooms Well: Let them sit untouched for a few minutes before stirring; this caramelizes and layers flavor.
Deglaze Carefully: Use the wine to scrape those golden bits on the pot’s bottom for delicious umami.
Puree Portion for Smoothness: Blending all the soup can make it too thick, so just a partial puree hits that perfect velvety balance.

How to Serve Creamy Mushroom Soup with Velvety Texture Recipe

creamy mushroom soup - Serving Suggestion

Garnishes

I like to finish the soup with a drizzle of good quality olive oil and a sprinkle of freshly chopped parsley or thyme leaves. Sometimes, a swirl of crème fraîche or a few toasted pine nuts give it an extra touch of elegance and crunch. These simple garnishes brighten the bowl and invite you in.

Side Dishes

For a cozy meal, pair the soup with crusty artisan bread or garlic toast for dipping. A fresh green salad with a tangy vinaigrette balances the creaminess nicely. When I want heartier fare, a grilled cheese sandwich is my classic go-to—it’s like the soup’s perfect partner in crime.

Creative Ways to Present

For special occasions, I serve this creamy mushroom soup in mini soup cups or hollowed-out bread bowls—it’s an instant crowd-pleaser. Add a dusting of smoked paprika or a few drops of truffle oil right before serving for that upscale touch that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover soup stays fresh in an airtight container in the fridge for up to 3 days. I usually cool it completely before sealing to prevent condensation which can water it down.

Freezing

This soup freezes beautifully—just portion it out into freezer-safe jars or containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove so it doesn’t separate.

Reheating

I prefer reheating over low-medium heat on the stove, stirring often. If it feels too thick, add a splash of broth or water to revive its creaminess without diluting flavor.

Frequently Asked Questions:

Can I use other types of mushrooms for this recipe?

Absolutely! While cremini or button mushrooms work great for this creamy mushroom soup with velvety texture recipe, mixing in shiitake, portobello, or oyster mushrooms can add even more depth and complexity to the flavor. Just adjust cooking times if some mushrooms are thicker.

Is there a dairy-free version of this creamy mushroom soup?

Yes. This recipe achieves its creamy texture by pureeing mushrooms, so it doesn’t require cream or milk. Just make sure your butter is a dairy-free alternative like vegan margarine or increase the olive oil slightly, and you’ve got a delicious dairy-free soup.

What if I don’t have white wine?

No worries! You can substitute the white wine with extra broth, a splash of white grape juice, or even a little apple cider vinegar diluted with water. These alternatives help create the acidity that balances the richness without overpowering the mushroom flavor.

How do I get the soup thicker or thinner?

If you want a thicker soup, you can puree more than half of the soup or add a bit more flour during the sauté stage. To thin it out, gradually stir in more broth or a splash of water when reheating until you reach your desired consistency.

Final Thoughts

This Creamy Mushroom Soup with Velvety Texture Recipe feels like a warm, delicious secret I’m happy to share because it’s proof that comfort food doesn’t need to be complicated. Whipping this up has brought so many cozy evenings and happy smiles at my table. Give it a try—you might find it becomes one of your favorite simple pleasures too.