Creamy Mushroom Garlic Soup

I threw this together on a rainy Tuesday when the fridge was nearly empty except for a bag of mushrooms going soft and some garlic I'd been meaning to roast. The smell that filled the kitchen—earthy, sweet, almost nutty—made me forget I was improvising. By the time I blended it smooth and tasted the first spoonful, I knew this wasn't just using up leftovers anymore.

The first time I made this for friends, one of them scraped her bowl clean and asked if I'd trained in France. I laughed because I'd been winging it, tasting as I went, adding cream at the last second because it looked too thin. She didn't believe me until I admitted I'd forgotten to salt it properly and fixed it right before serving.

Ingredients

• Mixed mushrooms: Cremini and shiitake bring the most flavor, but even plain button mushrooms work if you let them brown properly.
• Garlic cloves: Roasting them whole transforms their bite into something sweet and almost caramelized, the backbone of the soup.
• Onion, carrot, celery: This classic base adds quiet depth, you won't taste them individually, but you'd miss them if they weren't there.
• Vegetable broth: Use a good one, or make your own if you have scraps saved, it matters more than you'd think.
• Heavy cream: Just a splash at the end makes everything come together, rich and velvety without feeling heavy.
• Butter and olive oil: The combo gives you flavor and a higher smoke point, so nothing burns while the vegetables soften.
• Thyme and rosemary: Dried herbs are fine here, they bloom in the heat and fill the kitchen with warmth.
• Fresh parsley: A handful chopped on top adds a pop of color and a hint of brightness to balance the richness.

Instructions

Roast the garlic:

Wrap the cloves in foil with a drizzle of oil and let them soften in the oven while you prep everything else. When they're done, they'll squeeze out like sweet, golden paste.

Sauté the aromatics:

Melt butter with olive oil, then add onion, carrot, and celery, stirring until they smell fragrant and start to turn translucent. This is where the foundation begins.

Brown the mushrooms:

Toss in the sliced mushrooms with thyme and rosemary, and resist the urge to stir constantly. Let them release their moisture and develop some color, that's where the flavor hides.

Add roasted garlic:

Squeeze the soft cloves right into the pot and stir them through. The smell alone will make you want to skip ahead and taste it.

Simmer with broth:

Pour in the broth, bring it to a gentle boil, then lower the heat and let it bubble quietly for 15 minutes. The vegetables will soften and the flavors will marry.

Blend until smooth:

Use an immersion blender right in the pot, or carefully transfer to a countertop blender in batches. Blend until it's silky, no chunks left behind.

Finish with cream:

Stir in the heavy cream and season with salt and pepper, tasting as you go. Let it warm through for a few minutes, then it's ready.

Serve and garnish:

Ladle into warm bowls, sprinkle with parsley, and add a drizzle of cream if you're feeling fancy. Serve it hot with crusty bread on the side.

Save

There's a moment after you blend it, when the soup goes from chunky and rough to completely smooth, that feels like a small kitchen miracle. I remember standing there with the immersion blender, watching it transform, and thinking this is the kind of thing that makes cooking feel less like work and more like magic.

Making It Your Own

If you want it richer, stir in a tablespoon of miso paste along with the garlic for an umami boost that deepens everything. A splash of white wine added before the broth brings acidity and complexity, especially if you're serving it to someone you want to impress. For a vegan version, swap the cream for coconut milk and use olive oil instead of butter, it'll still be creamy and satisfying, just with a slightly different edge.

Storing and Reheating

This soup keeps in the fridge for up to four days and tastes even better the next day after the flavors have had time to settle. Reheat it gently on the stove, adding a splash of broth or water if it's thickened up overnight. You can freeze it for up to three months, but leave out the cream until you reheat it, dairy can separate and turn grainy when frozen.

What to Serve Alongside

A thick slice of sourdough, toasted and rubbed with a cut garlic clove, is perfect for dipping and soaking up every last bit. A simple green salad with lemon vinaigrette cuts through the richness and makes it feel like a complete meal. If you're serving it as a starter, keep portions small and follow it with something light, this soup is deceptively filling.

• Crusty bread or garlic toast for dipping and texture.
• A crisp salad with arugula, lemon, and shaved parmesan to balance the creaminess.
• A glass of dry white wine or sparkling water with a twist of lemon.

Save

This is the kind of soup that turns a regular weeknight into something worth sitting down for. It doesn't ask much of you, but it gives back more than you'd expect.

Common Questions

→ What mushrooms work best?

Cremini, button, or shiitake mushrooms provide earthy depth and a firm texture ideal for this dish.

→ Can I make this dairy-free?

Yes, substitute heavy cream with coconut cream and use plant-based butter for a vegan-friendly version.

→ How is garlic prepared for richness?

Garlic cloves are roasted until golden and soft to develop a mellow, sweet aroma that enhances the overall blend.

→ What herbs complement this soup?

Dried thyme and rosemary add earthy, aromatic notes that balance the creaminess and mushroom flavors.

→ Is blending necessary?

Blending achieves the smooth, creamy texture that defines this dish, so it’s recommended using an immersion or countertop blender.