Why This Simple Cream of Mushroom Soup Tastes Better Than Canned

Name: Cream of Mushroom Soup
Prep time: 10 min
Cook time: 46 min
Total time: 56 min
Ingredients: 2 tablespoons olive oil; 2 pounds fresh mushrooms (cleaned and sliced); 1 medium yellow onion (diced); Salt and pepper (to taste); 1 teaspoon Italian seasoning; 2 cloves garlic (peeled and sliced); 4 cups low-sodium broth (chicken, beef or vegetable); 1 ½ cups full-fat milk; 2 tablespoons gluten-free flour blend; fresh thyme

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This easy recipe for homemade Cream of Mushroom Soup is velvety and full of flavor, without using any cream. The luxurious texture is the result of blending sauteed mushrooms with milk and thickening the soup with a little gluten-free flour.

A white mug of cream of mushroom soup next to chunks of baguette and fresh mushrooms

This comforting soup is packed with tons of mushrooms, making it rich and savory with a light, creamy texture that beats any canned version by a mile. A base of onions, garlic, and broth rounds out the flavor and makes the soup taste like a restaurant-quality dish.

I use gluten-free flour to thicken the soup, which gives it a creamier texture while keeping it suitable for celiacs. You can easily make it dairy-free too by swapping out the milk for a non-dairy option like unsweetened almond milk.

Serve with some crusty (gluten-free!) bread for dipping and enjoy this bowl of comfort on a chilly day.

For more soup inspiration, try my creamy tomato soup or my Mary Me Chicken Soup.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

46 mins

Ingredients Needed

Below are the ingredients you’ll need to make Cream of Mushroom Soup. Full quantities can be found in the recipe card further down in the post.

Olive oil: You can also use avocado oil if you prefer.
Fresh mushrooms: Cremini mushrooms are the classic type to use for cream of mushroom soup. However, you could use a wild mushroom mix for a different flavor. You could also use sliced portobello mushrooms.
Yellow onion: The sweet, mellow flavor of the yellow onion works well in this recipe. Alternatively, you can substitute a white onion or a few shallots.
Kosher salt and pepper
Italian seasoning: This seasoning blend contains a mixture of dried herbs that adds loads of flavor. If you don’t have any, you can mix up equal parts dried oregano, dried thyme, dried rosemary, and dried basil to use instead.
Garlic: The aromatic flavor of fresh garlic is best here. Feel free to use garlic powder instead in a pinch!
Low-sodium broth: You can go with chicken, beef, or vegetable broth in this soup, depending on what you prefer. I like to use a low-sodium broth as I can then control the salt level in the soup more easily. Make sure the broth is labelled as ‘gluten-free’ if necessary.
Full-fat milk: This gives the soup that ‘creamed’ texture and enhances the flavor of the mushrooms. You can use skimmed milk if you prefer, but the soup won’t be as creamy.
Gluten-free flour blend: There are many gluten-free flour blends available from the store, so just go with whichever you like best. If you don’t need the soup to be gluten-free, you can use all-purpose flour instead.
Fresh thyme: This is an optional garnish for the soup. I think the flavor of thyme pairs perfectly with the earthy mushrooms, but you can use other fresh herbs like parsley or oregano.

How to Make Cream of Mushroom Soup

Add the olive oil, sliced mushrooms, and diced onion to a large pot and cook, stirring often, over a medium-high heat. After 8-10 minutes, the mushrooms and onion should be softened and lightly browned. Stir in the sliced garlic, Italian seasoning, and a pinch of salt and pepper.

✏️ The mushrooms will release a lot of liquid when they first start cooking, so it’s good to have the heat on medium-high to allow some of the water to cook off, allowing the vegetables to brown lightly.

process shot to saute the onion and mushrooms.

Pour in the broth and bring the mixture to the boil. Turn the heat down and leave to simmer for 25-30 minutes.

✏️ Letting the mushrooms simmer in the broth for this time infuses their flavor into the broth.

Add the gluten-free flour to a jug and mix with a little of the milk until smooth. Pour in the remaining milk and mix to combine fully.

✏️ If you try mixing the flour with all of the milk at once, it’s likely you’ll get a lumpy mixture.

process shot of adding the broth and milk to the pan to make the soup.

Blend the soup with a hand-held stick blender until smooth. Stir in the milk mixture and then return the pot to the heat. Stir over a medium heat for 5-6 minutes until the soup is creamy and has thickened slightly.

✏️ If you don’t have a hand-held blender, you can carefully ladle the soup into a free-standing blender and puree until smooth (you may need to do this in two batches), then pour it back into the pot.

Taste the soup and adjust the seasonings with more salt or pepper, if needed. Ladle into bowls and garnish with fresh thyme, parsley, or oregano.

✏️ The rich, earthy soup is delicious with a garnish of herbs to bring a bit of freshness.

Recipe notes

Wipe the mushrooms with a damp paper towel to remove any dirt from their surface. If they’re gritty, you can rinse them briefly in a bowl of cold water, then drain and pat dry before slicing.
Using cremini mushrooms gives this soup a nice mushroomy flavor. However, you can always use a mixture of types, like fresh shiitake, sliced portobello, or even chanterelles can be delicious too.
Make the soup vegan by using vegetable broth and using an unsweetened, dairy-free milk like almond or cashew milk.
I like to sprinkle some fresh thyme leaves as a garnish, as the woody flavor of the herb pairs really well with the mushrooms. Other fresh herbs like parsley or oregano are tasty options too.
If you prefer a slightly chunky texture, only blend half of the soup. This will give it a creamy texture while keeping some of those nice mushroom pieces whole.
While the milk gives the soup a rich taste, it’s still quite light. If you want the soup to be more indulgent, stir a couple of tablespoons of heavy cream in at the end.

Common Questions

How much cream is in Cream of Mushroom Soup?

This recipe uses no cream at all. The creamy texture comes from whole milk and a touch of gluten-free flour, which thickens it and gives the soup that velvety texture.

Can you freeze homemade Cream of Mushroom Soup?

Yes! The soup freezes well. Just allow it to cool to room temperature, transfer to an airtight container, and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.

How long do you cook Cream of Mushroom Soup For?

This recipe takes around 45 minutes of cook time. You need to first cook the mushrooms and onions for 10 minutes to let them brown lightly, then simmer for 30 minutes to let the flavors infuse. A final 5 minutes of cook time allows the flour to thicken the soup, giving it a creamy texture.

A white bowl of cream of mushroom soup with fresh mushrooms next to it and a spoon going into the soup.

Storage Tips

Fridge: Allow the soup to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. You can reheat in a pot on the stove or in a microwave-safe bowl in the microwave.

Freezer: Allow the soup to cool completely, then transfer to an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in a pot on the stove, or in a microwave-safe bowl in the microwave.