Creamy Mushroom Garlic Soup

I stumbled on this soup by accident one rainy October afternoon when I had too many mushrooms and not enough ideas. The roasted garlic was a last-minute whim, but the moment that sweetness melted into the broth, I knew I'd made something worth keeping. It's become my go-to when the weather turns and I need something that feels like a warm blanket from the inside out.

The first time I made this for my sister, she stopped mid-spoon and asked if I'd added truffle oil. I hadn't, just good mushrooms and patience. That's when I realized how much flavor you can coax out of simple ingredients if you let them brown properly and give the garlic time to caramelize in the oven.

Ingredients

• Mixed mushrooms: Use a variety like cremini, button, or shiitake for layers of flavor, and slice them evenly so they cook at the same rate.
• Garlic cloves: Roasting them whole turns their sharpness into something sweet and almost buttery, which is the secret backbone of this soup.
• Onion, carrot, and celery: This classic trio builds a savory foundation, so don't skip the carrot, it adds a subtle sweetness that balances the earthiness.
• Vegetable broth: A good-quality broth makes all the difference, homemade is ideal but a low-sodium store-bought version works beautifully.
• Heavy cream: Just a splash at the end creates that silky texture, but coconut cream is a perfect swap if you're avoiding dairy.
• Butter and olive oil: The combination gives you richness and prevents burning, and you can use all olive oil or vegan butter if needed.
• Thyme and rosemary: Dried herbs work great here, but if you have fresh, use double the amount and add them toward the end.

Instructions

Roast the garlic:

Preheat your oven to 200°C (400°F), wrap the peeled garlic cloves in foil with a drizzle of olive oil, and roast for 15 minutes until they're soft and golden. The smell alone will make you hungry.

Sauté the aromatics:

Heat the remaining olive oil and butter in a large pot over medium heat, then add the onion, carrot, and celery. Let them soften for about 5 minutes, stirring occasionally so nothing sticks.

Cook the mushrooms:

Toss in the sliced mushrooms along with the thyme and rosemary, and stir until they release their moisture and start to brown, about 8 minutes. Don't rush this step, the browning is where the flavor lives.

Add the roasted garlic:

Squeeze the soft roasted garlic out of its skins directly into the pot and stir it through. It'll melt right into the mushrooms.

Simmer with broth:

Pour in the vegetable broth, bring everything to a boil, then lower the heat and let it simmer uncovered for 15 minutes. This lets all the flavors meld together beautifully.

Blend until smooth:

Use an immersion blender right in the pot, or carefully transfer the soup in batches to a countertop blender. Blend until it's velvety and creamy.

Finish with cream:

Stir in the heavy cream, season with salt and pepper to taste, and heat through for 2 to 3 minutes. Taste as you go, you might want a little extra pepper or a pinch more salt.

Serve hot:

Ladle the soup into bowls, garnish with fresh parsley and a swirl of cream if you like. Serve it with crusty bread for dipping.

Save

I remember serving this to a friend who swore she didn't like mushrooms, and she finished two bowls without realizing what she was eating. Sometimes the best compliment is when someone forgets their own rules because the food just tastes right.

Making It Your Own

This soup is forgiving and easy to adapt. If you want more depth, splash in a bit of white wine after the mushrooms brown and let it cook off before adding the broth. For a vegan version, swap the cream for coconut cream and use plant-based butter, the texture stays just as lush. I've also stirred in a handful of fresh spinach right before blending for extra color and nutrition without changing the flavor.

Storage and Reheating

This soup keeps well in the fridge for up to four days and actually tastes better the next day once the flavors have had time to settle. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of broth or water if it's thickened up. It also freezes beautifully for up to three months, just leave out the cream until you're ready to reheat and serve.

Pairing and Serving Ideas

I love serving this soup with a thick slice of sourdough or a warm baguette, something with a good crust that can soak up every last bit. It's also wonderful alongside a simple green salad dressed with lemon and olive oil to cut through the richness. If you're making it for a dinner party, garnish each bowl with a drizzle of truffle oil or a few sautéed mushroom slices for a restaurant-worthy finish.

• Serve with crusty bread, sourdough, or garlic toast.
• Pair with a crisp white wine like Sauvignon Blanc or a light Chardonnay.
• Top with croutons, fresh herbs, or a sprinkle of nutritional yeast for extra umami.

Save

This soup has a way of turning ordinary evenings into something special, even when it's just you and a quiet kitchen. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like home.

Questions & Answers

→ What types of mushrooms work best?

Mixed mushrooms such as cremini, button, or shiitake add depth and earthiness to the dish.

→ How do I roast garlic properly?

Wrap garlic cloves with a drizzle of olive oil in foil and roast at 200°C (400°F) for 15 minutes until soft and golden.

→ Can I make this dish vegan?

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

→ What herbs complement the flavor?

Dried thyme and rosemary provide a fragrant, earthy boost that pairs well with mushrooms and garlic.

→ How should I serve this dish?

Serve hot, garnished with fresh parsley and a drizzle of cream, alongside crusty bread for a satisfying meal.