cream of soup recipe

Written ByJenny Smyth Posted on
cream of soup recipe
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The Best cream of soup recipe

I’ve been making cream of soup for years, and it’s a staple in my household. It’s a simple yet flavorful dish that’s perfect for any occasion.

I love how it tastes, all creamy and smooth, with just the right amount of seasoning. My kids used to love it when they were younger, and now they still ask for it when they come home from college.

It’s one of those comfort foods that never fails to hit the spot. I’ve served it at family gatherings, potlucks, and even as a quick lunch or dinner.

The best part is that it’s incredibly easy to make and customize to your taste. I’ve experimented with different types of milk, creamers, and even added some herbs and spices to give it a unique twist.

My family loves how versatile this recipe is, and I’m sure you will too. Over the years, I’ve learned that the key to making a great cream of soup is using high-quality ingredients and taking the time to simmer it slowly until the flavors meld together perfectly.

It’s not just about throwing some canned soup mix into a pot; it’s about coaxing out the natural sweetness of the vegetables and letting them shine in this rich and creamy sauce.

Classic Cream of Mushroom Soup

Classic Cream of Mushroom Soup

4.9 from 1614 votes

A rich and velvety cream of mushroom soup made with fresh mushrooms, aromatics, and a touch of cream. This comforting soup is perfect as a starter or a light meal with crusty bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
500g (1 lb) fresh mushrooms, sliced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste

For Garnish

2 tablespoons fresh parsley, chopped
Extra cream for drizzling (optional)

👨‍🍳Directions

1Melt the butter with olive oil in a large pot over medium heat.
2Add the chopped onion and cook for 4 to 5 minutes until softened and translucent, stirring occasionally.
3Stir in the minced garlic and sliced mushrooms.
4Cook for 8 to 10 minutes over medium-high heat until the mushrooms release their liquid and start to brown, stirring frequently.
5Sprinkle the flour over the mushroom mixture and stir well to coat.
6Cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly.
7Gradually pour in the broth while stirring to prevent lumps.
8Bring the soup to a gentle boil, then reduce heat to low and simmer for 15 minutes until slightly thickened.
9Remove the pot from heat and use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender.
10Return the soup to the pot.
11Stir in the heavy cream and fresh thyme leaves.
12Heat the soup over low heat for 2 to 3 minutes until warmed through, but do not let it boil.
13Season with salt and pepper to taste.
14Ladle the soup into bowls and garnish with chopped parsley and a drizzle of extra cream if desired.
15Serve hot with crusty bread or crackers.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Immersion blender or regular blender (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 10g

📝Notes

For a thicker soup, use an extra tablespoon of flour. You can substitute half-and-half for heavy cream to reduce calories. Store leftovers in the refrigerator for up to 3 days.

Watch Video Of How Classic Cream of Mushroom Soup Works

This cream of soup recipe has been a staple in my household for years – it’s perfect for any occasion and works well for family gatherings too! One thing I love about this recipe is how easily customizable it is; feel free to add your favorite vegetables or spices to give it an extra boost.

To store leftover cream of soup, let it cool completely before refrigerating or freezing – be sure to label it clearly so you know what date it was made and what ingredients are in it. When reheating leftover cream of soup, try whisking in some hot water if it has separated – this should help emulsify the mixture again.

❓ Frequently Asked Questions About Cream of Mushroom Soup

Q: What type of milk should I use in cream of soup?

A: You can use any type of milk you like, but whole milk or heavy cream will give you the richest and most indulgent flavor. If you’re watching calories or prefer a lighter version, you can also use skim milk or a non-dairy milk alternative.

Q: Can I make cream of soup ahead of time?

A: Yes, you can make cream of soup ahead of time, but it’s best served fresh. If you do need to refrigerate or freeze it, be sure to label it clearly so you know what date it was made and what ingredients are in it.

Q: How do I thicken cream of soup?

A: To thicken cream of soup, you can add more butter or creamer, or try using a little cornstarch or flour mixed with water to create a slurry that you then add to the pot.

Q: Can I customize this recipe with different vegetables?

A: Absolutely! Feel free to experiment with different vegetables like carrots, zucchini, or even sweet potatoes – just adjust the cooking time accordingly.

Q: Why does my cream of soup keep separating?

A: If your cream of soup separates after refrigeration or reheating, try whisking in some hot water before serving – this should help emulsify the mixture again.

Q: Is this recipe suitable for vegetarians/vegans?

A: Yes, this recipe is suitable for both vegetarians and vegans – simply replace any animal-based ingredients like butter or dairy with plant-based alternatives.

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