cream of soup recipe

Written BySheba G Updated On
cream of soup recipe
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The Best cream of soup recipe

I’ve been making cream of soup for my family for years, and it’s always a hit. My kids love it when I serve it with a side of crusty bread or over egg noodles. It’s a comforting dish that reminds me of my childhood, when my mom would make it for me whenever I was feeling under the weather.

The best part about this recipe is how easy it is to make – just a few simple ingredients and you’re done! The key is to use high-quality ingredients, especially the broth, which can make or break the flavor. I like to use a homemade chicken broth for added depth of flavor.

Once you have your broth, the rest of the recipe is a breeze. Just sauté some onions and garlic, add in your flour to thicken, and then slowly pour in your broth while whisking constantly. Bring it all to a simmer and let it cook until thickened to your liking.

Season with salt and pepper to taste, and you’re good to go! This recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or a special treat for a family gathering. And the best part?

It’s so versatile – you can customize it to suit your tastes by adding in different vegetables or proteins. I like to add in some diced ham or bacon for added smokiness, but feel free to experiment and find your own favorite combinations.

Classic Cream of Mushroom Soup

Classic Cream of Mushroom Soup

4.6 from 1671 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 pound cremini mushrooms, sliced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1Heat the butter and olive oil in a large pot over medium-high heat until the butter is fully melted and begins to foam.
2Add the sliced mushrooms in a single layer and cook without stirring for 4 minutes until they are deeply browned on one side, then stir and continue cooking for another 3 minutes until all mushrooms are golden and have released their moisture.
3Reduce the heat to medium and add the chopped onion, cooking for 5 minutes until it becomes translucent and soft, stirring occasionally.
4Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5Sprinkle the flour evenly over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste, forming a thick paste.
6Slowly pour in the broth while whisking continuously to prevent lumps, then bring the soup to a gentle boil over high heat.
7Reduce the heat to low and let the soup simmer uncovered for 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
8Stir in the heavy cream and fresh thyme, then season with salt and pepper to taste, heating through for 2 minutes without boiling.
9Remove the pot from the heat and let it cool for 5 minutes.
10For a smooth texture, use an immersion blender to puree the soup directly in the pot until velvety, or carefully transfer in batches to a countertop blender and blend until smooth, then return to the pot.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 8g

📝Notes

For a dairy-free version, substitute the butter with vegan butter, use a neutral oil instead of butter, and replace heavy cream with full-fat coconut milk. The soup can be stored in the refrigerator for up to 4 days or frozen for 2 months.

Watch Video Of How Classic Cream of Mushroom Soup Works

This cream of soup recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special treat for a family gathering.

One of my favorite things about this recipe is how well it reheats – simply reheat on the stovetop or in the microwave until warmed through, then serve hot over egg noodles or with crusty bread on the side.

❓ Frequently Asked Questions About Cream of Mushroom Soup

1. What type of cream should I use in this recipe?

For this recipe, I recommend using heavy cream or half-and-half for the best flavor and texture. You can also use a combination of milk and butter if you prefer a lighter version.

2. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the soup base and refrigerating it until ready to serve.

3. How do I store leftover cream of soup?

You can store leftover cream of soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

4. Can I use low-sodium broth in this recipe?

Yes, you can use low-sodium broth if that’s what you have on hand.

5. Why does my soup turn out too thick?

If your soup turns out too thick, try adding a little more broth or water to thin it out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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