There is something incredibly comforting about a warm bowl of mushroom soup simmering on the stovetop. The earthy aroma, the gentle sweetness of onions, and the savory depth of mixed mushrooms come together to create a dish that is cozy, smooth, and rich without being heavy. This version of creamy mushroom soup without cream proves that you can achieve velvety texture and full flavor without relying on dairy cream, making it a perfect match for Mediterranean-style cooking and modern dietary preferences.
I first learned to appreciate simple, rustic mushroom soups while living abroad. What struck me most was how effortlessly a few humble ingredients—olive oil, herbs, and a good variety of mushrooms—transformed into something so nourishing. This recipe keeps that spirit alive. It is straightforward, clean, aromatic, and ready in under an hour.
What makes this version special is the balance of textures. Instead of blending everything into a completely smooth puree, I like to blend only half. The result is an irresistible consistency: lightly creamy yet still filled with tender bites of mushrooms. Whether you prefer a full puree, a chunky finish, or something in between, this mushroom soup adapts easily to your taste.
You can enjoy it the moment it’s ready, but like many soups, it actually deepens in flavor after resting in the refrigerator overnight. It is the kind of recipe that fits weekday meals, slow weekends, and elegant starters for dinner guests alike.
Mushroom Soup Ingredients
The secret to a flavorful mushroom soup lies in simple ingredients used thoughtfully. Below are the staples that build savory depth and velvety richness without overwhelming the natural flavor of the mushrooms.
Extra virgin olive oil:
A generous amount of olive oil forms the backbone of this recipe. Choose a mild, buttery variety, which adds richness while complementing, not overpowering, the mushrooms.
Onion:
Softened onions bring a sweet, aromatic base. As they cook, they blend naturally into the soup, giving body and subtle sweetness.
Mixed mushrooms:
The real stars of the recipe. A combination of cremini, portobello, white button, and shiitake mushrooms creates complexity, balancing affordability with bold flavor.
Garlic:
Gently sautéed garlic adds savory depth and warmth without becoming too sharp.
Dried thyme:
Dried thyme stands up beautifully to the earthiness of mushrooms. Its robust aroma makes it the ideal herb for this dish.
Salt and black pepper:
Season thoughtfully, especially depending on the saltiness of the broth you use.
Chicken or vegetable stock:
Stock gives body, umami, and the perfect simmering base. Use vegetable stock if you prefer a vegetarian version.
Bay leaves:
A subtle touch that enhances the earthy, aromatic profile of the soup.
Milk (or dairy-free alternative):
Whole milk or 2% works beautifully. For a dairy-free option, cashew, soy, or almond milk blend seamlessly.
Cornstarch:
Cornstarch acts as a light thickener, helping create a creamy texture without adding heaviness.
Fresh chives:
Bright, fresh, and subtly onion-like, chives are the final garnish that ties everything together.
How to Make Mushroom Soup
This soup is wonderfully simple to prepare, requiring just a single pot and basic cooking techniques. Whether you blend it completely or keep some texture, you’ll end up with a deeply flavorful bowl of comfort.
Cook the mushrooms
Heat olive oil in a large Dutch oven or sturdy saucepan. Add chopped onion and sliced mushrooms. Cook until the mushrooms release their liquid and the onions turn soft and translucent. This step is essential for building flavor—you want the mushrooms slightly caramelized for maximum depth.
Simmer the soup
Add minced garlic and dried thyme, letting the aroma bloom for about 30 seconds. Pour in the stock, drop in the bay leaves, then let everything simmer gently. This short simmering step helps the flavors meld without reducing the broth too heavily.
Thicken the soup
Whisk milk and cornstarch into a smooth slurry, then pour it into the pot. Within a few minutes, the soup will look slightly thicker and silkier. Remove the pot from the heat for blending.
Blend half the soup
Blend half the mixture until perfectly smooth, then return it to the pot. This technique gives the soup a creamy consistency while keeping pieces of mushrooms intact for texture.
Serve
Ladle the soup into bowls, drizzle with a small amount of olive oil, and top with fresh chives. Serve with crusty bread or salad for a complete meal.
The Best Mushrooms for Mushroom Soup
To maximize flavor while managing cost, it’s best to use a blend of mushroom varieties. Mixing textures and aromas creates a more rounded, satisfying soup.
Shiitake:
Highly aromatic and meaty. Even a handful adds depth.
White button:
Mild and budget-friendly, ideal for adding volume.
Cremini (baby bella):
Deeper in flavor than white button mushrooms, perfect for the bulk of the recipe.
Portobello:
Robust and savory, excellent when roughly chopped to give body to the soup.
Using two or three varieties strikes a perfect balance between cost and complexity.
What to Serve with Mushroom Soup
This soup pairs effortlessly with a wide range of sides. Choose based on whether you’re serving it as a starter, a light lunch, or a cozy dinner.
Bread:
A warm, crusty baguette or garlic-infused focaccia is perfect for dipping.
Soup and salad combination:
Pair it with hearty salads such as apple-walnut salad, roasted sweet potato salad, or anything with fresh greens and acidity.
Starter for a larger meal:
This soup makes an elegant beginning to mains like braised chicken, roasted vegetables, or Mediterranean-inspired grain bowls.
Mushroom Recipe Favorites
If you love mushrooms, this soup is only the beginning. Other comforting and flavorful options include:
- Creamy mushroom risotto
- Savory mushroom and leek tart
- Simple mushroom barley soup
- Rustic mushroom pasta
All of these dishes highlight the earthy, versatile beauty of mushrooms in different forms.
Creamy Mushroom Soup Without Cream: A Cozy, Mediterranean-Inspired Classic
A comforting, Mediterranean-inspired mushroom soup made with simple ingredients, extra virgin olive oil, and mixed mushrooms for deep earthy flavor. Blended partly smooth for a naturally creamy texture—no cream needed. Ready in under an hour and perfect as a starter or a light, cozy meal.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Category: Soup
- Cuisine: American
1/4 cup extra virgin olive oil, plus more for serving
1 medium onion, diced
2 pounds (1 kg) mixed mushrooms, stemmed and sliced (cremini, button, portobello, shiitake)
4 garlic cloves, minced
1 teaspoon dried thyme
Kosher salt
Freshly ground black pepper
5 cups chicken stock or vegetable broth
2 bay leaves
1 cup milk (or dairy-free alternative: soy, almond, or cashew milk)
2 tablespoons cornstarch
Fresh chives, finely chopped, for garnish
Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and the onions become soft, 10–15 minutes.
2. Simmer the soup
Stir in the garlic and dried thyme. Season lightly with salt and black pepper. Cook for 30 seconds, then pour in the stock and add the bay leaves. Bring to a boil, scraping any browned bits from the bottom of the pot. Reduce the heat and let the soup simmer gently for 10 minutes.
3. Thicken the mixture
Whisk the milk and cornstarch in a small bowl to form a smooth slurry. Pour the slurry into the soup, stirring occasionally, until slightly thickened, about 5 minutes. Remove the pot from the heat.
4. Blend half the soup
Transfer half of the soup to a blender. Remove the center cap on the lid and cover the opening with a clean kitchen towel. Blend until smooth. Return the blended portion to the pot and stir to combine.
5. Serve
Ladle into bowls. Finish with a drizzle of olive oil and chopped fresh chives. Serve warm with crusty bread or a fresh salad.
Notes
- Best mushrooms: A mix of cremini, button, shiitake, and portobello creates the best balance of flavor and cost.
- Vegetarian option: Use vegetable broth instead of chicken stock.
- Dairy-free version: Substitute any unsweetened plant-based milk.
- Texture control: Blend all the soup for an ultra-smooth finish, or leave it unblended if you prefer a rustic feel.
- Make-ahead: The soup tastes even better the next day as the flavors deepen.