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Staying warm with this Cream of Mushroom Soup with Garlic Herb Breadcrumbs. Autumn mushrooms pureed with garlic, fresh herbs, balsamic vinegar, and a touch of milk to create the perfect savory and incredibly flavorful soup. Finish each bowl off with herby, garlicky, oven-toasted breadcrumbs. It’s creamy, savory, and one of the coziest bowls of soup you’ll enjoy this fall!

overhead photo of Cream of Mushroom Soup with Garlic Herb Breadcrumbs

If I had to list some of my favorite things about fall, soup would be one of them. I mean, fall foods, in general, are my favorites, but soup is definitely high on my list. As I probably said last year as well, I have a new soup recipe lined-up for every week this month.

I’m not losing inspiration any time soon, as my “to make” list continues to grow daily…

And while my list grows, I continue to have the hardest time deciding exactly what recipes to make. For some reason, making the actual decision is always the hardest part. I have all the ideas, but choosing just a handful to make is HARD.

But I’ve known for a while that this was the fall I wanted to create an extra creamy, velvety smooth, cream of mushroom soup. This has been on my list for a couple of years now. I really wish I wouldn’t have waited so long to make this, because wow, it’s so good.

Cream of Mushroom Soup in blender

The inspiration…

Funny enough, this recipe was inspired by a somewhat similar soup I made a few December’s back for a Crate and Barrel Christmas Dinner shoot that I sadly can no longer be accessed. It was a creamy chestnut soup and I do believe it also had a pesto swirl too. I remember it being so delicious. Creamy, hearty, so warming, and so flavorful.

This is kind of like the updated (easier) version, with mushrooms instead of chestnuts. And you know what? I think this might be BETTER. It’s a touch buttery, herby, and has so many mushrooms. It’s super creamy, and a little cheesy too. I topped each bowl with oven-toasted breadcrumbs…which are only just a little addicting.

PS. you guys must scroll through this post from that same Christmas Crate and Barrel shoot. While it’s not perfect, and it’s definitely not how I would do a holiday dinner today (because I’ve learned so much and grown so much since then), I still find it so adorable. And do you see littler Asher in these photos? She’s the cutest. I so wish she was still that little.

Garlic Herb Breadcrumbs on baking sheet before baking

How to make this savory cream of mushroom soup…

What I love about mushrooms is that they have so much flavor. The key here is to caramelize the mushrooms in a mix of olive oil and butter, along with shallots, garlic, and fresh herbs. I like to use a mix of wild mushrooms and cremini mushrooms for best flavor. But you can also just use one or the other. Bottom line? You just need a lot of mushrooms, so use what you have, or whatever varieties are your favorites.

Once the mushrooms have been caramelized, add a touch of balsamic vinegar for even more flavor, then puree them into a creamy soup with broth. The mushrooms themselves make the soup incredibly creamy. But to take things a step further I stir in a little cream and nutty manchego cheese. If you’re not one to cook with dairy, I highly recommend using canned coconut milk. It’s super creamy and works just as well as cream.

Garlic Herb Breadcrumbs on baking sheet after baking

No soup is complete without toppings…

Yes, you should make breadcrumbs! I’m sure you guys have noticed, but when it comes to soup, I do not just do soup. No, I serve soup with something. It could be something like soup and dumplings, or soup and cheesy pastries, or even soup topped with crumble. If there’s one thing my mom taught me about soup, it’s that it needs to be paired with something carby. She’d add rice to her home chicken soup…and then top with popcorn.

So you see, soup just needed toppings.

In come the breadcrumbs, which I actually ended up leaving pretty chunky. But either way, these (chunky) breadcrumbs are the perfect topper to this bowl of creamy soup. I used a really good loaf of crusty whole-grain sourdough, tore it into large chunks, and then tossed the chunks with olive oil, herbs, garlic, and salt. Then, while the soup simmered away, I oven-roasted the breadcrumbs. Then pulled them out just in time for topping and eating.

Warning? These breadcrumbs are just a little bit addicting…crunchy, herby, and perfectly salted.

side angled close up photo of Cream of Mushroom Soup with Garlic Herb Breadcrumbs

Putting this soup together…

Ladle the steaming soup into your favorite bowls. Top with breadcrumbs and add a bit of cheese, if you’d like.

Eat and enjoy! Preferably cozied up at home. Yes, to the homebody that lives inside me, this sounds like the BEST kind of night.

overhead photo of Cream of Mushroom Soup with Garlic Herb Breadcrumbs

If you make this cream of mushroom soup with garlic herb breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cream of Mushroom Soup with Garlic Herb Breadcrumbs

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 561 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Garlic Herb Bread


  • 1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the shallots and garlic, cook until fragrant, about 2-3 minutes. Add the mushrooms, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, sage, and thyme. Cook, stirring occasionally, until very fragrant, about 2-3 minutes. Stir in the balsamic vinegar. Spoon out a handful of the mushrooms for topping, if desired. Add the 4 cups broth, season with salt and pepper.
    2. Transfer about 3/4's of the soup to a blender and pulse until smooth and creamy. Return the soup to the pot with the remaining soup. Stir in the cream and cheese. Season the soup with salt and pepper. Simmer the soup for 5-10 minutes until warmed through, adding the addition 1-2 cups broth as need to thin the soup.
    3. Meanwhile, make the bread. Preheat the oven to 425 degrees F. On a baking sheet, toss together the bread, olive oil, oregano, thyme, garlic, and a pinch of salt. Transfer to the oven and bake for 10-15 minutes or until toasted.
    4. Ladle the soup into bowls. Top with garlic herb bread and reserved mushrooms.


To make this soup vegan: use olive oil in place of butter, and coconut cream in place of heavy creamy. Omit the cheese from the soup. 
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    1. Hi Kaitlin,
      I would say this is good for 3-4 days in the fridge. Please let me know if you have and other questions, I hope you love this recipe! xx

  1. 5 stars
    SO DELICIOUS! Could eat it every week. I added leeks and extra broth and used just 1/4 cup cream and it was still so creamy. Best mushroom soup I’ve ever had — thank you!

    1. Hey Jenkins,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)

    1. Hey Angela,
      Awesome!! Thanks so much for making this recipe and sharing your review! Love to hear that it was enjoyed! Happy Sunday!🎄

    1. Hi Cydney,
      So sorry, I’m not really sure, I would need to know more about the recipe that you are making. Sorry I couldn’t be of more help! xT

    1. Hi Chloe,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx

  2. Hi! How many boxes of mushrooms would you say this totals? I went to the store to buy these ingredients and granted the price of food has gone up, but it was nearly $90 worth of just mushrooms and ended up not buying. Figured maybe I measured wrongly. Any help or suggestions as I would love to make this soup. Thanks! Be blessed.

    1. Hi Sarah,
      Wow! That seems very expensive. It really depends on the size of the mushroom box, but maybe 6 containers. Let me know if I can help in any other way! xx

    1. Hi Emily,
      Sure, I don’t see why not, I would just freeze in an airtight container and reheat on the stove top. Please let me know if you have any other questions! xT

  3. 5 stars
    We LOVED this recipe so much that we ate two bowls! I added ground Italian sausage and half a cup of rice which brought it to a new level. This is definitely a keeper recipe and something I’ll make a lot come fall/winter. Another winning recipe, Tieghan!