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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!
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.
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.
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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe was super delicious. The hint of sage & thyme on the palate was a welcome surprise. Easy, fast & fun…..thank you for the awesome recipe.
Thank you Dani! I am so glad this turned out so well for you! xTieghan
Is there a different kind of cheese I can use? I can’t have cream cheese but I can have other cheeses and forms of dairy. I also typically steer clear of feta, goat cheese, ricotta, and cottage cheese. Maybe something mild but creamy like Gouda or Jarlsberg?
Hi there! There isn’t any cream cheese in the recipe. That said, gouda or Jarlsberg would both be very delicious in this soup! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Can I use Milk instead of cream? I am interested in lowering the fat content.
Ho Mara, I recommend using whole milk for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
a great soup, thank you, love the inspiration for it too
Thank you Sabrina! xTieghan
Chestnut Mushroom Soup with Sage Pesto Swirl Recipe: https://www.crateandbarrel.com/blog/chestnut-mushroom-soup-with-sage-pesto-swirl-recipe/
Found the link for the chestnut mushroom soup with sage pesto swirl!!
I just made your slow cooker creamy wild rice soup with butter-roasted mushrooms and it was phenomenal, the flavor was outstanding and the roasted mushroom technique a total hit with my mushroom sort of mushroom-phobic family who has requested it for Thanksgiving! Can’t wait to try this mushroom soup now that everyone has converted to loving mushrooms thanks to you.
Thank you so much Nancy! I am so glad you loved that recipe! xTieghan
Yum! I’ve been craving mushroom soup. Thanks for the reminder to make croutons to go with. I’ve always made mine with just garlic, but the fresh herbs will certainly enhance the flavour. You have so many great ideas. Thanks!
Thank you so much Carolynn! I am so glad you loved this recipe! xTieghan
How many ounces is 6 cups of wild mushrooms? Can you also provide the equivalent amount if using dried mushrooms?
I do not know for sure, but I am guessing it is about 16 ounces of mushrooms. I don’t recommend using dried mushrooms for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This sounds SO good. I love soups during the Fall season as well. For the vegan’s who make this, you instead of coconut milk you could sub in pureed cashews(raw) for the heavy cream. I have used this for non-dairy calm chowder. It works so well that no one notices the difference.
Thank you so much Nicole! I am so happy to hear that this turned out so well for you! xTieghan
Lovely soup. Perfect for cool, rainy fall days. I’d also love a chestnut version…I haven’t cooked much with chestnut, but would love too!
I hope you try this Joyce! Thank you! xTieghan
This looks good enough to jump in and eat! Thankfully, temps have cooled here in southeast region of US. 🙂
Haha I wish I could share it with all of you!! I hope you try this soup and stay warm! xTieghan
Those are wonderful pictures especially Asher and the big Christmas basket.
What mix of mushrooms did you use for the “wild mushrooms”?
Hi Maddy! I usually use shiitake mushrooms. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This morning when I left for work I could see my breath and my first thought was – “Boy I could really use some soup.” I think this is what I’ll be making, it looks incredible.
I hope you love this Heather! Thank you! xTieghan
Perfect cozy soup for this time of year! Those browned mushrooms look heavenly. 🙂 I don’t see a darn thing wrong with your 2015 Christmas Dinner Party! I think it’s just as lovely as your recent offerings. Looking forward to this year’s HBH festivities.
Thank you so much Aline! Cannot wait to share with you all! xTieghan
I love cream of mushroom soup
ITS SO GOOD! I hope you try this one, Ruth! xTieghan