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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.
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.
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.
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.
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.
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
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.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4-6 cloves garlic, smashed
- 1 medium shallot, chopped
- 4 tablespoons salted butter
- 6 cups wild mushrooms, sliced
- 3 cups cremini mushrooms, sliced
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 1 tablespoon balsamic vinegar
- 4-6 cups low sodium chicken or vegetable broth
- 1 cup heavy cream or canned coconut milk
- 1/2 cup grated manchego or parmesan cheese
Garlic Herb Bread
- 1/4 cup extra virgin olive oil
- 2 cups roughly torn sourdough bread
- 2 tablespoons fresh chopped oregano, or 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme
- 2 cloves garlic, smashed
- kosher salt
Instructions
- 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.
Notes
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.
This was probably the worst soup I ever made. I wouldn’t be half so annoyed if I hadn’t spent $40 on ingredients, getting a selection of top notch h mushrooms (9 cups!). First the finished product is the consistency of milk (7 cups of liquid with no thickening will do that), even AFTER I blended 3/4. If you like to drink your soup out of a glass, then this is it. I followed the recipe to a T, not one single thing was left undone or unmeasured. It’s also extremely bland – I assume because it should never be 6 cups of broth. I even added a thickening agent in the hopes of plumping it up a bit. Anyone who’s passing this unbelievably crummy recipe off as showing they’re some kind of good cook needs to get a new job. I’m sorry I’m so intense but this was horrific. $40 down the drain. It hurts the credibility of this site. I will never ever be back. BTW there were four of us and the verdict was unanimous. IT STUNK. (I did try dumping half the liquid and it helped a little but not much.) you should be ashamed pushing such an expensive recipe that is below mediocre. I hope this goes up as a warning to others so they don’t waste $$ but you’ll likely pull it. Better yet – pull the recipe.
Hi there Lindy, I think if you scroll back and read the comments left before you that you will see all who have made this soup have greatly enjoyed it and not one has mentioned it being too thin or bland for that matter. To me it sounds as though this soup is just not for you. So sorry you wasted time and money it. Hoping you are having a wonderful week and enjoying the holidays! Let me know if I can answer anymore questions for you. Thanks! xTieghan
Yikes what a negative Nancy!!!! Hurt just to read those nasty words. Sounds her this pain might go deeper than mushroom soup. Love the recipes, especially this one! Tiegan- keep it up!!
Oh I beg to differ
Leave the butter
Mos definitely leave the cheese
And not so much thyme on the bread
Loved this recipe
Keep it 4ever
Thank you Manda! xTieghan
How do you think this would do if I made it ahead of Thanksgiving and then reheat it day of?
P.S. First time commenter, long-time follower. I realized the other day that I cook your recipes more than I realized. I’ve been making those Brussels with dates and hollumi cheese for a couple of years now. Adding your crock pot potatoes to my Thanksgiving this year.
Hey Ginger!! You can easily make this ahead of time and then just warm on the stove for Thanksgiving. That will work great!! Please let me know if you have any other questions. I hope you love this recipe!
Also!! Thank you so much! this kind comment made my day. So happy you are enjoying my recipes!! 🙂 xTieghan
I love this, but the recipe doesn’t say when to add the cream, so I ended up leaving it out before blending, even though I had it measured out and sitting there!
Hey Rachel, the recipe actually tells you to add the cream in step 2 after blending. Maybe you just missed it while reading? Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Added 1.5 teaspoons of honey to the mushrooms while roasting and subbed 1c white wine for chicken broth. Really good!
I am so glad you enjoyed this Michelle! Thank you! xTieghan
This recipe makes the absolutely best cream of mushroom soup I have ever had! (And I am a true mushroom soup snob) I made a pot last night and cannot wait to have it again. The Manchego cheese adds more wonderful earthiness along with the caramelized mushrooms and shallot and hits every right note. I did not have any wild mushrooms but used hen of the woods (my favorite), shitake and cremini. Thank you for a wonderful recipe and incredible photos.
I am so happy to hear that this turned out so well for you Patricia! Thank you so much for trying it! xTieghan
Hubby just commented “best cream of mushroom soup I have ever had!” Another great recipe, way to go Tieghan!
YES! I love to hear that Ann! Thank you so much! xTieghan
Made this recipe with a mix of wild mushrooms! It was amazing. My husband wants me to make it again. Excited to try others on the blog! Thank you!!
Thank you so much! I hope you love every recipe you try, Amelia! xTieghan
Made this for supper tonight – meatless Monday.
It was rich and delicious. Btw,I used coconut milk. Yummmm
Also, made between cheer practice and soccer game.
Great weeknight recipe.
Thank you so much Dawn! I am so glad you loved this recipe! xTieghan
Is there a step that was skipped? after adding the broth to the mushroom mix do you not need to boil further? or do you just add the broth and then throw it into the mixer?
Hi Lisa! There isn’t a step missing, you add the broth, then blend the soup in the mixer. It doesn’t need to come to a boil first. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Finally chilly weather here in the Dallas area, which I absolutely love, and happy it’s time for soup season. Made this tonight and it was absolutely fantastic. The croutons were perfect and delicious and the soup was the perfect consistency and the flavor was better than any other cream of mushroom soup we’ve ever had. Definitely a winner, Tieg!!!
Thank you Traci! I am so happy to hear that! xTieghan
dying to make this tonight! i feel like this is a stupid question, but i only have a food processor. will it be as smooth with that? or would an immersion blender give better results?
Hey Robyn! I would use the food processor, but the immersion blend will work too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this tonight, was amazing. Didn’t have the variety of mushrooms where I live, ended up using white bellas, still tasted great! Will definitely make again!
Thank you so much Mandi! xTieghan
This soup was amazing. I used a combination of crimini, portobello and white mushrooms and deglazed with vermouth. We ate the entire pot of soup and all of the croutons ( 2 of us). Thanks for sharing this recipe, its going to be one of our winter menu favourites.
I love to hear that! Thank you so much Catherine! xTieghan
Headed to the farmers market for mushrooms! Would this freeze well? I can’t wait tot make this!
Hey Susie! I have eat to freeze this soup, but I am sure it would freeze just fine. Great idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??