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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.
Amazing recipe, easy and fast to do! Love the flavor and the texture.
Hi Sophia,
Happy Sunday!! Thanks for giving the recipe a try and your comment, love to hear that it was enjoyed!! xTieghan
This honestly exceeded my expectations! First of all, it was easy and not time consuming. It was so delicious and had so much depth of flavor…I loved the addition of multiple types of mushrooms, I had 4 total. I used half heavy cream half coconut milk and it turned out amazing! And the croutons…never going to buy croutons again…and they were the perfect addition to the soup. Served with a side salad, perfect meal!
Hey Chelsea,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
Made this for Christmas Eve dinner and it was a HUGE hit:) Definately make it again. Love all your recipes!!
Hi Kim,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
HOLT GRAIL of rich Cream of Mushroom soups out there. I absolutely love this one and come back to it again and again. I can’t get enough of how the thyme, sage, shallot and balsamic complement the earthiness of the mushrooms. Also…heavy cream. Nuff said. It’s an all star recipe in my book.
HOLY GRAIL of rich Cream of Mushroom soups out there. I absolutely love this one and come back to it again and again. I can’t get enough of how the thyme, sage, shallot and balsamic complement the earthiness of the mushrooms. Also…heavy cream. Nuff said. It’s an all star recipe in my book.
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
Harvested honey brown mushrooms while hunting grouse, these paired together made our home smell amazing, our neighbours and us really enjoyed this. Thanks for sharing this recipe, and keep up the hard work.
Side note:
This site is really intuitive and visually pleasing. A+ to the graphic designer.
Hey Jesse,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
I have made this recipe twice now, and it has become one of my family’s favorites! A small salad on the side and dinner is amazing!
Hey Allie,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
V good! Needed way more acid though so I added some general spices, lemon juice, and a few spoonfuls of sour cream.
Hey Tara,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
This cream of mushroom soup is fantastic and so easy to make. The croutons add a whole other dimension!
Hey Cynthia,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
We are experiencing some extreme cold temps here in Manitoba and I scored a cool mushroom mix from Costco this week. So I was finally able to try this recipe! So delicious and flavourful paired with the crusty croutons! The perfect meal for a winter day! A new favourite!
Hey Tamara,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Absolutely loved this recipe! My hubby has been craving a wild mushroom soup and I made it tonight, complete with the croutons. I happened to have a pack of porcinis along with cremini, button, and “wild mix” (suitable and others). I reconstituted the dried porcini and used the liquid, making sure to put all the pieces in the blender. Worked well. This is a great use-what-you-have recipe. The entire family loved it.THANK YOU!
Hey Perla,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Delicious and easy to make. Thank you
Delicious!! And so easy for novice chefs like me 🙂
Thank you Brit!! xTieghan
Absolute perfection!
Thank you so much Laurie! xTieghan
Tieghan, seriously amazing!!! We had this at a friend’s house and she shared the recipe with me. I made it for my wife and son tonight. They loved it!!! Full happy bellies all around.
Thank you tons!
Hugs,
Jess
Thank you so much Jessica! I am really glad this recipe turned out so amazing for you! xTieghan
Absolutely perfect combinations! Love it. Thanks!
Thank you so much Mark! xTieghan