Name: Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: 2 tbsp unsalted butter (30g); 1 onion, chopped; 2 garlic cloves, minced; 14 oz white mushrooms (400g); 7 oz Swiss Brown/Cremini mushrooms (200g); 3 1/4 cups vegetable stock or chicken stock (780ml); 1/4 tsp kosher salt; 1/8 tsp black pepper; 3/4 cup crème fraiche or cream (any full-fat) (180ml); Croutons; Cream or extra virgin olive oil, for drizzling; Parsley (roughly chopped), chervil, or thyme leaves; Bread for dunking

Jump to Recipe· 4.9 from 10 reviews

If you’re in the mood for something cozy, comforting, and downright delicious, you’ve got to try my Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe. It’s that kind of soup that wraps you up like a warm hug on a chilly day and impresses everyone without a ton of effort. Whether it’s the earthy mushroom blend, the velvety cream, or those perfectly crispy homemade croutons on top, each spoonful feels like a little celebration in a bowl. Stick around—I’ll walk you through every step so you can nail this recipe at home, no matter your cooking skill!

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Why This Recipe Works

Balanced Mushroom Blend: Combining white and Swiss brown mushrooms creates both rich flavor and a beautiful color.
Creamy Texture: Using crème fraiche or full-fat cream adds velvety smoothness without overpowering the mushrooms.
Fresh Herb Garnish: Parsley and chervil brighten the soup, adding fresh notes that elevate every bite.
Homemade Croutons: Crisp, golden croutons add just the right crunch to contrast the silky soup.

Creamy Mushroom Soup with Croutons and Fresh Herbs, mushroom soup recipe, creamy mushroom soup, homemade mushroom soup, comforting mushroom soup - A light brown creamy soup fills a white pot, topped with thin dark brown mushroom slices, small golden brown croutons, and bright green fresh herbs scattered across the surface. Light swirls of white cream and a few small drops of golden oil add texture on top. A wooden spoon rests inside the pot, partially submerged in the soup, all placed on a soft gray cloth over a white marbled surface. In the blurry background, a slice of bread and butter on a white plate can be seen. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe lies in its simple, quality ingredients that bring out the best in one another. Mushrooms are the star here, supported by savory aromatics and rich cream to create depth and silkiness. Plus, the homemade veggie stock takes your soup from good to unforgettable — a small investment in time that delivers big flavor payoff.

Unsalted Butter: Melts evenly to create a luscious base without adding extra salt, which you control later.
Onion: Adds sweetness and savory complexity when gently sautéed.
Garlic: Pumps up the earthy mushroom notes with aromatic depth.
White Mushrooms: Provide a delicate mushroom flavor and lighter color for balance.
Swiss Brown/Cremini Mushrooms: Bring a richer, more intense mushroom flavor and deepen the soup’s hue.
Vegetable Stock: Homemade is best—it infuses the soup with savory layers without overpowering the mushrooms.
Salt & Black Pepper: Essential seasoning to enhance flavors and provide a gentle kick.
Crème Fraiche or Cream: Adds a subtle tang and luxurious creaminess that make the soup feel indulgent.
Croutons: Homemade with olive oil and sea salt, they bring crunch and texture.
Fresh Herbs: A sprinkle of parsley, thyme, or chervil adds freshness and a burst of color.
Bread for Dunking: Because beyond the soup, I always think dunking bread is a must!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe is how easy it is to tweak to your liking. I love swapping out fresh herbs depending on the season or adding a touch of spice if I’m feeling a little fiery. You should definitely play around with it — trust me, it’s forgiving and welcoming to experimentation!

Mushroom Variations: Sometimes I swap Swiss Brown with shiitake or oyster mushrooms for a woodsy twist—super flavorful, just watch the cooking time as some mushrooms soften quicker.
Make It Vegan: Replace butter with olive oil, use coconut cream (for that creamy texture), and swap crème fraiche for a plant-based alternative — you’ll still get that cozy soup vibe!
Add A Kick: A pinch of smoked paprika or a dash of cayenne pepper adds warmth without overwhelming the mushrooms.
Seasonal Touch: In spring, I add a handful of fresh peas or asparagus tips towards the end for added color and pop.

Step-by-Step: How I Make Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe

Step 1: Prep Your Mushrooms Like a Pro

First things first—get your mushrooms ready. I slice them into quarters, then roughly chop those slices into chunky pieces. This method keeps the mushrooms uniform so they cook evenly, and you’ll get a nice texture when it’s all blended smooth later. Trust me, uneven chunks can lead to odd bits of texture, which isn’t bad per se, but this technique just feels smoother to me.

Step 2: Sauté the Aromatics

Melt your unsalted butter over medium-high heat, then toss in the chopped onion and minced garlic. Cook them for about 3 minutes until they’re soft and fragrant but haven’t started to brown. This stage builds flavor without bitterness, giving your soup a sweet, mellow base.

Step 3: Cook the Mushrooms Gently

Add the mushrooms to your pot and stir them around for about 10 minutes. Don’t try to brown them here—the pot will be crowded, so they’ll steam rather than sear, which deepens flavor rather than adding bitterness. You’ll notice the mushrooms soften and release moisture, which makes your soup base rich and tasty.

Step 4: Simmer and Build Flavor

Pour in your vegetable stock along with salt and pepper. Bring everything to a boil, then reduce to a gentle simmer, uncovered, for 15 minutes. This simmer allows the mushrooms to fully infuse the broth and lets the flavors meld together beautifully.

Step 5: Add the Cream and Blend to Perfection

Stir in your crème fraiche or heavy cream, letting it warm through for another 5 minutes. Then comes the fun part: carefully transfer the soup in batches to your blender. I always remove the blender lid’s center piece and cover the hole with a folded tea towel to prevent any hot soup explosions—seriously, take it from someone who’s learned this the hard way! Blend until silky smooth, then return the soup to your pot to warm through one last time.

Step 6: Serve with Croutons and Fresh Herbs

Ladle your creamy soup into bowls, then drizzle with a little extra virgin olive oil or a swirl of cream for that extra luxe feel. Scatter on homemade croutons and finish with a sprinkle of roughly chopped parsley, chervil, or thyme leaves. And don’t forget the bread for dunking—because what’s a soup without bread, right?

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Tips from My Kitchen

Don’t Skip the Stock: Using homemade vegetable stock makes a world of difference—it’s worth the little extra prep time, trust me.
Be Gentle with Cooking Mushrooms: Avoid trying to brown them early; letting them soften and steam preserves their delicate flavors without turning bitter.
Blender Safety First: Always vent your blender lid with a towel when blending hot soup to avoid explosions—learned this from a kitchen mishap I’d rather not repeat!
Homemade Croutons Are Worth It: They add texture and flavor that store-bought croutons just can’t match; plus, it’s a great way to use up day-old bread.

How to Serve Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe

Garnishes

For garnishes, I’m a big fan of freshly chopped parsley because it adds a bright color and fresh, herbal pop that lifts the rich creaminess perfectly. If I’m feeling a bit fancy (or have the right herbs on hand), a sprinkle of chervil or thyme leaves takes the soup to restaurant-quality elegance. A drizzle of good-quality extra virgin olive oil or a swirl of cream adds that final touch of indulgence I can’t resist.

Side Dishes

I love pairing this soup with rustic crusty bread or a warm baguette for dunking. On lazy weekends, I’ll serve it alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. For something heartier, a grilled cheese sandwich or even roasted vegetables on the side work beautifully as well.

Creative Ways to Present

When I’ve hosted special dinners, I’ve served the soup in individual mini pumpkin bowls or hollowed-out mini sourdough loaves, which always impress guests and make the meal feel extra special. You could also top the soup with a few sautéed wild mushrooms or a sprinkle of toasted nuts for an added crunch and flavor dimension.

Make Ahead and Storage

Storing Leftovers

I usually cool the soup to room temperature before storing it in an airtight container in the fridge. It keeps beautifully for up to 4 to 5 days. Whenever I make a big batch, this soup makes perfect weekday lunches or easy dinners—just reheat and enjoy without any fuss.

Freezing

This soup freezes really well, which is a game-changer if you want to make it in advance. I usually portion it out in freezer-safe containers or bags and freeze up to 3 months. Just be sure to leave a little space at the top, as creamy soups can expand when frozen.

Reheating

Reheating is easiest on the stovetop over low heat, stirring frequently to prevent scorching. If the soup has thickened too much in the fridge or freezer, just add a splash of stock or water to loosen it back up. Avoid boiling after adding cream, as it can cause curdling—gentle heat is your friend here!

FAQs

Can I make the Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe vegan?

Absolutely! To make this soup vegan, swap out the butter for olive oil or vegan margarine and use coconut cream or any plant-based cream alternative in place of crème fraiche or heavy cream. Just make sure your vegetable stock is vegan-friendly and skip the croutons made with butter (or make your own vegan versions!). The flavors will still be rich and satisfying.
Why do you mix different types of mushrooms?

Mixing white mushrooms and Swiss Brown (Cremini) adds both color and complexity to the soup’s flavor. White mushrooms keep the soup lighter in color and flavor, while creminis bring earthiness and richness. I find this combo balances the look and taste perfectly, but you can use all one kind if that’s what you have on hand.
Can I use chicken stock instead of vegetable stock?

Yes, chicken stock works beautifully if you don’t mind including meat in the dish. It adds a deeper savory background that enhances the mushroom flavors, making the soup extra cozy. Just make sure to adjust seasoning accordingly!
How do I prevent the soup from exploding when blending?

The key is to let steam escape. Remove the blender lid’s center cap and cover the hole with a folded kitchen towel to let heat vent safely. Blend in small batches to avoid overfilling the blender jar. I speak from experience: trying to blend hot soup with a sealed lid can lead to messy explosions!
How long can I store this mushroom soup?

You can store the soup in the refrigerator for 4 to 5 days in an airtight container. For longer storage, freeze it for up to 3 months. Just thaw it safely in the fridge overnight before reheating gently.

Final Thoughts

This Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe is one I keep coming back to because it feels like a special treat that isn’t fussy at all to make. Whether I’m cozying up on a cold evening or serving guests who want comfort food with a little bit of elegance, this soup never disappoints. I hope you love it as much as I do—don’t be afraid to make it your own, share it with friends, and savor every creamy, mushroomy spoonful!