Cream of Mushroom Soup

Canned cream of mushroom soup can't compare to this homemade version. It's rich, creamy, and deeply savory. We always go back for seconds!

Cream of Mushroom Soup

Before I met Jack, I associated cream of mushroom soup with green bean casserole. I thought of it as an ingredient, not a dish on its own. In fact, soup aside, I wasn’t a big fan of mushrooms in general. But Jack may be the world’s #1 mushroom lover, and as I tried the mushroom pastas and sandwiches he loved, I discovered how delicious mushrooms could be. Prepared the right way, they become rich and savory, with an intense umami flavor.

Now, I’m a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold nights. It’s far too good to hide in any casserole, so make a batch to enjoy on its own! If you have extras, freeze them for later, but fair warning: in our house, this cream of mushroom soup never lasts long.

Mushrooms on a cutting board

Cream of Mushroom Soup Recipe Ingredients

This cream of mushroom soup recipe is rich, creamy, and deeply savory, but it’s not entirely traditional. Instead of asking you to stir in cream to achieve its luscious texture, I sneak a secret veggie ingredient into the soup: cauliflower. When you puree the soup, the cauliflower will make it amazingly smooth and creamy. You won’t miss the dairy one bit!

Here’s what else you’ll need to make this recipe:

  • Mushrooms, of course! I like to use creminis here, though white button mushrooms would work fine too.
  • Extra-virgin olive oil – For richness.
  • Leeks, celery, and garlic – They add savory depth of flavor.
  • White wine, tamari, and balsamic vinegar – They add tang and enhance the mushrooms’ umami flavor.
  • Dijon mustard – For extra tang and peppery bite.
  • Thyme – It adds freshness to this rich, savory soup.
  • Vegetable broth – Use store-bought, or make your own.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Bowls of mushroom soup topped with roasted mushrooms, croutons, and microgreens

Cream of Mushroom Soup Serving Suggestions

If you want to take this cream of mushroom soup over the top, don’t skip the garnishes! Crunchy toppings like homemade croutons, roasted or sautéed mushrooms, and toasted pine nuts offer a delectable contrast to its smooth, luscious texture. I also like to add a sprinkle of herbs or microgreens for something fresh and a drizzle of coconut milk or olive oil for extra richness.

We often savor this rich, creamy soup as a meal on its own, but if you’re looking for something to pair with it, you can’t go wrong with a salad. It would be lovely with my citrus salad, pear salad, beet salad, or arugula salad on the side. Round out the menu with homemade focaccia or crusty bread.


Cream of Mushroom Soup Recipe

More Favorite Soup Recipes

If you love this creamy mushroom soup, try one of these favorite soup recipes next:

mushroom soup

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Cream of Mushroom Soup

rate this recipe:
4.95 from 69 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 4 to 6
This cream of mushroom soup is SO comforting and delicious! Veggies like mushrooms, cauliflower, celery, and leeks create its rich flavor and creamy texture, so this recipe is both vegan and gluten-free.


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 medium leeks, white and light green parts, chopped (2 cups)
  • 2 celery stalks, diced
  • 16 ounces cremini mushrooms, chopped
  • 2 tablespoons tamari
  • ¼ cup dry white wine
  • 2 large garlic cloves, chopped
  • 2 tablespoons fresh thyme leaves
  • 4 cups vegetable broth
  • 1 pound cauliflower, broken into florets (5 cups)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • Sea salt and freshly ground black pepper

Topping options:


  • Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
  • Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
  • Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.



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Rate this recipe (after making it)

  1. Stacey Gordon

    I made this for lunch this week and REALLY love it. It’s perfectly flavored and hearty. Highly recommend this recipe!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Stacey, I’m so glad you love the soup!

  2. Nancy Doda

    Delicious. I added .
    oat milk to final s

  3. Tiffany

    Does anyone know if what you can substitute for white wine? Thank you!

    • Jeanine Donofrio

      Hi Tiffany, you can leave it out and add 1 tablespoon white wine vinegar instead.

  4. This mushroom soup looks amazing! We’re going to try it this weekend.

  5. Beth Pennington

    5 stars
    This soup was delicious! I had almost all of the ingredients in my fridge when I stumbled upon this recipe. I saved some of the sauteed mushrooms for toppings, then also made some croutons to top the soup. I used my immersion blender to blend it. Super easy and very tasty.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved it!

  6. Eileen

    I don’t particularly want to “wrastle” with chopping up a whole head of cauliflower and I am cooking only for myself. Could I substitute frozen cauliflower rice instead of a fresh head of cauliflower?

  7. Shelly

    My husband and I LOVE this recipe. I have made it a number of times already. Thank you!

    • Jeanine Donofrio

      I’m so glad you loved it!

  8. Hannah

    I expected this soup to be a lot creamier than it was. After blending it was quite bitty looking and not the most enticing. I also wasn’t a big fan if the vinegar inside it.

  9. Pam

    5 stars
    Made EXACTLY per the recipe, including weighing those items listed by weight. The flavor was WONDERFUL. My only disappointment was that it was a darker brown and therefore didn’t look creamy at all. Next time I might add a potato to see if the color improved. I garnished it with homemade sourdough garlic croutons and it was superb! Many thanks!!!

    • Jeanine Donofrio

      I’m so glad you enjoyed it! You could also mix more of the coconut milk (for garnish) into the actual soup or try some white beans in place of some of the cauliflower.

      • Pam

        5 stars
        Great idea to add some white beansand that would also boost the protein. Afraid I just don’t care for coconut milk, so I will pass on that but will indeed try the white beans. As I said in my original comment, the flavor was WONDERFUL.

  10. Danielle

    This looks and sounds so delicious. I also spent most of my life not really liking or understanding how amazing mushrooms could be, but I guess I wasn’t trying the right things. I think anyone would enjoy this soup.

  11. Andrea

    5 stars
    Delicious! Thank you! The coconut cream on top is amazing. I never would have thought to top mushroom soup with it. So good.

  12. Cindy Carson

    3 stars
    I’ve loved all of your recipes that I made so far, but the Cream of Mushroom Soup is not what I hoped. The cauliflower, which was cooked long enough, did not blend as smooth as I wanted and gave the soup a strange look. It tasted ok (had to change and adjust seasonings) but it doesn’t look like a smooth creamy soup. I’ve done this method before so I’m not sure what happened. I also use Coconut milk to make it creamy and a little arrowroot if it needs thickening.

    • Jeanine Donofrio

      Hi Cindy, if the mixture was too thick to blend really creamy, you could try adding some more liquid.

    • Cathe Olson

      3 stars
      I had the same experience. I was disappointed.

  13. paula

    Can you make a large batch and freeze this, so it’s available to use when a recipe calls for cream of mushroom soup? Thanks.

    • Jeanine Donofrio

      Hi Paula, I wouldn’t sub this in recipes that call for canned cream of mushroom soup, it’s pretty different.

    • Kim

      There are so many good and easy recipes for cream of mushroom concentrate (think unhealthy Campbell’s) and homemade is truly a game-changer, flavor-wise and for good ingredients. I haven’t tried freezing mine yet, but the originator of the recipe in this link has frozen his soup without issues when used in recipes.

  14. Gigi

    can you do this in a slow cooker? Maybe two hours? Has any tried?

    • Jeanine Donofrio

      Hi Gigi, I’m not sure, I haven’t tried.

  15. Laura

    This sounds delicious!! What could I substitute for the wine? Or can I just omit it?

    • Jeanine Donofrio

      Hi Laura, you can just omit it.

  16. Monique

    5 stars
    Just made this on this very cold winter day and it was delicious 😋 thank you

  17. Alex

    Any idea if this would work out in the instant pot? I want to double the recipe but the instant pot is the only pot I have that would be big enough!

    • Jeanine Donofrio

      Hi Alex, I haven’t tried this one in the instant pot. Let me kn

    • Jeanine Donofrio

      … I was going to say, let me know how it goes if you give it a try.

    • Julia

      I would simply sauté mushrooms and other veggies. then add cauliflower, and then pressure cook for about 10 minutes. Then use the immersion blender. I use this method for all of my soups. Using butternut squash, cauliflower and sweet potatoes. It always comes out great.

  18. Daniela

    Can you make it ahead and save it?

  19. Jordan

    5 stars
    This recipe is super yummy – I love nothing more than a good healthy soup recipe! I added a can of cannellini beans to bulk up the protein and then threw in spinach for even more vitamins. Then blended it all together. It was great and very filling 😊.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.