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Warm up with cozy homemade cream of mushroom soup. This easy soup recipe is naturally gluten-free, packed with flavor, and so rich and creamy. You’d never guess that it’s made with Greek yogurt in place of actual cream!
Love creamy soups? Try my broccoli cheese soup and this velvety smooth cauliflower cheese soup.
Why You’ll Love This Cream of Mushroom Soup Recipe
Cream of mushroom soup is one of my childhood favorites. Rich, creamy, packed with umami, there’s nothing better than a bowl of mushroom soup on a chilly day. If you’re ready to skip the canned stuff, here’s why you need to give this homemade recipe a try:
- Gluten-free. Canned soup isn’t always gluten-free. I’ve been recreating my favorite canned vegetable soups at home, from creamy tomato soup to butternut squash soup, and now this gluten-free cream of mushroom soup. It’s easy to make from scratch!
- Super creamy. Lighten up this cream of mushroom soup recipe with Greek yogurt. It’s just as rich and creamy as any soup made with heavy cream.
- Fresh flavors. This recipe combines fresh mushrooms, onions, and a sprinkling of herbs in a velvety broth. It packs a whole lot of earthy, savory flavor into every bowl.
- Just the basics. Many cream of mushroom soups rely on additives, like cornstarch or thickeners, to achieve a silky, smooth texture. Not this recipe! My favorite cream of mushroom soup keeps it simple and tastes just as delicious.
What You’ll Need
Below I’ve rounded up the ingredients you’ll need to make this cozy cream of mushroom soup. Scroll down to the recipe card for a printable ingredients list.
- Mushrooms – The base of this soup is sliced cremini mushrooms sautéed in butter. Other good options are white button mushrooms or portobello mushrooms. Fun fact: They’re all the same mushroom, just at different stages of their lifecycle!
- Seasonings – Dried thyme, plus salt and pepper to taste.
- Onions – I use a combination of chopped yellow onion and scallions as aromatics in this recipe.
- Stock or Broth – I recommend using low-sodium chicken stock or broth, which gives more control over the saltiness of the soup. Use vegetable stock to make a vegetarian cream of mushroom soup.
- Greek Yogurt – Greek yogurt is a great substitute for heavy cream in soups. It makes the texture super rich and you hardly taste the difference.
- Garnish – Fresh parsley and chives, to add a pop of green when serving.
How to Make Cream of Mushroom Soup
You’re about 20 minutes away from the coziest bowlful of homemade mushroom soup! First, we’ll prepare the soup, and then we’ll puree a portion of it to make the broth silky and thick. Check out the steps below, and scroll to the recipe card for printable instructions.
- Sauté the mushrooms. First, you’ll sauté mushrooms with melted butter, thyme, salt, and pepper in a large Dutch oven on the stovetop. Next, stir in the onions and scallions.
- Add stock and yogurt. After a few minutes, pour in the stock and bring the pot to a boil. Then, take it off the heat and stir in the Greek yogurt. Make sure the soup isn’t boiling when you stir in the yogurt as it risks curdling.
How To Thicken Mushroom Soup
An easy way to thicken homemade cream of mushroom soup is to blend a portion of the finished soup to add back into the broth. Make sure you’re using an open-top food processor, or a blender with an open feeder hole in the lid (hot soup in a sealed blender = hot soup explosion).
- Blend. Transfer about half of the soup from the pot to your blender, and purée until smooth. You can blend more or less of the mushrooms depending on how thick you prefer your soup. Stir the blended portion back into the pot with the rest of the soup.
- Serve! Dish up your homemade cream of mushroom soup with a sprinkle of fresh herbs or parmesan, and serve. See further down for more tasty ways to serve mushroom soup.
What Kind of Soup Pot to Use
Even though this cream of mushroom soup doesn’t have to simmer for a long time, I still like to make it in a heavy-bottomed pot, like an enameled cast iron Dutch oven. The heat is distributed evenly, which helps when sauteeing the mushrooms. And it’s less likely to scorch or curdle when you add the yogurt. They are also very easy to clean.
Tips and Variation Ideas
Looking for some extra guidance? Or maybe some ways to spice up this mushroom soup? Try these helpful tips and tricks when making a healthy cream of mushroom soup from scratch:
- Don’t puree the soup in an airtight blender. Once again, make sure that your blender has openings for the heat to escape. Soup in a vacuum will explode, and no one wants that. You can cover the opening with a paper towel or dishcloth to prevent splatters. An immersion blender also works great to puree the soup directly in the pot.
- Take the soup off the heat before adding yogurt. Don’t let the soup boil after you’ve added the Greek yogurt. Overheating dairy will cause it to curdle.
- Spice things up. Change up the seasonings in this cream of mushroom soup with Italian seasoning, turmeric, or cayenne pepper for a touch of heat.
- Different herbs. In addition to thyme, play around with more herbs like basil, rosemary, garlic, and oregano. Both fresh and dried herbs work well in this soup.
What to Serve With Cream of Mushroom Soup
Cream of mushroom soup and crusty homemade French bread or garlicky gluten-free dinner rolls are a match made in comfort food heaven. We also love to serve this mushroom soup as a hearty starter in homemade gluten free bread bowls. To round out the meal, go the soup and salad route with an Italian wedge salad or Caesar salad.
Storing and Reheating Leftover Mushroom Soup
- Refrigerate. Store your gluten-free cream of mushroom soup airtight in the fridge for up to 3-4 days.
- Reheat. Reheat portions gently on the stovetop, or in the microwave in 30-second bursts, stirring in between, until the soup is warmed through.
- Freeze. If you’re planning on freezing your soup, follow the recipe but leave out the Greek yogurt. Store the cooled soup in an airtight container and freeze it for up to 2 months. Thaw in the fridge before reheating, and stir in the yogurt just before serving. I don’t recommend freezing this mushroom soup once the dairy has been added.
More Homemade Soups to Try
Cream of Mushroom Soup
Ingredients
- 2 Tablespoons unsalted butter
- 2 ½ pounds cremini mushrooms
- 1 ½ teaspoons sea salt
- 1 teaspoon dried thyme
- ½ teaspoon ground pepper
- 1 large yellow onion , finely chopped (about 1 cup)
- 2 scallions , sliced
- 3 cups low sodium vegetable stock or chicken stock
- 2 cups non-fat plain Greek yogurt
Garnish (Optional):
- 2 Tablespoons minced fresh parsley
- 2 tablespoons minced fresh chives
Instructions
- Coat a large pot or Dutch oven with non-stick spray. Place it over medium heat and melt the butter.
- Increase the heat to medium-high, and add mushrooms, salt, dried thyme, ground pepper. Cook and stir frequently until the mushrooms soften and most of the water has evaporated, about 10 minutes.
- Stir in onions and scallions. Cook for about 5 minutes.
- Pour in the stock and allow it to come to a slow boil then remove from heat.
- Stir in 2 cups of nonfat plain Greek yogurt and mix well until combined.
- Transfer out half of the soup to a blender and puree until smooth. Then return it back to the pot with the remainder of the soup and mix well. If it has cooled down too much, you can place it over low heat until it is hot and you see a bit of steam coming off of it, but don’t let it return to a boil or is will curdle.
- Serve and garnish with parsley and/or chives.
Did you make this?
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