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: 30 g unsalted butter; 1 onion, chopped; 2 garlic cloves, minced; 400 g white mushrooms, sliced and diced; 200 g Swiss Brown/Cremini mushrooms, sliced and diced; 3 1/4 cups vegetable stock or chicken stock; 1/4 tsp salt, cooking/kosher; 1/8 tsp black pepper; 3/4 cup crème fraîche or cream (full-fat); Croutons; Cream or extra virgin olive oil, for drizzling; Parsley (roughly chopped), chervil, or thyme leaves; Bread for dunking

Jump to Recipe· 4.6 from 5 reviews

If you’re on the hunt for a cozy, soul-soothing bowl of goodness, you’re going to love this Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe. It’s one of those recipes that feels fancy but is actually super simple—perfect for when you want to impress yourself or your friends without spending hours in the kitchen. I promise this soup will become your go-to comfort food, especially on chilly evenings or whenever you’re craving something rich and earthy.

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Why This Recipe Works

Balanced Mushroom Blend: Using both white and Swiss Brown mushrooms creates a depth of flavor without overpowering the soup’s delicate creaminess.
Simple Ingredients with Big Impact: No fuss, just butter, onions, garlic, and a great stock bring out the best in the mushrooms.
Cream & Croutons Combo: Creamy texture pairs perfectly with crunchy, homemade croutons for an irresistible mouthfeel contrast.
Fresh Herb Finish: A sprinkle of parsley or chervil adds brightness that lifts the whole bowl to a new level.

Creamy Mushroom Soup with Croutons and Fresh Herbs, mushroom soup recipe, creamy mushroom soup, mushroom and herb soup, easy 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 magic of this Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe lies in its straightforward ingredients that complement each other beautifully. Plus, a couple of tips on picking your mushrooms and stocks can really elevate the flavor.

Creamy Mushroom Soup with Croutons and Fresh Herbs, mushroom soup recipe, creamy mushroom soup, mushroom and herb soup, easy mushroom soup - Flat lay of fresh white button mushrooms and Swiss brown cremini mushrooms, their smooth caps and textured gills creating a natural mix of creamy white and rich brown tones; a halved and whole onion showing crisp white layers with light purple skin; peeled garlic cloves with their papery skins curling gently; a small bunch of bright green parsley with delicate leaves; a dollop of thick, creamy crème fraiche with a soft, velvety texture; golden-brown toasted croutons casting warm hues and crunchy edges; all arranged organically with some loose mushroom slices and scattered parsley leaves, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Mushrooms: I love mixing white and Swiss Brown mushrooms; the white keep the soup lighter in color, while the Swiss Brown add a deeper flavor. You could always use one variety, but the blend really brings the best of both worlds.
Onion: Adds a subtle sweetness and depth without stealing the spotlight from the mushrooms.
Garlic: Just a touch, finely minced, to give that warm base flavor every good mushroom soup needs.
Unsalted Butter: For cooking your veggies gently and adding richness without overwhelming saltiness.
Vegetable or Chicken Stock: Homemade is ideal, but good quality store-bought works fine too; it’s the backbone of soup flavor.
Crème Fraiche or Cream: Crème fraiche adds a lovely tang and thickness, but if you can’t find it, any full-fat cream will make it perfectly luscious.
Croutons: Crispy, golden croutons are non-negotiable here for that satisfying crunch contrast.
Fresh Herbs (Parsley, Chervil, Thyme): Herbs give the soup that fresh, garden-y finish—parsley is my everyday choice, but chervil is a wonderful treat when I’m feeling fancy.
Bread: For dunking, because who doesn’t love soaking up every last drop?

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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.

Tweak to Your Taste

One of the best things about this Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe is how adaptable it is. I’ve played around with a few versions over the years, and you’ll find it happily bends to what you have or love.

Variation: For a vegan twist, swap butter for olive oil, coconut cream for dairy cream, and use homemade vegetable stock— it’s still velvety and utterly satisfying.
Seasonal Twist: Toss in some sautéed leeks or a sprig of rosemary for an earthier vibe depending on what’s in season.
Spice it Up: I once added a pinch of smoked paprika and a drizzle of truffle oil— not everyday, but a killer way to elevate a dinner party.

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

Step 1: Chop mushrooms for perfect texture

I start by slicing each mushroom into quarters, then dicing into 3-4 smaller pieces. This helps the mushrooms cook evenly and gives a lovely texture in the final soup—not too chunky, not too mushy. Patience here pays off since uniform pieces mean even cooking.

Step 2: Sauté onion and garlic gently

Melt the butter in a large pot over medium-high heat, then add your chopped onion and minced garlic. Cook them for about 3 minutes until the onion softens but doesn’t brown. This prevents bitterness and lets the flavors come forward gently—trust me, it makes a noticeable difference.

Step 3: Cook mushrooms without browning

In go the mushrooms! Stir them regularly and cook for about 10 minutes. Resist the urge to brown them—in a crowded pot, they release moisture instead, which is perfect because we want that mushroom flavor concentrated in the broth, not a sear.

Step 4: Simmer with stock and season

Add the vegetable stock, salt, and pepper, then bring to a boil. Lower the heat and let it simmer gently for 15 minutes uncovered. This step lets all those mushroom juices mingle with the stock, building a rich base for your soup. I often give it a taste here to adjust salt if needed.

Step 5: Stir in cream and simmer

Swirl in the crème fraiche or cream and let the soup simmer for another 5 minutes. This adds that luxurious creaminess with a subtle tang if you used crème fraiche. Don’t rush this part—the warmth helps marry all the flavors perfectly.

Step 6: Blend carefully until smooth

I like to transfer the soup to a blender in batches. Here’s a pro tip: remove the blender lid’s feeding hole cap and cover the opening with a kitchen towel. Hot soup can erupt from the blender if sealed tight, and trust me, you don’t want that mess. Blend until completely smooth and creamy.

Step 7: Final heat and serve

Pour your silky soup back into the pot and let it simmer briefly until just hot and the bubbles settle. Then ladle into bowls, drizzle with a little more cream or golden olive oil, toss on your crunchy croutons, scatter fresh parsley or chervil, and don’t forget that bread for dunking!

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Pro Tips for Making Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe

Don’t Overcrowd the Pot: This ensures mushrooms steam, releasing moisture and flavor without browning.
Use Homemade Stock When Possible: It adds a subtle, homemade depth that store-bought just can’t match.
Careful Blending: Removing the blender lid cap and covering with a tea towel avoids messy splatters.
Fresh Herbs Are Game Changers: Sprinkle just before serving for that vibrant flavor and fresh color.

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

Creamy Mushroom Soup with Croutons and Fresh Herbs, mushroom soup recipe, creamy mushroom soup, mushroom and herb soup, easy mushroom soup - A black bowl filled with creamy brown mushroom soup, topped with golden brown sliced mushrooms, small crispy croutons, and fresh green herbs. A silver spoon with some soup and mushrooms is dipped in the bowl, showing the smooth texture of the soup. The background includes pieces of bread blurred out on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and sprinkle fresh chopped parsley over the top. Sometimes, when I’m in a gourmet mood, a few sprigs of chervil or thyme work beautifully. A drizzle of extra virgin olive oil or just a swirl of cream makes the soup look inviting and adds a touch of luxury.

Side Dishes

Crusty bread is my absolute favorite; something hearty you can dunk right into the bowl. A light green salad with a tangy vinaigrette or roasted root vegetables also pair wonderfully if you want a more substantial meal.

Creative Ways to Present

For dinner parties, I like to serve this soup in pretty teacups or mini crock pots, with a tiny wooden spoon on the side. Adding a small ramekin of homemade garlic or herb croutons on the side lets guests add as many as they like—super charming and interactive!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4-5 days. Just give the soup a good stir before reheating to keep that creamy texture intact and make sure you store your croutons separately to keep them crunchy.

Freezing

I’ve frozen this soup a few times with great success. Just let it cool completely, store in freezer-safe containers, and freeze for up to 3 months. When thawing, do it overnight in the fridge so the texture stays smooth.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to keep the cream from separating. Adding a splash of stock or cream while reheating can help revive its silky texture.

FAQs

Can I make this soup vegan?

Absolutely! Just swap out butter for olive oil, use vegetable stock, and replace crème fraiche or cream with coconut cream or a plant-based alternative. The flavor will still be rich and delicious.
What if I don’t have crème fraiche?

No worries—plain full-fat cream works just as well. Crème fraiche adds a slight tanginess, but regular cream still gives you that lovely creamy texture and richness.
Why not brown the mushrooms?

In this recipe, we want the mushrooms to release their moisture and flavor into the soup, so they stew rather than brown. This results in a smoother, more mushroom-flavored broth rather than a seared taste.
How do I prevent soup explosions when blending hot soup?

Always remove the blender lid’s center cap, cover the opening with a folded kitchen towel, and blend in small batches. This lets steam escape safely and prevents unexpected splatters.

Final Thoughts

This Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe is close to my heart because it’s my fallback for both weekday dinners and impressing guests. It’s one of those humble recipes that somehow feels elevated and special every single time. I know once you try it, you’ll find so many moments to make it your own—whether adding a splash of truffle oil or switching up your herbs. Give it a go, and I’m pretty sure this soup will become one of your own kitchen treasures!