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 kosher salt; 1/8 tsp black pepper; 3/4 cup crème fraiche or full-fat cream; Croutons; Extra virgin olive oil or cream, for drizzling; Parsley, roughly chopped; Chervil or thyme leaves (optional); Bread for dunking

Jump to Recipe· 4.8 from 12 reviews

If you’re a mushroom lover like me, you’re in for a treat! This Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe is a cozy bowl of comfort, bursting with deep earthy flavors and a velvety texture that just wraps you up in warmth. Whether it’s a chilly day or you simply crave something soothing, this soup hits all the right spots—and with homemade croutons and fresh herbs, it feels just a bit special. Stick around, and I’ll walk you through exactly how to make it as delicious as I do in my own kitchen.

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Why This Recipe Works

Balanced Mushroom Mix: Combines white and Swiss Brown mushrooms for a perfect harmony of flavor and color.
Velvety Creaminess: Crème fraiche adds a subtle tang and richness that elevates the soup beyond ordinary cream soups.
Smart Blending Technique: Blending with the lid’s hole covered keeps you safe from hot splashes and ensures smooth texture.
Simple, Homemade Croutons: Gives that satisfying crunch and a fresh herbal kick to balance the creaminess perfectly.

Creamy Mushroom Soup with Croutons and Fresh Herbs, mushroom soup recipe, creamy mushroom soup, homemade croutons, mushroom and herb 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 ingredients for this Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe are pretty straightforward, but each plays a significant role. Using a mix of mushroom varieties adds depth, while the crème fraiche brings a lovely brightness. Plus, fresh herbs and croutons finish the soup with a touch of freshness and crunch. Here’s the rundown and some tips for choosing each.

Creamy Mushroom Soup with Croutons and Fresh Herbs, mushroom soup recipe, creamy mushroom soup, homemade croutons, mushroom and herb 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

Unsalted butter: Melts down beautifully to sauté onions and garlic without overpowering the flavors.
Onion: Adds a gentle sweetness that forms the soup’s flavor base.
Garlic cloves: Just the right punch of aromatic warmth.
White mushrooms: Keep the soup’s color pale and add delicate flavor.
Swiss Brown/Cremini mushrooms: Bring a richer, earthier mushroom taste and deepen the soup’s character.
Vegetable stock: Homemade is my secret weapon here for the most flavorful, fresh result.
Salt & black pepper: Simple seasonings to enhance natural flavors without masking the mushrooms.
Crème fraiche or cream: Crème fraiche adds a little tang and thickness; regular cream works just fine if you can’t find it.
Croutons: Homemade, golden, crunchy cubes that add texture contrast.
Fresh herbs (parsley, chervil or thyme): These fresh bites of green add brightness and color on every spoonful.
Bread for dunking: Because no soup experience is complete without it.

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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

I love that this Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe is incredibly flexible. I’ve made it richer with extra cream on lazy weekends or lighter by swapping crème fraiche for yogurt. You should feel free to personalize it, too—add a splash of white wine for zing, or toss in some sautéed leeks if you want to mix up the flavor.

Variation: I’ve sometimes added a handful of chopped chestnuts or a dash of smoked paprika for a beautiful twist—both totally delicious.
Dairy-Free Version: Swap crème fraiche for coconut cream and use olive oil instead of butter to keep it creamy and cozy without dairy.
Seasonal Change: If fresh herbs aren’t around, dried thyme or sage work beautifully; just reduce the quantity as they’re more intense.

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

Step 1: Chop Mushrooms Evenly for Consistent Cooking

Start by slicing your mushrooms into roughly equal quarters, then dice those quarters into 3 or 4 smaller pieces. This helps them cook evenly and blend into that silky texture we’re after. I find that uneven pieces create a funny mouthfeel—plus, they cook at different rates, so patience will be rewarded with a smoother soup.

Step 2: Soften Onions and Garlic Without Browning

Melt the butter over medium-high heat, then add your chopped onion and garlic. Cook for about 3 minutes, stirring often. The goal here is to soften but NOT brown them. Overcooking at this stage can add bitterness, so watch closely. They’ll gently sweeten and build your soup’s flavor from the start.

Step 3: Cook Mushrooms Low and Slow

Once your onion and garlic are translucent, add the mushrooms. Stir them often, letting them cook through for 10 minutes. Don’t worry if they don’t brown—they’re too crowded in the pot anyway. Trust me, we want them soft and releasing their juices, which will mix beautifully into the soup base.

Step 4: Simmer with Stock and Seasonings

Add your vegetable (or chicken) stock, salt, and pepper. Bring everything to a boil, then reduce heat to simmer gently without covering the pot for 15 minutes. This step concentrates the flavors, deepens the taste, and unites all those mushroom essences. It’s okay to peek, but no lid—steam escaping is part of the magic that keeps it flavor-packed.

Step 5: Stir in Cream and Blend Carefully

Mix in the crème fraiche or cream and let it simmer for another 5 minutes—this is what makes the soup so luscious. Then comes my favorite part: blending. Work in batches if your blender is small. Remove the lid cap on top of the blender, and cover that hole with a folded tea towel. This lets steam escape safely—trust me, I’ve had the hot soup fly everywhere once, and it’s not fun! Blend until silky smooth.

Step 6: Final Simmer and Serve with Tasty Toppings

Pour the smooth soup back into your pot and simmer for a minute or two to let all those bubbles settle and the soup heat through. Ladle it into bowls and shower with a drizzle of extra virgin olive oil or a swirl of cream. Don’t forget the croutons and fresh herbs—parsley is my go-to for brightness, but chervil or thyme take it up a notch when you want to impress. Serve it with good bread for dunking because we all deserve a little indulgence.

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Tips from My Kitchen

Don’t Rush the Mushrooms: Let them sweat gently rather than brown, so you extract that deep mushroom flavor without bitterness.
Use Homemade Stock: Investing a few extra minutes in homemade veg stock seriously boosts the soup’s depth and freshness.
Croutons Make a Difference: I always make croutons fresh to keep their crunch—store-bought just can’t compete here.
Be Careful Blending Hot Soup: Removing the blender lid cap and covering with a towel prevents any messy explosions—learned that the hard way!

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, homemade croutons, mushroom and herb 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 my garnishes simple but impactful: a handful of crunchy homemade croutons, a drizzle of extra virgin olive oil, and fresh parsley chopped roughly. When I’m feeling a bit fancy for guests, chervil or fresh thyme leaves add a subtle herbal note that lifts the soup beautifully.

Side Dishes

This mushroom soup is fantastic with crusty artisan bread—think sourdough or a country loaf—for dunking. On lighter days, I pair it with a crisp green salad with a lemon vinaigrette to balance the creaminess. For something cozier, a grilled cheese sandwich is a timeless match.

Creative Ways to Present

For special occasions, I like serving this soup in mini pumpkin bowls or hollowed-out bread bowls—it’s a crowd-pleaser and adds a rustic charm. Garnish with microgreens and edible flowers if you want to impress visually while keeping it natural and fresh.

Make Ahead and Storage

Storing Leftovers

This soup keeps really well in an airtight container in the fridge for up to 4 to 5 days. I usually store the croutons separately so they don’t get soggy—simply toast them again briefly before serving for that fresh crunch.

Freezing

I’ve frozen this soup a few times with great results. Let it cool completely, then freeze in portion-sized containers. It keeps well for about 3 months, and you can thaw overnight in the fridge.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick, add a splash of stock or cream to loosen the texture. Freshen it up with a quick sprinkle of herbs and fresh croutons before serving.

FAQs

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

Definitely! To make it vegan, swap the butter for olive oil or vegan margarine, and replace crème fraiche with coconut cream or a plant-based cream alternative. Use vegetable stock (homemade or store-bought) to keep it fully plant-based, and the croutons can be made with your favorite vegan bread tossed in olive oil.
What if I don’t have a blender or food processor?

You can use an immersion blender directly in the pot—just be sure to blend carefully and slowly to avoid splashes. If you don’t have either, finely chopping the mushrooms and cooking down the soup longer for a chunkier consistency works too, but you won’t get that signature smooth creaminess.
Can I use other types of mushrooms?

Absolutely. This recipe is forgiving and flexible. Button mushrooms are fine alone (though milder), while adding shiitake or portobello will deepen the flavor further. Just adjust cooking time slightly depending on mushroom size and density.
How do I make the croutons extra crunchy?

Cut your bread into even cubes, toss lightly in olive oil and salt, then bake at 180°C/350°F for 10 minutes, flipping halfway through. For extra crunch, you can finish them under the broiler for 1-2 minutes, but watch closely to avoid burning.

Final Thoughts

This Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe holds a special place in my heart because it’s the kind of simple, humble comfort food that feels like a warm hug after a long day. I hope you have just as much joy making (and eating!) it as I do. Don’t be shy—try mixing up the herbs or adding your favorite mushroom varieties. And definitely don’t skimp on those croutons—they make all the difference. Grab a bowl, a good loaf of bread, and cozy up.