Name: Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European
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 cooking/kosher salt; 1/8 tsp black pepper; 3/4 cup crème fraiche or full-fat cream (180ml); 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 10 reviews

If you’re craving something warm, hearty, and just downright cozy, you’re going to fall head over heels for this Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe. It’s one of those recipes that feels like a hug in a bowl—rich, comforting, and packed with earthy mushroom flavor that really shines through thanks to the creamy texture and bright hit from fresh herbs. Whether you’re making it for a chilly night in or a casual dinner with friends, this soup gets rave reviews every single time.

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Why This Recipe Works

Balanced Mushroom Mix: Using a blend of white and cremini mushrooms gives the soup a rich depth without overpowering its delicate color.
Creamy Texture Without Overpowering Flavor: Adding crème fraiche or cream gives it that luscious mouthfeel while maintaining fresh mushroom notes.
Perfectly Crisp Croutons: Homemade croutons add a satisfying crunch and a touch of garlicky saltiness, creating a wonderful contrast in texture.
Fresh Herb Finishing Touch: Parsley, chervil, or thyme add brightness and elevate the soup’s flavors to restaurant-quality level.

Creamy Mushroom Soup with Croutons and Fresh Herbs, mushroom soup recipes, hearty mushroom soup, comforting soup with herbs, 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 behind this creamy mushroom soup is truly in the ingredients. Each one brings something special to the table, making sure the soup never feels one-note or boring. Plus, picking the right mushrooms and fresh herbs will really set your soup apart, so here’s why I choose what I do.

Creamy Mushroom Soup with Croutons and Fresh Herbs, mushroom soup recipes, hearty mushroom soup, comforting soup with herbs, 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

Unsalted butter: Helps gently soften onions and garlic without adding unwanted salt, giving control over seasoning.
Onion: Provides a subtle sweetness and foundational flavor that builds depth in the broth.
Garlic cloves: Offer an earthy aroma that pairs perfectly with mushrooms but don’t overpower when cooked just right.
White mushrooms: Keep the soup’s color light and add a delicate mushroom flavor.
Swiss Brown/Cremini mushrooms: Bring a heartier mushroom taste and richer brown tones for complexity.
Vegetable stock (or chicken stock): I always recommend homemade vegetable stock for full-bodied flavor, but store-bought works too if you’re in a pinch.
Cooking salt & black pepper: Basic seasoning that enhances all other flavors without stealing the spotlight.
Crème fraiche or cream: I love crème fraiche for its slight tanginess which cuts through richness, but regular cream adds lovely silkiness as a great alternative.
Croutons: Homemade, golden, crunchy cubes add texture contrast—trust me, they’re the reason I make a larger batch of bread!
Fresh herbs like parsley, chervil, or thyme: These sprinkle on that wow factor, turning simple into something fancy with just a few leaves.
Bread for dunking: Because who doesn’t want to dip and swish their soup-soaked bread until the last bite?

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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

I’m all about making recipes feel like your own, so here are a few ways I’ve played around with this creamy mushroom soup with croutons and fresh herbs recipe to keep it interesting and tailored to your vibe.

Variation: Adding a splash of dry white wine while sautéing the mushrooms brings a lovely acidity that brightens the whole soup—it’s a game changer on cold evenings.
Vegan swap: Try coconut cream instead of crème fraiche and swap butter for olive oil; you’ll miss the dairy tang, but the soup still comes out velvety and soulful.
Herb swaps: If you don’t have chervil, fresh tarragon or rosemary can also add a sophisticated twist—I’ve enjoyed this in fall dinners paired with roasted root veggies.
Spice it up: A pinch of smoked paprika or a drop of truffle oil on top instantly takes this to wow-factor territory for special occasions.

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

Step 1: Prep and chop the mushrooms just right

First things first: I slice each mushroom into quarters, then chop into bite-size pieces. This keeps the texture balanced—not too rough, not mushy—when they cook down. If you chop them too finely, the soup can feel a bit pasty, and too chunky might make it harder to blend smoothly.

Step 2: Sauté onions and garlic for a fragrant base

Melt the butter over medium-high heat and add your chopped onions and garlic. Cook for about 3 minutes until softened but not browned. This step is crucial because it builds that subtle sweetness and aroma that’ll deepen the whole soup’s flavor.

Step 3: Cook mushrooms gently without browning

Add in all the mushrooms and stir often for about 10 minutes. Resist the urge to brown them—the pot is usually too crowded for even browning, and that’s okay. We want them soft and juicy, releasing their moisture while staying tender. It’s a difference that really shows in the final taste and texture.

Step 4: Simmer with stock, salt & pepper

Pour in the vegetable stock, then season with salt and pepper. Bring everything to a gentle boil before reducing the heat to maintain a lively simmer—no lid here! Let it bubble gently for 15 minutes so all those flavors meld beautifully.

Step 5: Stir in cream and simmer a little longer

Time to add the crème fraiche or cream—that silky richness makes this soup so indulgent. After stirring it in, simmer quietly for another 5 minutes. This step helps the cream marry with the mushrooms and stock, giving that luxurious mouthfeel we all secretly crave.

Step 6: Blend carefully and return to pot

Using a blender, work in batches if needed—remember to remove the blender lid cap to avoid a hot soup explosion (cover the hole with a folded tea towel instead). Blend until perfectly smooth and creamy. Pour it back into the pot and simmer briefly until those little bubbles settle, and the soup is piping hot.

Step 7: Serve with croutons, herbs, and fresh bread

Ladle into bowls, then top with a drizzle of extra virgin olive oil or cream. Scatter your homemade croutons and chop fresh parsley or chervil for that fresh, vibrant pop. And don’t forget a thick slice of crusty bread for dunking—it’s what makes the experience truly special!

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

Don’t Rush the Mushrooms: Allow them time to release their juices slowly—you’ll get more flavor depth and a better texture.
Blending Safety First: Always vent the blender lid for hot soups; I once learned the hard way when hot soup splattered everywhere.
Crouton Crunch Factor: Toss bread cubes with olive oil and a pinch of salt before baking for perfectly golden, flavorful croutons every time.
Fresh Herbs Last: Add herbs at the very end to keep their bright flavors and color vibrant, rather than cooking them into blandness.

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

Garnishes

I’m a big fan of simple yet impactful garnishes here—usually fresh flat-leaf parsley because its peppery brightness wakes everything up. On days when I’m feeling a bit fancy, I switch to chervil or thyme leaves, which add an amazing fragrance and subtle herbal complexity. A drizzle of good-quality extra virgin olive oil or a light cream swirl adds that extra touch of luxury.

Side Dishes

Pairing this soup with a crusty baguette or a fresh sourdough loaf is my go-to because dunking bread is a must. For a heartier meal, I like a simple green salad with a lemon vinaigrette to cut through the creaminess. If you want to impress guests, roasted garlic or herb focaccia makes a fabulous companion.

Creative Ways to Present

For special occasions, I love serving this soup in small, rustic mugs or mini terracotta pots with individual herb sprigs perched on top of the croutons, making it both adorable and elegant. If you’re feeling playful, swirl in a few drops of truffle oil or top with crispy fried shallots to wow your dinner guests.

Make Ahead and Storage

Storing Leftovers

After cooling the soup to room temperature, I store it in airtight containers in the fridge where it keeps beautifully for 4 to 5 days. I like to leave garnishes separate to avoid sogginess—and re-crisp croutons when ready to serve.

Freezing

This soup freezes wonderfully. Just be sure to cool it completely before freezing in freezer-safe containers or bags. It will keep for up to 3 months, and when thawed, it still maintains that creamy texture—just give it a good stir as it reheats.

Reheating

I reheat on the stovetop over low to medium heat, stirring regularly to prevent sticking and ensure even warming. If it thickens too much, add a splash of stock or cream to loosen it up again, keeping that silky consistency you love.

FAQs

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

Absolutely! Swap the butter for olive oil, use vegetable stock, and replace the crème fraiche or cream with coconut cream or any plant-based cream alternative. You can also make vegan croutons by using your favorite dairy-free bread and olive oil.
Can I use other types of mushrooms?

Yes! Feel free to mix in shiitake, oyster, or portobello mushrooms according to what you have on hand. Just remember that stronger-flavored mushrooms can change the soup’s overall profile—start small and adjust to taste.
Why do you recommend blending the soup?

Blending the soup creates that smooth, velvety texture that makes it feel indulgently creamy, even though there’s no heavy cream overload. It also helps incorporate all those roasted mushroom flavors evenly throughout the soup.
How do I prevent the soup from being too salty?

Because stock can vary in saltiness, add your salt gradually and taste as you go. It’s easier to add more later than fix an overly salty soup!

Final Thoughts

This Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe has been a staple in my kitchen for years now—it’s one of those recipes where every spoonful hits the spot, no matter the season. I hope you’ll enjoy the process of making it as much as the eating because the little rituals like stirring in cream, sprinkling fresh herbs, and adding those golden croutons always turn cooking into a comforting act of love. Next time you want to impress, whip up this soup and enjoy the smiles it brings at your table!