Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup is so easy to make. Plus, it is so much healthier than the canned condensed stuff.. and it tastes a lot better too! Perfect as a cozy meal or a base for casseroles, it’s wholesome, hearty, and family-approved.

Why You Should Switch to Homemade Cream of Mushroom Soup

There’s something special about a bowl of warm, homemade Cream of Mushroom Soup — rich, savory, and so much better than anything from a can. This recipe transforms simple ingredients like mushrooms, milk, and broth into a silky, comforting soup that’s packed with flavor and nutrition. It’s smooth enough for picky eaters, but full of depth thanks to sautéed mushrooms, garlic, and a hint of thyme. Serve it as a cozy lunch, a light dinner with crusty bread, or use it as a healthier base for casseroles and sauces. Once you make it from scratch, you’ll never go back to the canned version!

Why We Love This Recipe

• Rich, creamy, and full of real mushroom flavor
• Healthier and lower in sodium than canned soups
• Doubles easily for meal prep or casseroles
• Family-approved comfort food that freezes beautifully

Tips & Suggestions

• Don’t rush the mushrooms: Letting them brown deeply builds flavor.
• Use a mix of mushrooms (like button, cremini, or shiitake) for a richer, restaurant-style taste.
• For extra creaminess, replace ¼ cup of broth with more cream or milk.
• To make it thicker: Simmer uncovered a few minutes longer or add an extra ½ tablespoon of flour.
• For a blended version: Puree all or part of the soup for a silky-smooth texture kids love.

Substitutions

• Dairy-Free: Use olive oil or vegan butter and substitute milk/cream with oat milk or coconut milk.
• Gluten-Free: Replace flour with 2 tbsp cornstarch whisked into cold milk before adding.
• Broth: Use vegetable broth for a vegetarian version.
• Flavor twist: Add a splash of soy sauce or Worcestershire for umami depth.

Make Ahead & Storage

• Make Ahead: Soup can be made up to 2 days in advance and stored in the refrigerator.
• Reheat: Warm gently on the stove over low heat, adding a splash of milk if needed to loosen.
• Freeze: Cool completely, then freeze up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with whole-grain bread or a grilled cheese sandwich for a hearty meal.
• Use as a base for casseroles like green bean or chicken and rice bakes.
• Garnish with extra sautéed mushrooms or a drizzle of cream for presentation.

More Creamy Soup Recipes to Try: