This Roasted Mushroom Cream Soup with Fresh Thyme is a rich, velvety soup that highlights the deep, earthy flavors of roasted mushrooms. Enhanced with aromatics and fresh thyme, it’s a comforting dish perfect for cool days or elegant dinners alike.

Why You’ll Love This Recipe

Deep, roasted mushroom flavor
Creamy and smooth texture
Infused with fresh herbs for aroma and taste
Suitable as a main or a starter
Naturally vegetarian and easy to make gluten-free

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh mushrooms (cremini, button, or mixed varieties)
Olive oil
Onion, finely chopped
Garlic cloves, minced
Fresh thyme sprigs
Vegetable broth (or chicken broth if preferred)
Heavy cream (or half-and-half)
Butter
Salt and black pepper
Optional: a splash of white wine or sherry
Optional garnish: sautéed mushroom slices and thyme leaves

directions

Roast the mushrooms: Preheat oven to 400°F (200°C). Toss chopped mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until browned and fragrant.
Sauté aromatics: In a large pot, melt butter and sauté onions over medium heat until soft. Add garlic and thyme, cook for 1–2 minutes.
Deglaze (optional): Add a splash of white wine or sherry, cook until evaporated.
Simmer soup: Add roasted mushrooms to the pot along with the broth. Simmer for 15 minutes to let the flavors meld.
Blend: Remove thyme sprigs. Use an immersion blender (or a regular blender in batches) to purée the soup until smooth.
Add cream: Stir in the heavy cream and season to taste. Simmer gently for a few minutes until heated through.
Serve: Garnish with a swirl of cream, extra roasted mushrooms, or thyme leaves.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Vegan version: Use plant-based cream and butter alternatives.
Add heat: A pinch of cayenne or smoked paprika can add depth.
Add texture: Reserve some roasted mushroom slices for garnish.
Low-carb: This recipe is naturally low in carbs and keto-friendly.

storage/reheating

Storage: Keep refrigerated in an airtight container for up to 4 days.
Reheating: Warm gently in a saucepan over low heat, stirring frequently.
Freezing: Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat slowly.

FAQs

What type of mushrooms work best?

Cremini, white button, portobello, or a mix of wild mushrooms all work well.

Can I use dried thyme?

Yes, use ½ teaspoon dried thyme if fresh isn’t available.

Is this soup gluten-free?

Yes, it’s naturally gluten-free if your broth is certified gluten-free.

Can I make this without cream?

You can omit the cream or replace it with coconut cream or cashew cream.

What’s the purpose of roasting the mushrooms?

Roasting intensifies their umami flavor, making the soup richer.

Can I freeze the soup with cream in it?

Yes, but stir well after thawing as cream may slightly separate.

How do I avoid a grainy texture?

Blend thoroughly and strain through a fine mesh sieve if desired for ultra-smooth texture.

Can I add potatoes for thickness?

Yes, add diced potatoes during the simmer stage and blend.

Can I add meat to this soup?

Yes, shredded chicken or bacon crumbles pair well for a heartier dish.

What should I serve with this soup?

Crusty bread, a green salad, or grilled cheese sandwiches are all excellent accompaniments.

Conclusion

Roasted Mushroom Cream Soup with Fresh Thyme is the perfect blend of earthy mushrooms, fragrant herbs, and creamy richness. Whether you serve it as an elegant appetizer or a comforting meal, this soup is a timeless classic that brings warmth and depth to any table.