Cozy Creamy Garlic Mushroom Soup Recipe Perfect for Fall

Let me tell you, there’s nothing quite like the aroma of garlic and mushrooms simmering away in a creamy, herb-infused broth. It’s the kind of scent that makes you pause mid-step, close your eyes, and just soak it all in. The first time I made this Cozy Creamy Garlic Mushroom and Herb Soup, I remember standing by the stove, spoon in hand, tasting as I went, completely hooked. It’s the kind of recipe that feels like a warm hug on a chilly fall day—pure comfort in every bite.

This recipe was born out of one of those “clean out the fridge” moments when I had mushrooms and fresh herbs begging to be used. What came out of that experiment was so good, I had to make it again (and again) to perfect it, of course. My family couldn’t stop sneaking tastes either—my husband went back for thirds, and my kids practically licked their bowls clean. You know what? I don’t blame them. This soup has officially earned its spot as a fall favorite in our home. It’s creamy, garlicky, and packed with earthy mushroom goodness, all tied together with a fragrant hint of herbs.

Whether you’re gearing up for a cozy night in, prepping for a dinner party, or simply craving something hearty and delicious, this soup is exactly what you need. Trust me, you’re going to want to bookmark this one—it’s that good.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 45 minutes, making it perfect for weeknights or when you need something fast and comforting.
• Simple Ingredients: Everything you need is likely already in your kitchen—no fancy grocery trips required.
• Perfect for Fall: The earthy mushrooms and warming garlic-herb combo scream autumn vibes.
• Crowd-Pleaser: This soup gets rave reviews from kids, adults, and everyone in between. It’s universally loved.
• Rich and Creamy: The velvety texture and bold flavors make every spoonful a delight.

This isn’t your average mushroom soup. The garlic is roasted for a mellow sweetness, the mushrooms are sautéed to bring out their natural umami, and the herbs give it an elegant twist that feels gourmet without the fuss. It’s hearty enough to be a meal on its own but pairs beautifully with crusty bread or a simple side salad. Honestly, it’s the kind of dish you serve and suddenly feel like a chef—even if you’re just cooking in your pajamas.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and creamy richness without the fuss.

• Mushrooms: Use a mix of cremini and button mushrooms (or any mushrooms you love). Slice them thinly for even cooking.
• Garlic: A whole bulb of garlic, roasted to perfection, adds depth and sweetness.
• Onion: Yellow onion or shallots for a mild, sweet base.
• Butter: Unsalted, for sautéing and richness.
• Flour: All-purpose flour for thickening (swap with gluten-free flour if needed).
• Vegetable Broth: Use low-sodium broth for a lighter flavor or chicken broth for added richness.
• Heavy Cream: Adds luscious creaminess (swap with coconut cream for dairy-free).
• Fresh Herbs: Thyme and parsley bring vibrant, fresh flavor (dried herbs work in a pinch).
• Salt and Pepper: To season and bring out all the flavors.

Optional: A splash of white wine for added depth and complexity—it’s not necessary, but it takes this soup to the next level.

Equipment Needed

• Large Pot or Dutch Oven: Perfect for evenly cooking and simmering the soup.
• Sheet Pan: For roasting the garlic.
• Wooden Spoon: Ideal for stirring without scratching your pot.
• Knife: Sharp enough for slicing mushrooms and chopping herbs.
• Blender or Immersion Blender: For achieving that creamy consistency.

If you don’t have an immersion blender, a regular blender works perfectly—just blend in batches and be careful with hot liquids!

Preparation Method

1. Roast the Garlic: Preheat your oven to 375°F (190°C). Slice the top off a whole bulb of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and fragrant.
2. Sauté the Vegetables: In a large pot, melt butter over medium heat. Add sliced mushrooms, diced onion, and a pinch of salt. Cook until softened and lightly browned, about 8-10 minutes.
3. Add Flour: Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove any raw flour taste.
4. Pour in Broth: Gradually add vegetable broth while stirring continuously to avoid lumps. Bring to a simmer.
5. Add Roasted Garlic: Squeeze the roasted garlic cloves into the soup, discarding the skins. Stir to combine.
6. Blend the Soup: Use an immersion blender to puree until smooth, or transfer to a blender in batches. Return to the pot.
7. Finish with Cream: Stir in heavy cream and fresh thyme. Simmer gently for 5 minutes.
8. Season: Taste and adjust with salt and pepper as needed. Garnish with fresh parsley before serving.

Cooking Tips & Techniques

• Sauté Slowly: Take your time when sautéing the mushrooms and onions to build deep flavor.
• Don’t Skip Roasting Garlic: Roasting garlic mellows its sharpness and adds sweetness—don’t rush this step!
• Blend in Batches: If using a blender, avoid overfilling. Blend small portions to prevent splattering.
• Taste as You Go: Always taste and adjust seasoning—you might need a little extra salt to balance the flavors.

Pro tip: If the soup is too thick, add a splash of broth. Too thin? Simmer a bit longer or whisk in extra flour.

Variations & Adaptations

• Dairy-Free: Use coconut cream or cashew cream instead of heavy cream.
• Low-Carb: Skip the flour and use xanthan gum or cauliflower puree for thickening.
• Seasonal Twist: Add roasted butternut squash or sweet potatoes for a fall-inspired variation.
• Spicy Kick: Stir in red pepper flakes or a dash of hot sauce for heat.

One time, I swapped in wild mushrooms and added a splash of sherry—it turned out fancy enough for a dinner party!

Serving & Storage Suggestions

Serve this soup warm, garnished with fresh parsley or thyme. Pair it with crusty bread or garlic croutons for a satisfying meal. A light green salad on the side adds a refreshing touch.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely and store in freezer-safe containers for up to 2 months. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the consistency.

Nutritional Information & Benefits

Each serving of this Cozy Creamy Garlic Mushroom and Herb Soup provides approximately:

• Calories: 220
• Protein: 6g
• Fat: 15g
• Carbohydrates: 15g

Mushrooms are packed with antioxidants and B vitamins, while garlic supports immune health. It’s a healthier comfort food option, especially with veggie broth and fresh herbs.

Conclusion

This Cozy Creamy Garlic Mushroom and Herb Soup is truly the ultimate fall comfort food. It’s creamy, flavorful, and just the right balance of hearty and light. Whether you make it for a weeknight dinner or a special occasion, it’s bound to impress.

Cozy Creamy Garlic Mushroom Soup Recipe Perfect for Fall

Print Recipe

A creamy, garlicky, and herb-infused mushroom soup that’s perfect for chilly fall days. Packed with earthy flavors and comforting richness.

• Author: Amanda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 ounces cremini mushrooms, sliced
• 8 ounces button mushrooms, sliced
• 1 bulb garlic, roasted
• 1 medium yellow onion, diced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Optional: Splash of white wine

Instructions

1. Preheat oven to 375°F (190°C). Slice the top off a whole bulb of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and fragrant.
2. In a large pot, melt butter over medium heat. Add sliced mushrooms, diced onion, and a pinch of salt. Cook until softened and lightly browned, about 8-10 minutes.
3. Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove any raw flour taste.
4. Gradually add vegetable broth while stirring continuously to avoid lumps. Bring to a simmer.
5. Squeeze the roasted garlic cloves into the soup, discarding the skins. Stir to combine.
6. Use an immersion blender to puree until smooth, or transfer to a blender in batches. Return to the pot.
7. Stir in heavy cream and fresh thyme. Simmer gently for 5 minutes.
8. Taste and adjust with salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

[‘Take your time when sautéing mushrooms and onions to build deep flavor.’, ‘Roasting garlic mellows its sharpness and adds sweetness—don’t skip this step!’, ‘If the soup is too thick, add a splash of broth. Too thin? Simmer longer or whisk in extra flour.’, ‘Blend in batches if using a regular blender to avoid splattering.’]

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Fat: 15
• Carbohydrates: 15
• Protein: 6

Keywords: mushroom soup, garlic soup, creamy soup, fall recipes, comfort food, vegetarian soup