This Blender Cream of Mushroom Soup is the perfect combination of rich flavor and silky-smooth texture—without the long stovetop simmering. If you love homemade soups but prefer quick, modern cooking methods, this recipe will be your new favorite. Fresh mushrooms, garlic, and herbs blend into a velvety soup that tastes like it simmered all day, yet comes together in under 30 minutes. Whether you’re preparing a cozy weeknight dinner or looking for a comforting starter to a special meal, this blender-friendly version delivers depth, creaminess, and ease in every spoonful.
Prep & Cook Time
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Yield: 4 bowls
Ingredients
- 1 pound fresh mushrooms (white button, cremini, or mixed), sliced
- 2 tablespoons butter or olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme (or ½ teaspoon dried)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Optional garnish: sautéed mushrooms, fresh thyme, drizzle of cream
Directions
Step 1: Sauté the Vegetables
Heat butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme; cook for 1 minute until fragrant. Add mushrooms and cook until they release moisture and become golden brown, 8 to 10 minutes.
Step 2: Add Flour (Optional Thickener)
If you prefer a thicker soup, sprinkle the flour over the mushrooms. Stir well and cook for 1 to 2 minutes to remove the raw flour taste.
Tip: Skipping the flour will still give you a silky soup—your blender does most of the work!
Step 3: Add Broth and Simmer
Pour in the broth and bring to a gentle simmer. Allow the mixture to cook for 8 to 10 minutes so the flavors meld.
Step 4: Blend Until Smooth
Carefully transfer the hot mixture to a blender. Vent the lid to release steam, or allow the mixture to cool slightly before blending. Blend on high until creamy and smooth.
Warning: Never seal hot liquids tightly in a blender—pressure may cause the lid to pop off.
Step 5: Finish with Cream
Pour the blended soup back into the pot. Stir in the heavy cream or half-and-half. Season with salt and black pepper to taste. Warm gently over low heat until heated through—do not boil after adding cream.
Step 6: Serve
Ladle into bowls and top with optional sautéed mushrooms, fresh thyme, or a swirl of cream for an elevated presentation.
Nutrition Facts (per serving) — Estimated values
- Calories: 235
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 480mg
- Total Carbohydrates: 13g
- Dietary Fiber: 2g
- Protein: 6g
Pro Tip:
To achieve that ultra-smooth, velvety texture that makes this Blender Cream of Mushroom Soup stand out, a reliable high-speed blender truly makes all the difference. If your current blender struggles with tougher ingredients or doesn’t produce that perfectly creamy finish, upgrading to a better model will elevate not just this recipe—but every soup, sauce, and smoothie you make. A quality blender ensures effortless blending, fewer lumps, and consistently professional results right at home. Ready to level up your kitchen tools? Click the button below to explore top-rated blenders perfect for recipes just like this one.
Conclusion
This Blender Cream of Mushroom Soup proves that comfort food doesn’t have to be complicated. With fresh ingredients, minimal prep, and the power of a high-speed blender, you get a luxurious, restaurant-quality soup in a fraction of the time. It’s perfect for busy nights, meal prep, or whenever you’re craving a warm, velvety bowl of homemade goodness. Enjoy it as a stand-alone dish or pair it with crusty bread or a fresh salad to complete the meal. Once you try this simple yet flavorful blend, it’s sure to become a go-to recipe in your kitchen.
