cream of mushroom soup (no flour, no cheese — just pure cozy) – Savvy Planet

white bowl cream of mushroom soup with mushroom slices floating on top sprig of thyme

Let’s get this out of the way: yes, there’s cream in this soup.
But no flour, no cheese, no thickening tricks — just rich, silky comfort in a bowl that tastes like it took hours (it didn’t).

The secret? A mix of mushrooms and a little blending magic. Part of the soup gets pureed for that velvety texture — no roux, no nonsense. It’s earthy, elegant, and a little bit indulgent in the best possible way.

This is your cold-night hero. Pair it with a chunk of sourdough or a drizzle of truffle oil if you’re feeling fancy.

cream of mushroom soup (no flour, no cheese — just pure cozy)

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

🌟 Savvy Bonus Tip

For an extra depth of flavor, toss in a splash of dry sherry or white wine right before you add the broth — it makes the soup taste restaurant-level fancy.

Or, if you want to lighten things up, swap the cream for half-and-half (but honestly… why would you?).

Image of cream of mushroom soup (no flour, no cheese — just pure cozy)

Ingredients

2 tbsp butter or olive oil
1 medium onion, finely chopped
16–20 oz mixed mushrooms (cremini, shiitake, or button), sliced
6-8 cloves garlic, minced
2 cups chicken or vegetable broth
1 cup heavy cream
1 tsp fresh or dried thyme
salt and freshly ground black pepper, to taste

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Directions

Sauté the aromatics. In a large pot or Dutch oven, melt butter (or olive oil) over medium heat. Add the chopped onion and cook until soft and golden, about 5 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.
Cook the mushrooms. Add the sliced mushrooms and cook for 10–15 minutes, stirring occasionally, until they’ve released their liquid and turned beautifully browned.
Simmer the soup. Pour in the broth, scraping up all the browned bits from the bottom of the pot (flavor central). Bring to a simmer and let it bubble gently for 15 minutes to let everything mingle.
Blend for creaminess. Turn off the heat. Scoop about one-third of the soup into a blender (or use an immersion blender right in the pot) and purée until smooth. Stir it back in — this gives you that luxurious, creamy texture without flour.
Finish with cream. Lower the heat, stir in the heavy cream, and let it warm through for about 5 minutes. Don’t boil it — we’re going for silky, not split.
Season & serve. Taste, add salt and pepper, and adjust to your liking. Serve hot, garnished with fresh parsley or a drizzle of good olive oil.

Recipe Note

Optional: chopped parsley, croutons or drizzle of olive oil for garnish

soups

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