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Creamy Mushroom Soup

2 hands holding a pale green bowl filled with creamy mushroom soup, topped with olive oil yogurt, and hazelnuts. Salt and pepper shakers, and a spoon sit next to it.
This creamy mushroom soup, made with just mushrooms, onion, garlic, thyme, and vegetable stock, is healthy and can easily be made vegan. Finished with a swirl of yogurt and a sprinkle of hazelnuts, it's supremely comforting too.
Ella Woodward

Prep 25 mins
Cook 35 mins
Total 1 hr
4 to 6 servings
100 kcal


  • Olive oil
  • 1 medium onion chopped
  • 2 garlic cloves chopped
  • Sea salt
  • 28 ounces assorted mushrooms roughly chopped
  • 1 1/2 to 3 teaspoons dried thyme
  • Freshly ground black pepper
  • 4 1/4 cups store bought or homemade vegetable broth
  • 2 tablespoons plain yogurt plus more for serving (you can substitute non-dairy yogurt or heavy cream)
  • Chopped toasted hazelnuts to serve (optional)


  • In a large saucepan over medium heat, warm a drizzle of oil. Toss in onion and a pinch of salt and cook for 5 minutes. Add garlic and cook until the onion softens, 2 to 5 minutes more.
  • Stir in mushrooms, 2 teaspoons thyme, and some pepper. Cover and cook, stirring occasionally, until mushrooms soften, about 10 minutes. Pour in broth and bring to a boil, then reduce heat to medium-low and maintain a gentle simmer for 20 to 25 minutes.
  • Remove saucepan from heat, stir in yogurt, and let soup cool slightly. Carefully pour mixture into a blender, working in batches if necessary, and purée until smooth or simply use an immersion blender. Return blended soup to saucepan and warm over low heat. Taste and adjust seasoning if desired, adding more salt, pepper, or thyme.
  • Before serving, drizzle soup with a little extra yogurt and olive oil and sprinkle with hazelnuts, if desired.