Creamy Tomato Mushroom Soup

Name: Creamy Tomato Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 8 ounces mushrooms, sliced; 1 can (28 ounces) crushed tomatoes; 2 cups vegetable broth; 1 teaspoon dried basil; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup heavy cream; Fresh basil leaves for garnish

Highlighted under: Healthy & Light

I absolutely love this Creamy Tomato Mushroom Soup! The moment I tasted it, I was enchanted by the rich flavors that dance in harmony. Combining ripe tomatoes with earthy mushrooms creates a delightful depth, while the cream adds a velvety touch that makes this soup irresistible. It's my go-to recipe on chilly days or when I'm craving something comforting. Plus, it's easy to whip up, and the ingredients are usually on hand, making it a perfect weeknight meal. Trust me, you’ll want to keep this recipe close by!

Created by

Brielle Thompson

Last updated on 2026-01-18T04:28:10.790Z

When I first created this Creamy Tomato Mushroom Soup, I experimented with various herbs and spices to enhance the natural sweetness of the tomatoes. After several attempts, I found that a touch of basil and thyme elevates the dish remarkably. It was this combination that truly transformed a simple soup into a family favorite.

One of my best tips is to sauté the mushrooms until they’re golden brown before adding them to the broth. This step deepens their flavor and gives the soup a beautiful color. Trust me, you’ll notice the difference and your guests will be asking for seconds!

        Why You Will Love This Recipe
        Rich and comforting flavors that warm your soul
Perfectly blended, creamy texture with every spoonful
Simple ingredients come together to create gourmet taste

      

The Role of Tomatoes and Mushrooms

The base of this Creamy Tomato Mushroom Soup relies heavily on the ripe tomatoes, which contribute a vibrant sweetness and tanginess. Using canned crushed tomatoes makes this recipe not only simple but also ensures a consistent flavor year-round. Opt for fire-roasted canned tomatoes for an added smoky depth that complements the earthy flavor of the mushrooms beautifully.

Mushrooms bring a rich, umami flavor and a hearty texture to the soup. I recommend using a mix of varieties, like cremini and shiitake, for complexity. Ensure they're sliced evenly to promote consistent cooking—look for a golden brown on the edges to indicate they have caramelized perfectly. This caramelization deepens their flavor and enhances the overall taste of the soup.

Perfecting the Creamy Texture

Achieving a creamy texture in your soup is simple with the addition of heavy cream. When you stir in the cream, do so over low heat to avoid boiling, which can cause the cream to separate. This method keeps the soup smooth and velvety, contributing to its luxurious mouthfeel. If you're looking for a lighter version, you can substitute half-and-half or even coconut milk, but the flavor profile will slightly differ.

For those who enjoy a bit of a kick, consider adding a dash of red pepper flakes or a splash of balsamic vinegar when blending, which can elevate the taste complexity even further. Remember to taste and adjust the seasoning after incorporating the cream—you might find you want a little more salt or pepper to balance the flavors.

Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper to taste
1 cup heavy cream
Fresh basil leaves for garnish

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Cook the Mushrooms

Add the sliced mushrooms to the pot and cook until they're golden brown, about 8-10 minutes. Stir occasionally to ensure even cooking.

Add Tomatoes and Broth

Pour in the crushed tomatoes and vegetable broth. Add the dried basil, thyme, salt, and pepper. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld together.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunky texture, you can blend just half of the soup and leave the rest as is.

Stir in the Cream

Return the pot to the stove over low heat. Stir in the heavy cream and heat through, but do not boil. Adjust seasoning if necessary.

Serve

Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with your favorite bread or croutons on the side.

Pro Tips

For an added depth of flavor, consider roasting the tomatoes before adding them to the soup. It enhances their sweetness and provides a delightful smoky undertone.

Make-Ahead and Storage Tips

Creamy Tomato Mushroom Soup is an ideal make-ahead meal. You can prepare the soup a day in advance; just hold off on adding the heavy cream until you're ready to serve. This prevents the cream from altering the soup's texture during refrigeration. Store the cooled soup in an airtight container in the refrigerator for up to three days.

To freeze, let the soup cool completely and then transfer it to freezer-safe containers. It will keep well for up to three months. When you’re ready to enjoy, thaw it in the refrigerator overnight, then reheat gently on the stove. Remember to whisk in a splash of broth or water if the soup thickens too much after freezing.

Serving Suggestions

Pair this creamy soup with a crunchy baguette or toasted garlic bread for an inviting meal. To enhance presentation, consider topping your soup with a drizzle of olive oil or a sprinkle of grated Parmesan cheese just before serving. Fresh croutons made from your leftover bread can also add a delightful crunch.

If you're feeling adventurous, you can customize your soup by adding cooked pasta, lentils, or even spinach towards the end of the cooking process. This transforms it into a heartier dish while still keeping the original flavors intact. Enjoy your soup alongside a light salad for a complete, satisfying meal.

Questions About Recipes

→ Can I make this soup vegan?

Yes, simply substitute the heavy cream with coconut cream or cashew cream and use vegetable broth.

→ How can I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

→ Can I freeze this soup?

Absolutely! Let the soup cool completely, then transfer it to a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

→ What can I serve with this soup?

It pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh side salad.