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  • Dairy Free
  • Nut Free
  • Vegetarian

Cream of Mushroom Soup with Vegetables

Make a step-by-step mushroom soup with vegetables that is creamy, filling, and satisfying. Made all in one pot.


Creamy mushroom soup is a delicious treat perfect for the cold days. White button mushrooms floating in the tasty vegetable broth with fresh rosemary flavors makes this amazing soup a dream. A dream come true, that is!

Most of my readers know I’m a huge soup lover. I’ve tried so many soup recipes, I can make soup endlessly! This cream of mushroom soup recipe is unique, however. The ingredients don’t replicate a regular cream of mushroom soup!

We can find cream of mushroom on the shelves of grocery stores. A common ingredient in green bean casseroles, beef stroganoff recipes, and dips. The ingredients in those cans aren’t good for our health, so this recipe leaves it out!

Instead, we use real mushroom powder, fresh mushrooms, heavy cream, and all-purpose flour. Even my beef stroganoff recipe uses the best ingredients available to us, and it’s so easy to make!

So don’t skip out on this mushroom soup recipe. Load your soup pots with spices, fresh herbs, and even fresher veggies. There’s no alternative to good health, benefits from fresh ingredients, and an amazing soup experience.

Key Ingredients

To make all in one pot mushroom soup with vegetables you will need basic soup ingredients. 

cream of mushroom soup 1172x2000

Vegetables: Sliced mushrooms, cubed potatoes, carrots, and diced onion.

Liquid: Unsalted butter, Vegetable broth (you can also use meat broth) and heavy cream.

Herbs: Minced garlic cloves, fresh rosemary, fresh thyme springs and fresh chopped parsley leaves.

Spices: You will need mushroom powder. You can find it in most grocery stores. Additionally, use Umami seasoning for added flavor.

In addition, you will need salt and pepper for more flavor.

Thickening: Unbleached all-purpose flour.

Find the full printable recipe with specific measurements below.

How to make Cream of Mushroom Soup

Step 1: Prep the vegetables

In a large pot melt the butter. Saute onions and carrots for 5 minutes, until the onion becomes translucent and golden. 


Step 2: Add in the herbs and mushrooms

Add minced garlic, mushrooms and rosemary with thyme. Cook for 5 more minutes.


Step 3: Add in spices

Add salt, pepper and mushroom powder, mix well.


Step 4: Add the vegetables

Add potatoes and chicken broth, bring to a simmer and cook for about 10 min until potatoes are soft.


Step 5: Add the cream

Mix heavy cream with the flour and add to the soup, bring to a boil again, stirring to make sure there are no clumps.


Add fresh parsley on top and enjoy!

Expert Tips:

  • Feel free to use a mix of mushrooms. Cremini mushrooms and button mushrooms make the best varieties for this creamy soup.
  • Make a homemade vegetable stock for this soup. If using store-bought broth, opt for low-sodium varieties to have better control over the soup’s saltiness.
  • Taste the soup as you season and adjust gradually to avoid over-salting; mushrooms absorb flavors over time.
  • Substitute the all-purpose flour for a gluten free flour alternative to make this soup gluten free!

Recipe FAQs

What is Cream of Mushroom Soup Made of?

You are probably familiar with the canned cream of mushroom, made up of cream and mushrooms (or mushroom broth). This mushroom soup recipe contains much more flavor and added vegetables.

Can I blend this mushroom soup?

Yes, you can blend any soup, but I prefer this version of mushroom soup chunky because of all the added vegetables. If you choose to blend this soup, make sure you allow it to cool first so your blender doesn’t explode. If you love blended soups, you should try my comfort pea soup recipe or this light tomato soup!

Can I make cream of mushroom soup dairy-free?

You sure can! Swap out the heavy cream for coconut cream. You’ll get a slight coconut flavor, but I personally think that’s a nice addition that complements these ingredients.


Enjoy some more mushroom tasty recipes from the blog:

A mushroom Alfredo pasta is always a comforting meal the whole family can enjoy.

And this miso vegetable mushroom soup is the perfect protein-filled comfort food for the colder months!

Make a simple weeknight dinner appetizer in the oven, it’s a stuffed mushroom with herbs and cheese.

More Soup Recipes to Try

If you tried this Cream of Mushroom Soup with Vegetables or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!


Chunky Cream of Mushroom Soup with Vegetables All in One Pot

Step by step All in One Pot Chunky Cream of Mushroom Soup with Vegetables
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Course: Dinner, Lunch
Cuisine: American, Soup
Allergy: Dairy Free, Nut Free, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings6 people
Calories: 267kcal
Author: Marina Rizhkov


  • 2 Tbsp unsalted butter
  • 1 onion, diced
  • 1 carrot, sliced
  • 2 garlic cloves
  • 3 cups mushrooms, sliced
  • 3 springs thyme, fresh
  • 1 spring rosemary, fresh
  • 1 Tbsp mushroom powder
  • 2 cups potatoes, cubed
  • 1 liter chicken or vegetable broth
  • 1 Tbsp salt
  • ½ tsp black pepper
  • 1 cup heavy cream
  • 2 Tbsp flour
  • parsley, fresh, chopped


  • In a large pot melt 2 tbsp of butter and saute onions, and carrots for 5 min, until onion becomes translucent and golden. 
    2 Tbsp unsalted butter, 1 onion,, 1 carrot,
  • Add minced garlic, mushrooms and rosemary with thyme. Cook for 5 more minutes
    2 garlic cloves, 3 cups mushrooms,, 3 springs thyme,, 1 spring rosemary,
  • Add salt, pepper and mushroom powder, mix well.
    1 Tbsp salt, ½ tsp black pepper, 1 Tbsp mushroom powder
  • Add potatoes and chicken broth, bring to simmer and cook for about 10 min until potatoes are soft.
    2 cups potatoes,, 1 liter chicken or vegetable broth
  • Mix heavy cream with the flour and add to the soup, bring to boil again, stirring to make sure there are no clumps. Add fresh parsley on top and enjoy!
    1 cup heavy cream, 2 Tbsp flour, parsley,


  • Feel free to swap regular flour for GF for a gluten-free cream of mushroom soup. 
  • Use chicken broth or vegetable broth, just using water won’t taste as good. 
  • Taste the soup at the end for salt and black pepper.


Serving: 6g | Calories: 267kcal | Carbohydrates: 21g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1807mg | Potassium: 597mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2433IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 1mg
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