Creamy Mushroom Soup with Rosemary Breadcrumbs

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This creamy mushroom soup with rosemary breadcrumbs is simple, deeply savory, and incredibly comforting. Earthy mushrooms are simmered with aromatics, herbs, sherry wine, balsamic vinegar, and broth before being blended into a silky, velvety soup. The finishing touches are a handful of crispy rosemary breadcrumbs and pan-roasted mushrooms over top, adding texture and even more depth of flavor.

Creamy Mushroom Soup in a bowl with crispy rosemary breadcrumbs on top

creamy mushroom soup – the inspiration

I’ve always thought of mushrooms as a standout vegetable to work with in the wintertime. They’re so versatile, they feel effortlessly satisfying, and they typically work well with other savory flavors that we crave this time of year.

One of my favorite ways to use them is in this pasta dish. And I’d say second to that is blending them up for a creamy mushroom soup. When cooked slowly, the mushrooms develop a rich, almost meaty flavor that makes the soup feel hearty without being heavy.

Creamy Mushroom Soup in a bowl with crispy rosemary breadcrumbs on top

In this version, a splash of sherry wine and balsamic vinegar deepens the flavor while a little cream adds just enough richness. The herbs do a lot of work, too, adding notes of rosemary and thyme throughout the soup.

After everything simmers in a large pot, you’ll want to blend it together while the ingredients are still hot. If you ever find yourself with a slightly grainy soup, sometimes it’s just a matter of blending it long enough. A high-powered blender like this Vitamix helps, too.

Creamy Mushroom Soup in a bowl with crispy rosemary breadcrumbs on top

One final addition to the soup is a little lemon juice added right at the end. It brightens things up and the acidity helps cut some of the richness.

For toppings, I think the breadcrumbs are a fantastic way to add a really nice crunch with every spoonful of creamy soup. I also like to sauté some shiitake mushrooms for another bite of texture on top. This is definitely optional, though, as the soup is just as good with only the breadcrumbs.

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Creamy Mushroom Soup with Rosemary Breadcrumbs

Creamy Mushroom Soup in a bowl with crispy rosemary breadcrumbs on top
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a simple and deeply flavorful creamy mushroom soup with crispy rosemary breadcrumbs over top

servings: 6 larger portions / 8-10 appetizer portions

Ingredients

Scale

Creamy Mushroom Soup

  • 4 tbsp butter
  • 1 large onion, diced
  • 2 large shallots, diced
  • 2 ½ lbs portobello mushrooms (or a variety), stemmed and roughly chopped
  • 4 garlic cloves, minced
  • ¼ cup sherry wine
  • 2 tbsp balsamic vinegar
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1 small handful of fresh thyme, tied in kitchen twine
  • 2 qts chicken (or vegetable) broth
  • 1 lemon, juiced
  • ½ cup heavy cream
  • kosher salt
  • freshly cracked black pepper

Toppings

  • ½ lb sourdough bread (or other crusty bread like baguette or ciabatta)
  • 2 tsp chopped fresh rosemary
  • ½ lb shiitake mushrooms, trimmed
  • olive oil
  • kosher salt
  • freshly cracked black pepper

Instructions

Creamy Mushroom Soup

  1. Heat a large, heavy-bottomed pot (or Dutch oven) over medium heat. Add 2 tablespoons of butter. Once melted, add the onion and shallots. Season with a good pinch of salt & black pepper. Cook until softened and starting to brown, 8-10 minutes.
  2. Add the remaining 2 tablespoons of butter, along with the mushrooms. Mix well and cook for 8-10 minutes, stirring often. Season again. Stir in the garlic and cook for another minute or so.
  3. Raise the heat to medium-high. Add the sherry wine, balsamic vinegar, bay leaf, rosemary, and thyme. Bring the mixture to a simmer and cook for about 2 minutes.
  4. Pour in the broth. Season well and bring the liquid to a boil. Reduce the heat to medium-low and simmer the soup for 30 minutes, stirring often.
  5. Remove the herbs. Ladle the soup into a blender and blend for 90 seconds until smooth (work in batches if needed). Transfer the soup back to the pot over low heat. Stir in the lemon juice and heavy cream until heated through. Taste the soup and season more if needed.
  6. Serve warm with the rosemary breadcrumbs and sautéed mushrooms (instructions below) over top, along with freshly cracked black pepper. Optionally, add a drizzle of cream and sprinkle of fresh thyme leaves.

Toppings

  1. Tear the bread into small pieces and add it to a food processor, along with the rosemary. Pulse until coarse crumbs are formed.
  2. Heat a 12” skillet over medium-high heat. Add enough olive oil to coat the bottom. Once hot, add the shiitake mushrooms. Sauté until browned and tender, just a few minutes. Season with a pinch of salt. Transfer the mushrooms out of the skillet.
  3. Add more olive oil to the skillet, enough to come up the sides about an ⅛ of an inch. Once the oil is hot, add the breadcrumbs. Lower the heat to medium-low. Toast for a few minutes until golden and crisp, stirring continuously so they don’t burn. Turn off the heat and season with a pinch of salt.

Creamy Mushroom Soup in a bowl with crispy rosemary breadcrumbs on top

81 thoughts on “Creamy Mushroom Soup with Rosemary Breadcrumbs”

  8. This looks so delicious!! Love the combo of mushrooms and rosemary. Finally a worthy use of my winter chanterelle score!

    Reply

  9. Your recipes never fail to amaze me!! I’ve tried a couple already and by now it’s safe to say that anything you post i will love. So I’ll definitely have to try this soup!

    Reply

  17. Love this soup! I grew up loving mushroom soup from the can— how easy (and better!) it is to make at home. Thank you for sharing this recipe, can’t wait to try it!

    Reply

  24. Looks absolutely delicious ! Well done. Santa, I definitely need this vitamix to do the same recipe to my family ?

    Reply

  36. Ummm, yes please! Tis’ the season for soup all snuggled up & cozy by the fire – thanks for the recipe! ? ?

    Reply

    1. Hi Sydney! Since mushrooms are such a big part of this recipe, I would suggest trying out something else on the site! I’ve got a really good creamy cauliflower soup and lots of others if you search “soup”. Hope this helps!!

      Reply

  55. This looks out of control good! Definitely added this recipe to my list to make ASAP! Love anything with mushrooms. Could you use a variety of mushrooms?

    Reply

  57. Don’t think I can wait until Christmas to make this soup.. it’s giving me warm, cozy feels here in MN! Merry Christmas ? ✨

    Reply

  58. Yummmm!!! I love mushroom soup and I think the crunchy texture added on top is brilliant! Can’t wait to try ??

    Reply

  59. The mushroom soup looks absolutely incredible and add the rosemary croutons and it’s has to be a winner!! I’ve been asking santa for a vitamix for several years. I’ve been very good. I’d love to make my family this wonderful soup!! ?

    Reply

  62. This will be hitting our Christmas table this year for sure. Keep doing what you do, Original Dish — and Happiest of Holidays!

    Reply

  74. There’s so many recipes I can’t make because I can’t yet afford the proper kitchen tools. What a dream a vita mix would be!!

    Reply

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