The Coziest Creamy Mushroom Vegetable Soup You’ll Make All Season

There is something deeply comforting about a pot of soup gently simmering on the stove, especially on days when the world feels loud and rushed. This creamy mushroom vegetable soup was inspired by quiet evenings, when cooking is less about perfection and more about slowing down. The scent of sautéed onions and mushrooms fills the kitchen, wrapping the room in warmth before the first spoonful is even tasted.

This soup is the kind of meal that feels like a pause button. It reminds me of simple family dinners, where vegetables were chopped without hurry and nothing fancy was required. Mushrooms bring an earthy depth, while lemon slices and dill add a subtle freshness that keeps the soup light despite its creamy texture. It is comforting without being heavy, familiar yet still special.

What I love most is how forgiving this recipe is. Use whatever vegetables you already have, adjust the creaminess to your liking, and let the soup quietly become its own version in your kitchen. It is proof that comfort food does not need to be complicated. Sometimes, all it takes is a warm bowl, a spoon, and a few peaceful moments to yourself.

Recipe Steps for Creamy Mushroom Vegetable Soup :

Step 1 :

Heat olive oil in a pot and sauté the onion until translucent. I chopped everything using a Victorinox Fibrox Chef’s Knife, but any knife you already own works just fine.

Step 2 :

Add carrot, bell pepper, and leek. Lightly cook until softened, stirring with a OXO Good Grips Silicone Spoon, though any spoon at home will do.

Step 3 :

Add mushrooms and garlic, sauté until fragrant, then stir in flour, salt, and black pepper. I used a Lodge Cast Iron Dutch Oven, but your regular soup pot is perfect.

Step 4 :

Pour in water or vegetable broth and simmer until vegetables are tender. Lower the heat and gently stir in the cream without boiling.

Step 5 :

Add lemon slices and fresh dill, adjust seasoning, and serve warm.

Who This Creamy Mushroom Vegetable Soup Is Perfect For :

Kid-Friendly :

Smooth, creamy broth with soft vegetables that are easy to eat
Mild flavors without overpowering spices
Comforting texture that feels familiar and soothing
Easy to customize by blending for extra smoothness

Fitness-Focused Benefits :

Light yet satisfying with vegetables and moderate protein
Healthy fats from olive oil and cream for satiety
Low-impact, easy-to-digest meal ideal for recovery days
Pairs well with whole-grain bread or a protein side

Busy-Life Adults Advantages :

One-pot soup means minimal cleanup
Simple ingredients with quick prep
Stores well and reheats smoothly for 2–3 days
Perfect for cozy dinners or make-ahead lunches

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The Coziest Creamy Mushroom Vegetable Soup You’ll Make All Season

This creamy mushroom vegetable soup is rich, comforting, and loaded with fresh vegetables, herbs, and gentle citrus notes. Perfect for cozy meals.

Comfort Food

Author: wholesome whisk editor Cooking Method: Sauteing, Simmering Cuisine: International Courses: Dinner, Lunch Recipe Keys: Dairy Mixing V vegetarian

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Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins Difficulty: Beginner Servings: 4 Calories: 210 Best Season: Suitable throughout the year Dietary:

B balanced meal C contains dairy C contains gluten F family friendly V Vegetarian

Creamy Mushroom Vegetable Soup

Scale

1/2x 1x 2x 3x

• 500 grams Mushrooms (Sliced)
• 1 medium Carrot (Diced)
• 1 small Onion (Finely chopped)
• 2 cloves Garlic (Minced)
• 1 medium Leek (Sliced)
• 1 medium Bell pepper (Any color, diced)
• 200 ml Cream (Cooking cream)
• 1.5 liters Water or vegetable broth (Warm)
• 1 tablespoon Flour (All-purpose)
• 4 tablespoons Olive oil (Extra virgin)
• 3 slices Lemon (Fresh)
• 1 small bunch Dill (Chopped)
• to taste Salt
• to taste Black pepper (Freshly ground)

Instructions

1. Sauté onion in olive oil until soft.
2. Add carrot, bell pepper, and leek; cook lightly.
3. Add mushrooms, garlic, flour, salt, and pepper.
4. Pour in water or broth and simmer until vegetables are soft.
5. Stir in cream without boiling.
6. Add lemon slices and dill, then serve.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 7g35%

Cholesterol 35mg12%

Sodium 420mg18%

Potassium 620mg18%

Total Carbohydrate 18g6%

Dietary Fiber 4g16%

Sugars 6g

Protein 6g12%

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Vitamin A 520 mcg

Vitamin C 38 mg

Calcium 110 mg

Iron 2.4 mg

Vitamin D 1.2 mcg

Vitamin E 2.1 mg

Vitamin K 48 mcg

Thiamin 0.15 mg

Riboflavin 0.32 mg

Niacin 4.8 mg

Vitamin B6 0.35 mg

Folate 68 mcg

Vitamin B12 0.6 mcg

Biotin 6 mcg

Pantothenic Acid 1.1 mg

Phosphorus 165 mg

Iodine 22 mcg

Magnesium 34 mg

Zinc 1.4 mg

Selenium 9 mcg

Copper 0.25 mg

Manganese 0.6 mg

Chromium 6 mcg

Molybdenum 18 mcg

Chloride 380 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage
Store in an airtight container in the refrigerator for up to 3 days.

Substitutions
Replace cream with coconut cream for a dairy-free option.

Serving ideas
Serve with crusty bread or garlic toast.

Mistakes to avoid
Do not boil the soup after adding cream to prevent curdling.

Chef tips
Sauté mushrooms until lightly golden to deepen flavor.

Keywords: creamy mushroom soup, vegetable soup, homemade soup, comfort food soup, creamy vegetable soup