Half-and-Half Creamy Mushroom Soup

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A velvety mushroom soup enriched with half-and-half cream for a smooth, luscious texture and deep umami flavor. This French-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 12 oz, sliced white mushrooms
• 3 cups vegetable broth
• 1 cup half-and-half cream
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves; sauté for 5 minutes until the onion is translucent and fragrant.
2. Step 2: Add 12 oz sliced white mushrooms to the pot and cook for 8 minutes, stirring occasionally, until mushrooms release their moisture and start to brown at the edges.
3. Step 3: Pour in 3 cups vegetable broth and add 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a simmer and cook for 10 minutes to meld the flavors.
4. Step 4: Stir in 1 cup half-and-half cream and cook over low heat for 5 minutes until the soup thickens slightly and becomes creamy. Adjust seasoning if needed before serving.