Hearty Mushroom and Spinach Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A comforting, creamy soup with earthy mushrooms, fresh spinach, and a touch of umami-rich broth. This french-inspired soups ready in about 50 minutes pairs sliced mushrooms, fresh spinach, small, diced onion 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

• 400 g, sliced mushrooms
• 300 g, fresh spinach
• 1 small, diced onion
• 2 cloves, minced garlic
• 1 medium, diced carrot
• 1/2 stalk, diced celery
• 800 ml broth
• 100 ml heavy cream
• 1 tsp, fresh thyme
• to taste salt
• to taste pepper

Instructions

1. Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 3 minutes until softened.
2. Step 2: Add 1 diced carrot and 1/2 diced celery. Cook for 5 minutes until vegetables are tender. Stir in 400 g sliced mushrooms and cook for 5 minutes until softened.
3. Step 3: Pour in 800 ml broth and 1 tsp thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Step 4: Using an immersion blender, puree the soup until smooth. Stir in 100 ml heavy cream and 300 g fresh spinach. Cook for 2 minutes until spinach is wilted. Season with salt and pepper.