Sautéed Mushroom and Thyme Soup with Parmesan Croutons
An earthy mushroom soup enriched with fresh thyme and topped with crispy Parmesan croutons for an elegant starter or light meal. This french-inspired soups (vegetarian) ready in about 45 minutes pairs cremini mushrooms, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 12 oz, sliced cremini mushrooms
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups vegetable broth
- 1 tbsp fresh thyme leaves
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 6 slices baguette slices
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
- Step 2: Add 12 oz sliced cremini mushrooms and 1 tbsp fresh thyme leaves. Sauté for 10 minutes, stirring occasionally, until mushrooms release their liquid and become golden brown.
- Step 3: Sprinkle 2 tbsp all-purpose flour over the mushrooms and stir well to coat. Cook for 2 minutes to remove raw flour taste.
- Step 4: Gradually pour in 4 cups vegetable broth, stirring constantly to prevent lumps. Bring to a simmer and cook for 15 minutes until soup thickens slightly.
- Step 5: Meanwhile, preheat oven to 375°F. Arrange 6 baguette slices on a baking sheet. Brush each slice with 2 tbsp olive oil and sprinkle evenly with 1/2 cup grated Parmesan cheese. Bake for 8-10 minutes until golden and crispy.
- Step 6: Stir 1/2 cup heavy cream into the soup and season with 1 tsp salt and 1/2 tsp black pepper. Heat through but do not boil.
- Step 7: Serve soup hot, garnished with Parmesan croutons on top for crunch.
Frequently asked questions
How long does Sautéed Mushroom and Thyme Soup with Parmesan Croutons take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Mushroom and Thyme Soup with Parmesan Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cremini mushrooms from drying out.
Can I substitute ingredients in Sautéed Mushroom and Thyme Soup with Parmesan Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Mushroom and Thyme Soup with Parmesan Croutons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Mushroom and Thyme Soup with Parmesan Croutons vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
