This creamy Vitamix mushroom soup could not be simpler to make! Full of mushrooms, onion, garlic, and fresh thyme, this soup is bursting with flavor. It comes together in less than 30 minutes and the blender does half the work for you. Talk about a perfect weeknight meal!
After a busy day, I need a quick, simple dinner. And what is more comforting than a warm bowl of fresh soup? This easy Vitamix mushroom soup is the perfect recipe that comes together in a flash.
Full of delicious umami flavor, these mushrooms are quickly sautéed with onion, garlic, and thyme. Then everything is blended into creamy perfection. How easy is that?!
If you’re looking for other soup recipes, check out my Creamy Mushroom Chicken Soup, or my easy Instant Pot Mushroom Barley Soup.
WHY YOU’LL LOVE THIS RECIPE
COMFORTING: This soup is rich and creamy, without any heavy cream! White beans help to thicken the soup and keep it light.
FAST: A soup recipe that comes together in less than 30 minutes? Magic!
SIMPLE INGREDIENTS: This recipe is full of easy, everyday ingredients like mushroom, onion, and garlic. Chances are you already have everything you need!
RECIPE INGREDIENTS
To make this Vitamix cream of mushroom soup you only need a few basic ingredients.
- OLIVE OIL
- ONION
- MUSHROOMS
- GARLIC
- FRESH THYME
- CHICKEN OR VEGETABLE BROTH
- MILK
- WHITE BEANS
- SALT & BLACK PEPPER
INGREDIENT NOTES
MUSHROOMS: You can use any type of mushroom you want- just make sure they’re fresh, not dried. I like to use cremini or button mushrooms. You can also use a mixture of different mushrooms to intensify the umami flavor. To help speed up prep, buy pre-sliced mushrooms.
WHITE BEANS: This is the key to making a thick, creamy soup without using heavy cream or half and half. White beans have a subtle flavor, so the mushroom shines through.
FRESH THYME: I cannot stress enough how much better your food will taste by using fresh herbs!! The flavor intensifies and tastes so much fresher. If you don’t have fresh, don’t sweat it- start by adding 1/4 teaspoon dried thyme.
HOW TO MAKE VITAMIX MUSHROOM SOUP: STEP BY STEP
COOK THE VEGGIES: Heat olive oil in a large sauté pan over medium-high heat. Once hot, add onions and saute until translucent, about 5 minutes.
Next, add the mushrooms & cook until the liquid releases, about 8 minutes. Add garlic and fresh thyme. Cook until fragrant, about 1 minute.
BLEND Add all ingredients to the Vitamix container. Blend on the lowest speed for 10 seconds, then slowly increase to the highest speed. Cook for 5 minutes, or until heavy steam escapes from the lid. If your Vitamix has a hot soup program setting, use this.
ENJOY: Pour into bowls and serve immediately! I like to add extra mushrooms for texture and a sprinkle of thyme and parmesan.
STOVETOP INSTRUCTIONS
If you don’t have a Vitamix blender, you can still make this recipe using an immersion blender. The texture will not be as silky smooth, but it will still taste delicious!
COOK THE VEGGIES: In a pot or Dutch oven, heat olive oil over medium-low heat. Add onions and cook until golden brown, about 5-7 minutes.
Add mushrooms and cook until the liquids release, about 8-10 minutes. Add garlic and thyme; cook for 1 minute until fragrant.
SIMMER: Add all remaining ingredients to the pot except for the milk. Bring to a low boil and simmer for 20 minutes. Add milk and cook for 1-2 minutes, making sure to not boil the milk. Turn off the heat.
BLEND: Using an immersion blender, blend the soup together. Start on low and slowly increase to the highest speed. Immersion blenders can make a mess very quickly if you’re not careful! (Ask me how I know this hah!)
ENJOY: Ladle into bowl and top with mushrooms and parmesan. Serve and enjoy! This soup is delicious with a chunk of crusty bread.
RECIPE TIPS
- Cook a few extra mushrooms and keep them to the side. I like to add them to the soup once blended as a garnish & additional texture.
- If you don’t have fresh thyme, try switching out with other fresh herbs. Rosemary or parsley would be delicious in this recipe.
- Make sure to not crowd and overstuff the container. While blending, the soup will expand in volume. You don’t want any hot soup leaking out on to the counter!
STORAGE AND REHEATING
STORAGE: Store in an airtight container for 5 days.
FREEZING: Because this soup doesn’t include a large amount of dairy, this recipe freezes well. Freeze for 3-6 months in individual portions for easy reheating.
REHEATING: Reheat on the stovetop or in the microwave for 2-3 minutes until piping hot.
ADDITIONS AND SUBSTITUTIONS
- You can use any type of white bean you want, such as cannellini, great northern, or navy beans.
- To make this soup recipe vegan, use vegetable stock in place of chicken. Replace milk with non-dairy milk of choice (coconut would be a great option!).
- If you don’t have milk, you can substitute it with heavy cream or half and half. This will result in a richer soup. If you’re vegan, try adding coconut milk.
COMMONLY ASKED QUESTIONS
Yes! As long as all of your ingredients are well cooked through, you can use any type of blender to make this soup. Vitamix is designed to cook the soup while blending, while other blenders are not. You may need to heat the soup on the stovetop or microwave after blending.
I like to use cremini or button mushrooms, but any fresh mushroom will work. Portobello, porcini, and shiitake would all be delicious in this recipe! If you want to intensify the flavor, try using a mixture of different types of mushrooms.
SIMILAR RECIPES
I hope you enjoy this creamy & easy Vitamix mushroom soup! If you make it, please be sure to rate it and comment below!
Easy Vitamix Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 3 cups mushrooms sliced
- 1/2 onion diced
- 2-3 cloves garlic
- 1 tablespoon fresh thyme
- 1 cup chicken broth
- 3/4 cup milk
- 1/4 cup white beans
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- COOK THE VEGGIES: Heat olive oil in a large sauté pan over medium-high heat. Once hot, add onions and saute until translucent, about 5 minutes. Then add mushrooms & cook until the liquid releases, about 8 minutes. Add garlic and fresh thyme. Cook until fragrant, about 1 minute.
- BLEND: Add the sauteed vegetables to the Vitamix container, then all remaining ingredients. Blend on the lowest speed for 10 seconds, then slowly increase to the highest speed. Let the blender run for 5 minutes until the soup is piping hot. If your Vitamix has a hot soup program setting, use this.
- ENJOY: Pour into bowls and sprinkle with parmesan and enjoy immediately!
[…] If you love simple blended soup recipes as much as I do, be sure to check out my creamy spinach soup or cream of mushroom soup. […]