The Ultimate Homemade Cream of Mushroom Soup: Rich, Decadent, and Truly Unforgettable
Prepare to elevate your culinary experience with a bowl of this unbelievably rich and decadent homemade cream of mushroom soup. This isn’t just soup; it’s a testament to how incredible a classic dish can be when crafted with fresh ingredients and a little love. Forget the bland, overly salty versions found in cans; our recipe delivers a depth of flavor and a creamy texture that is profoundly superior. Whether you’re seeking a luxurious starter for a dinner party, a comforting and hearty main dish on a chilly evening, or a powerful secret ingredient to enhance your favorite casseroles (like the iconic green bean casserole) and gravies, this soup is your answer. Plus, with simple adjustments, it’s remarkably easy to make both vegan and gluten-free, ensuring everyone can savor its exceptional taste.
Table of Contents
- Why This Homemade Cream of Mushroom Soup Shines
- Essential Tips Before You Begin Your Culinary Journey
- Crafting Perfection: A Step-by-Step Guide
- Full Recipe: Ingredients & Instructions
- Expert Freezing and Storage Tips
- Customize Your Soup: Delicious Dietary Adaptations
- Frequently Asked Questions
- More Comforting Soup Recipes to Explore
Essential Tips Before You Begin Your Culinary Journey
- **Choosing the Right White Wine:** The white wine in this cream of mushroom soup adds a crucial layer of acidity and complexity, but the type of wine matters significantly. Do not reach for a sweet wine like Moscato, Riesling, or an ice wine, as their sugary notes will clash with the savory profile of the soup. Instead, opt for a dry white wine such as a crisp **French Sauvignon Blanc, a Pinot Grigio, or even a dry Sherry**. These varieties will provide a bright counterpoint to the earthy mushrooms and creamy base. If you prefer to cook without alcohol, a good quality low-sodium chicken or vegetable broth can be substituted in equal measure, though the wine truly enhances the depth of flavor.
- **Mushroom Selection and Preparation:** While common white button mushrooms are perfectly suitable, consider elevating your soup by using cremini (also known as baby bella) mushrooms for a deeper, more pronounced earthy flavor. A mix of mushroom varieties, such as shiitake or oyster mushrooms, can also add interesting textures and a richer umami profile. When preparing your mushrooms, always wipe them clean with a damp paper towel or a soft brush rather than rinsing them under water. Mushrooms are like sponges and will absorb excess moisture, which can hinder proper browning and caramelization – a crucial step for flavor development in this recipe.
- **The Importance of Room Temperature Dairy:** For the silkiest, smoothest finish to your homemade cream of mushroom soup, it is absolutely vital that your half-and-half (or any dairy alternative you choose) is at room temperature before you incorporate it into the warm soup. Introducing cold dairy directly into a hot liquid can cause thermal shock, leading the milk proteins to curdle and resulting in a grainy, unappetizing texture. Plan ahead by taking your half-and-half out of the refrigerator about 30 minutes before you plan to add it to the soup. This simple step guarantees a velvety smooth consistency that makes all the difference.
Crafting Perfection: A Step-by-Step Guide to Homemade Cream of Mushroom Soup
For precise ingredient measurements and a comprehensive list of instructions, please refer to the detailed recipe card below. These highlighted steps outline the critical phases to ensure your cream of mushroom soup is nothing short of spectacular.
Building the Flavor Foundation with Sweet Aromatics
Every great soup begins with a strong aromatic base. In a large, sturdy, heavy-bottomed pot, begin by sautéing your finely chopped white onions and minced fresh garlic in melted unsalted butter. This initial stage is more than just cooking; it’s about coaxing out the inherent sweetness from the onions and allowing the garlic to become wonderfully fragrant. The goal here is to soften and become translucent, not to brown them too quickly. This gentle process ensures that these foundational ingredients release their full spectrum of flavors, creating a sweet and savory backbone for your entire soup.
Unlocking Umami: The Art of Mushroom Caramelization
This is the secret weapon for a truly exceptional cream of mushroom soup, setting it miles apart from any store-bought variant. After your aromatics are tender, introduce the sliced mushrooms into the pot along with a little more butter. The crucial instruction here is to **resist the urge to stir immediately!** Allow the mushrooms to sear undisturbed for approximately 5 minutes. This vital period allows their natural moisture to evaporate and for the magical Maillard reaction to take place, forming a beautiful golden-brown crust and concentrating their deep, savory umami notes. Once they’ve released their liquid and developed some color, you can begin to stir them occasionally, continuing to cook for another 5 to 10 minutes until they are deeply caramelized, tender, and intensely flavorful. This meticulous browning is where the true essence of mushroom flavor is created; patience is key here, and ensure you don’t overcrowd the pot, which can lead to steaming instead of searing.
Creating the Heart of the Soup: Roux, Wine, and Broth
With your mushrooms perfectly caramelized, it’s time to build the luscious body of your soup. First, deglaze the pan by pouring in the dry white wine, using your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. These ‘fond’ bits are packed with concentrated flavor. Allow the wine to simmer and reduce slightly, then evenly sprinkle the all-purpose flour over the ingredients. Stir continuously to create a roux, cooking it for a few minutes until it turns a light golden color. This step cooks out the raw flour taste and begins the thickening process. Next, gradually whisk in the low-sodium chicken or vegetable broth, adding it slowly to ensure a perfectly smooth, lump-free consistency. Once combined, incorporate your chosen spices, such as dried thyme, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, allowing all the incredible flavors to meld and deepen beautifully as the soup thickens naturally.
Achieving Your Desired Texture: Blending for Velvety Perfection
Now comes the stage where you transform your flavorful broth into a wonderfully creamy soup. An **immersion blender** is an invaluable tool for this step, allowing you to seamlessly blend the soup directly in the pot to your exact desired consistency. If you dream of a perfectly smooth, velvety soup, blend until every mushroom chunk has disappeared into a silky puree. However, if you prefer a more rustic texture with delightful pockets of discernible mushroom pieces, simply blend until the majority of the soup is smooth, leaving a few pleasant morsels intact. A clever trick for this is to scoop out about a cup of soup before blending, then blend the remainder, and stir the reserved chunky soup back into the pot afterward for a perfect balance.
If an immersion blender isn’t part of your kitchen arsenal, don’t worry—a **standard countertop blender** works just as well. However, blending hot liquids requires a few safety precautions. Always fill your blender pitcher no more than halfway to prevent overflows from steam expansion. Crucially, allow the soup to cool slightly before blending, and remove the small center cap from the blender lid to allow steam to escape. Place the main lid firmly on, then cover the opening with a clean kitchen towel and hold it down tightly while blending to prevent any hot splashes. Work in batches for safety and best results.
The Grand Finale: Adding Creamy Decadence
This is the moment to truly infuse your dish with the “cream” in cream of mushroom soup! Once your soup has reached its ideal blended consistency, it’s time to incorporate the half-and-half. Reiterate the golden rule: ensure your half-and-half is at room temperature. Adding cold dairy to hot soup is a common mistake that can lead to immediate curdling, completely undermining all your diligent efforts to achieve a smooth texture. Gently stir in the room-temperature half-and-half until it is fully combined and has transformed your rich mushroom base into a luscious, velvety cream soup. Take a moment to taste and adjust the seasonings; a final pinch of salt or a grind of fresh black pepper can perfect the flavor profile. Serve this exquisite homemade cream of mushroom soup immediately, perhaps with a sprinkle of fresh chopped parsley or chives for a touch of vibrant color and freshness.
Why This Homemade Cream of Mushroom Soup Shines Above the Rest
- **Unparalleled Richness and Depth of Flavor:** This isn’t just a soup; it’s a profound culinary experience. Thanks to the meticulous sautéing of fresh onions and garlic, followed by the essential caramelization of mushrooms, this soup boasts an incredible depth of umami flavor that simply cannot be replicated by any canned product. The careful addition of dry white wine introduces a sophisticated acidity, while a hint of dried thyme provides an aromatic balance that elevates every spoonful. It’s a symphony of earthy, savory, and creamy notes, making it a true gourmet delight.
- **Incredibly Versatile: Beyond Just a Bowl:** While this homemade cream of mushroom soup is robust and satisfying enough to stand alone as a magnificent main course – especially when paired with a slice of warm, crusty bread and a vibrant spinach salad for a comforting meatless meal – its utility extends far beyond just being served in a bowl. Consider this your new culinary secret weapon! Use it to instantly elevate classic comfort food recipes: replace condensed canned soup with an equal amount of this homemade version in your beloved green bean casserole, enrich a hearty pork chop casserole, or transform a humble potato stroganoff. It also makes an exceptional base for creamy sauces, gravies, and hotdishes, imparting a gourmet touch to everyday meals.
- **Customizable for Every Dietary Need:** One of the most beautiful aspects of this recipe is its adaptability. We understand that dietary preferences and requirements vary, which is why we’ve ensured this cream of mushroom soup can be effortlessly tailored. Whether you’re seeking a perfectly gluten-free option, a nourishing paleo-friendly meal, or a rich and comforting vegan indulgence, this recipe provides clear and effective variations. You can enjoy this delectable dish your way, without compromising on its incredible taste or luxurious texture.
Expert Freezing and Storage Tips for Your Homemade Soup
Planning ahead or managing delicious leftovers has never been easier with this cream of mushroom soup, as it freezes beautifully with a few key considerations! To optimize freezer space and ensure the best possible quality upon reheating, we highly recommend using food-safe freezer bags. Quart-size bags are particularly useful for creating smaller, single-serving portions, which means you won’t have to defrost an entire large batch if you only need a little soup.
Here’s the essential tip for freezing: **If you intend to freeze the soup for later, it is crucial that you do NOT add the half-and-half (or your chosen dairy alternative) until you are ready to reheat and serve.** Dairy can sometimes separate, curdle, or become grainy when subjected to the freeze-thaw-reheat cycle, negatively impacting the soup’s smooth texture. Instead, prepare the soup up to the blending step, then allow this dairy-free base to cool completely to room temperature. Transfer the cooled soup base to your chosen freezer bag(s). Remove as much air as possible before securely sealing the bags. Lay them flat on a freezer shelf or a baking sheet for 30-60 minutes until they are frozen solid. This “flat freezing” method creates compact, uniform blocks that can then be stood upright, significantly maximizing space in your freezer. Once frozen, the soup base will keep well for up to 3 months. When you’re ready to enjoy, simply thaw the soup base overnight in the refrigerator, then gently reheat it on the stovetop over medium-low heat. Once the soup is warm, stir in the room-temperature half-and-half (or dairy alternative) and continue heating until hot, creamy, and wonderfully delicious.
Customize Your Soup: Delicious Dietary Adaptations
- **Make it Gluten-Free:** Adapting this cream of mushroom soup to be gluten-free is straightforward. The primary change involves substituting the all-purpose flour. Use a high-quality **gluten-free all-purpose flour blend** that ideally contains xanthan gum for optimal thickening and texture. Alternatively, you can use a naturally gluten-free thickener like a **cornstarch slurry** (whisk 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth, then slowly whisk into the simmering soup). Always ensure your chosen chicken or vegetable broth is certified gluten-free to avoid any potential cross-contamination.
- **Make it Paleo:** To create a paleo-friendly version of this rich soup, make a few simple swaps. Replace traditional unsalted butter with **ghee**, which is clarified butter and generally aligns with paleo dietary principles. If you’re avoiding alcohol, use a robust **bone broth or high-quality vegetable broth** in place of the white wine. For the thickener, substitute the all-purpose flour with an equal amount of **cassava flour**, a fantastic gluten-free and grain-free alternative that achieves a wonderful consistency. Finally, for the creamy element, use **1 cup of coconut cream**. This can be easily obtained by chilling a can of unsweetened, full-fat coconut milk overnight in the refrigerator, then scooping out the thick cream that separates and rises to the top.
- **Make it Vegan:** Crafting a truly decadent vegan cream of mushroom soup is surprisingly simple and just as flavorful. Begin by replacing the traditional unsalted butter with your favorite **plant-based butter** or a rich olive oil. For the liquid base, ensure you use a flavorful **vegetable broth** instead of chicken broth. For the luxurious creamy finish, follow the same substitution as the paleo variation: incorporate **1 cup of rich coconut cream**, which can be separated from chilled full-fat, unsweetened coconut milk. This ensures a velvety, dairy-free result that is incredibly satisfying and delicious for all.
Please note: While these listed substitutions and variations are carefully considered and designed to integrate well with this recipe, the exact results may vary slightly from the original due to differences in ingredient properties. Minor adjustments to cooking times or quantities might occasionally be necessary based on specific product brands or types of ingredients used.
Cheryl Malik
Cream of Mushroom Soup
15 minutes
20 minutes
35 minutes
Cheryl Malik
6
servings
Equipment
-
Large, heavy-bottomed pot
-
Large wooden spoon
-
Whisk
-
Immersion blender (or standard blender, see Notes below for tips)
Ingredients
- 2 tablespoons unsalted butter at room temperature
- ½ cup chopped white onion (approximately ½ of one medium onion)
- 1 tablespoon minced fresh garlic (approximately 2–3 cloves)
- 2 tablespoons unsalted butter (additional for mushrooms, at room temperature)
- 6 cups sliced mushrooms (approximately 20 ounces, white or baby bella mushrooms recommended)
- ¼ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio, or ¼ cup low-sodium chicken/vegetable broth as an alternative)
- 4 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian/vegan versions)
- ⅛ teaspoon dried thyme
- ½ teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 1 cup half-and-half at room temperature (or coconut cream for vegan/paleo alternatives)
Instructions
-
Place a large, heavy-bottomed pot on the stovetop over medium heat. Once the pot is warm, add the initial 2 tablespoons unsalted butter. Allow the butter to melt completely, occasionally pushing it across the bottom of the pot with a wooden spoon.
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Once the butter has melted, add ½ cup chopped white onion and stir to incorporate. Sauté the onions until they become slightly softened and translucent, which typically takes about 3 to 5 minutes.
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When the onions have softened, add 1 tablespoon minced fresh garlic to the pot and stir to combine with the onions. Sauté the garlic, stirring frequently, for approximately 30 seconds, or until it becomes wonderfully fragrant but not browned.
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Add the remaining 2 tablespoons unsalted butter and all 6 cups of sliced mushrooms to the pot. Stir gently just to coat the mushrooms in butter. Then, spread the mushrooms in a single, even layer across the bottom of the pot. Sauté the mushrooms without stirring for the first 5 minutes; this allows them to sear properly and release their natural moisture.
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After the initial 5 minutes, stir the mushrooms and continue to sauté for an additional 5 to 10 minutes, stirring as needed, until they turn golden brown, tender, and are deeply caramelized on all sides. Be vigilant to ensure they do not burn.
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Once the mushrooms are beautifully browned, pour in ¼ cup dry white wine. Use your wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pot, deglazing the pan. Then, sprinkle 4 tablespoons all-purpose flour evenly over the ingredients in the pot and stir continuously until the flour is fully incorporated and forms a golden roux, which should take approximately 3 to 5 minutes.
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Gradually add 4 cups low-sodium chicken broth (or vegetable broth for dietary variations) to the pot in small increments, whisking constantly as you pour. This ensures a smooth, lump-free mixture and helps the soup begin to thicken.
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When all the broth has been fully incorporated and the soup starts to visibly thicken, add ⅛ teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to the pot. Stir everything together thoroughly to combine.
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Reduce the heat under the pot to medium-low and allow the soup to simmer gently for 15 minutes. This simmering period is crucial for all the flavors to fully meld and deepen.
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After 15 minutes of simmering, remove the pot from the heat and allow the soup to cool slightly for 3 to 5 minutes before proceeding to the blending step.
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Insert an immersion blender directly into the pot and blend the mixture until your desired consistency is achieved. For a perfectly smooth soup, blend completely until no mushroom chunks remain. If you prefer some texture, blend until mostly smooth, leaving a few discernible pieces. Alternatively, if using a standard blender, carefully ladle the soup into the blender pitcher (working in multiple batches, filling no more than halfway). Blend to your desired consistency. Please refer to the “Important Tips for Blending Hot Liquids in a Standard Blender” in the Notes section below for essential safety advice.
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Once satisfied with the soup’s consistency, add 1 cup half-and-half (ensuring it is at room temperature) to the pot and stir until it is fully incorporated and the soup takes on a beautiful, creamy consistency.
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Taste the soup and adjust seasonings as needed, adding more salt and/or freshly ground black pepper to suit your personal preference. Ladle the rich, creamy mushroom soup into serving bowls and serve warm, ideally garnished with fresh herbs.
Recipe Notes & Expert Tips
- **For a Delightful Chunky Texture:** If you enjoy some textural contrast in your soup, with identifiable sautéed mushroom pieces, here’s a trick: Before you begin blending, transfer about 1 cup of the unblended soup (containing mushroom chunks) to a separate bowl. Then, proceed to blend the remaining soup in the pot to your desired smooth consistency. Once blending is complete, stir the reserved chunky soup back into the pot. This gives you the best of both worlds: creamy smoothness with savory mushroom bites.
- **Leftovers & Make-Ahead Convenience:** This homemade cream of mushroom soup is excellent for meal prep. After cooking, allow the soup to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 5 days. When you’re ready to enjoy, gently reheat the soup on the stovetop over low to medium-low heat, stirring occasionally, until it is thoroughly warmed through. Avoid boiling to maintain texture.
- **Freezing Option (Important – Without Cream!):** If your plan is to freeze a batch of this soup for longer storage, it is crucial to prepare the soup as instructed, but **do NOT add the half-and-half (or any dairy cream alternative) during the initial cooking process.** Dairy products, particularly those with lower fat content, can sometimes separate or develop an undesirable grainy texture after being frozen, thawed, and reheated. Instead, follow the recipe through the blending stage, then transfer the dairy-free blended soup base to airtight, freezer-safe containers or bags. Let it cool completely before freezing for up to 3 months. When you’re ready to use or serve the frozen soup, defrost it overnight in the refrigerator. Reheat it gently on the stovetop over medium-low heat. Once the soup is warm, stir in the room-temperature half-and-half (or your chosen dairy alternative) and continue heating until it is piping hot and beautifully creamy.
Important Tips for Blending Hot Liquids Safely in a Standard Blender
- **Avoid Overfilling:** To prevent dangerous pressure buildup and potential overflows, never fill your standard blender pitcher more than halfway with hot liquid. If you have a large batch of soup, work in multiple, smaller batches.
- **Allow to Cool Slightly:** Always let the hot soup cool down for at least 3-5 minutes before transferring it to the blender. This reduces the immediate steam pressure.
- **Vent the Steam:** This is a critical safety step. Remove the small center cap (often called the filler cap) from your blender lid. This opening allows steam to escape, preventing pressure from building up and blowing the lid off.
- **Secure the Lid and Cover:** Place the main blender lid firmly onto the pitcher. Then, cover the open hole where the center cap was with a clean, folded kitchen towel. Hold the towel down firmly with your hand while blending to further secure the lid and catch any splatters.
- **Start on Low Speed:** Always begin blending hot liquids on the lowest speed setting. Gradually increase the speed if necessary, but starting slow helps prevent sudden bursts or splashes of hot soup.
Approximate Nutrition Information Per Serving
Serving Size:
1 serving
Calories:
200cal
Protein:
8g
Fat:
13g
Saturated Fat:
8g
Trans Fat:
0.3g
Cholesterol:
34mg
Sodium:
274mg
Potassium:
653mg
Total Carbs:
14g
Fiber:
1g
Sugar:
4g
Net Carbs:
13g
Vitamin A:
378IU
Vitamin C:
2mg
Calcium:
77mg
Iron:
1mg
Nutrition Disclaimers
The number of total servings shown is an approximation. The actual number of servings will vary depending on your preferred portion sizes.
The nutritional values provided are general guidelines and reflect information for one serving using the ingredients listed, excluding any optional ingredients. Actual macronutrient content may vary slightly depending on specific brands and types of ingredients used.
To accurately determine the weight of one serving, prepare the recipe as instructed. Weigh the entire finished recipe (excluding the weight of the container) and then divide this total weight by your desired number of servings. The result will be the precise weight of a single serving.
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Frequently Asked Questions About Homemade Cream of Mushroom Soup
Absolutely! Homemade cream of mushroom soup is an excellent candidate for advance preparation, making your meal planning much easier. If you intend to serve it within an hour or two of completion, you can simply keep the soup warm on the stovetop over very low heat, stirring occasionally to prevent any sticking or scorching at the bottom of the pot. For longer storage, allow the soup to cool completely to room temperature before transferring it to an airtight container. It can be safely refrigerated for up to 5 days. When you’re ready to enjoy, gently reheat the soup on the stovetop over low to medium-low heat, stirring until it is smooth, hot, and delicious.
Yes, you can certainly freeze cream of mushroom soup, but there’s a crucial tip to ensure the best results! If you are planning to freeze the soup for later use, it is paramount that you **do not add the half-and-half (or any dairy cream alternative) during the initial cooking process.** Dairy products, particularly those with lower fat content like half-and-half, have a tendency to separate or become grainy after enduring the freeze-thaw-reheat cycle, which can significantly compromise the soup’s smooth and velvety texture. Instead, prepare the soup completely up to the blending stage (before adding any cream), then allow the dairy-free soup base to cool completely. Freeze this base in an airtight, freezer-safe container. When you’re ready to indulge, thaw the soup base completely in the refrigerator, then gently reheat it on the stovetop. Once the base is warm, stir in the room-temperature half-and-half (or your chosen dairy alternative) and continue heating until the soup is hot, creamy, and wonderfully decadent. This method guarantees your soup maintains its luxurious consistency.
For a classic and robust flavor, both white button mushrooms and cremini (also known as baby bella) mushrooms are excellent choices. Cremini mushrooms typically offer a slightly deeper, more earthy, and intense mushroom flavor compared to white buttons. For an even more complex and gourmet experience, you might consider using a mix of various mushrooms. Incorporating varieties like shiitake, oyster mushrooms, or even a few rehydrated, finely chopped dried porcini mushrooms can add wonderful layers of complex umami and a richer overall profile to your soup. The key, regardless of the variety, is ensuring they are properly caramelized for maximum flavor extraction.
Adjusting the consistency of your homemade cream of mushroom soup is quite simple. To thicken the soup further, you can create a quick and easy cornstarch slurry: whisk together 1 to 2 tablespoons of cornstarch with an equal amount of cold water until smooth. Slowly whisk this slurry into your simmering soup and continue to cook for a few more minutes, stirring constantly, until it reaches your desired, thicker consistency. Alternatively, you can simply continue to simmer the soup uncovered for a longer period, allowing some of the liquid to naturally evaporate and condense. To thin the soup, gradually add a splash more warm liquid—such as additional chicken broth, vegetable broth, or even milk/cream—until it reaches your preferred, looser consistency. Always add liquids gradually and stir well to ensure even distribution.
More Comforting Soup Recipes to Explore
- Sweet Potato Soup
- Gluten-Free Cream of Chicken Soup
- Cream of Onion Soup
- Turnip Green Soup
- Oyster Brie Soup (from Disney World’s Hollywood Brown Derby)
- Jalapeño Popper Soup
- Creamy Crockpot Potato Soup
- Kale and White Bean Soup
- Creamy Chickpea Soup
- Instant Pot Chicken Pot Pie Soup
- Vegan Potato Soup
- Creamy Cajun Chicken Pasta Soup
- McAlister’s Chicken Tortilla Soup Copycat
- Chicken Velvet Soup