Creamy Potato Mushroom Soup with Peas and Thyme Croutons

This creamy potato mushroom soup is the ultimate comfort food for cold evenings. Sautéed cremini mushrooms, tender potatoes, sweet carrots and peas come together in a rich, herb-infused broth. A touch of cream cheese and a creamy sauce base give it a velvety texture that’s simply irresistible.

Topped with golden, crunchy ciabatta croutons seasoned with olive oil and thyme, every spoonful offers a delightful contrast. This vegetarian soup is hearty enough for a main course or a satisfying lunch. Serve it with extra croutons on the side to keep them crisp.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Halve, peel and finely chop the onion. Trim and quarter the mushrooms. Trim, peel and halve the carrots lengthwise, then slice crosswise into ¼-inch-thick half-moons. Finely dice the celery. Peel and mince or grate the garlic.
2. Heat a large drizzle of cooking oil in a large pot over medium-high heat. Add the diced potatoes, onion, dried thyme, dried rosemary and a generous pinch of salt. Cook, breaking up some of the potatoes with a spoon and stirring occasionally, until lightly browned, about 4-6 minutes.
3. Add another drizzle of oil along with the mushrooms, carrots and celery. Season with salt and cook, stirring, until the vegetables have softened, 5-7 minutes. Add the minced garlic and cook, stirring frequently, until fragrant, 1-2 minutes more.
4. Stir in the peas, mushroom stock concentrate, ½ teaspoon salt (or 1 teaspoon if doubling the recipe) and 2½ cups water (or 4½ cups for a larger batch). Cover the pot and bring to a boil, then reduce the heat to a low simmer. Cook until the potatoes are fork-tender, 10-12 minutes.
5. While the soup simmers, prepare the croutons: Tear the ciabatta bread into bite-size pieces and spread them on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake on the top rack until golden brown and crispy, 3-5 minutes. Set aside.
6. Once the potatoes are tender, stir in the cream sauce base and cream cheese. Cook, stirring occasionally, until the soup thickens slightly, 2-4 minutes. Remove from heat. Add the butter and stir until melted. Taste and adjust seasoning with salt and pepper as needed.
7. Ladle the soup into bowls. Top each serving with a handful of the crispy ciabatta croutons. For maximum crunch, add croutons just before eating. Serve immediately.

Recipe Tips

FAQ

Can I make this soup ahead of time?

Yes, the soup can be prepared a day in advance and reheated gently on the stovetop. However, the croutons should be added fresh just before serving to stay crispy.

Can I substitute the cream sauce base?

If you don’t have cream sauce base, you can use an equal amount of heavy cream or a mixture of milk and a little flour to thicken. Adjust seasoning accordingly.

Is this soup vegan?

No, this recipe contains dairy from cream sauce base, cream cheese and butter. To make it vegan, substitute with plant-based cream, vegan cream cheese and vegan butter.