Creamy Potato Mushroom Soup with Thyme and Ciabatta Croutons

This creamy potato mushroom soup is the ultimate comfort food for chilly evenings. Sautéed cremini mushrooms, potatoes, carrots and celery come together in a thick, creamy base seasoned with rosemary and thyme. Sweet peas add a pop of color and flavor, while crispy ciabatta croutons provide the perfect crunch.

Whether you’re looking for a satisfying weeknight dinner or a cozy lunch, this soup delivers. It’s vegetarian, packed with vegetables and easy to make from scratch. Serve it with extra croutons on the side for maximum crunch.

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Ingredients

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

3 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Halve, peel and finely chop onion. Trim and quarter mushrooms (skip if pre-sliced). Trim, peel and halve carrots lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Peel and mince or grate garlic.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes. Add a drizzle of oil, mushrooms, carrots and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more. Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.
3. Add peas, stock concentrates, ½ tsp salt (1 tsp for 4 servings) and 2½ cups water (4½ cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.
4. While soup cooks, tear ciabatta into bite-size pieces. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Bake on top rack until golden brown, 3-5 minutes.
5. Once potatoes are fork-tender, stir cream sauce base and cream cheese into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.
6. Divide soup between bowls. Top each bowl with a few croutons and serve. Tip: Don’t add all the croutons at once; add as you eat to keep them crispy.

Recipe Tips

FAQ

Can I use other mushrooms?

Yes, you can substitute cremini with white button or baby bella mushrooms.

How do I store leftovers?

Store soup and croutons separately in airtight containers in the fridge for up to 3 days. Reheat soup on the stovetop.

Can I make this soup vegan?

Use vegan cream cheese and butter and replace the cream sauce base with a plant-based alternative.