Creamy Mushroom Soup with Rosemary

Updated: Mar 29, 2022

Creamy Mushroom Soup with Rosemary
General Information
  • Soups & Stews
  • Savory
  • 28 minutes
  • Vegetarian
  • Gluten-Free
  • 4 servings


  • Mushrooms
  • Garlic
  • Salt
  • Onion
  • Rosemary
  • Black Pepper
    Black Pepper
  • Plain Yogurt
    Plain Yogurt
  • Water
  • Bay Leaves
    Bay Leaves
  • 1 pound of Mushrooms (button, cremini, or portobello; chopped)
  • 1 clove of Garlic (minced)
  • Salt (to taste)
  • 1 Onion (chopped)
  • 2 tablespoons of Rosemary (fresh, chopped)
  • Black Pepper (to taste)
  • 1/3 cup of Plain Yogurt
  • 4 cups of Water (or veggie stock)
  • 2 Bay Leaves


This delightful mushroom soup will feel like a morning walk in the woods. It's enhanced by the aromas of fresh rosemary and full of irresistible flavors and nutritious ingredients that will make you want to go for seconds.

  1. Sauté onions and garlic in a pot over medium heat.(3 minutes)
  2. When translucent, add rosemary and mushrooms and cook until soft.(5 minutes)
  3. Add water or veggie stock, drop in bay leaves, lower the heat to medium-low, and simmer for 15 minutes.(15 minutes)
  4. Put ½ cup of mushrooms aside in a separate bowl. Blend the soup until creamy.(3 minutes)
  5. Add yogurt, mix until smooth, and return the mushrooms into the soup.(2 minutes)
  6. Serve warm with sprinkles of fresh rosemary leaves.