Creamy Mushroom Soup with Vegetables and Red Pepper
Creamy mushroom soup with vegetables and red pepper is a warm, comforting appetizer that works beautifully for family dinners, holiday meals, or a cozy weekend lunch. Earthy mushrooms create a rich base, while carrots, celery, and red bell pepper add color, texture, and a naturally sweet flavor. This easy homemade soup has a smooth, creamy finish and can be served before a main course or enjoyed with crusty bread as a light meal.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 12 ounces mushrooms (sliced)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1 red bell pepper (diced)
- 3 cups vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tablespoon all-purpose flour
- ½ teaspoon dried thyme
- Salt and black pepper (to taste)
- Fresh parsley (for garnish)
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add onion, garlic, mushrooms, carrot, celery, and red bell pepper. Cook for 7 to 8 minutes until the vegetables soften and the mushrooms release their moisture. Sprinkle flour over the vegetables and stir for one minute. Slowly pour in the vegetable broth while stirring to avoid lumps. Add thyme, salt, and pepper, then simmer for 15 minutes. Reduce the heat to low and stir in the cream. Cook for another 3 to 4 minutes without boiling.
Notes
Serve the soup hot in small bowls with toasted sourdough, garlic bread, or crackers. Garnish with parsley, extra black pepper, or a drizzle of cream. For a heartier version, add cooked potatoes or white beans before simmering.