Our creamy mushroom pecan soup is smooth and creamy, with a rich earthy and nutty flavor that will keep you coming back for bowl after bowl! It’s rich and easy to make, the ultimate comfort food!
How do you make this creamy mushroom soup?music courtesy of bensound.com
This creamy mushroom pecan soup is super easy to make! We start with just a few ingredients—butter, onion, garlic, fresh thyme, salt and pepper, mushrooms—of course, chicken broth, cream, and pecans.
Start by sautéing your onions in the butter until they have softened and are translucent. Then, you’ll add in your herbs and seasonings, mushrooms, and cover it all with your chicken broth. Let this mixture simmer until the mushrooms have softened.
Then, you’ll blend it up until you have a smooth mixture. Add in your cream and pecans, let simmer just a touch longer and your creamy mushroom pecan soup is ready to eat
Do I need an immersion blender to make this soup?
Nope! You have a few other options if you don’t own an immersion blender. If you have an immersion blender, I like to use it so you don’t have to remove the soup from the pot—one less dish to wash! But, it’s just as easy to make with a regular blender or even a food processor.
Depending on the size of your blender or food processor you may need to transfer the mushroom soup in batches to the blender/food processor before adding it back into your soup pot.
If you don't have an immersion blender in your kitchen, this is the one I have owned for years, and absolutely love!
Also, my favorite, ceramic coated dutch oven that I use for SO MANY THINGS! And I love that it has a lid, so the leftovers can go from my stove to my fridge!
What kind of mushrooms should I use in this recipe?
My favorite kind of mushroom to use in this soup are baby bella mushrooms. Baby bella mushrooms are sometimes called cremini (sometimes spelled crimini), baby Portobello, ore even Roman mushrooms. Did you know that baby bella or cremini mushrooms are actually just juvenile Portobello mushrooms? Baby bella mushrooms have a earthier and meatier flavor than your regular white mushrooms. That said, if you can only get your hands on white mushrooms, they’ll do just fine.
Can I leave out the pecans?
In this creamy mushroom pecan soup, the one thing you’ll find that’s different you’re your classic creamy mushroom soup is the addition of pecans! The chopped pecans in this soup give it a nutty flavor that complements the earthy mushroom flavor. The chopped pecans take on a sort of meaty texture in the soup that is so delicious.
If you are allergic to pecans or just really hate the nut, of course you can leave them out! The soup will still be delicious! But, I highly you recommend you give the addition of pecans a try in this recipe.
Is this recipe Keto or Low carb-friendly?
Yep, it sure is! This recipe has no other thickener in it than the cream and blended mushrooms. Mushrooms are naturally low in carbs and the addition of cream and pecans keep it low-carb!
Can I make this soup Vegan?
Yes! Making this soup vegan is quite simple: Swap the butter for oil or vegan butter; trade the chicken broth for vegetable broth, and then replace the cream with full fat, unsweetened canned coconut milk
How to serve this recipe:
This soup is completely delicious on its own but if you want to jazz it up, try serving it like this!
- drizzle of olive oil
- sprinkle of parmesan
- slice of fresh bread
Try our favorite bread recipes
Check out our other favorite soup recipes!
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Creamy Mushroom Pecan Soup
- 2 tablespoons butter
- ½ large onion diced
- 1 clove of garlic minced (or 1 teaspoon minced garlic)
- 1 ½ teaspoons fresh thyme chopped or ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound mushrooms sliced (I like bella mushrooms)
- 4 cups chicken broth if vegan use vegetable broth
- ¾ cup cream if vegan use full fat canned coconut milk
- ½ cup pecans finely chopped
- In a large pot over medium heat add butter and onions. Cook for 3-4 minutes until onions are soft and translucent. Then add in garlic, thyme, salt, pepper, and mushrooms. Cook for 3 minutes until mushrooms have softened slightly.
- Add in chicken broth and bring soup to a simmer and let soup simmer for 20 minutes. After your soup has simmered use an immersion blender to blend soup until completely smooth. If you don’t have an immersion blender, transfer soup in batches to a blender or a food processor and blend until smooth, then transfer back to pot.
- Over medium heat, add cream and pecans to soup and let simmer for another 3-5 minutes. Serve immediately. I love serving this soup with a slice of crusty bread or a drizzle of olive oil and a little Parmesan.
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