Name: Mushroom Stroganoff Soup with Garlic Croutons Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European
Ingredients: 1 tbsp oil; 1 onion, finely diced; 2 cloves garlic, minced; 350 g mushrooms, sliced or diced (~4 cups when chopped) – mix of white and chestnut mushrooms; 2 tsp smoked paprika; 750 ml (~3 cups) vegetable stock; 85 g (~1/2 cup) small pasta shapes; 2 tbsp sour cream (plus more to serve if desired); Black pepper, to taste; Few sprigs fresh parsley, chopped; 1 clove garlic, minced; 1 tbsp butter; 1/2 tbsp olive oil; 2 thick slices bread

If you love cozy, comforting meals packed with mushroom goodness, then this Mushroom Stroganoff Soup with Garlic Croutons Recipe is going to be your new favorite. It beautifully captures all the rich, creamy, and smoky flavors of a classic stroganoff but in a warm, slurp-worthy soup form. The mushrooms are tender and meaty, the smoked paprika adds a subtle depth, and those crispy garlic croutons on top? Absolutely irresistible. Perfect for chilly nights or anytime you want a quick yet indulgent dinner that feels like a loving hug in a bowl.

Ingredients You’ll Need

The image shows two black baking trays side by side, each filled with small, irregular pieces of torn bread. The tray on the left holds pale, white bread pieces with soft, fluffy textures and some golden-brown crust fragments. The tray on the right contains evenly browned bread pieces with a crispy, crunchy appearance and darker golden tones on both crust and bread interior. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is half the magic in this recipe. Each component plays a crucial role in building the vibrant flavors, delightful textures, and inviting colors of this Mushroom Stroganoff Soup with Garlic Croutons Recipe. From the earthiness of the mushrooms to the creamy tang of sour cream and the crunch of homemade croutons, everything harmonizes perfectly.

1 tbsp oil: A neutral base for sautéing to bring out the natural sweetness of the aromatics.
1 onion, finely diced: Adds a subtle sweetness and depth to the soup’s flavor foundation.
2 cloves garlic, minced: Infuses the broth with its classic savory aroma and pairs beautifully with the mushrooms.
350 g mushrooms, sliced or diced (~4 cups): Using both white and chestnut mushrooms introduces texture and earthiness.
2 tsp smoked paprika: Delivers that essential smoky warmth that makes stroganoff so memorable.
750 ml (~3 cups) vegetable stock: The savory liquid base that carries all the flavors smoothly.
85 g (~1/2 cup) small pasta shapes: Adds heartiness and makes the soup wonderfully filling.
2 tbsp sour cream (plus more to serve): Brings creaminess and a slight tang that balances the richness perfectly.
Black pepper: For seasoning and a little peppery bite.
Few sprigs fresh parsley, chopped: Offers freshness and a pop of color as a final garnish.
For the garlic croutons:
1 clove garlic, minced: Ensures the croutons deliver a strong, aromatic garlic punch.
1 tbsp butter: Adds richness and helps crisp the croutons beautifully.
1/2 tbsp olive oil: Balances the butter and aids in toasting to golden perfection.
2 thick slices bread: The perfect sturdy base to soak up all that delicious soup.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mushroom Stroganoff Soup with Garlic Croutons Recipe

Step 1: Sauté the Vegetables

Start by heating a splash of oil in a large pan over medium heat. Add your finely diced onion, minced garlic, and mushrooms (both sliced and diced for an interesting texture). Stir regularly as they soften and release their juices—this usually takes about 5 to 10 minutes. The aim here is to bring out their natural sweetness and deepen their flavor, creating that classic stroganoff base.

Step 2: Add the Smoked Paprika

Once your veggies are tender and fragrant, sprinkle in the smoked paprika. Stir it in well and cook for another 1 to 2 minutes. This step infuses the whole dish with that smoky, slightly spicy warmth that defines stroganoff flavors and makes this soup stand out.

Step 3: Simmer with Stock and Pasta

Pour in the vegetable stock and toss in your small pasta shapes. Bring everything to a gentle boil. Then reduce the heat and let the soup simmer until the pasta becomes soft and tender, about 10 minutes. At this stage, the mushrooms have beautifully mingled with the broth, and the pasta adds body to the soup, making it satisfyingly filling.

Step 4: Prepare Garlic Croutons

While your soup is gently bubbling, it’s time for the crunchy contrast. In a small microwave-safe bowl, combine the minced garlic, butter, and olive oil. Microwave for 30 to 45 seconds until everything is melted and aromatic. Cut your thick bread slices into chunky pieces, then toss these in the garlic butter mixture until fully coated. Arrange them in a single layer on a baking sheet and bake at 190°C (375°F) for about 15 minutes until gloriously golden and crispy.

Step 5: Finish the Soup

Once the pasta is perfectly cooked, turn your heat to low and stir in the sour cream. This will make your soup temptingly creamy with a slight tang. Season generously with freshly cracked black pepper to brighten up the flavors. Give it a good stir until everything is blended smoothly.

Step 6: Serve and Garnish

Ladle the piping hot Mushroom Stroganoff Soup in bowls, add an extra dollop of sour cream if you like things extra creamy, sprinkle plenty of fresh parsley for freshness and color, and don’t forget to crown your creation with those crunchy garlic croutons. The texture and flavor contrast here is divine!

How to Serve Mushroom Stroganoff Soup with Garlic Croutons Recipe

The image shows a bowl of creamy soup with sliced mushrooms and pasta tubes floating in an orange broth. In the center of the soup, there is a dollop of white cream topped with several golden croutons and small green parsley pieces scattered around. The soup is served in a round white bowl, placed on a light blue cloth napkin, and the scene is set on a white marbled surface with a few whole mushrooms and a glass of water in the background. A metal spoon rests to the right of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped parsley adds a burst of color and herbaceous brightness that cuts through the richness of the soup beautifully. A swirl or dollop of sour cream on top not only looks inviting but boosts the creamy texture and adds a delicious tang.

Side Dishes

This soup shines as a full meal on its own, but if you want to round it out, a simple mixed green salad with a light vinaigrette or roasted seasonal vegetables pairs wonderfully. A crisp white wine or a warm cup of herbal tea makes a lovely accompaniment too.

Creative Ways to Present

Serve the soup in rustic bowls and sprinkle the garlic croutons generously right before serving to maintain their crunch. For a fun twist, try adding a sprinkle of grated Parmesan or a drizzle of truffle oil to heighten the savory vibe. For a dinner party, offer the soup shooter-sized in small glasses, with croutons perched on top as an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

Your Mushroom Stroganoff Soup with Garlic Croutons Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve flavor and freshness, but keep the garlic croutons separate so they stay crunchy.

Freezing

This soup freezes well, making it excellent for meal prep. Transfer cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to 2 months. Garlic croutons, however, don’t freeze well—make those just before serving.

Reheating

Gently reheat your soup in a saucepan over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of vegetable stock or water to loosen it. Avoid microwaving the garlic croutons; simply re-bake or toast fresh bread chunks if needed.

FAQs

Can I use other types of mushrooms in this Mushroom Stroganoff Soup with Garlic Croutons Recipe?

Absolutely! Feel free to mix varieties like cremini, shiitake, or even portobello. Each will add a unique flavor and texture, enhancing the complexity of your soup.

Is there a dairy-free alternative for sour cream?

Yes! You can substitute the sour cream with coconut yogurt or a plant-based sour cream alternative to keep it creamy while catering to dietary restrictions.

Can I make the garlic croutons ahead of time?

While you can prepare the croutons a few hours in advance, they’re best when fresh. Store them in an airtight container once cooled to maintain some crunch.

What pasta shapes work best for this soup?

Small pasta shapes like mini shells, ditalini, or small elbow macaroni work best because they cook quickly and fit perfectly on a spoon without overpowering the mushrooms.

How can I make this soup vegan?

Swap the sour cream for a plant-based alternative and check your vegetable stock to ensure it’s vegan-friendly. The rest of the ingredients are naturally vegan.

Final Thoughts

There’s something truly special about this Mushroom Stroganoff Soup with Garlic Croutons Recipe—it captures the essence of comfort food with minimal fuss and maximum flavor. The creamy, smoky broth and crunchy garlic croutons create a delightful experience that you’ll want to come back to again and again. I encourage you to give it a try; it’s a cozy kitchen hug that welcomes you in every spoonful.

Mushroom Stroganoff Soup with Garlic Croutons Recipe

Ingredients You’ll Need