Tuna Wrap

With my daughter just starting at her new school, mornings have gotten busier than ever! That’s why this easy Tuna Wrap recipe has been a lifesaver! It’s quick, tasty, and perfect for meal prep. I can make a batch ahead of time, store the wraps or the tuna salad separately, and lunches are ready to grab and go for a few days at a time. Fresh, satisfying, customizable, and most importantly, budget-friendly, these tuna salad wraps are a simple way to keep school lunches stress-free while still feeling homemade and wholesome!

Crunchy Tuna Salad Wraps

I used our classic tuna salad as the filling here, and it’s one of those simple, cheap mixes that still feels really satisfying thanks to all the crunch from the diced celery, chopped walnuts, and green onion (plus a little mayo and lemon to pull it all together). I also add a layer of romaine and tomato, which isn’t just there for added nutrients! The salad acts like a barrier, so the tortilla doesn’t soak up moisture too fast, which makes these wraps a much better option if you’re making them ahead. And honestly, these simple tuna wraps are such a nice change from the usual sandwich. They’re neat, lunchbox-friendly, healthy, and easy to switch up based on what you’ve got in (I’ve shared some variations to try below the step photos!)

Recipe Success Tips

1. Save money with chunk light tuna. Chunk light tuna is usually the best deal, and it works perfectly here. The pieces are a bit smaller than albacore, but once they’re mixed with the mayo, lemon, and crunchy add-ins, it still tastes hearty and satisfying without bumping up the cost. However, solid albacore tuna will work if that’s what you’ve got.
2. Heat the tortillas. Microwaving the wraps is a key part of this process, as it makes them more pliable and less likely to tear while rolling or open up after being rolled!
3. Meal prep it. You can either make the wraps in advance or store the tortillas and the tuna salad separately to make them last longer in the fridge. Either way works!

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Tuna Wrap Recipe

This easy Tuna Wrap recipe is a quick, budget-friendly lunch with crunchy tuna salad, romaine, and tomato that's perfect for school lunches and meal prep.

Course Lunch, Sandwich

Cuisine American

Total Cost $5.78 recipe / $1.93 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings (1 wrap each)

Calories 412kcal

Author Jess Rice

Equipment

• Mixing bowl

Ingredients

• 12 oz. can chunk light tuna in water one can, $2.54
• ½ cup celery diced (about 1 rib) $0.20
• 2 Tbsp walnuts chopped, $0.75
• 1 green onion sliced, $0.30
• ¼ cup mayonnaise $0.30
• ½ Tbsp lemon juice $0.04
• ⅛ tsp black pepper freshly cracked, $0.01
• ⅛ tsp salt $0.01
• 1 Roma tomato sliced thin, $0.15
• 6 romaine leaves torn into 3” pieces, $0.68
• 3 extra-large flour tortillas burrito-size tortillas, $0.80

Instructions

• Gather all the ingredients.
• Drain the canned tuna well.
• Finely dice the celery, chop the walnuts, and slice the green onions.
• Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
• Tear the romaine into smaller pieces and thinly slice the roma tomato. I find thinner slices of tomato help the wraps stay together.
• Microwave one extra-large tortilla at a time so they are still warm when you begin the wrap process. The warmth of the tortilla helps them stay tight and closed! I microwaved mine for 5-10 seconds each.
• Start with a layer of romaine lettuce, then add 1/3 of the tomato slices on top fanned out. You’re making a little bed for the tuna salad that will help keep things from getting too messy or soggy. (I like to flatten the thick middle part of the romaine just a little bit before adding it to my wrap, if the romaine is really big and crunchy. It helps things roll a little easier.)
• Add 1/3 of the tuna salad.
• Begin rolling the wrap, using the lettuce underneath as a way to keep your fingers clean and get a tight wrap, pushing the filling towards you as you roll the tortilla away from you.
• Fold in the sides as you go, creating a seal that keeps the tuna from falling out each end.
• As you roll, continue to tuck the corners in while pulling the content of the wrap towards you gently to keep it tight.
• Once rolled, let the wrap sit seam side down. The residual warmth from the wrap’s time in the microwave will help keep the seam sealed shut.

See how we calculate recipe costs here.

Nutrition

Serving: 1wrap | Calories: 412kcal | Carbohydrates: 20g | Protein: 34g | Fat: 22g | Sodium: 513mg | Fiber: 3g

how to make A Tuna Wrap step-by-step photos

Gather all of your ingredients.

Drain the tuna: Strain one (12 oz.) can chunk light tuna really well (the drier it is, the better the wrap holds together).

Prep your mix-ins: Dice ½ cup celery (about 1 rib), chop 2 Tbsp walnuts, and slice 1 green onion.

Make the tuna filling: In a bowl, add the drained tuna, ½ cup diced celery, 2 Tbsp chopped walnuts, 1 sliced green onion, ¼ cup mayonnaise, ½ Tbsp lemon juice, ⅛ tsp black pepper, and ⅛ tsp salt.

Stir until evenly combined.

Prep the salad: Tear 6 romaine leaves into smaller pieces and thinly slice 1 Roma tomato. I prefer thinner slices of tomato as they help the wraps stay together.

Warm the tortillas: Microwave 1 extra-large tortilla at a time for 5-10 seconds, just until soft and warm, and then start assembling right away (warm tortillas roll tighter/are less likely to tear and stay closed better).

Assemble the wraps: Add a layer of romaine lettuce leaves to your warmed wrap. If your romaine leaves have a really thick, crunchy rib, gently press/flatten that thick middle section before adding it to the wrap so it rolls more easily.

Once you’ve placed the romaine lettuce, add 1/3 of the tomato slices on top, fanned out. You’re making a little bed for the tuna salad that will help keep things from getting too messy or soggy. Now add 1/3 of the tuna mix on top.

Roll the wrap: Begin rolling the wrap, using the lettuce underneath as a way to keep your fingers clean and get a tight wrap. Keep pushing the filling towards you as you roll the tortilla away from you.

As you roll, fold in the sides to create a seal so the filling doesn’t spill out the ends. Keep tucking in the corners and gently pulling the filling back toward you as you roll to keep the wrap snug.

Place the wrap seam-side down for a minute. The leftover warmth from microwaving helps the seam stick and stay closed.

Finish: Now repeat the filling and rolling process with the remaining 2 wraps. Serve (or store in the fridge for later!) and enjoy!

Seen here with strawberries, grapes, and our Mediterranean white bean salad.

Tuna Wrap Variations

If you’re wondering what else you can put in a tuna wrap, here are some easy add-ins and swaps that change the flavor profile without making things complicated!

• Swap the mayo for a sesame oil and soy sauce mix to make a sesame tuna salad
• Mix in diced avocado
• Add diced bell peppers for more crunch and color
• Stir in canned sweetcorn
• Stir in gochujang to give your tuna salad a little kick, like our gochujang tuna salad
• Swap the walnuts for sunflower seeds, pepitas, or sliced almonds for a different kind of crunch
• Stir in chopped pickles or a spoonful of relish
• For a Mediterranean tuna salad-inspired wrap, toss the tuna with a simple vinaigrette and add white beans
• Add chopped cucumber with (or instead of) the tomatoes
• Add sliced or shredded cheese, then toast the wrap in a skillet to turn it into a tuna melt wrap

Serving Suggestions

I packed these canned tuna wraps into a simple lunchbox with fruit and a Mediterranean-style bean salad on the side, and it made the whole meal feel more complete. If you want more make-ahead sides that still feel fresh, my cauliflower tabbouleh or our lentil and cranberry salad are both great options! You can also round it out with veggie sticks and hummus, a little yogurt, potato chips, pickles, or olives for something briny, or a small handful of nuts to keep it extra filling.

Storage Instructions

The tuna salad on its own keeps well in an airtight container in the fridge for up to 4 days. However, if you assemble these tuna wraps ahead of time, I recommend eating them within 3 days so the tortilla stays as fresh as possible and the sliced tomatoes don’t get watery or make things soggy.

More Wrap Recipes

• Cottage Cheese Wraps: These budget-friendly wraps are my go-to high-protein, low-carb option, packing 18g of protein each while staying gluten-free, flavorful, and perfect for any filling.
• Chickpea Salad Wraps: These creamy, spicy Sriracha chickpea wraps are a quick, customizable vegetarian lunch that’s perfect for easy, make-ahead meals.
• Greek Chicken Wraps: Having these wrap components prepped in the fridge gives you flexible, build-as-you-go meals for days.

More Easy Recipes with Tuna

Sweet and Spicy Tuna Salad

$2.01 recipe / $1.00 serving

Tuna White Bean Salad

$2.41 recipe / $0.80 serving

Creamy Tuna Pasta

$7.82 recipe / $1.95 serving

Tuna Patties

$3.18 recipe / $0.80 serving

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Eggplant Curry

This Eggplant Curry is my take on my favorite order from our favorite local Indian restaurant, and it’s just as cozy, smoky, and full of flavor right at home. (We live out in the country, so a trip to the city whenever a craving hits isn’t always in the cards!) This surprisingly easy recipe takes inspiration from Indian Baingan Bharta and is perfect for anyone craving a vegetarian curry. It’s got tender roasted eggplant, aromatic spices, and just the right balance of savory heat. Not to mention, the flavors deepen over time, so the leftovers get even better each day, and it freezes beautifully if you want to double the batch!

Easy Bharta-Style Eggplant Curry

Baingan bharta (the traditional dish this recipe is inspired by) is a thick, smoky, Indian mashed eggplant dish often built on a tomato-onion base with warm spices, though ingredients can vary. Baingan means eggplant, and bharta means mashed, which is exactly what this eggplant curry is, just made with affordable ingredients I can grab at my local grocery store for an easy weeknight version!

Traditionally, baingan bharta gets its smoky flavor from cooking the eggplant over direct heat, but in this recipe, I roast it in an oven with tomatoes and finish with a quick broil for a similar result with much less hands-on time. The roasted vegetables are then mashed into a fast flavor base of toasted garam masala and cumin, sautéed onion, garlic, and ginger, plus a handful of parsley. I also use a little red curry paste as a shortcut, since it’s pretty easy to find and packs in a lot of flavor, adding concentrated heat and aromatics while keeping the ingredient list simple. This thick and hearty eggplant curry is deeply flavorful and comforting, and I LOVE it piled onto rice with a homemade naan. 😋

Recipe Success Tips

1. Roast the veggies until they’re mashable. The eggplant is ready when the flesh is soft all the way through, and a fork slides in with almost no resistance. If it still feels firm in the center, it won’t mash smoothly.
2. Broil for extra flavor. That quick broil at the end is where you get a little extra color. It also mimics the direct-heat cooking method that’s traditionally used to get that lightly charred flavor. Just keep a close eye on it and pull the pan as soon as you see darkened edges and blistered spots on the tomatoes and eggplant.
3. Make it spicier. Any heat in this eggplant curry really comes from the red curry paste. If you know you want some spice, I’d make sure to use a spicy red curry paste from the start. You can also add a pinch of cayenne or crushed red pepper to taste.
4. Keep it vegetarian (if desired!) If you want to keep this eggplant curry recipe veggie, double-check your curry paste since some brands contain shrimp paste. I use Thai Kitchen Red Curry Paste, which is vegan and gluten-free.
5. Pre-prep the veggies. If I’m planning ahead, I’ll roast the eggplant and tomatoes in advance, then refrigerate them for a few days or freeze them for up to 3 months. When you reheat and mash everything together, just simmer a little longer if the vegetables release extra liquid.
6. Eggplant shopping tip: I use about 2.1 lb total eggplant for this recipe, which is usually two medium-to-large eggplants. I look for ones that feel heavy for their size (a good sign they’re fresher and not packed with bitter seeds) with smooth, glossy skin.

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Eggplant Curry

This Eggplant Curry recipe is inspired by baingan bharta with roasted eggplant and tomatoes, warm spices, and a quick curry-paste shortcut. Cozy and easy!

Course Main Course

Cuisine Indian

Total Cost $7.32 recipe / $1.83 serving

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings (3/4 cup each)

Calories 171kcal

Author Jess Rice

Equipment

• Medium Bowl
• Baking Sheet
• Parchment Paper
• Skillet or Sauté Pan

Ingredients

• 2 eggplants cut into quarters, (2.1lbs) $3.55
• 3 Roma tomatoes cut into quarters, (1 lb) $0.93
• 2 Tbsp olive oil divided, $0.35
• 1½ tsp sea salt divided, $0.02
• ½ Tbsp garam masala $0.50
• 1 tsp ground cumin $0.05
• ¼ tsp black pepper freshly cracked, $0.03
• 1 Tbsp salted butter $0.12
• 1 small white onion diced (about 3/4 cup) $0.86
• ½ Tbsp red curry paste $0.15*
• 2 garlic cloves minced, $0.10
• 1 inch fresh ginger grated, $0.39
• ¼ cup fresh parsley minced, $0.27

Instructions

• Gather ingredients. Preheat oven to 450℉.
• Prepare fresh ingredients: cut eggplants in quarters, cut tomatoes in quarters, peel garlic, and dice onion.
• Toss eggplant and tomatoes in 1 Tbsp olive oil and ½ tsp salt.
• Spread out on a lined baking sheet and roast together for 35 min.
• In a dry skillet or sauté pan, add garam masala, cumin, and black pepper and toast until fragrant over medium-low heat, about 3 minutes.
• Add butter, remaining olive oil, onions, remaining salt, and curry paste to the pan. (Scrape out the last drips of olive oil and salt from your veggie mixing bowl, too!) Mix together and cook over medium heat for 5-7 minutes, until onions have softened.
• Mince the garlic and grate the fresh ginger. Add it to the onions sautéing in the pan. Cook for another 3-4 minutes. When your veggies have about 3-5 minutes left in the oven, turn the oven on to broil to get some more color on your tomatoes and eggplant pieces.
• If your veggies still need more time in the oven. You can turn the heat down to low on the skillet until you’re ready to add the veggies from the oven to your skillet. Stir occasionally to make sure they don’t burn.
• Add tomatoes, fresh parsley, and eggplant to your skillet. Turn the skillet back up to medium heat if you turned it off while the veggies in the oven finished!) Gently peel off the blistered eggplant skin. Don’t sweat it if some of the skin remains!
• Mash the tomatoes and eggplant into the seasoned onion mixture until well-combined. I use a wooden spoon to achieve this.
• Let the mixture simmer for another 10 minutes over medium-low heat. I love to serve this hot over basmati rice with naan!

See how we calculate recipe costs here.

Notes

*I use Thai Kitchen Red Curry Paste for this recipe. It’s so flavorful, and it’s one of those pantry staples I can use to make all sorts of quick meals. It’s also great in other recipes, like our red curry soup.

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Sodium: 906mg | Fiber: 8g

how to make Eggplant Curry step-by-step photos

Gather all of your ingredients and preheat the oven to 450℉.

Cut your veggies: Quarter 2 eggplants (about 2.1 lb) and 3 Roma tomatoes (about 1 lb). Peel 2 garlic cloves and dice 1 small white onion (about ¾ cup).

Season for roasting: In a large bowl, toss the quartered eggplant and tomatoes with 1 Tbsp olive oil and ½ tsp sea salt until everything is lightly coated.

Roast: Spread the eggplant and tomatoes out on a lined baking sheet in an even layer and roast for 35 minutes.

Toast the spices: While the veggies roast, place a dry skillet over medium-low heat. Add ½ Tbsp garam masala, 1 tsp ground cumin, and ¼ tsp black pepper. Stir constantly and toast until fragrant, about 3 minutes.

Build the base: Add 1 Tbsp salted butter to the skillet. Once melted, add the remaining 1 Tbsp olive oil, the diced onion (about ¾ cup), remaining 1 tsp salt, and ½ Tbsp red curry paste. (If there’s any oil and salt left clinging to your veggie bowl, scrape it in here.) Cook over medium heat for 5-7 minutes, stirring often, until the onion softens.

Mince the garlic and grate the fresh ginger. Stir in the 2 minced garlic cloves and 1-inch grated ginger. Cook for 3-4 minutes, stirring frequently so nothing browns too fast. When the roasted veggies have about 3-5 minutes left, switch the oven to broil to deepen the char a bit. Keep an eye on them so they don’t go too far.

If your veggies still need more time in the oven, turn the heat down to low on the skillet until you’re ready to add the veggies from the oven to your skillet. Stir occasionally to make sure they don’t burn.

Combine: Gently peel off the loose, blistered eggplant skin (it’s totally fine if some stays on). Add the roasted tomatoes and eggplant to the skillet, along with ¼ cup minced parsley. Turn the skillet back up to medium heat if you turned it off while the veggies in the oven finished!

Mash it up: Use a wooden spoon to mash the tomatoes and eggplant into the onion mixture until it’s saucy and well mixed.

Simmer: Simmer over medium-low heat for about 10 minutes, stirring occasionally. Serve and enjoy!

Serving Suggestions

This easy eggplant curry is one of my favorites because it works just as well as a main dish as it does as a warm dip in the middle of the table. If I’m going the main-dish route, I’ll spoon it over fluffy basmati rice and add something cool on the side like cucumber raita and a warm naan. Roti, paratha, pita, or any warmed flatbread are also delicious for dipping into this curry. I’d also never say no to some puff pastry samosas and a little onion chutney on the side, either!

Storage & Reheating

This eggplant curry keeps really well, so it’s perfect for leftovers. Let it cool completely, then store it in an airtight container in the fridge for 3-4 days, or freeze it for up to 3 months. To reheat, I’ll either microwave it in short bursts, stirring in between, or warm it in a skillet over medium-low heat until heated through.

More Eggplant Recipes

• Soy Glazed Eggplant: This is a fast, colorful vegetarian weeknight dinner I love making in summer, with a savory glaze, a satisfying meaty texture, and great meal-prep potential.
• Eggplant Parmesan: This veggie-packed eggplant Parmesan is the ultimate comfort food, layering baked eggplant with homemade marinara and plenty of cheese.
• Eggplant Mozzarella Sandwiches: These eggplant mozzarella sandwiches are my easy skillet solution when a grilled craving hits, with sautéed eggplant, marinara, garlic-buttered buns, and melty mozzarella stacked into a seriously satisfying bite.
  

More Vegetarian Curry Recipes

Tofu, Spinach, and Green Pea Curry

$12.66 recipe / $2.53 serving

Chickpea Curry

$8.66 recipe / $2.17 serving

15-Minute Vegetable Curry

$5.42 recipe / $1.08 serving

Butternut Squash Curry

$7.23 recipe / $1.81 serving

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Creamy Mushroom Soup

I’m all about the creamy soups during the colder months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory, creamy broth because it is just to die for. And the best part? Because this recipe is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!

“Eating this right now and it’s delicious! Came together quicker than I thought it would. I actually pre-cooked the mushrooms and garlic last night so they would be ready for today (didn’t have much time to put everything together day of). Very tasty. Never cooked a dud recipe from this site and it’s where I find the bulk of my meals. Thank you once again for a tasty dish!”

Lauren

Quick and Creamy Mushroom Soup

I love this creamy mushroom soup for its simplicity. It’s really just deeply browned mushrooms, a creamy broth, and a handful of seasonings that keep it savory and comforting. The olive oil helps the mushrooms get a nice golden color, the garlic adds extra depth, and the butter and flour turn the broth into a velvety, spoon-coating soup. From there, it’s just good vegetable broth, a splash of heavy cream, and a simple mix of salt, pepper, thyme, and soy sauce. And yes, the soy sauce is doing a lot here. It adds an earthy umami boost that makes the mushrooms taste even richer. I usually “taste test” this easy soup about five times before it even makes it to the table. 😉

If you’re looking for an alternative to canned soup to cook with (not a bowl of soup), see our cream of mushroom soup replacement recipe for a 1:1 swap for the canned stuff!

Recipe Success Tips

1. Using really good, full-flavored broth is key to making mushroom soup taste its best. I suggest using Better Than Bouillon to make the broth for this soup because it has tons of flavor, is budget-friendly, and reduces waste compared to boxed and canned broths. I used their vegetable-flavored bouillon, but you could certainly use their mushroom flavor if you have it.
2. Don’t skip the roux. All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
3. Make it vegan. It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out my vegan creamy mushroom ramen for another example of these flavors together. You could also leave the cream out and add more broth for a mushroom soup without heavy cream.
4. Make it gluten-free. Swap the soy sauce for tamari and use a 1:1 all-purpose GF flour to make the roux.

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Creamy Mushroom Soup

This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!

Course Dinner, Lunch, Soup

Cuisine American

Total Cost $6.30 recipe / $1.58 serving

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 (1 cup each)

Calories 299kcal

Author Beth Moncel

Equipment

• Soup Pot

Ingredients

• 1 lb. baby bella mushrooms $3.98*
• 3 garlic cloves minced, $0.18
• 1 Tbsp olive oil $0.15
• 1 pinch salt $0.02
• 1 pinch black pepper $0.03
• 4 Tbsp butter $0.52
• ¼ cup all-purpose flour $0.05
• 3 cups vegetable broth $0.54**
• 1 tsp soy sauce $0.03
• ⅛ tsp dried thyme $0.02
• ½ cup heavy cream $0.78***

Instructions

• Gather your ingredients.
• Clean mushrooms with a dry or damp clean kitchen towel or paper towel. Slice the mushrooms and mince the garlic.
• Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
• Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
• Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
• Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!

See how we calculate recipe costs here.

Notes

*I highly suggest using baby bella mushrooms (aka cremini mushrooms) for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the baby bellas. Some readers have also added dried shiitake mushrooms to this recipe (soak them in hot water first to rehydrate).

**Vegetable broth is the base for this soup, and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom broth instead if you have it. I use Better Than Bouillon to make my broths.

***Heavy cream adds a deliciously rich and creamy flavor to the soup. I’ve only made this soup with heavy cream, but some readers have successfully swapped the cream for half-and-half or evaporated milk!

Nutrition

Serving: 1Serving | Calories: 299kcal | Carbohydrates: 15g | Protein: 5g | Fat: 26g | Sodium: 904mg | Fiber: 1g

How to Make Creamy Mushroom Soup Step-by-Step Photos

Gather all your ingredients.

Prep the ingredients: Use a clean kitchen towel or paper towel (dry or damp) to wipe away any dirt from 1 lb. baby bella mushrooms.

Slice the mushrooms and mince 3 garlic cloves.

Sauté: Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown.

Add the minced garlic and sauté for about one minute more.

Make the roux: Add 4 Tbsp butter and ¼ cup all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.

The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.

Make the soup: Add 3 cups vegetable broth, 1 tsp soy sauce, and ⅛ tsp thyme to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.

Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.

Serve: Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. I used Better Than Bouillon, which tends to be on the salty side, so I didn’t need any additional salt. Serve and enjoy!

What Else Can I Add?

If you want to put your own spin on this mushroom soup recipe, here are a few other ingredients you can add:

• Paprika: Add sweet paprika to make it closer to a Hungarian Mushroom Soup.
• Onion: If you want even more savory vegetable flavor, sauté a finely diced onion with the mushrooms.
• Nutmeg: Just a tiny pinch goes a long way here. I’d start with a couple of gratings (or 1/8 tsp ground nutmeg) and add more only if you want it. (A few readers have even swapped nutmeg in for thyme.)
• Sour Cream: To make the soup even richer and to add a slight tang, stir a few dollops of sour cream into the broth at the end.
• Homemade Croutons: Top your soup with my homemade croutons for a delicious garlicky crunch!
• Sherry or White Wine: Now I’m fully aware this is not a budget-friendly addition, but many readers mention adding a small splash of sherry or white wine to this recipe, so I figured I’d mention it here as a ‘nice if you’ve got it’ add-in. Add roughly 1/4 cup after the mushrooms brown to deglaze the pot, then let it simmer for a minute before continuing.

Serving Suggestions

The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our no-knead bread or soda bread. Some soft Hawaiian rolls would also offer a sweet contrast that could be fun. If you don’t want to make homemade bread, at least make sure you have some crackers on hand!

I’d also suggest adding some vegetables on the side to lighten things up. I’d go for a wintery roasted vegetable like roasted Brussels sprouts or our roasted cauliflower salad.

Storage & Reheating

Let the soup cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring often, until hot. Don’t let it come to a boil to avoid the cream separating. If it thickens in the fridge, add a splash of broth, milk, or water to loosen it up.

Creamy soups can separate a bit when frozen, but you can freeze this for up to 3 months if you don’t mind the visual and texture changes. Thaw overnight in the fridge, then reheat slowly and whisk well to bring it back together (or freeze it before adding the cream, then stir the cream in after reheating).

More Creamy Soup Recipes

White Bean Soup

$3.80 recipe / $0.95 serving

Broccoli Cheddar Soup

$5.34 recipe / $1.33 serving

Creamy Potato Soup

$6.16 recipe / $1.02 serving

Marry Me Chicken Soup

$9.45 recipe / $1.58 serving

Our Creamy Mushroom Soup recipe was originally published 9/9/17. We have updated it to be the best it can be and republished 2/22/26.

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