Cheesecake Factory Mushroom Soup Recipe

This Cheesecake Factory Mushroom Soup Recipe which I will be recreating today tastes just like the restaurant one. Let me go back a few days ago, when we were out celebrating New Year’s weekend at Cheesecake Factory with the kids.

They were fully focused on desserts (as usual), it was one of those cold winter nights that makes you crave something warm, and I ordered the creamy mushroom soup without overthinking it. One spoon in, and I slowed down.

You know that moment when conversation fades a little because the food actually demands attention? That was it. Earthy, smooth, rich without being heavy, and comforting in a quiet, grown-up way.

My husband went for the Mexican chicken soup, but I kept stealing bites because this one stayed with me. On the drive home, I kept thinking about how simple it looked, yet how deep the flavor felt. That’s why today, I’m making copycat version of the Cheesecake Factory’s signature Cream of Mushroom Soup.

Why This Copycat Cheesecake Factory Mushroom Soup is Better Than The Restaurant Version?

I love the restaurant version, but making it at home honestly changes everything. At Cheesecake Factory, the soup has to taste the same every single day, which means shortcuts and speed matter more than patience.

In my kitchen, I can slow down and let the mushrooms really brown, not rush the simmer, and control how rich or light the soup feels. I also know exactly what’s going into the pot—no extras, no fillers, just real ingredients.

The flavor is deeper, cleaner, and more comforting. It tastes luxuriously creamy, deeply mushroomy, and smooth in a way that lingers long after the last spoon.

Perfect For

• Cozy weeknight dinners when you want comfort without heaviness
• Elegant dinner party starters that feel restaurant-worthy
• Make-ahead lunches that reheat beautifully
• Mushroom lovers who want bold, real flavor
• Cold evenings when soup is the only answer
• Pairing with grilled cheese or fresh bread
• Impressing guests without complicated techniques

Cheesecake Factory Mushroom Soup Ingredients

White mushrooms or cremini mushrooms (2 pounds, thinly sliced)
White mushrooms keep the flavor classic and clean, while cremini add a slightly deeper, earthier note. Use what’s freshest. Slice them evenly so they cook at the same pace.

Unsalted butter (4 tablespoons)
Butter is key here—it carries flavor and helps the mushrooms caramelize properly. Unsalted lets you control seasoning from start to finish.

Kosher salt (1½ teaspoons, plus more to taste)
Kosher salt draws out moisture from the mushrooms and seasons in layers. Don’t add it all at once; adjust at the end.

Yellow onion (1 medium, finely diced)
Yellow onion melts into the soup, adding sweetness without overpowering the mushrooms. Dice small so it cooks evenly.

All-purpose flour (1 heaping tablespoon)
This creates a light roux that gives body without turning the soup gluey. Measure generously but don’t pack it.

Fresh thyme sprigs (6–8, tied)
Thyme brings a subtle herbal backbone. Tying the sprigs makes removal easy and keeps the soup smooth.

Garlic cloves (2 large, peeled and left whole)
Whole cloves infuse gently without sharpness. They mellow during the long simmer.

Chicken stock (4 cups)
Use a good-quality, low-sodium stock. It adds savoriness while letting mushrooms stay front and center.

Water (1 cup)
A little water lightens the stock so the soup doesn’t taste overly meaty.

Heavy cream (¾ to 1 cup)
Start with ¾ cup and add more only if needed. The goal is velvety, not overwhelming.

Freshly ground black pepper (½ teaspoon, or to taste)
Pepper adds warmth and balance. Grind fresh for best flavor.

Reserved sautéed mushrooms and fresh thyme leaves (optional garnish)
These add texture and a restaurant-style finish.

Kitchen Equipment Needed

• Large heavy-bottomed soup pot
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Blender or immersion blender
• Ladle

How To Make Cheesecake Factory Mushroom Soup

Step 1 | Mushroom Caramelization

Place the sliced mushrooms into a heavy soup pot with the butter and a large pinch of salt. Set the heat to medium-high and cook uncovered, stirring occasionally. Allow the mushrooms to release their moisture and continue cooking until all liquid evaporates.

Reduce the heat to medium-low and continue cooking patiently, stirring often, until the mushrooms become deeply golden brown and richly caramelized. This slow browning is essential for developing the soup’s intense mushroom flavor and should not be rushed.

Step 2 | Onion Integration

Add the diced onion directly into the caramelized mushrooms. Cook for about five minutes, stirring regularly, until the onion softens and becomes translucent. At this stage, remove a small handful of the browned mushroom pieces and set aside for optional garnish.

Step 3 | Roux Formation

Sprinkle the flour evenly over the mushroom and onion mixture. Stir thoroughly so the flour absorbs the fat and coats everything evenly. Cook for about two minutes, stirring constantly, to eliminate the raw flour taste while maintaining a light roux that adds subtle body to the soup.

Step 4 | Aromatics and Liquid Addition

Add the tied bundle of fresh thyme and the whole peeled garlic cloves to the pot. Pour in the chicken stock followed by the water, stirring well to fully incorporate the roux into the liquid. Bring the soup to a gentle simmer, then reduce the heat to low and simmer slowly for one full hour, allowing the flavors to fully develop.

Step 5 | Thyme Removal and Pureeing

After simmering, remove and discard the thyme bundle. Carefully transfer the soup to a blender in small batches, filling the blender only one-quarter to one-third full each time. Secure the lid and begin blending using short pulses before switching to high speed. Blend until the soup is completely smooth and finely pureed. Repeat until all soup is processed.

Step 6 | Cream Enrichment and Final Seasoning

Return the pureed soup to the pot and stir in the heavy cream. Adjust the thickness if desired by adding additional chicken stock in small amounts; avoid thinning with more cream to prevent excessive richness. Season with salt and freshly ground black pepper to taste. Gently reheat over low heat without boiling.

Step 7 | Serving and Garnish

Serve the soup hot, topped with the reserved caramelized mushrooms and a few fresh thyme leaves if desired. The final result should be thick, velvety, deeply savory, and intensely mushroom-forward, closely resembling the rich cream of mushroom soup served at Cheesecake Factory.

Chef Special Tips for Perfect Cheesecake Factory Mushroom Soup

Give mushrooms space, not just time
Overcrowding traps steam and kills browning. If your pot looks too full, pause and let moisture cook off before stirring. This is how you get deep, restaurant-style flavor instead of pale mushrooms.

Salt in stages, not all at once
A small pinch early helps draw out moisture, but final seasoning should happen after blending. Mushrooms concentrate as they cook, so early over-salting is hard to fix later.

Keep the simmer gentle, never aggressive
A slow, quiet simmer extracts flavor without turning the soup muddy or bitter. If it’s bubbling hard, the heat is too high.

Blend until you think it’s done—then blend again
That extra 20–30 seconds is what gives the soup its signature silky, spoon-coating texture.

Cream is a finisher, not a base
Add it last and warm gently. Boiling after cream dulls flavor and breaks the luxurious mouthfeel you’re aiming for.

What To Serve with This Cheesecake Factory Mushroom Soup

Something to dunk
If I’m being honest, this soup almost demands bread. I usually grab a thick slice of sourdough, toast it just enough to give the edges crunch, and let the middle stay soft. It holds up, soaks in the soup, and doesn’t turn sad halfway through the bowl.

Something warm and cheesy
On nights when this soup is dinner, not just a starter, I go straight for a grilled cheese. Nothing fancy—good bread, sharp cheese, and a golden crust. The soup is smooth and rich, so the crispy bite is the balance it needs.

Something fresh on the side
If I’m serving this for guests, I keep the rest simple. A small green salad with a bright, lemony dressing keeps the meal from feeling heavy and lets the soup stay the star.

Leftover and Reheating

Storing the Soup
Let the soup cool completely, then transfer it to an airtight container. It keeps well in the refrigerator for up to 4 days at or below 40°F. The flavor actually deepens overnight, making leftovers even better the next day.

Reheating the Right Way
Reheat slowly on the stovetop over low heat, stirring often. Keep the temperature gentle—never let it boil—or the cream can separate and dull the flavor. If reheating from frozen, thaw overnight and add fresh cream after warming.

FAQs

Can I make this soup vegetarian?
Yes, and it still tastes rich. Use a full-bodied vegetable stock, not a light one. I look for stocks with mushroom or roasted vegetable notes so the soup doesn’t lose its savory depth.

Why are the garlic cloves left whole?
Whole garlic softens slowly and blends into the background. Chopped garlic can turn sharp once pureed, and that harsh bite can overpower the mushrooms.

Can I use milk instead of heavy cream?
You can, but expect a lighter body. Whole milk works best. Avoid low-fat milk—it waters down the texture and mutes the flavor.

Is this the exact Cheesecake Factory recipe?
No restaurant shares exact formulas, but this method matches the flavor, texture, and richness closely—without relying on commercial shortcuts or pre-made bases.

Can I use an immersion blender instead of a countertop blender?
Yes. Just take your time and blend longer than you think. The smoother it gets, the closer it feels to the restaurant version.

My soup tastes flat—what went wrong?
Usually it needs more browning time or salt at the end. Mushroom flavor builds slowly, and final seasoning makes a bigger difference than people expect.

Which mushrooms give the best result?
White mushrooms deliver the classic taste. Cremini add depth. I often mix both for a fuller, more layered mushroom flavor.

This Cheesecake Factory mushroom soup recipe is one of those copycat dishes I come back to every winter because it actually delivers. It has that same smooth, restaurant-style richness, but with deeper flavor and more heart.

Making it at home feels rewarding, not complicated. If you love recreating your favorite restaurant soups, save this one.