If you’re craving something cozy, creamy, and deeply satisfying, this Jamie Oliver 5 Ingredients Mushroom Soup hits the spot. It’s full of earthy chestnut mushrooms, has a lovely swirl of tangy sour cream, and gets topped off with crispy roasted mushrooms that are honestly addictive. I made this on a lazy Wednesday night and was surprised at how quickly it came together—and how much it tasted like something you’d order at a fancy bistro. (inspired by Jamie Oliver)
Ingredients Needed
Just five ingredients! Here’s what you’ll need:
- 4 cloves garlic
- 300g frozen chopped onion, carrot, and celery mix
- 750g chestnut mushrooms
- 1 litre chicken or vegetable stock
- 4 tablespoons sour cream
How To Make Jamie Oliver 5 Ingredients Mushroom Soup
- Start with the base: Get your oven heating to 180°C (350°F). While that’s warming up, peel and slice the garlic. I used a nice big pot, added a splash of olive oil, and sautéed the garlic with the frozen veggie mix. It only took about 5 minutes for everything to soften and start smelling delicious.
- Get the mushrooms going: Chop up 500g of the mushrooms—nothing fancy, just rough slices. Throw them into the pot with a bit of pepper. I cooked them for about 10 minutes, stirring occasionally, until they were golden and had shrunk down nicely.
- Pour in the stock: Add your chicken or veggie stock (I went with veggie to keep it light). Let that simmer for another 10 minutes—just enough to bring all the flavors together.
- Meanwhile, roast your topping: Slice the remaining 250g of mushrooms, toss them with olive oil, salt, and pepper, and spread them out on a tray. Roast them in the oven for 15 minutes until crispy and caramelized. They’ll add the perfect crunch to your soup.
- Time to blend: Use a stick blender (or a regular one—careful, it’s hot!) to blitz the soup until it’s as smooth or chunky as you like. I left a little texture in mine, which felt more rustic. Taste and season as needed.
- Serve it up: Ladle into bowls, swirl in a spoonful of sour cream, and top with those roasted mushrooms. It’s honestly dreamy.

Why I Love This Recipe
I made this while juggling emails and laundry—it’s that low-effort. But when I sat down with my bowl, it felt like such a treat. Rich, velvety, and full of mushroom flavor. My husband went back for seconds without saying a word, and that’s always a good sign. It’s proof that great food doesn’t need a long ingredient list.
Recipe Tips
- Fresh mushrooms make all the difference. Chestnut mushrooms are perfect, but use what you have.
- Don’t skip the roasted topping. It takes 15 minutes and totally changes the soup’s vibe.
- Cut your mushrooms roughly the same size so they cook evenly.
- Add seasoning in layers. A pinch of salt early on and a final taste test at the end makes a big difference.
- Want it creamier? Stir a little extra sour cream or a splash of oat cream through the whole pot.
How To Store This Jamie Oliver 5-Ingredients Mushroom Soup
- At Room Temperature: Let it cool for a bit before transferring. Don’t leave it out longer than 1–2 hours.
- In the Fridge: Store it in an airtight container for up to 3 days. It actually gets better with time!
- In the Freezer:Let it cool completely, then freeze in batches for up to 3 months. Defrost overnight in the fridge.
- Reheating: Warm gently on the stove, adding a splash of water or stock if it’s thickened up too much.
FREQUENTLY ASKED QUESTIONS
- Can I use a different kind of mushroom?
Yes! Try button mushrooms, portobellos, or even a mix if you’re feeling fancy. - Is it vegetarian?
Absolutely—just use vegetable stock. - Can I make it vegan?
Totally. Swap the sour cream for a plant-based option like coconut yogurt or oat cream. - What should I serve with it?
A big chunk of crusty bread is perfect. Or a grilled cheese if you’re going all in. - Can I double the recipe?
Yes! It scales up beautifully and freezes like a dream.
Nutrition Facts
- Calories: 189 kcal
- Carbs: 5.8 g
- Protein: 10.9 g
- Fat: 13.2 g
- Sugar: 4.1 g
- Fibre: 3.8 g
- Sodium: 0.8 g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Marseilles Fish Soup
- Jamie Oliver 5 Ingredients Chicken Soup
- Jamie Oliver 5 Ingredients Tomato Soup
- Jamie Oliver 5 Ingredients Green Gazpacho
Jamie Oliver 5 Ingredients Mushroom Soup
Course: 5 Ingredients RecipesCuisine: Mediterranean4
servings10
minutes30
minutes189
kcalCreamy, cozy mushroom soup with crispy roasted toppings—comfort food made simple from Jamie Oliver’s 5 Ingredients cookbook.
Ingredients
4 cloves garlic
300g frozen chopped onion, carrot, and celery mix
750g chestnut mushrooms
1 litre chicken or vegetable stock
4 tablespoons sour cream
Directions
- Preheat oven to 180°C (350°F).
- Slice garlic and cook with frozen veg in 2 tbsp olive oil until softened.
- Add 500g sliced mushrooms and cook 10 minutes until golden.
- Pour in stock, simmer for 10 minutes.
- Roast remaining 250g mushrooms for 15 minutes with olive oil, salt, and pepper.
- Blend soup to preferred texture. Season to taste.
- Serve with a swirl of sour cream and roasted mushrooms on top.