30 -Minutes Mushroom Gorgonzola Soup – Simple and Healthy Recipe

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Indulge in the decadent embrace of our Mushroom Gorgonzola Soup Recipe. Earthy mushrooms, handpicked from the forest’s heart, unite with the tangy allure of gorgonzola, crafting a blend that’s nothing short of exquisite. Every spoonful envelops your senses in a velvety swirl, with notes of umami and sharp cheese resonating in perfect harmony. Dive into this culinary masterpiece, where rustic meets refined, and each taste is a symphonic ode to gourmet delight.

Indulge in the rich symphony of Mushroom Gorgonzola Soup. Every spoonful dances with earthy mushrooms, harmonizing perfectly with the creamy tang of Gorgonzola. This culinary masterpiece is more than a dish; it’s an experience. 

From the first simmer to the final swirl, its aromatic allure captivates the senses. Perfect for chilly nights, this soup brings warmth to your table and comfort to your soul. 

Dive into a bowl, savor each note, and let the flavors transport you to a cozy Italian bistro. Discover the magic of gourmet simplicity. Welcome to the ultimate soup sensation.

What Is Mushroom Gorgonzola Soup?

Mushroom Gorgonzola Soup is a velvety blend of earthy mushrooms and creamy Gorgonzola cheese. It marries the umami-rich flavor of mushrooms with the distinctive tang of Gorgonzola, resulting in a decadent, savory soup. 

Often seasoned with herbs like thyme or rosemary, it boasts a depth of flavor that warms the palate. This soup is a favorite in upscale restaurants and homes, offering a gourmet touch to any meal. Perfect for those seeking a luxurious yet comforting dish.

Can You Vary The Recipe With Other Ingredients? 

  • Keto Replace all-purpose flour with almond or coconut flour. Opt for heavy cream instead of half-and-half.
  • Paleo Use almond flour as a thickening agent. Substitute half-and-half with full-fat coconut milk.
  • Gluten-Free Swap all-purpose flour with a gluten-free blend or arrowroot powder.
  • Whole30 Replace flour with arrowroot or tapioca starch. Use full-fat coconut milk instead of half-and-half. Ensure chicken broth is compliant.
  • Vegetarian Switch chicken broth with a rich vegetable broth.
  • Vegan Along with vegetable broth, replace half-and-half with cashew or almond cream. Use vegan cheese alternatives for Gorgonzola and plant-based butter or olive oil for sautéing.

Recipe Directions

  • In a skillet, melt 2 tablespoons butter. Add onions, garlic, and mushrooms; cook for 5 minutes.
  • In a pot, melt 2 tablespoons butter. Stir in flour until golden (5 minutes). Add broth, half-and-half, salt, and rosemary.
  • Add Gorgonzola and mushroom mix; simmer for 10 minutes.
  • Blend half the soup until smooth. Return to pot.
  • Add sherry, season, and cook for 5 more minutes. Serve with parsley.

Variations, Add-Ons, And Toppings 

  • Truffle Oil Drizzle: Enhance the earthy flavors with a finishing white or black truffle oil drizzle.
  • Croutons: Add crunchy homemade croutons for texture contrast.
  • Toasted Pine Nuts: Sprinkle on top for a nutty flavor and added crunch.
  • Bacon Bits: Crispy bacon can provide a salty, savory touch.
  • Herb Garnish: Beyond parsley, consider fresh thyme, chives, or basil for varied aromatics.
  • Vegetable Boost: Add diced carrots or celery for additional texture and flavor.
  • Cheese Variety: Experiment with other cheeses like feta or goat cheese for a different creamy twist.
  • Vegan Twist: Use coconut cream and vegan cheese for a dairy-free variation.

Can I Make Mushroom Gorgonzola Soup In A Slow Cooker Or Instant Pot? 

Slow Cooker

  • Sauté mushrooms, onions, and garlic in a skillet as directed. Transfer to the slow cooker.
  • Add broth, half-and-half, salt, and rosemary. Cook on low for 4-5 hours.
  • Before serving, stir in Gorgonzola, blend as desired, then add sherry and seasonings.

Instant Pot

  • Use the ‘Sauté’ function for mushrooms, onions, garlic, and the roux formation.
  • Add broth, half-and-half, salt, and rosemary. Seal and set to ‘Manual’ or ‘Pressure Cook’ for 10 minutes. Quick release.
  • Stir in Gorgonzola, blend, add sherry, and adjust seasonings.

Can I Use Store Bought Broth, Or Should I Make My Own? 

Store-Bought Broth

  • Convenience: Ready-to-use and saves considerable time.
  • Consistency: Offers a predictable flavor and salt level.
  • Variety: Available in various types – low-sodium, organic, bone broth, and more.

Homemade Broth

  • Flavor Depth: Home-cooked broth often has a richer, deeper flavor.
  • Control: You decide the ingredients, allowing for adjustments in salt, herbs, and vegetables.
  • Economy & Sustainability: A great way to use leftover bones, vegetable scraps, and reduce waste.

How To Serve

  • Temperature: Always serve hot. Reheat gently, ensuring it doesn’t boil to preserve the creamy texture.
  • Presentation: Choose a deep bowl to retain warmth. Pour soup from a ladle to minimize splashes.
  • Garnish: Sprinkle with crumbled Gorgonzola and fresh parsley for color contrast. A drizzle of truffle oil can elevate its earthiness.
  • Accompaniments: Offer crusty bread or breadsticks on the side for dipping.
  • Pairing: Complement with a glass of white wine or a light, bubbly Prosecco.
  • Ambiance: Serve in a calm environment, perhaps with soft background music, emphasizing the soup’s luxurious nature.

Perfect Side Dishes

  • Crusty Bread: Freshly baked sourdough or baguette, perfect for dipping.
  • Mixed Greens Salad: A light vinaigrette-dressed salad with nuts and dried fruits for contrast.
  • Roasted Veggies: Root vegetables or Brussels sprouts roasted with olive oil and herbs.
  • Grilled Cheese: A classic companion to soup; opt for mild cheeses to not overpower the soup.
  • Quinoa or Couscous: Light grains that complement without weighing down the meal.
  • Crisp Flatbreads: Offer a crunchy contrast.
  • Steamed Asparagus: Lightly seasoned with lemon zest for freshness.

Storage And Make Ahead

  • Make Ahead: Prepare the soup base and sautéed mushrooms in advance. Store them separately in the refrigerator.
  • Storage: Cool the soup and mushrooms completely before transferring them to airtight containers. Refrigerate for up to 3-4 days.
  • Reheating: Reheat the soup base gently on the stovetop over low heat. Add cooked mushrooms just before serving to maintain their texture.
  • Gorgonzola Addition: Add gorgonzola cheese just before serving to prevent it from becoming too melted during storage.
  • Garnish Fresh: Top with fresh thyme or a sprinkle of chopped parsley upon serving to enhance flavor and presentation.

What Can We Do With Leftovers? 

  • Pasta Sauce: Reduce the soup to a thicker consistency and toss with your favorite pasta.
  • Stuffed Vegetables: Use as a filling for bell peppers or zucchini before baking.
  • Grain Bowls: Serve atop rice, quinoa, or farro, garnished with fresh herbs.
  • Pot Pie: Mix with additional veggies and protein, then top with pastry for a twist on traditional pot pie.
  • Casserole Base: Layer with vegetables, some protein, and cheese, then bake.
  • Bread Bowl: Serve inside hollowed-out bread for a hearty meal.
  • Soup Booster: Mix with another soup to add depth and creaminess.
  • Risotto: Stir into partially cooked risotto for extra flavor.
  • Tart Filling: Pour into a pre-baked tart shell and bake until set.
  • Omelet or Quiche: Mix in with eggs for a savory breakfast twist.


  • Mushroom Variety: Use a mix of mushrooms like cremini, shiitake, and oyster for depth of flavor.
  • Rich Base: Develop a flavorful base with onions, garlic, and a splash of white wine.
  • Creamy Texture: Blend a portion of the soup to create a creamy consistency without adding heavy cream.
  • Gorgonzola Balance: Add gorgonzola gradually, tasting as you go to achieve the desired level of creaminess and tanginess.
  • Garnish Sophistication: Finish with a drizzle of balsamic reduction or a sprinkle of chopped chives for an elegant touch.
30 -Minutes Mushroom Gorgonzola Soup - Simple and Healthy Recipe

30 -Minutes Mushroom Gorgonzola Soup – Simple and Healthy Recipe

5 from 2 votes
Course: Soup Recipe


Prep time


Cooking time





Savor the velvety blend of earthy mushrooms and tangy Gorgonzola in this luxurious soup. Every spoonful of Mushroom Gorgonzola Soup promises warmth, depth, and a symphony of flavors that dances on the palate.


  • 4 Tablespoons 4 Butter

  • 1/2 1/2 Onion, Diced

  • 2 Cloves 2 Garlic, Minced

  • 1 Pound 1 Sliced Mushrooms

  • 2 Tablespoons 2 All-Purpose Flour

  • 13.75 Ounce 13.75 Chicken Broth

  • 1 Cup 1 Half-And-Half Cream

  • 1/2 Teaspoon 1/2 Salt

  • 1/2 Teaspoon 1/2 Dried Rosemary Leaves, Crumbled

  • 1/2 Cup 1/2 Crumbled Gorgonzola Or Blue Cheese

  • 1 Tablespoons 1 Sherry

  • Salt And Pepper (To Taste)

  • 1/4 Cup 1/4 Chopped Fresh Parsley (Optional)

Step-By-Step Directions

  • Preparation Steps
    Ready your ingredients: dice the onions, mince the garlic, slice the mushrooms, and measure all other ingredients.
  • Cooking
    Place a skillet over medium-high heat. Add 2 tablespoons butter, allowing it to melt.
    Once melted, stir in onions, garlic, and mushrooms. Cook, stirring occasionally, until onions turn translucent and mushrooms reduce in size. This should take around 5 minutes. Remove the skillet from heat.
    Concurrently, melt the remaining 2 tablespoons of butter in a large pot over medium-high heat. Gradually sprinkle in the flour, stirring continuously. Cook this roux until it is golden brown, typically about 5 minutes.
    Slowly pour in the chicken broth, integrating it into the roux. Add the half-and-half, 1/2 teaspoon salt and crumbled rosemary, stirring to ensure a consistent blend. Reduce heat to medium.
  • Blending
    Incorporate the Gorgonzola cheese and the previously sautéed mushroom mixture into the pot. Allow the soup to reach a simmer, cooking for 10 minutes while stirring often.
    Remove the pot from heat. Carefully transfer half of the soup into a blender. Blend until it reaches a smooth consistency. Pour this back into the pot, combining it with the unblended soup.
  • Final Touches
    Place the pot back on the stove, stirring in the sherry. Season with additional salt and pepper as needed. Allow the soup to cook until it thickens slightly, around 5 more minutes.
  • Serving
    Ladle the soup into bowls. Garnish with a sprinkle of freshly chopped parsley for a burst of color and freshness.
  • Additional Options
    For an extra layer of flavor, consider adding a dash of truffle oil or toasted pine nuts before serving.
  • Large Pot
  • Skillet
  • Blender
  • Ladle
  • Wooden Spoon
  • Knife and Cutting Board
  • Measuring Cups & Spoons
  • Whisk
  • Strainer
  • Heat-resistant Bowl


  • Use fresh mushrooms for the most authentic taste.
  • If the soup thickens upon refrigeration, add a splash of broth or water during reheating.
  • For a vegan twist, replace dairy with plant-based alternatives and use vegetable broth.
  • The soup’s flavor deepens when allowed to sit, making it perfect for leftovers.
  • Gorgonzola’s intensity varies; adjust the quantity to align with your taste preference.

Nutrition Table 

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