Microwave Soup
Very simple, quick, and tasty - perfect when you’re short on time! Microwave soup turns out just as good as stove-cooked. It’s a lifesaver when you can’t use other equipment - at a cottage, in a dorm, or on vacation. Plus, it’s incredibly appetizing!
Updated : 28 January, 2026
Easy
About 20 min.
Ingredients
2 cup
Broth
200 grams
Champignon
1
Onion
50 grams
Melted cheese
100 milliliters
Cream
1 tablespoon
Starch
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you quickly make cheesy mushroom soup in the microwave? Prepare the ingredients. Any broth works - vegetable, mushroom, or chicken. I used a mushroom bouillon cube. If you don’t have broth, use water. Any mushrooms will do, but the simplest version uses button mushrooms (champignons) because they don’t need extra prep. Use 10% cream, any starch, and a processed cheese that’s natural and made without vegetable fats.
Step 2
Use microwave-safe glass cookware. Choose a pot with high sides, because the soup can boil over. Glass is better than plastic. Pour in the broth. Wipe the mushrooms clean and slice them into small pieces. I also peeled the caps, but that’s optional.
Step 3
Dice the onion finely.
Step 4
Add the mushrooms and onion to the broth. Cover with a microwave lid with steam vents. If you don’t have one, use a plate. Leave a small gap so steam can escape.
Step 5
Microwave on the highest power for 10-15 minutes. I cooked it at 750 W for 15 minutes. Adjust the time and power to your microwave. The mushrooms should be fully cooked. Carefully remove the pot (it’s hot). Let it cool slightly, then blend the soup with an immersion blender.
Step 6
Crumble the processed cheese into the soup. Put the starch into a small bowl and, stirring, pour in the cream. Add the starch-cream mixture to the soup.
Step 7
Cover the pot again. Microwave for another 5-7 minutes. The soup should heat through and the cheese should melt. Remove and stir well so any remaining cheese melts completely. Salt and pepper to taste. I didn’t add salt because the bouillon cube was salty enough.
Step 8
Serve the soup hot. You can sprinkle it with herbs. Croutons are also a tasty addition. Enjoy!
Author note
Share the recipe
