Healthy Mushroom Soup Recipe {in 30 Minutes} - Talking Meals (2024)

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This Healthy Mushroom Soup Recipe is delicious, thick, and creamy without the heavy cream! It’s so easy to make in just 30 minutes on the stove and can be made ahead to save even more time on busy nights!

Now this is a bowl of love. Creamy, delicious, and healthy looooveee, AKA, my thick and creamy, homemade HealthyMushroom Soup Recipe. This soup is filled with earthy mushrooms, aeromatic onions, flavorful herb-y oregano, and bright chives. And it’s made without cream or flour, so it’s lighter and gluten free. But its still oh-so thick and creamy and scrumptious.

I absolutely love creamy soup recipes and this one does not disappoint! Definitely a bowl of love for lunch, dinner for two, or a family meal.

Mushrooms Are Heavenly & Healthy!

Mushrooms are a weakness for me and so are mushroom soup recipes. So, it was only a matter of time before they worked their way into my healthy soup recipes. I can eat them for breakfast, lunch, and dinner. The aroma of sauteed or roasted mushrooms brings a smile to my face. The earthy and savory flavors are absolutely everything.

So, the fact that mushrooms are also good for me is just icing on the mushroom! Since getting my Certification in Nutrition and Healthy Living in 2019, I always look at the health benefits, not just the calories, for foods.

Mushrooms are a great source of antioxidants, which work to get rid of free radicals, a type of chemical that can harm a person’s body cells, potentially leading to cancer. They also contain fiber, potassium and vitamin C, which help with heart health. Click here to read more about the health benefits of mushrooms.

Whywouldn’tyou eat mushrooms?? So, here are some more recipes to try!

• Low Carb Mushroom Sauce without Cream
• Chicken Wild Rice Casserole with Zucchini and Mushrooms
• Stuffed Chicken Rolls with Mushroom Ragu
• Mushroom Quinoa Risotto
• Portabella Egg Nests with Manchego Cheese

Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.

Simple Ingredients for this Creamy Mushroom Soup

Fridge and Fresh Ingredients

• White button mushrooms – White button mushrooms – You can buy pre-sliced or whole mushrooms. Cremini or baby bella mushrooms would be great too. I don’t recommend canned mushrooms as they will not give the same flavor or texture.
• Yellow onion, medium – You need about a cup diced, so you can use large or small onions to get to this amount. Shallots or red onions will work as well.
• The milk replaces the heavy cream or heavy whipping cream in traditional cream sauces. You can also use skim milk, 2% milk, or full fat whole milk. You can substitute unsweetened almond milk, soy, or coconut milk.
• Chives for garnish – This is optional. You can also use scallions or just parsley.

Pantry Ingredients

• Extra Virgin Olive Oil – You can substitute with any neutral oil, such as vegetable oil, avocado oil, or even coconut oil.
• Cornstarch – This is the thickener in the sauce and is great because it can be mixed into cold liquid (milk in this case) to dissolve and create a slurry. That means that you don’t need to mix flour with butter to make a roux. It’s not only a low-fat thickener, it saves lots of time and fuss!
• Vegetable stock or vegetable broth – You can substitute with chicken stock or broth or even beef stock or broth. You can also use water mixed with a chicken bouillon cube orchicken base.
• Dried oregano – Oregano tastes fantastic with the mushrooms, but you could also use thyme, marjoram, basil or sage.
• Salt – I used kosher salt, but any salt will work.
• Ground Black Pepper – You can use fine or coarse ground black pepper. I like fresh ground, but pre-ground is fine too.

Simple Equipment for this Stove Top Mushroom Soup

For this recipe, you need a food processor and a large soup pot or dutch oven. I used amini food processor in batches. For this recipe, the mini had me chop mushrooms in 3 batches, but using a regular size food processor, you can finely chop all the mushrooms at once.

Alternatively, you can use an immersion blender at a later stage of the cooking. You can rough chop the mushrooms with a knife. Then follow the cooking steps and once the soup is cooked at the end of Step 5, use the immersion blender to blend up most of the mushrooms to the desired consistency.

For this recipe and other soups and stews I absolutely LOVE MyLe Creuset Dutch Oven. It was my Mom’s and now it’s mine and I feel like she’s with me in the kitchen when I cook with it. Not to mention, it’s just a gorgeous piece of cookware. Cuisinart also makes a great option that is much more affordable. Of course, you can use any other soup pot or dutch oven.

Time Saving Prep-Ahead Steps for this Mushroom Soup

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

There are seriously so few steps to this soup that I recommend making the entire soup ahead. However, if you still want to split up the prep to do ahead, you can prep the onions and the mushrooms.

For the onions, simply dice them into small pieces. Then go to work on the mushrooms. I use white button mushrooms in this recipe because they are nice and hearty and economical. However, you could certainly use cremini or a mix of button, cremini, and sh*taki. The easiest way to prep these is in a food processor.

Break up with hands or rough chop the mushrooms. Then add to a food processor. Pulse to get the mushrooms chopped into various sizes…tiny, small, and medium pieces for various textures in the soup, but mostly you want tiny and small.

Store separately in the fridge or move on to cooking.

Cooking this Healthy Mushroom Soup Recipe

Preheat a soup pot. Add olive oil and then the diced onion. Stir and reduce heat to medium so the onions don’t burn.

To the onions in the pot over medium heat, add the processed mushrooms and sauté them about 6-8 minutes.

Add the salt and pepper and the Vegetable broth.

In order to make this Mushroom Soup gluten free, I swapped flour and butter with cornstarch and milk to thicken it. So, in a separate bowl, add 1 cup milk and whisk in the ¼ cup cornstarch until dissolved, creating a slurry.

Whisk the cornstarch and milk slurry into the soup. Bring up to a simmer stirring constantly until it starts to thicken. Continue to simmer for another 5 minutes.

Scoop into a bowl and garnish with chives.

ENJOY! 😍 Carrie

Healthy Mushroom Soup Recipe FAQs

Can I cook this soup in a slow cooker?

You can make this healthy mushroom soup recipe in the slow cooker as follows. Follow the prep instructions. For the Cooking steps, combine steps 1-3 by adding everything to the slow cooker (except the cornstarch or milk). Set the slow cooker for 4 or 6 hours, depending on your schedule. When there is only 30-60 minutes left, make the cornstarch slurry and whisk it into the soup. It will thicken perfectly.

Is this Cream of Mushroom Soup Dairy Free Vegan?

This Cream of Mushroom Soup recipe is not dairy free or vegan as it includes cows milk. To make this recipe vegan and dairy free, you can simply substitute dairy milk with unsweetened almond milk, soy, or coconut milk. You can use either full fat or reduced fat coconut milk. You can also just use cold water for the slurry instead of any milk.

Can this Mushroom Soup be frozen?

This Cream of Mushroom Soup can be made entirely ahead, portioned out as desired, and then frozen. I like to freeze this soup in freezer bags laying flat in a sheet pan. Once frozen, I can stack the bags like books for easy access in the freezer. This soup will last for up to 6 months in the freezer.

To reheat the soup, you can thaw it in the fridge overnight and then heat it on medium heat in a pot on the stove. You can also reheat it from the frozen state.

How many days will this Soup last in the refrigerator?

Once cooked, this Cream of Mushroom soup can be stored in a sealed container in the fridge for up to 5 days.

Can I use this Cream of Mushroom Soup recipe in other Casserole recipes?

This Gluten Free Cream of Mushroom Soup can be used in other recipes calling for this soup, such as gluten free Green Bean Casserole recipe. HOWEVER, be sure to note if the recipe calls for condensed. If it requires condensed, that means it must be thick vs. the soupy like this recipe when finished. To make this recipe thick like a condensed soup, you will want to cut the broth/stock that you add from 5 cups, down to 1-2 cups. I would add in 1 cup first to see how thick it gets and then add ½ cup more as needed to get to your desired consistency.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!