Mushroom Soup Without Cream (2024)

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An ultra-creamy mushroom soup without cream! Loaded with mushrooms, garlic, and fresh herbs it’s a comforting and hearty soup without the extra calories and fat!

This is not your average homemade cream of mushroom soup recipe! No canned condensed soup here with tiny bits of mushrooms, and a thick congealed cream – nope! This soup is everything you love about a comforting and hearty meal, full of fresh ingredients, vitamins, and minerals.

When the weather cools, there’s nothing like a big bowl of soup. And I absolutely love creamy soups too! They’re thick, warm, satisfying, and stick to the bones. But the problem with most creamy soups is that they’re made with heavy cream and butter which is loaded with calories and fat.

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This healthy mushroom soup without cream has everything you love about creamy soups but is much better for you! Big chunks of mushrooms are simmered with garlic, and onion, in a combination of vegetable stock and low-fat milk. It’s thickened with flour to create a roux that gives this delicious vegetarian soup its luxurious texture. Fresh thyme and parsley round out the ingredients to give this soup a rich and herbal flavor.

It’s the perfect soup to make during cold nights to warm you up – great for any mushroom lover!

👩‍🍳 Why This Recipe Works

• Ultra Creamy
• Warm and Comforting Soup
• Loaded with Big Pieces of Mushrooms
• Flavored with Fresh Herbs
• Low in Calories and Fat
• Rich in Vitamins and Nutrients
• Family Friendly
• Weeknight Recipe
• Quick and Easy
• Simple Ingredients
• Best cream of mushroom soup ever!

🥘 Ingredients

Mushrooms: You can use any type of mushrooms you like in this recipe. Choose one that is firm, such as mini Bella mushrooms, white button mushrooms, or cremini mushrooms. To save yourself some time, choose the ones that are pre-sliced. You can also create your own mushroom mixture with different varieties for more complex flavor. Buy them fresh as mushrooms can go bad rather quickly.

Fresh Herbs: A combination of fresh thyme and fresh chopped parsley give this dish a deep aroma and fresh flavor. Use fresh herbs if possible. However, if you cannot find fresh thyme when you prepare this soup, you can opt for dried thyme instead.

Stock: The stock for this soup is made with low-fat milk, that is combined with flour to create a roux, then the vegetable stock is added for more broth. The roux is our secret ingredient in this low calorie mushroom soup – ithelps provide a creamy mouthfeel without adding a ton of calories and fat. If you’re not vegetarian, you can also opt for chicken stock instead. For a more indulgent feel you can use regular milk (whole milk). For deeper mushroom flavor, use a mushroom broth!

📖 Variations

Make it a Vegan Mushroom Soup: Use a plant milk like canned light coconut milk, oat milk, or almond milk instead of low fat milk to make this recipe vegan.

Make it Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make this recipe gluten-free.

Try Different Seasonings: Feel free to add different herbs depending on what is in season. For example, in the spring or summer, you might want to add fresh basil. In the fall and winter, you could add fresh sage.

🔪 Instructions

Step 1: Heat olive oil in a large pot or dutch oven over low heat. Sauté the diced onion for 3-4 minutes. Add the crushed fresh garlic and chopped thyme. Stir for an additional 3 minutes.

Step 2: Add the sliced fresh mushrooms and sauté for 5-8 minutes until softened and cooked through.

Step 3: Add the flour, stir and cook for 3-4 minutes over medium heat.

Step 4: Pour in the vegetable stock over medium-high heat, stir and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add a bay leaf (optional).

Step 5: Remove half of the soup and blend in a blender or food processor until smooth. Or, if you have an immersion blender, use that to blend the soup until you reach the desired consistency and creamy texture. Return the blended soup to the pot, add the milk and seasonings, stir through and bring to a simmer.

Step 6: Taste the soup for seasoning. Add more a touch of soy sauce or additional salt if needed. Top with one tablespoon of chopped parsley. Serve this healthy cream of mushroom soup with a sprinkling of cracked black pepper.

❓ Recipe FAQs

💭 Expert Tips

• Buy your mushrooms fresh.
• Wash well before cooking.
• Don’t rinse mushrooms with water. They act as sponges and will absorb the water. Instead, use a damp cloth or paper towel to wipe the mushrooms clean.
• Buy pre-sliced mushrooms to save yourself some time.
• Use fresh thyme and parsley if possible and in season.

🍲 More Delicious Creamy Soup Recipes!

• Broccoli Cheddar Soup
• Vegan Mushroom And Wild Rice Soup
• Tomato Soup With Canned Tomatoes
• Pumpkin Sweet Potato Soup
• Creamy Butternut Squash Soup
• Garbanzo Bean Soup
• Instant Pot Tomato Soup

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