Best Mushroom Soup without Cream
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This easy, healthy mushroom soup without cream has the most heavenly flavor and texture! It’s light yet insanely delicious and perfectly thick, savory, and creamy. You’re guaranteed to love it!
Published on January 2019 /Updated on September 2024
This is the first mushroom recipe I published a few years back. And it’s still one of my favorite mushroom soups of all time. It got dozens of rave reviews, and I just had to share it again to encourage you to make it if you haven’t already!
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This is everything you’ve ever wanted in a mushroom soup.
First, no cream or butter is required, as their fat sometimes takes away flavor. But we want a wonderfully lighter soup with mushroom flavor as the star of the show.
The recipe is straightforward. We cook the mushrooms with garlic and thyme until they’re beautifully brown and bursting with flavor. Next, we stir in flour, broth, and milk to achieve a rich, creamy thickness.
The result is SO flavorful, garlicky, packed with nutrients thanks to those healthy mushrooms, and ridiculously cozy thanks to that creamy texture.
Seriously, what’s not to love?!
This dreamy mushroom soup would be amazing with my homemade croutons, easy no-knead bread, black pepper focaccia, or crostini for a light yet comforting meal any day of the week!
Make a big batch, as everyone will be coming back for seconds!
List of the ingredients
- Mushrooms
- Garlic
- Onion
- Thyme
- Vegetable broth
- Full-fat Milk
- All-purpose flour
- Soy sauce
- Olive oil, salt & pepper
How to make mushroom soup without cream
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Rinse, pat dry, and chop your mushrooms.
- Saute onion, garlic, thyme, and mushrooms.
- Add oil and flour, stir, and make a roux (thick paste).
- Add vegetable broth, stir well, then add milk and cook for 15-20 minutes.
- Reduce the heat and add a splash of soy sauce for extra flavor and color. Season to taste if desired, and serve with golden croutons, crusty bread, or warm focaccia.
And BOOM, your homemade mushroom soup is ready. It’s packed with great benefits and tastes incredible. Enjoy!
Recipe Notes
Mushroom soup INGREDIENTS
Mushrooms: Baby Bella, Portobello, or Cremini mushrooms are all the same, but they are harvested at different ages and sometimes sold at different prices. You can use just one type or a combination of your favorite varieties for this soup. I usually go for Portobello mushrooms, which give more color and flavor than white mushrooms.
Garlic, onion, and thyme! The combination of their flavors shines and complements the earthy flavor of mushrooms without overpowering it. Thyme is one of the key flavor components here, but you can use oregano, tarragon, or chives if you don’t like thyme.
Milk + flour: I make the roux by mixing olive oil and plain flour and adding full-fat cow milk at the end. If you like a more decadent soup, you can add some heavy cream or half and half. For a dairy-free/vegan option, you can replace cow milk with almond or oat milk.
Flavors: This soup’s fantastic combo of earthy mushrooms, fresh garlic, and thyme is to die for. Also, I strongly recommend adding the final touch of soy sauce to add savoriness, umami, and a subtle color. You’re going to love this!
Storage Tips
- To store: Let the mushroom soup cool completely, then store any leftovers in the fridge for up to 3 days in an airtight container. Reheat in the microwave or on the stovetop until heated through.
- To freeze: The soup is thickened with a flour-based roux; I wouldn’t advise freezing it, as it might turn stodgy when thawed. It tastes okay, but it won’t be at its best.
More mushroom recipes you’ll love
- Vegan mushroom soup
- Potato mushroom soup
- Mushroom pizza
- Spinach mushroom pasta
- Mushroom pasta carbonara
- Garlic mushroom pasta
- Mushroom ricotta pasta
I hope you’ll love this glorious mushroom soup as much as I do. And if you make it, please let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
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Mushroom Soup without Cream
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 garlic cloves, minced
- 18 oz (500 grams) mushrooms (Portobello,cremini, or a mix)
- ¼ cup (30 grams) all-purpose flour
- 2 ¼ cup (540 ml) low-sodium vegetable broth*
- 1 cup (240 ml) Full-fat cow milk
- ½ teaspoon thyme, leaves (or 1/4 tsp of dried thyme leaves)
- 1 tablespoon soy sauce
- salt & black pepper to taste
Instructions
- Rinse the mushrooms with cold water to remove any dirt or debris, and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half. Set aside.
- Heat 1 tablespoon of olive oil over medium-high heat in a large soup pot or Dutch oven. Add the onions, cook for about 4 minutes, then add the garlic and cook for another minute. Stir in the mushrooms and a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 8-10 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with mushrooms).
- Stir in the second tablespoon of oil and the flour and cook, stirring, for about one minute. The flour, the oil, and part of the mushroom moisture will form a roux paste that will thicken the soup.
- Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk and the thyme.
- Simmer uncovered, stirring occasionally, for about 15-20 minutes.
- Finally, add the soy sauce and cook for a further minute. Taste and adjust seasoning, as necessary (I use light soy sauce and ¼ teaspoon of salt – that depends on the salt content of your soy sauce and broth).
- Spoon the soup into bowls, garnish with the remaining mushrooms and a drizzle of olive oil, and serve immediately with crusty bread on the side. Enjoy!
fabulous recipe, I keep making again and again, thank you! it is loved in our house.
That’s fantastic, Karen. Your wonderful feedback is very much appreciated.
Thanks for taking the time to share. x
Oh wow this mushroom soup is absolutely divine. I halved the ingredients as only had one punnet of mushrooms but was ample for two. I have bought more mushrooms today to make it again this week.
Fantastic! I’m so glad to hear you loved the recipe; thanks so much for sharing, Debi. x
You never rinse mushrooms with water. They are porous and become soggier than they should be. Just sayin
Hey Rory, thanks for your comment.
I know the old rule, but a quick rinse (not a bath!) removes dirt, and doesn’t hurt if we pat them dry before cooking. x
I just made this today and it turned out great. I used a combination of shiitake, oyster, and baby bella mushrooms, with some homemade vegetable stock. So good, healthy, and flavorful! I will definitely save this recipe to make again. Thanks for sharing
You’re welcome, Amber!
I’m so pleased to hear you loved this soup – such a great feedback!
Thanks x