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There’s nothing better than a creamy and healthy mushroom soup once the weather starts getting cooler. It’s insanely delicious, packed with nutrients, inexpensive and ready in 25 minutes.

Super easy to make it from scratch, throw together just a few ingredients and then you get a bowl of warming and comforting soup in no time.

Top view of two bowls of mushroom soup over a white background.

Forget canned soup loaded with salt and preservatives, this homemade soup is packed with goodness and big flavors, you will love it!

What ingredients you need

  • Mushrooms
  • Garlic
  • Onion
  • Thyme
  • Vegetable broth
  • Milk*
  • Flour
  • Light soya sauce
  • Olive oil, salt & pepper

The ingredients for this healthy mushroom soup are arranged over a white background.

How to make it

  • Saute’ onion, garlic, thyme and mushrooms.
  • Add some oil and flour, stir and make a roux (thick paste).
  • Add vegetable broth, stir well, add milk and cook for about 15-20 minutes.
  • Reduce the heat and add a splash of soya sauce. Done.

A wooden spoon stirring mushroom in a black cast iron casserole.

It’s delicious and easy, ready in no time, healthy and budget-friendly:

Not only are
Mushrooms good, but they are fat-free, low-sodium and low-calories. They’re also packed with fiber, vitamins, important minerals like Selenium and antioxidants.
Make your homemade healthy mushroom soup, packed with great benefits, and ditch canned soups loaded with sodium, preservatives and other unnecessary ingredients.

If you love soupS ready in no time have a look at these tomato soup, white bean soup or red lentil soup.

Two bowls full of healthy mushroom soups, two pieces of bread in the background.


: Any combination of your favorite mushroom varieties would work in this soup, however, inexpensive Baby Bella or cremini work better than white mushrooms and they give more color and flavor.

Plenty of garlic, onion, and thyme! Their flavors really shine here and complement the earthy flavor of mushrooms without overpowering it. If you don’t like thyme, you can also use parsley, oregano, tarragon, chives or what you prefer most.

Texture: I’m not a big fan of using butter or cream in soups, I think they add unnecessary fat and somehow they take away flavors. I make the roux just mixing a little of olive oil and flour, adding some milk at the end. I definitely prefer a light soup, but if you like a richer soup you can surely go for some heavy cream or half and half, it will taste delicious anyway. For a dairy-free/vegan option, you can use almond milk, this mushroom soup will be still nice and creamy.

Flavors: What really makes this soup to die for is the awesome combination of earthy mushrooms, fresh garlic, and herbs. Make sure you have these fresh ingredients alongside some good vegetable broth and you’ll have the best soup ever.
Don’t forget the final touch of soya sauce, for a great savory boost!


It keeps well in the fridge for up to 3 days. I wouldn’t advise to freeze them though; mushroom soups thickened with a flour-based roux might be a bit stodgy when thawed, they’re ok, but not at their best.
This healthy mushroom soup is so good, hearty, and guaranteed to please every mushroom lover!

If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x

This delicious and healthy mushroom soup is to die for, so comforting and so good!
Print Recipe
4.98 from 34 votes


Creamy, delicious and loaded with flavors, this mushroom soup is packed with excellent health benefits, insanely good, comforting and super easy to make.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Keyword: healthy mushroom soup
Servings: 3
Calories: 213kcal
Author: Katia


  • 1 lb mushrooms (baby bella, crimini...)
  • 1 medium onion, diced
  • 3 garlic cloves, chopped
  • 2 Tbsp olive oil
  • 1 Tbsp low sodium soya sauce
  • 1/2 tsp thyme, leaves (or 1/4 tsp of dried thyme leaves)
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth*
  • 1 cup milk (whole milk, reduced fat milk or almond milk)
  • salt & black pepper to taste


  • Slightly 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.
  • In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
  • Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
  • 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. 
  • Simmer uncovered, stirring occasionally, for about 15-20 minutes.
  • Finally, add the soya sauce and cook for a further minute.
    Taste and adjust seasoning, as necessary (it depends on the salt content of your vegetable broth)*
  • Spoon the soup into bowls, garnish with the remaining mushrooms and a drizzle of olive oil. Serve with toasted bread on the side and enjoy!


  • I make my homemade vegetable broth simply cooking some sliced onions, celery, carrots and leftover veggies. It takes 5 minutes. I don't use any broth cubes or bullion.
  • The soup keeps well in the fridge for up to 3 days.
  • NUTRITIONAL FACT: nutritional values are estimates only (calculated using low salt vegetable broth and 1% fat milk).


Calories: 213kcal | Carbohydrates: 22g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 379mg | Potassium: 656mg | Fiber: 3g | Sugar: 9g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg


  1. Christine says:

    5 stars
    Didn’t have cream but it was just delicious – thanks for recipe.

    1. You’re welcome, Christine. : )

  2. 5 stars
    Wow, this is a keeper. I loved it. It reheated well the next day. I added a little Sherry at the end. I will absolutely be making this again. I’m looking forward to finding more of your recipes.

    1. Fantastic, Randy! Thanks a lot for sharing, I’m very pleased you loved it. x

  3. 5 stars
    Made this yesterday and really loved it 🥰

    1. Thanks for sharing your feedback, Kathleen!
      I’m very pleased you loved it. : )

  4. 5 stars
    I usually don’t like mushroom soup, but I adore mushrooms in quite a few other ways – sauteed in butter anyone? I am only ten days past mouth surgery, and I am not allowed to use my gorgeous dentures ’til I see my surgeon at the end of the month. Am quite limited in the foods I can eat due to the pain and healing. Made this soup for a late-in-the-day meal. Made with love and tweaked a bit. BEST MUSHROOM SOUP I’VE HAD IN MY LIFE! I used dry white wine to get all the flavor from thee onion saute. Added some ginger and a tad of liquid chili pepper as well as some asian greens to replace the fresh thyme I didn’t have. When it was all mixed with the flour, instead of using milk I used more beef broth and wine. What can I say? So scrumptious. The only thing it coyld have used was some color! Thank you for my new favorite soup.

    1. What a wonderful feedback, Susan… Thank you!!
      Next time add just a touch of soy sauce for color and umani flavor, it will be just perfect.
      Wishing your a speedy recovery. Best of luck! x

    2. 5 stars
      Maybe top it with a bit of fresh watercress (or spinach)? Adds a little pop of bright green color, mild peppery flavor and a punch of nutrients/fiber. Has a lovely texture, either fresh and crisp or wilted from warmth of the soup. The flavors work well with the other ingredients too. Delicious and pretty!

    3. Love your feedback, Frances! Thanks so much for sharing. x

  5. Kathy Wyant says:

    I’m just finding your recipe and it looks delicious. I was wondering if it’s freezable? Thank you Kathy from Nebraska.

    1. Hi Kathy! It tastes delicious, but unfortunately it doesn’t freeze well.
      Greetings from London. x

  6. Your mushroom soup sounds delicious! I plan to try it, but have an abundance of dried porcini mushrooms and wonder if I could use those? Would you be emailing your response?
    Thank you!!!

    1. Hi Linda, soaked and dehydrated porcini mushrooms bring so much flavor and I’m pretty sure they work in soups too, but I’ve never tested this recipes with them.
      I’m sorry if I can’t help. x

  7. 5 stars
    Fantastic soup my husband is not a fan of mushrooms, but he has asked for this soup three times now, he loves it

    1. Awesome, you’ve made my day, Liz! : )
      Thanks so much for sharing and have a great weekend. x

  8. 5 stars
    I just made this soup for supper. It’s the best mushroom soup I’ve ever had. Fast and easy to make, people will think you were cooking for hours.

    1. What a wonderful feedback, Kathy! Thanks so much for sharing. : )

  9. Lexi Jones says:

    5 stars
    This soup is absolutely to die for!
    I just made a half batch and it was perfect.

    1. Thanks so much for taking the time to share your feedback!
      I’m so pleased to hear you loved it. : )

  10. 5 stars
    I used a little bit more vegetable broth, added a large jalapeño pepper chopped up and used truffle salt… so good! Thanks for recipe!

    1. That’s brilliant! Thank so much for sharing, Shelly!
      Have a great week. x

  11. 5 stars
    Delicious and so easy to cook! I didn’t quite stick to the measurements and it still came out amazing. Thanks for this great recipe!

    1. I’m so pleased you loved it! Thanks so much for sharing your feedback, Anna! Xx

  12. 5 stars
    Love this recipe but used oat milk and oat flour. Delicious and have saved it to Pinterest. I am curious how you came up with the fat amounts that you did!

    1. Thanks for your feedback, Peggy, I”m very pleased you love the recipe.
      I’ve checked again the fat amount and it gives me g 10.6 per serving (g11 in the recipe). To calculate the nutritional values I use a calculator specific for WP and it seems to be pretty accurate to me, but it’s just a calculator, so pls let me know if I’m missing something. x

  13. 5 stars
    I love this recipe and make it regularly. I use oat milk and/or almond milk and it’s delicious every time. I do use beef broth to add a bit more flavor.

    1. I’m so glad, Linda! Thanks so much for sharing your feedback.
      Have a great day. x

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