HEALTHY MUSHROOM SOUP (NO CREAM)
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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.
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
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.
RECIPE NOTES & TIPS
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.
INGREDIENTS
Mushrooms: 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!
HOW LONG DOES THIS MUSHROOM SOUP KEEP?
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
HEALTHY MUSHROOM SOUP
Ingredients
- 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
Instructions
- 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!
Notes
- 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).
Great taste! I followed it precisely and it turned out amazing! Very FAB! Thanks for sharing!
You’re very welcome, Elizabeth! Thanks for sharing your lovely feedback 💛
Best mushroom soup ever. I’ve made it twice, once with milk and once with unsweetened almond milk. Both work with no adjustments
Any idea how many calories in a serving?
Simply yummy thank you 😍
I’m so pleased you liked it, thank you for your feedback! 😘
Absolutely wonderful! Made it with baby Bella’s and whole milk. Best mushroom soup I’ve ever had including at restaurants! Well done!
You’ve made my day, Susanne 😊 Thanks so much for your lovely comment x
i tried this today. added a bit of flour before the stock and deglazed with a splash of red wine. added a handful of peas. saw some other recipes with potatos. decided to put a baked potato in the soup bowl, soup on top and all around. delicious. thanks!
Awesome, I’m so pleased you enjoyed this soup, Gabriel! Thanks for sharing x
Amazing soup! Especially as I usually find mushroom soup too rich and creamy. I don’t even use the flour to keep it extra low calorie and I slightly blend it so it’s still very chunky and fulfilling. Thank you xx
Thank you so much for your comment, Jemma! I’m very pleased you liked it x
Wow we love this mushroom soup recipe, thank you, better than restaurants amazing flavor I use Mrs Grass chicken powder packet?
I’m so pleased you loved it and thanks so much for your sharing your feedback, Rimmy! x
Easy to make and best. Mushroom soup I’ve tasted thanks Katia
I’m very happy, thanks so much for sharing your feedback, Joyce! 🙂
This soup is very tasty. I use a vegetable broth or stock. It is the perfect vegetarian soup. I tried it pureed and not. I can’t decide which I like better.
I’m so pleased you enjoyed it and thanks for your feedback, Dianne! I love the tender mushroom pieces 😉
Truly appreciate the way you made this delicious mushroom soup. Everything is so nicely described that really helped. My family aslo enjoyed it very much. Can you recommend anything else I can use instead of flour roux? Looking forward for more such yummy recipes.
I’m glad it was delicious, thank you! Regarding your answer, I find that flour roux works well, but if you wish to skip this step, you might try to dissolve some corn starch in about 1/4 cup of cold water, add it to the soup in the last minutes of the cooking time, and stir well. Corn starch works as a thickener and should be fine, but I’ve never tried in this soup and sadly I can’t give the exact amount and instructions. x
Made it for a simple dinner (soup, bread, and salad) and everyone “loved” it. As stated, they thought it was the “Best Ever Mushroom Soup”.
Wow, thanks so much for your fantastic feedback, Susan 🙂 I’m so happy you guys loved it! x
Made it for my boyfriend as I don’t particularly like mushroom soup! This is soooo delicious!!! We will definitely be making this again!!
Wow, I’m very happy, thanks for your feedback, Amanda x
The vegetable broth you made, can that be frozen for use in other recipes later?
Yes, Alicia, you can freeze it and use it later x
I loved it! It was so easy! I used skim milk and Reduced Sodium Beef stock, since I used Sliced Cremini mushrooms. Delicious! Definitely will make again!
I’m so glad you enjoyed it, Brie! Thanks so much for the lovely review! x
I’ve made it yesterday and we all loved it. Great flavour!
I adore it, the best mushroom soup ever, thanks for the recipe! ??????
Thank you for your comment, I’m so happy you enjoyed it! 🙂
I love this recipe I double up on everything and it last for a good few days I also add cook chicken makes it more if a meal live it thank you
You’re so welcome, Janet! I’m pleased you love this recipe and thanks for sharing your feedback x
Delicious!!! I have put it in the slow cooker with some boneless pork chops. Thank you
I’ve never made it in a slow cooker, thanks for your positive feedback, that sounds delicious! x
Can this be frozen?
Hi Emma, I wouldn’t do it, since it’s thickened with a flour-based roux might be a bit stodgy when thawed. Hope this help x
Can I substitute soya sauce with anything?
Hi, you can add Worcester sauce if you have it on hand. Try with a small amount first (like 1/2 tsp) then adjust according to your taste.
Soya sauce adds color and savor, but if you skip it the soup will taste fine anyway, a bit grey-colored, but good. I hope you’ll enjoy it x
Just made this soup.
Easy to make, best mushroom soup ever.
Thanks for your feedback, Carole! I’m so glad you loved it 😊
This recipe is bomb!! I added 1 cup of wild rice and extra broth for a fuller meal. I had some toasted french baguette slices for a side. I’m now eating a little leftover as a midnight snack 🙂 I love this recipe because its so simple and delicious. Thanks!
You’re so welcome, Anita, and I’m so pleased you love this soup even as a midnight snack 😉 that’s so awesome! x