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!
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