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!
Hello Katia,
Thanks for sharing the wonderful recipe. Just to add a little extra to the flavor, I placed some soup in ramekin dish, placed grated gruyere cheese on top and placed in the oven on broil to melt the cheese. WOW!!!!!! Thanks again,
Aaron
Melted gruyere on top sounds AMAZING!
Thanks so much for sharing your feedback, Aaroon… it makes me happy and it’s great for the other readers.
Best wishes!
Hello, can I use almond flour instead of APF?
Yes, you can use almond flour as a soup thickener instead of all purpose flour. However, I’ve never tried it in this recipe, and I can’t tell you if you’ll taste any almond flavor.
Have a lovely weekend. x
Unseasonably cool in Washington D.C. this week and since I love soup and had a pound of button mushrooms that need to be used up I decided to make your soup! So delicious, creamy and satisfying. I used oat milk and it worked out well. Next time I will use baby bella mushrooms since I’m sure they will provide a deeper flavor. I will also dial the soy sauce back a bit – maybe 2 teaspoons – instead of a whole tablespoon. Thank you for the great lunch Katia!
Thanks so much for sharing your lovely feedback, Kate! I’m so glad you’ve enjoyed this mushroom soup, it’s one of my favorites, always ideal for the British weather ; ).
Cheers x
Fantastic recipe! So delicious you forget it’s not sinful! I made it just as you directed (used 1% milk) except I actually cut the flour in half because I’m a little bit sensitive to gluten. It still came out rich and creamy. I garnished with fresh thyme from my little backyard garden. Thanks for sharing your excellent (and easy) recipe, Katia!
Hi Emily, thanks for taking the time to share this wonderful feedback!
I’m sure the fresh thyme from your garden made this soup shine.
Hugs from London, Katia x
It’s an amazing recipe for weight watchers! Have been using this recipe for almost a year, and by far this is the best mushroom soup recipe for sure! Thank you so much for sharing it Katia!
I’m so happy to hear that, Priyanka! Thanks so much for sharing your lovely feedback : ).
Have a nice week x
Just made this soup, delicious! Don’t skip the light soy sauce, it really pulls it all together nicely.
I’m so glad to hear that! Thanks for taking the time to share your feedback x
Can you almond flour in this recipe?
Hi Mary, I haven’t used almond flour in this recipe yet, however, if you’ve ever used it to thicken soups, it should work in this recipe too x
I love this soup, it’s so good! I make it all the time 😀 Just wondering, my roommate is allergic to both milk and nuts but I’d like to make a batch of this that both of us can enjoy at some point, do you think oat or soy milk would also work as a substitute? or would the flavors not mesh well? Thank you for this delicious recipe!!
I’m so pleased you make it all the time and thanks for sharing your feedback! 💛
To answer your question, oat milk works just fine in this recipe, I use it quite often and we love it x
The best Mushroom Soup I have ever tasted. So easy and no cream or butter. WOW. I followed the recipe and made it with less salt and a tsp of Soy sauce.
It was delicious and a lovely smooth textured sauce. Thank you.
Thanks a lot for sharing your lovely feedback, I’m so glad it’s the best mushroom soup you’ve ever tasted! 💛
Wonderful recipe! I make it with Gluten Free Flour 1 to 1, and coconut aminos to replace the soya sauce, and it turned out perfect. Both of my young kids loved it! We will be making this often. So simple and tasty.
I’m so glad to hear it was wonderful! Thanks for taking the time to share your feedback, Katie. x
Great recipe! I used almond milk, but my brand left a too strong almond flavor. I masked it with extra pepper, 1/4 cup cognac, teaspoon of rice vinegar and floated a sprig of marjoram floated on top. Came out great! Thanks for the recipe!
Thanks so much for sharing your feedback, Anita! I love this mushroom soup and I’m so pleased when my readers make their own adjustments and the recipe works great.
Cheers x
Oh so yummy on a winter day. I added crushed red pepper with the milk that gave it a little extra.
Thank you for sharing your feedback, Peter! 😊 I’m so glad you enjoyed it x
Hi Katia, I made this soup today with vegetable stock, milk &chives. It came out absolutely delicious!!!!!!!!! Thank you for sharing this wonderful healthy veggie recipe 👌❤️
You’re so welcome, Vathani 💛 Thanks for sharing your feedback, I’m so pleased you liked it x
Yum, as is. or… I heated the soup and topped it with a splash of Marsala wine! To live for……. ❤
I’m so pleased you loved it, Joyce! Thanks a million for sharing your lovely comment! 😍
Delicious! I used oregano , thyme, parsley and chives. It came out really thick like a sauce so we are use if it as a sauce and adding a little more vegetable broth for use as a soup delicious both ways. Thank you for the delicious recipe ❤️
You’re so welcome, Daphne! I’m so glad it turned out delicious, thanks for your comment and for the note about the gf flour 💛
Oh yum! I just made your soup and are 2 bowls. Soo good.
Thanks for sharing your feedback, Bonnie! I’m so pleased you liked it x
Made this just now. It’s so delicious!!! I’m happy it doesn’t have cream and still tastes creamy 🙂 I can’t believe I made it I’m so proud of myself 🙂 thank you xxxx
I’m so pleased it turned out so delicious, well done! Thanks so much for sharing your lovely comment 💛