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!
Didn’t have cream but it was just delicious – thanks for recipe.
You’re welcome, Christine. : )
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.
Fantastic, Randy! Thanks a lot for sharing, I’m very pleased you loved it. x
Made this yesterday and really loved it 🥰
Thanks for sharing your feedback, Kathleen!
I’m very pleased you loved it. : )
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.
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
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!
Love your feedback, Frances! Thanks so much for sharing. x
I’m just finding your recipe and it looks delicious. I was wondering if it’s freezable? Thank you Kathy from Nebraska.
Hi Kathy! It tastes delicious, but unfortunately it doesn’t freeze well.
Greetings from London. x
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!!!
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
Fantastic soup my husband is not a fan of mushrooms, but he has asked for this soup three times now, he loves it
Awesome, you’ve made my day, Liz! : )
Thanks so much for sharing and have a great weekend. x
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.
What a wonderful feedback, Kathy! Thanks so much for sharing. : )
This soup is absolutely to die for!
I just made a half batch and it was perfect.
Thanks so much for taking the time to share your feedback!
I’m so pleased to hear you loved it. : )
I used a little bit more vegetable broth, added a large jalapeño pepper chopped up and used truffle salt… so good! Thanks for recipe!
That’s brilliant! Thank so much for sharing, Shelly!
Have a great week. x
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!
I’m so pleased you loved it! Thanks so much for sharing your feedback, Anna! Xx
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!
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
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.
Linda
I’m so glad, Linda! Thanks so much for sharing your feedback.
Have a great day. x