Nothing beats a warm bowl of Easy Creamy Mushroom Soup on a cool day. Earthy, rich, and velvety, this recipe brings you all the comfort of traditional cream-based soups but without heavy cream. By blending part of the mushrooms, you get a naturally smooth and creamy texture that feels indulgent while staying lighter and healthier.
This soup is simple enough for a busy weeknight dinner yet elegant enough to serve as a starter for guests. Whether you’re vegetarian or just looking for a wholesome meal, this Easy Creamy Mushroom Soup is one to keep on repeat.
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Easy Creamy Mushroom Soup
Ingredients
Equipment
Method
- Heat olive oil and butter in a large pot over medium heat. Add onions and cook for about 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add mushrooms, season with salt, pepper, and cayenne (if using). Cook for about 10 minutes, stirring occasionally, until they release moisture and start to brown.
- Sprinkle flour over the mushrooms and stir well to coat. Slowly pour in the broth while stirring to avoid lumps.
- Stir in soy sauce and thyme. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes, stirring occasionally.
- Transfer about 2 cups of the soup to a mini food processor or blender. Blend until smooth and return it to the pot. Stir to combine.
- Ladle into bowls, garnish with fresh thyme or cracked pepper, and enjoy warm with bread.
Notes
Why This Easy Creamy Mushroom Soup Stands Out
- Creamy Without Heavy Cream Blended mushrooms create a silky, velvety texture naturally.
- Healthy & Wholesome Packed with fiber, antioxidants, and plant-based goodness.
- Restaurant-Worthy Flavor Garlic, soy sauce, and thyme elevate the taste.
- Quick & Easy Ready in 45 minutes with simple steps.
- Versatile Works as a cozy main dish or a flavorful appetizer.
Equipment You’ll Need
- Large soup pot To cook everything in one pan.
- Mini food processor or blender To puree part of the soup for creaminess.
- Wooden spoon & ladle For stirring and serving.
Ingredients For easy vegetarian soup recipe
- 3 tbsp olive oil
- 3 tbsp butter
- 1 large onion, chopped (about 2 cups)
- 4 cloves garlic, minced
- 24 oz mushrooms, cleaned & sliced ½ inch thick
- Salt & black pepper to taste
- 1–2 pinches cayenne pepper (optional)
- ¼ cup flour
- 4¼ cups low-sodium vegetable broth (or chicken broth)
- 1 tbsp low-sodium soy sauce
- 1 tbsp fresh thyme
Step-by-Step Instructions
- Sauté the Base
Heat olive oil and butter in a large pot over medium heat. Add onions and cook for about 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. - Cook the Mushrooms
Add mushrooms, season with salt, pepper, and cayenne (if using). Cook for about 10 minutes, stirring occasionally, until they release moisture and start browning.
- Add Flour & Broth
Sprinkle flour over the mushrooms and stir well to coat. Slowly pour in the broth while stirring to avoid lumps. - Simmer the Soup
Stir in soy sauce and thyme. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes, stirring occasionally. - Blend for Creaminess
Transfer about 2 cups of the soup to a mini food processor or blender. Blend until smooth and return it to the pot. Stir to combine. - Serve & Enjoy
Ladle into bowls, garnish with fresh thyme or cracked pepper, and enjoy warm with bread.
Nutrition Benefits (Per Serving – 4 servings, approximate)
| Nutrient | Amount | Why It’s Good |
|---|---|---|
| Calories | ~250 kcal | Light yet satisfying |
| Protein | 7 g | From mushrooms & broth |
| Carbohydrates | 18 g | Energy-boosting |
| Fiber | 4 g | Supports digestion |
| Fat | 15 g | From olive oil & butter |
| Sodium | Lowered | Controlled with low-sodium broth & soy sauce |
Variations for homemade mushroom soup
- Vegan Version: Use plant-based butter and veggie broth only.
- Extra Creamy: Stir in a splash of coconut milk or cashew cream.
- Different Mushrooms: Try cremini, shiitake, or portobello for richer depth.
- Herb Swap: Replace thyme with rosemary or sage for a new twist.
- Low-Carb: Reduce flour or use almond flour to thicken.
Serving Suggestions
- Pair with crusty sourdough bread for dipping.
- Serve as a starter before roasted chicken or salmon.
- Add a simple green salad for a balanced meal.
- Garnish with fresh thyme, chives, or a drizzle of truffle oil for extra flair.
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheat: Warm gently on the stove, adding a splash of broth to refresh texture.
- Meal Prep: Cook a double batch and freeze half for busy weeks.
FAQs: healthy mushroom soup
What’s the best mushroom variety for this soup?
A mix of white button, cremini, and shiitake gives great depth of flavor.
Can I make this gluten-free?
Yes, swap flour for cornstarch or a gluten-free flour blend.
How do I make it creamier without dairy?
Blend extra mushrooms and add a splash of coconut milk.
Can I add protein to this soup?
Yes! Shredded chicken or white beans work beautifully.
Conclusion
This Easy Creamy Mushroom Soup proves that comfort food doesn’t need heavy cream to be indulgent. By blending mushrooms into the broth, you get a naturally velvety texture with deep, savory flavor.
It’s healthy, budget-friendly, and versatile enough to serve as a starter, main dish, or meal prep option. Pair it with bread, salad, or roasted veggies, and you’ve got a complete dinner.
For more cozy recipes, check out our Pumpkin Oatmeal Cookies or Healthy Date and Walnut Cake.
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