I think mushroom soup is one of the most comforting and delicious meals we can try! However, I know it isn’t the best option if we want to eat healthier food.
Most creamy mushroom soup recipes call for ingredients that are high in fat and calories, which we often want to avoid when we are on diets to lose weight or keep our bodies in top condition.
However, I know that making a healthy mushroom soup is possible! I’ll show you how to make a delicious version that can keep you warm on cold days but has far fewer calories!
Do you want to try it? Here’s the best mushroom soup without cream recipe you’ll ever find!
What Makes This Mushroom Soup Recipe Healthy?
As mentioned, the traditional recipes to make mushroom soup call for several ingredients that are high in fat and calories. If we eat this soup alone, these facts wouldn’t be so worrisome.
However, we often eat mushroom soup with other side dishes, which can add a lot more calories to our meals.
Fortunately, this healthy mushroom soup is different and worth trying! Here are the main reasons:
- We don’t use heavy or double cream to make it, reducing this dish’s calories.
- As we add a little cream cheese, this soup is still creamy but lower in fat and calories.
- This version has many delicious vegetables that can also bring many benefits to our overall health.
- We can leverage all the mushroom benefits, as they’re a good source of vegetable protein, antioxidants, fiber, protein, and minerals.
- We don’t have to use canned mushroom soup, so this delicious dish doesn’t have huge amounts of salt or chemicals.
- This soup is quite easy to make and will be ready to eat in only 30 minutes!
- While the ingredients are simple, this mushroom soup has delicious, deep flavors from vegetables, mushrooms, and fresh thyme. It’s better than any canned version you can buy.
- If you use vegetable broth instead of chicken stock and coconut, cashew, or almond milk instead of cream cheese and regular milk, you can make a vegan mushroom soup.
Tips to Make the Best and Most Delicious Mushroom Soup Without Cream
As you can see, even though we have to follow several steps, making this delicious mushroom soup recipe is super easy!
Do you want to try it and get the best results to surprise your family and friends? I’ll also share some tips to help you cook like an expert. Check them below!
- Clean all vegetables well before cooking
- Always wipe the mushrooms clean with a paper towel or cloth
- If possible, use only fresh mushrooms
- Buy pre-sliced and cleaned mushrooms if you want to save some time
- Avoid rinsing mushrooms with water, as they are very porous and can easily absorb it
- Use herbs to season the soup, such as fresh thyme and parsley
- Add salt when the mushrooms have cooked for some time, so they release all their water
- Don’t remove the mushroom pieces but blend them all with the immersion blender to make the creamiest soup
- Add a little soy sauce to enhance your mushrooms’ umami flavor
- Choose only quality ingredients to make a more delicious mushroom soup!
Ingredient Substitutions and Recommendations
I think choosing good ingredients is crucial if you want to make this incredibly delicious mushroom soup without cream. However, that doesn’t mean we cannot prepare this recipe if we don’t have some of the listed products at home.
Cooking is an artistic activity that allows us to be creative and experiment as much as we want. Therefore, we can try some substitutions when making mushroom soups!
These are my favorite options:
One of the most common questions about this mushroom soup recipe is which variety of mushrooms is better.
I think the best options are button, cremini, and Portobello mushrooms since these types are so similar! Actually, they’re the same species.
However, their flavors can be slightly different. Button and cremini mushrooms’ color is not the same. Also, the cremini variety has a stronger flavor.
As I mentioned, vegetable stock is ideal for this mushroom soup. We can use a store-bought version or the one we always store in our fridge after making a recipe.
Using vegetable stock, especially if homemade, will make our mushroom soup healthier. If you can find it, mushroom stock is also a great option.
However, if you don’t have vegetable stock, you can also use homemade or store-bought chicken broth! It’s a great way to add more flavor to our dish.
Keep in mind that chicken broth isn’t the best option if we want to make vegan mushroom soup.
As you can see, we’ll need the typical vegetables we use to make a soup, including carrots, celeriac, parsnips, onions, and minced garlic.
Personally, I prefer to use parsnip because it’s slightly sweeter. However, celeriac is a good option if you can’t find it.
A 4/5-ounce celeriac piece is enough for this mushroom soup recipe. We can also use 3-4 smallish celery sticks.
Yes, you’re right! We’re going to make mushroom soup without cream. It’s amazing, don’t you think?
I love cream because it gives my recipes a milky touch that I love, but I know that it adds a lot of calories and fat to my meals, so I try to avoid it as much as possible.
Therefore, I replaced the traditional heavy cream we need to make mushroom soup recipes with some cream cheese. It’s a good alternative to add creaminess.
We can also find different types of cream cheese. The full-fat version tastes better and is creamier. However, low-fat cream cheese might be a better choice if you want to make a healthier mushroom soup.
I always use cream cheese varieties with at least 16% fat because I think fat-free cream cheese isn’t a good option. You’re free to use it, but I don’t recommend this version for this recipe.
We also need some milk. Again, we can use any variety we like, but some have more calories and fat than others.
If I want to make low-calorie but traditional mushroom soup, I use regular milk but only a little. As you could see, we only need 1 ½ cups.
However, when I want to make vegan mushroom soup, I replace the regular version with almond milk, coconut milk, cashew milk, flax milk, hemp milk, or oat milk.
All these alternatives are good for this recipe, but they can completely alter its flavor. So, keep that in mind if you make yours!
What Are The Best Herbs For This Creamy Mushroom Soup?
Besides choosing quality ingredients, using good herbs is also essential to make a delicious mushroom soup! Therefore, I’ll also share some tips to pick the best options.
I think fresh thyme and mushrooms are meant to be together! Both ingredients’ flavors match perfectly and allow us to make a delicious soup that everyone will love!
If you want to add fresh thyme to this healthy mushroom soup, just hold the stalk at the top, leaving the leaves pointing up, and run your fingers down it, pulling the leaves down.
You can also add the stalk with the leaves and remove them once the soup is cooked and has all the delicious thyme flavor we want.
Fresh or Dried Rosemary
While rosemary can overpower a recipe if we add too much, a small amount can add more flavor to our mushroom soup. I’m sure you’ll love it!
Herbs de Provence
When it comes to flavoring mushroom soups, Herbs de Provence is another amazing addition. Originally from the South of France, this blend includes rosemary, fennel, thyme, parsley, tarragon, lavenders, and more!
So, if we add a little to our creamy mushroom soup, it’ll have a lot more flavor!
I always recommend rubbing the leaves between our fingers before adding dried herbs to this recipe. This helps them release their natural oils to give our soup more flavor.
Dried Italian Seasoning
Don’t have fresh or dried herbs? Italian seasoning can also be a good option to season our mushroom soup.
You should only add 1 tablespoon if you aren’t using fresh or dried thyme or just 1 teaspoon to elevate the soup’s flavors.
While this mushroom soup recipe is simple and easy to make, we can twist it a bit to make some interesting variations.
First, as I mentioned, we can make vegan mushroom soup by replacing the milk with canned light coconut milk and other non-dairy alternatives.
If you want to make vegan mushroom soup, coconut aminos or tamari (gluten-free soy sauce) are great seasoning options, as they can deepen our dish’s flavors.
Also, if we use gluten-free flour instead of all-purpose flour, we’ll have a healthy, gluten-free mushroom soup!
Using different herbs can also help us make other variations. During the summer, I love adding fresh basil to this mushroom soup. It’s also a perfect option if we use Italian seasoning.
However, fresh sage is one of the best alternatives to flavor our delicious mushroom soup and warm our bodies during the winter!
How to Store This Healthy Mushroom Soup
I know you’ll want to eat all the mushroom soup after making it, but I’m also sure you’ll try to store some for later sometimes.
If you were wondering if you could do it, the answer is yes! We can store leftover mushroom soup!
What I do when I want to store this delicious soup is let it cool completely before transferring the leftovers to an airtight container and taking it to the fridge. It’ll be safe to eat for up to five days.
We can also freeze this rich mushroom soup. In that case, we have to let the leftovers cool down completely at room temperature.
Once cooled, we should transfer the mushroom soup to a freezer-safe container, phishing all the air out, and store it in the freezer for up to 3 months.
When I want to eat this incredibly delicious but healthy mushroom soup, I just pour it into a large saucepan and heat it over low heat. Once defrosted, I turn it to medium heat.
What to Serve With This Delicious Mushroom Soup
I really love this mushroom soup, but I know it isn’t so filling and is better served with other dishes. Actually, that’s what I usually do to make a complete meal.
Here are some ideas you can consider:
- Bread or crackers: There’s nothing more delicious and enjoyable than dipping a few pieces of bread or crackers into this rich cream of mushroom soup. My favorites are hemp flax crackers, homemade lentil flatbread, and seed crackers, as these alternatives are so healthy! Grilled cheese is also a great alternative to complement this dish!
- Salad: Salads are also great dishes to eat with soups. I think the best options are vegan greek salad, shaved brussels sprouts salad with balsamic vinegar dressing, or just a simple arugula salad.
- Veggies: We can also serve our mushroom soup with air fryer broccoli, creamy kale, or a mix of sautéed vegetables. All are great options if we want to have a low-carb meal.
Other Ways to Use This Mushroom Soup
Besides eating it alone with other side dishes, we can also use this delicious mushroom soup in these ways:
- As an ingredient to make fresh green bean casserole
- Over chicken or pork chops to make them more delicious and creamy
- Instead of canned cream of mushroom soup to prepare some recipes
- To make a bowl of mushroom soup with bread
Final Thoughts: Enjoy This Delicious Mushroom Soup Today!
This mushroom soup recipe is definitely one of the most delicious you’ll try, and the best part is that you don’t need cream or other products that can turn it into a dish full of fat and calories.
If you’re on a healthy diet or want to lose some weight while still eating delicious meals, this wonder of the soup cuisine world can be a lifesaver! Also, it’s easy to make and cheap!
Frequently Asked Questions
Can I Use Dried Thyme Instead of Fresh Thyme?
Yes, of course! Whether you use fresh or dried thyme, this mushroom soup will be delicious! However, remember that dried herbs have stronger flavors. Therefore, you should only use 1 teaspoon or a bit more.
How Can I Make This Soup More Filling?
If you want to make this mushroom soup more filling, you can add ½ cup of rice, farro, or quinoa with a cup of water. In this case, you just need to cook the soup longer until they are fully cooked.
Can I Use Olive Oil Instead of Butter?
I don’t recommend using olive oil instead of butter, as this ingredient is ideal to give our soup its characteristic creaminess. I think vegan alternatives are better.
Are Cremini Mushrooms Better Than Portobello Mushrooms?
As I mentioned, both options are great to make this delicious cream of mushroom soup.
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Mushroom Soup Without Cream
Making a healthy mushroom soup is possible! I'll tell you how to make a delicious mushroom soup without cream that can keep you warm but has fewer calories!
- 1 lb. mushrooms
- 3 medium carrots
- 2 medium onions
- 1 parsnip (We can use a small slice of celeriac instead)
- 3 c. chicken stock or vegetable broth
- 1 ½ c. milk
- 3 garlic cloves
- 1 tbsp. all-purpose flour
- 1 ½ tbsp. butter
- 3 tbsp. cream cheese
- 3 tbsp. chopped parsley
- ¼ tsp. fine sea salt
- ¼ tsp. ground pepper
- Prepare vegetables, cutting carrots, and parsnip into small cubes. Chop garlic and onion finely.
- In a soup pot, pour all the chicken stock or vegetable broth.
- Add the cut and cleaned vegetables into the soup pot, bringing them to a boil until they're soft (It can take around 15 minutes). While the vegetables are cooking, clean the mushrooms and slice them.
- In a large pan with half the butter, sauté the sliced fresh mushrooms over medium heat
- Add the thyme and continue cooking until the sliced mushrooms are golden brown and soft.
- Remove ⅓ of the sliced mushrooms and set them aside. Remove the thyme sprigs and discard them.
- Push the remaining mushrooms in the pan to one side and add the rest of the butter in the empty space.
- Pour the flour over the melted butter and allow the mixture to turn slightly golden.
- Carefully and slowly add a cup of the soup, whisking all the time so the mixture doesn't get clumpy.
- Once the mixture is smooth but thick, stir and coat the mushrooms with it.
- Add more soup to make it thinner if necessary. Cook for around 2-3 minutes, and add the mushroom mixture to the soup pot
- Add the cream cheese and milk.
- With an immersion blender, blend the soup thoroughly and return to the heat but without letting it boil.
- Add the reserved mushrooms and salt and pepper.
- Taste and adjust seasonings if necessary. Serve with fresh parsley sprinkled on top, and enjoy!
Amount Per Serving: Calories: 280Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 705mgCarbohydrates: 32gFiber: 5gSugar: 15gProtein: 12g