Mushroom Soup Without Cream

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My mushroom soup without cream is everything I want in a cozy bowl of soup! It’s rich, savory, packed with earthy flavor, and so satisfying. It’s also easy to make, full of fresh ingredients, and perfect for a light lunch or a comforting dinner. Whether you’re vegetarian, cutting back on calories, or just love mushrooms as much as I do, this recipe is a winner.

When the temperatures drop, I always crave soup, but I don’t necessarily want the heaviness of cream based soups. Which is why I created this recipe! It’s full of flavor, ultra-creamy, and still manages to be light enough for everyday meals.

I love that this soup uses healthier wholesome ingredients like fresh mushrooms, garlic, onion, thyme, and low-fat milk. You still get the velvety texture you’d expect from the traditional version, but with far fewer calories and fat. It’s one of those dishes I keep on repeat throughout most of the year.

Best of all, it’s easy to adapt for different dietary needs. You can make it vegan, gluten-free, or boost the umami with a splash of soy sauce or tamari. I’ve made this dozens of times, and it’s always a hit.

🥘 Ingredients

A handful of simple ingredients and pantry staples is all that’s needed to make this soup. Here’s what I used:

Olive Oil, Yellow Onion & Garlic: These three ingredients make up the base of the soup, and pair perfectly with the mushrooms. If you don’t have olive oil, you can use avocado oil or coconut oil as a 1:1 substitution. I find that yellow onions work best in this recipe but if you need to substitute, a white onion would work as a 1:1 substitution as well.

Fresh Thyme: I use thyme to enhance the earthy flavor of the soup. If fresh thyme isn’t available, dried thyme works too, just use about one-third the amount.

Fresh Mushrooms: The star of the show! I typically use baby Bella or cremini mushrooms because they’re hearty and flavorful. White button mushrooms also work well, and you can even mix in shiitake or oyster mushrooms for a more gourmet twist.

All-Purpose Flour: I use this to make a roux, which thickens the soup and makes it creamy. To avoid lumps, I always stir the flour in gradually and cook it for a few minutes before adding any liquid. For a gluten-free option, I recommend using white rice flour or Bob’s Red Mill 1:1 GF Flour Blend as a 1:1 substitution for the all purpose flour.

Vegetable Stock: I use this instead of using just milk to keep the soup a little lighter. I use low-sodium vegetable broth so I can better control the salt level. Chicken broth is a fine 1:1 substitute if you’re not vegetarian.

Low-Fat Milk: Adds creaminess without the heaviness of traditional cream. For a dairy-free or vegan option, I’ve also used oat milk or light coconut milk as a 1:1 substitution with great results.

Salt And Black Pepper: Salt & pepper are so important to bring all the flavors together. I like to add salt in stages and taste at the end before adding more. If I want a little more heat, I’ll add a sprinkle of crushed red pepper in as well.

Fresh Parsley: I like to serve this soup with a sprinkle of fresh parsley to brighten the soup and add a pop of color. Fresh is best, but dried parsley works in a pinch too.

👩🏽‍🍳 How To Make

Making this recipe is super easy! Here’s exactly how I do it, from start to finish:

Sauté The Aromatics: I start by heating the olive oil in a large stockpot over medium heat. Once it’s warm, I add the diced onions and cook them for about 3-4 minutes, until they’re soft and translucent. Then I stir in the crushed garlic and thyme and cook for another 2-3 minutes until everything is fragrant.

Cook The Mushrooms: Next, I add the sliced mushrooms to the pot and let them cook for about 5-8 minutes. I stir occasionally to make sure they cook evenly. As they release their moisture, they’ll shrink down and develop a deeper color.

Make The Roux: Once the mushrooms are soft and just starting to brown, I sprinkle in the flour and stir constantly for 3-4 minutes. This helps cook out the raw flour taste and forms the base for our creamy texture later on.

Add The Stock: I slowly pour in the vegetable stock while whisking or stirring constantly to prevent any lumps. Then I bring the mixture to a boil, reduce the heat to a simmer, and let it cook uncovered for 10 minutes so the flavors can meld together.

Blend The Soup: For the perfect texture, I scoop out half the soup and blend it until smooth using either a high-speed blender or an immersion blender. Then I stir that blended portion back into the pot with the rest of the soup. Next, I pour in the milk and season with salt and pepper. I stir it again, then bring the soup back to a gentle simmer for a few more minutes to heat through.

Taste & Serve: At this point, I always taste the soup and adjust the seasoning if needed. If I want extra umami flavor, I’ll add a splash of soy sauce or tamari. When it’s ready, I ladle the soup into bowls and top each one with a sprinkle of chopped parsley and a crack of black pepper.

📖 Variations

This recipe is honestly perfect as is, but works equally well with a few swaps! These are my favorite ways to change up this soup:

No-Milk Option: If you want to skip milk entirely, you can just use more vegetable broth. The soup will be a bit lighter in texture, but the flavor is still delicious.

Mushroom Mix: This recipe calls for 1 pound of mushrooms, but the type of mushroom is flexible! If I want to use a different mushroom in addition to, or instead of cremini mushrooms, I’ll use any mix as long as I’m sticking to the 1 pound total. So that can be 0.25 pounds of 4 different types of mushrooms, or half and half (with two types), etc. Some mushrooms that work well include shiitake, oyster, maitake, or chanterelle for deeper, more complex flavor.

Extra Herby: In the summer, I sometimes add a handful of fresh basil or chives. In colder months, sage or rosemary works beautifully with the earthy mushrooms.

Add Grains or Beans: For a heartier soup, try stirring in cooked farro, brown rice, barley, or white beans at the end. This turns it into a filling, protein-rich meal.

🍽 Serving Suggestions

I love serving this soup for lunch or dinner, but it’s also easy to build into a more complete meal. Here are some of my favorite pairings:

With Bread: A slice of my crusty buckwheat sourdough, a whole wheat baguette, or my vegan garlic bread are all perfect for dipping into the creamy broth. You can also spoon the soup over toasted bread for a rustic twist.

With Salad: I like pairing this soup with a fresh, crisp green salad tossed with my vegan Italian dressing. You could also try it alongside my roasted cauliflower salad or a simple arugula salad with lemon and olive oil.

With a Sandwich: For a heartier meal, pair this soup with something like my goat cheese grilled cheese, hummus avocado wrap, or cheesy veggie panini. 

Toppings: Add a sprinkle of freshly chopped parsley, a swirl of olive oil, or some toasted pumpkin seeds, walnuts, or croutons for crunch. A dash of truffle oil is also a delicious upgrade if you’re serving guests.

🫙 Storage Directions

Fridge: If I have leftovers, I let the soup cool completely before transferring it to an airtight container. Then I store it in the fridge for up to 5 days.

Freezer: To freeze, I let the soup cool to room temperature and then pour it into freezer-safe containers or zip-top bags. It will keep in the freezer for up to 3 months.

Reheating: To enjoy it again, I warm it gently over low heat on the stovetop or in the microwave, stirring before serving to maintain its creamy texture. If the soup is frozen, I let it thaw overnight in the fridge and then warm on the stovetop or in the microwave. You may need to add a splash of water or milk if the soup seems too thick.

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