Mushroom Soup Without Cream

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My easy mushroom soup without cream is ultra-creamy and loaded with mushrooms, garlic, and fresh herbs! It’s a comforting and hearty vegetarian soup without the extra calories and fat, and it can easily be made vegan and gluten-free too. You’ll love it!

When the weather cools, there’s nothing like a big bowl of soup, and I absolutely love creamy soups! They’re thick, warm, satisfying, and hearty. However, the problem with most creamy soups is that they’re made with heavy cream and butter, which are loaded with calories and fat.

But not my healthy mushroom soup recipe without cream! It has everything you love about creamy soups but is much better for you. With big chunks of mushrooms simmered with garlic, onion, and fresh thyme in a combination of vegetable stock and low-fat milk, it’s a delicious vegetarian soup with a luxurious texture.

Perfect for any mushroom lover, this no cream mushroom soup is great for any meal, any time of year!

If you’re looking for more creamy soup recipes, be sure to also check out my curried creamy butternut squash soup and creamy garbanzo bean soup!

Latest Recipe Video!

🥘 Ingredients

You can find everything you need at your local market to make my simple mushroom soup recipe without cream. Scroll down to the recipe card at the bottom of the post for the exact measurements and nutrition info.

Olive Oil, Yellow Onion, Garlic: Onions, crushed garlic and extra virgin olive oil make up the base of the soup, and pair perfectly with the earthy mushrooms. Feel free to use another type of oil like avocado oil or grapeseed oil, if you prefer. I find that yellow onions work best in this recipe but any type of onion will work.

Fresh Thyme: This fragrant herb gives the soup a subtle herby flavor. Fresh herbs are my top choice, but I use dried thyme if fresh isn’t available.

Mushrooms: You can use any type of mushrooms you like but fresh mushrooms are the key to my recipe. I typically choose firm mushrooms like baby Bella mushrooms or portobello mushrooms, white button mushrooms, or cremini mushrooms.

All-Purpose Flour: Used to create a roux, which thickens the soup. The roux is what makes my easy mushroom soup recipe without cream velvety smooth.

Vegetable Stock: Instead of using all milk, I use part vegetable stock to keep the soup light. I always use low-sodium vegetable stock to control the amount of added salt. For non-vegetarians, chicken stock is also an option.

Low-Fat Milk: Adds creaminess without the high-fat content of heavy cream. You can use full-fat milk, but using low-fat is what lowers the fat and calories in mushroom soup recipes.

Salt And Black Pepper: Salt balances the natural sweetness of the onions and garlic, while I use black pepper to add a mild heat that cuts through the creaminess. 

Fresh Parsley: I like to serve my mushroom soup with a sprinkle of fresh parsley for a layer of freshness and a pop of color.

👩🏽‍🍳 How To Make Mushroom Soup Without Cream

Making cream of mushroom soup without cream is super easy! Just follow my simple instructions and you’ll have a rich, creamy soup that’s packed with flavor.

Watch my video below to see the step-by-step process. 

Sauté The Aromatics: I begin by heating the olive oil in a large pot over medium heat. Next, I add the diced onion and cook for about 3-4 minutes until it softens and becomes translucent. Then I stir in the crushed garlic and fresh thyme, and cook for another 2-3 minutes until fragrant.

Cook The Mushrooms: After the aromatics are sautéed, I add the sliced mushrooms to the pot and let them cook for about 5-8 minutes, stirring occasionally. They will release their moisture and begin to soften. When ready, the mushrooms will be tender and slightly browned.

Make The Roux: Once sauteed, I sprinkle the flour over the mushroom mixture and cook for 3-4 minutes, stirring constantly. This step creates the roux that will thicken the soup.

Add The Stock: After the flour has cooked for a few minutes, I gradually pour in the vegetable stock, stirring continuously to prevent any lumps from forming. Then I increase the heat slightly and bring the mixture to a gentle boil. Once boiling, I reduce the heat to a simmer and let the soup cook for about 10 minutes to allow the flavors to meld. You can add a bay leaf if you like.

Blend The Soup: For a smooth, creamy texture, I remove half of the soup and blend it in a blender or use an immersion blender directly in the pot. Then I return the blended portion back to the pot, mixing it with the unblended soup for the perfect creamy-to-chunky ratio.

Add The Milk And Seasonings: Once blended, I stir in the low-fat milk and seasonings, bringing the soup back to a simmer.

Taste: After the soup is heated through, I give it a taste and add more salt if needed. You can also add a splash of soy sauce for extra umami flavor if desired.

Serve: When ready, I ladle the soup into bowls and top it with freshly chopped parsley and a sprinkle of cracked black pepper. I like to serve this soup alongside fresh crusty bread.

📖 Variations

My vegetarian mushroom soup recipe without cream is honestly perfect as is, but works equally well with a few swaps! These are my favorite ways to change up this soup:

Vegan Mushroom Soup: Use a plant based milk like canned light coconut milk, oat milk, or almond milk instead of low fat milk and you’ve made the soup vegan and dairy-free.

Gluten-Free: All you have to do to make my recipe gluten free is use a gluten-free flour blend instead of all-purpose flour.

Experiment With Mushrooms: Don’t limit yourself to one type of mushroom! Try making a wild mushroom soup without cream by using a variety like shiitake, oyster, chanterelle, or porcini for deeper, richer flavors.

Different Seasoning: Feel free to add different herbs depending on the season. For example, in the spring or summer, you might want to add fresh basil or green onions. In the fall and winter, you could add fresh sage.

No Milk: If you want an ultra healthy mushroom soup without cream or milk, just use all vegetable broth. It will be a little thinner but just as yummy!

🍽 Serving Suggestions

This creamy mushroom soup without cream tastes great as a light main course served with a side of crusty whole-grain bread, but you can also pair it with many other dishes for a heartier meal. Here are some of my favorite ways to serve this soup:

With Bread: Serve this soup alongside a slice of crusty buckwheat sourdough bread or vegan garlic bread. It’s also yummy with my avocado toast.

With Salads: Pair the soup with a fresh, crisp green salad tossed with my vegan Italian dressing or avocado green goddess dressing for a balanced meal. For a more filling salad, it goes well with my tomato avocado cucumber salad, or roasted cauliflower salad.

With Sandwiches: For a heartier option, enjoy the soup with a sandwich like my goat cheese grilled cheese, vegan hummus avocado wrap, or cheesy veggie panini. 

With Toppings: Add an extra layer of flavor by topping the soup with some crunchy croutons or crackers. You can also sprinkle on some toasted nuts or seeds for added texture.

🫙 Storage And ♨️ Reheating

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: If you were wondering, can you freeze mushroom soup without cream, the answer is yes! To freeze, I let the soup cool to room temperature and then pour it into freezer-safe containers or zip-top bags, leaving some space at the top for expansion. 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, stirring occasionally to maintain its creamy texture. If the soup is frozen, I let it thaw overnight in the fridge. You may need to add a splash of water or milk if the soup seems too thick.

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