This is a healthy mushroom soup recipe that is easy to make, creamy, and a one-pot wonder made without flour or cream.
- Ingredients You’ll Need
- Watch Mushroom Soup Video
- My Two Secret Tips
- Serving Suggestion
- Frequently Asked Questions
- Healthy Mushroom Soup Recipe
I love mushrooms in my soup! They make soup so creamy, earthy, and full of flavours. Try my creamy Spinach Mushroom Soup recipe .
Bonus — this velvety, smooth, rich, and oh-so-healthy mushroom soup is simple to make and takes only 20 minutes.
More Reasons To LOVE Mushroom Soup Recipe
- gluten-free
- one-pot soup recipe
- no flour or heavy cream
- healthy and low in calories
- thick, creamy, luscious texture
- no added starch or thickening agent
Ingredients You’ll Need
- Mushrooms: Use fresh brown, cremini mushrooms, mini portobello mushrooms, or a combination of wild mushrooms.
- Onion & Garlic: These are the two key flavouring agents in this soup.
- Olive Oil to save some calories. One can use butter as well to saute the ingredients. Or a combination of olive oil and butter.
- Thyme transforms an ordinary mushroom soup into a gratifying bowl of creamy goodness.
- Salt & Pepper to taste
- Vegetable Stock gives more flavour and depth to any soup than regular water. If stock is unavailable, use 1 stock cube or bouillon dissolved in water.
- Milk : Use full-fat milk instead of cream. It does not make soup heavy and gives the much-required creaminess.
Watch Mushroom Soup Video
My Two Secret Tips
These two pro tips will help you make a delicious healthy mushroom soup without flour, starch, or cream.
- Instead of cream, we have used milk . You will be surprised that milk gives the same creaminess and texture to the soup as heavy cream.
- To make the mushroom soup thick without flour or starch, blend half of the mushrooms into a smooth puree and add them back to the soup.
Serving Suggestion
When dishing up this mushroom soup, pile it high with your favourite toppings – roasted garlic, bread croutons, or a drizzle of extra virgin olive oil.
However, this soup is highly versatile, so feel free to top it up with the ingredients you love best, like shredded chicken, roasted mushrooms, bacon, or caramelized nuts.
You can serve the mushroom soup with herb focaccia bread or any other artisanal bread of your choice for dinner.
To prevent curdling, you can substitute cream with full-fat milk and let it simmer over a low flame. The full-fat milk is thick enough to form a cream base without using any flour.
Replace regular milk with almond milk and have a delicious, creamy, gluten-free, vegan soup.
The best way to make the perfect thick soup is to follow my mushroom soup recipe to the tee; there is no way you can go wrong with the consistency. Adding milk and blending half of the mushrooms always gives you a perfectly creamy soup without adding flour or a thickening agent.
Set SAUTE mode for 5 minutes. Add oil, garlic, onion, and thyme, and saute for a minute. Add mushroom and salt, and saute till mushrooms are caramelized. Remove half of the mushrooms and blend them. Add stock and stir. Close lid. PRESSURE Cook for 5 minutes. Open the lid, and add milk, mushroom puree, and pepper. Stir. The soup is ready!
Do you love mushrooms? Then try this flavoursome Garlic Mushroom Pasta , quick and easy Mushroom Fried Rice , or the vegetarian Mushroom Gravy .
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Ingredients
- ▢ 500 gram button mushrooms, roughly chopped
- ▢ 1 tablespoon light olive oil
- ▢ 1 tablespoon chopped garlic
- ▢ ¼ Cup finely chopped onion
- ▢ 1 teaspoon thyme
- ▢ 1 tablespoon almond
- ▢ 1 Cup vegetable stock or broth ( get recipe )
- ▢ Salt and black pepper to taste
Instructions
- Wash, clean, and roughly chop the mushrooms.
- Heat olive oil in a saucepan. Add finely chopped garlic, onion, mushroom, thyme, and salt. Saute till mushrooms are caramelized and all the liquid is evaporated. Remove half of the sauteed mushrooms.
- Add blanched almonds and vegetable stock. Cover and let the mushrooms simmer over low heat for 5 to 6 minutes.
- Blend the mushrooms to a smooth puree. Add it back to the pot. Season with crushed pepper and parsley.
- Serve healthy mushroom soup warm drizzled with chilli oil with toasted bread slices.
Recipe Notes:
- I have used button mushrooms to make this soup. You can use any variety of brown or wild mushrooms to make this soup.
- While sauteeing, no need to brown the onion or garlic. A quick sauteeing is fine to infuse the flavor into the oil.
- Adjust the quantity of liquid according to how thick or thin you like soup.
Nutrition
We follow a strict NO SPAM Policy
Healthy Mushroom Soup Recipe
Equipment
- Saucepan
- Blender
Ingredients
- 500 gram button mushrooms, roughly chopped
- 1 tablespoon light olive oil
- 1 tablespoon chopped garlic
- ¼ Cup finely chopped onion
- 1 teaspoon thyme
- 1 tablespoon almond
- 1 Cup vegetable stock or broth ( get recipe )
- Salt and black pepper to taste
Instructions
- Wash, clean, and roughly chop the mushrooms.
- Heat olive oil in a saucepan. Add finely chopped garlic, onion, mushroom, thyme, and salt. Saute till mushrooms are caramelized and all the liquid is evaporated. Remove half of the sauteed mushrooms.
- Add blanched almonds and vegetable stock. Cover and let the mushrooms simmer over low heat for 5 to 6 minutes.
- Blend the mushrooms to a smooth puree. Add it back to the pot. Season with crushed pepper and parsley.
- Serve healthy mushroom soup warm drizzled with chilli oil with toasted bread slices.
Video
Notes
- I have used button mushrooms to make this soup. You can use any variety of brown or wild mushrooms to make this soup.
- While sauteeing, no need to brown the onion or garlic. A quick sauteeing is fine to infuse the flavor into the oil.
- Adjust the quantity of liquid according to how thick or thin you like soup.
Nutrition
Get organized with our weekly dinner meal plan featuring 5 easy, healthy, and tasty recipes for the family. Start your week right with homemade wholesome meals.
A weekly dinner meal plan has several benefits, including making life easier, healthier, and often more affordable.
Here are some key reasons why you might want to consider planning meals each week:
- Saves Time : Meal planning helps you avoid the daily “What should I make Tonight?” dilemma.
- Reduces Food Waste : When you plan, you can buy just what you need for each meal. This prevents extra food from going bad in the fridge.
- Save Money : Having a list of dinner recipes and a grocery allows you to be more mindful at the grocery store and avoid impulsive buying.
- Keeps You Healthy : Eating home-cooked, wholesome meals helps you control calorie intake and portion sizes and avoid pre-packaged or frozen food.
THIS WEEK’S Dinner MEAL PLAN #07
Here’s a week-long dinner meal plan that includes nutritious, tasty, and balanced meals, with an emphasis on healthy recipes :
- Monday: Quinoa Fried Rice + Smashed Cucumber Salad
- Tuesday: Lauki Kofta Curry + Kakdi Koshimbir + Raita + Ragi Roti
- Wednesday: Crispy Tofu with Veggies + Air Fryer Green Beans + Rice
- Thursday: Dalia Khichdi + Kachumber Salad + Papad
- Friday: Healthy White Sauce Pasta + Sourdough Bread
- Bonus Soup Recipe : Corn Avocado Salad
Helpful Meal Prep:
- Prepare vegetable stock for soups and store it for a week.
- Make mint chutney and store it in the refrigerator.
- Cook quinoa and store it in the refrigerator.
- Set curd for raita and daily use.
GRAB THE GROCERY LIST
Tips For Meal Planning
- Taking printouts of dinner menu and grocery lists always helps. Or update a reusable meal planner manually.
- Stick the meal plan on the most visible corner of the kitchen like the refrigerator or cabinet door.
- Sort the dinner recipes first and then jump-start on the grocery list.
- Substitute protein like paneer/tofu/chicken as per personal preference.
- If you are planning to include more side dishes, don’t forget to make them part of the grocery list.
We follow a strict NO SPAM Policy
