Skinny Creamy Mushroom Soup

A light, creamy mushroom soup packed with flavor. Fresh mushrooms, garlic, and onions simmer in broth, then blended with milk for a smooth, comforting soup. Perfect as a starter or with a warm sandwich.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 Bowls

Course: Soup

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

1 pound fresh mushrooms sliced (button, cremini, or mix)
1 small onion finely chopped
2 cloves garlic minced
4 cups low-sodium vegetable or chicken broth
1 cup unsweetened almond milk or any milk you like
1 tablespoon olive oil
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Salt and pepper to taste

Optional: 1 tablespoon whole wheat flour or cornstarch for thicker soup

Method

Step 1 – Sauté Mushrooms:

Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and cook until they release moisture and turn golden brown. Stir in onions and garlic and cook for another 2–3 minutes.

Step 2 – Add Broth and Simmer:

Pour in the broth. Add thyme, salt, and pepper. Bring to a gentle simmer for 15 minutes so the mushrooms soften and flavors combine.

Step 3 – Blend the Soup:

Use an immersion blender (or a regular blender) to puree the soup until smooth. Leave a few mushroom pieces for texture if you like.

Step 4 – Add Milk and Adjust Seasoning:

Return soup to the pot if needed. Stir in almond milk and heat gently. Do not boil. Taste and adjust salt and pepper. For a thicker soup, mix a small amount of flour or cornstarch with water and stir in.

Step 5 – Serve:

Ladle into bowls. Garnish with fresh thyme or parsley and a drizzle of olive oil. Serve with warm bread or a sandwich.

Notes

Use a mix of mushrooms for a deeper flavor.
For vegan version, use vegetable broth and plant-based milk.
The soup keeps well in the fridge for up to 3–4 days. Reheat gently.
Optional: Add a splash of white wine or balsamic vinegar while sautéing mushrooms for extra flavor.