Let’s talk about comfort in a bowl. Mushroom soup is one of those dishes that feels like a warm hug, soothing, earthy, and utterly satisfying. The thing about classic mushroom soup, though, is that it often leans heavily on cream to achieve that luscious texture. But what if you want all the rich, savory mushroom flavor without the creaminess coming from dairy? That’s where this simple mushroom soup without cream comes into play.
This version is lighter, healthier, and surprisingly still indulgent. It’s perfect for those avoiding dairy, anyone looking for a lighter option, or just when you want a soup that’s pure, earthy, and lets mushrooms shine. Plus, it’s incredibly quick and forgiving-perfect for weeknight dinners or when you want something hearty without the fuss.
Simple Mushroom Soup Without Cream Recipe
This is a classic, no-fuss mushroom soup that focuses on the natural flavors of fresh mushrooms, enhanced with onions, garlic, and herbs. No cream, no heavy ingredients-just simple, wholesome goodness.
Ingredients Needed
Here’s a breakdown of what you’ll need. Don’t worry, it’s all simple pantry staples:
- Mushrooms (400-500g / 14-18 oz) – Button, cremini, or a mix for depth.
- Onion (1 medium) – Finely chopped for sweetness and aroma.
- Garlic (2-3 cloves) – Minced for that subtle kick.
- Olive oil or unsalted butter (2 tbsp) – For sautéing.
- Vegetable or chicken broth (4 cups) – The soul of the soup; choose low-sodium if you want control over saltiness.
- Carrot (1 medium, optional) – Adds subtle sweetness and color.
- Celery (1 stalk, optional) – Gives a gentle aromatic background.
- Fresh herbs – Thyme, parsley, or a bay leaf work beautifully.
- Salt and pepper – To taste, essential for balancing flavors.
- Lemon juice (1 tsp, optional) – Brightens the earthy mushrooms.
- Plant-based milk (optional, ½ cup) – If you want a slightly creamier texture without using cream.
Cooking Instructions
Cooking this soup is a breeze, and it doesn’t require fancy techniques. Here’s the step-by-step:
- Prepare your ingredients: Slice mushrooms thinly, chop onion, carrot, and celery finely. Mince the garlic.
- Sauté aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
- Cook mushrooms: Add mushrooms to the pot. Cook for another 5-8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown slightly.
- Add broth and herbs: Pour in the vegetable or chicken broth. Toss in thyme or bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Blend the soup (optional): For a smoother texture, use an immersion blender directly in the pot or transfer to a blender in batches. Keep some mushrooms chunky if you like texture.
- Season and finish: Add salt, pepper, and a splash of lemon juice if using. If you want a slightly creamier texture, stir in plant-based milk at this stage.
- Serve: Ladle into bowls, garnish with fresh parsley or a drizzle of olive oil. Enjoy immediately with warm bread or crackers.
Ingredient Insights
Understanding your ingredients will elevate this soup from simple to exceptional:
- Mushrooms: The star of the show. Cremini are slightly more flavorful than button mushrooms; wild mushrooms like shiitake or porcini add an earthy punch.
- Onions and garlic: Sautéed, they develop a sweetness that complements the mushrooms’ umami.
- Carrot and celery: Optional, but they add a natural sweetness and depth to the broth.
- Broth: A good-quality broth makes all the difference. If using store-bought, check the sodium content.
- Herbs: Fresh herbs brighten the soup. Thyme is classic, while parsley adds a fresh finish.
Expert Tips
Here’s where we get into the tricks that make your mushroom soup truly shine:
- Don’t overcrowd the mushrooms when sautéing; otherwise, they steam instead of browning. Browning gives incredible flavor.
- Deglaze the pan with a splash of broth or even white wine to capture all the caramelized bits.
- Simmer gently after adding broth; high heat can make mushrooms tough.
- Taste and adjust seasoning at the end-mushrooms absorb flavors as they cook.
- Optional thickener: Blend part of the soup and leave the rest chunky for a creamy yet textured finish.
Recipe Variations
Even a simple mushroom soup can have twists to keep things interesting:
- Garlic mushroom soup: Increase garlic to 4-5 cloves for a punchy version.
- Herbal twist: Add rosemary or sage for an aromatic profile.
- Vegan creaminess: Use coconut milk instead of plant-based milk for a richer, slightly exotic flavor.
- Spicy kick: Add a pinch of chili flakes while sautéing onions.
- Grainy version: Stir in cooked rice or barley for a hearty, stew-like soup.
Final Words
This mushroom soup is proof that you don’t need cream to make a dish indulgent. It’s about respecting the natural flavor of mushrooms, letting aromatics do their magic, and balancing textures. Every spoonful is warm, earthy, and satisfying-perfect for a chilly evening or a simple lunch.
FAQs
Can I Make Mushroom Soup Without Using Cream?
Yes, you can make a rich and flavorful mushroom soup without cream by using vegetable or chicken broth, blended cooked mushrooms, and optional thickening agents like potatoes, cauliflower, or a small amount of flour.
What Types Of Mushrooms Work Best For This Soup?
Common mushrooms such as white button, cremini, or portobello are excellent choices. For a more intense flavor, consider adding shiitake or oyster mushrooms.
How Can I Make The Soup Creamy Without Cream?
You can achieve creaminess by pureeing part or all of the cooked mushrooms and vegetables, using starchy vegetables like potatoes or cauliflower, or adding a splash of coconut milk or plant-based milk.
Is This Soup Suitable For A Vegan Diet?
Yes, as long as you use vegetable broth instead of chicken broth and avoid adding any dairy products, this soup is completely vegan.
How Long Does It Take To Make Simple Mushroom Soup Without Cream?
Preparation and cooking usually take around 30 to 40 minutes. Sautéing the mushrooms and onions takes 10-15 minutes, and simmering the soup takes another 15-20 minutes.
Can I Add Other Vegetables To This Soup?
Absolutely. Carrots, celery, leeks, and potatoes are great additions. They add extra flavor, texture, and nutrients while still keeping the soup light.
How Should I Season Mushroom Soup Without Cream?
Salt and black pepper are essential. You can also enhance flavor with garlic, thyme, rosemary, parsley, or a dash of soy sauce for umami depth.
Can I Freeze This Mushroom Soup?
Yes, this soup freezes well. Allow it to cool completely, then store it in an airtight container for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
Should I Blend The Soup Completely Or Leave It Chunky?
It depends on your preference. Blending creates a smooth, creamy texture, while leaving it chunky retains more texture and bite from the mushrooms and vegetables.
Can I Make This Soup Gluten-free?
Yes, simply avoid any wheat flour as a thickener. You can use cornstarch, potato starch, or simply rely on pureed vegetables to thicken the soup naturally.