My easy mushroom soup recipe without cream is one of my personal favorite creamy soups. This recipe is loaded with a combination of mushrooms, garlic, fresh herbs and the secret ingredient: cottage cheese! I promise you won’t even taste it.
This healthy mushroom soup recipe is perfect for any mushroom lover looking for a hearty, satisfying meal. Made with fresh mushrooms, cottage cheese, and bone broth, this soup offers a creamy texture without the need for heavy cream or coconut milk.
Whether you’re looking for a simple mushroom soup recipe to enjoy as a main course or a comforting bowl of hot soup on a chilly day, this recipe has got you covered.
Jump to Recipe- Ingredients to Make Mushroom Soup Recipe Without Cream
- How to Make This Easy Mushroom Soup Recipe Without Cream
- Why I Love This Mushroom Soup Recipe without Cream
- Health Benefits of This Mushroom Soup Recipe Without Cream
- Substitutions and Additions
- Tips for the Best Creamy Mushroom Soup
- Storage Tips and Meal Prep
- Serving Suggestions
- Frequently Asked Questions
- More High Protein Recipes to Try
- Mushroom Soup Recipe Without Cream
This homemade mushroom soup is packed with incredible flavors and health benefits, making it one of my favorite recipes for a healthy soup recipe. The combination of simple ingredients like fresh herbs and organic mushroomsensures a nutrient-dense meal with fewer extra calories.
Skip the loads of heavy cream, and try this lighter, high-protein version instead. Perfect for meal prep or weeknight dinners, this soup will become a staple in your collection of healthy mushroom soup recipes.
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Ingredients to Make Mushroom Soup Recipe Without Cream
This homemade soup uses a combination of fresh mushrooms and wholesome ingredients to create a delicious, nutrient-packed hearty soup:
- Extra virgin olive oil: A heart-healthy fat that enhances the flavor.
- Red onion: Adds natural sweetness and depth to the soup.
- Fresh garlic: A powerhouse ingredient known for its anti-inflammatory and immune-boosting properties.
- Cremini mushrooms, baby bella mushrooms, shiitake mushrooms and white button mushrooms: The perfect mix of mushrooms for their unique flavors and textures. Feel free to add dried mushrooms or portobello mushrooms for even more depth. I like to mix fresh ingredients with dry ingredients for different textures and depth. It is really up to you on which mushrooms you want to use.
- Fresh thyme and rosemary: Fresh herbs are key to enhancing the deep savory flavors of this soup.
- Soy sauce: Adds umami and enhances the mushroom flavor.
- Black pepper: A simple yet essential seasoning to round out the flavors.
- Bone broth: Rich in protein, collagen, and minerals. If you prefer, you can use vegetable stock or mushroom stock for a vegetarian option.
- Cottage cheese: Provides protein and a creamy texture while keeping the soup light.
Optional add-ins:
- Wild rice for extra fiber and texture.
- Garnish with fresh parsley for a pop of color and added nutrients and freshness.
How to Make This Easy Mushroom Soup Recipe Without Cream
Step 1: Prep the Mushrooms
Clean the fresh mushrooms with a damp cloth to remove dirt. This is the best way to preserve their texture without making them soggy. Slice the mushrooms thinly for even cooking.
Step 2: Sauté the Aromatics
Heat the extra virgin olive oil in a large pot over medium-high heat. Add the red onion and cook until softened, about 3–4 minutes. Stir in the fresh garlic and cook for another minute until fragrant.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pot. Cook over medium heat, stirring occasionally, until they release their liquid and develop a golden brown color. This step is key to bringing out the earthy taste of mushrooms. Cook them until the water has evaporated.
Step 4: Add Seasonings and Broth
Add the fresh thyme, rosemary, soy sauce, and black pepper and sauté for a few minutes. Then pour in the bone broth and bring the soup to a gentle boil. Reduce to low heat. Let the soup cook for about 15–20 minutes to allow the flavors to meld.
Step 5: Blend for Creaminess
Using an immersion blender, puree the soup until it reaches your desired consistency. For a chunkier texture, only blend half of the soup in a high-speed blender and leave the rest as-is.
Step 6: Add Cottage Cheese
Add the cottage cheese to the blended mushroom soup and blend again. If you used an immersion blender, then stir in the room temperature cottage cheese and blend again until smooth. This step creates a creamy soup without the need for oat milk, almond milk, or traditional creams.
Step 7: Serve and Enjoy
Ladle the soup into bowls and garnish with fresh parsley. Pair it with a slice of garlic bread for a comforting, nutrient-dense meal.
Why I Love This Mushroom Soup Recipe without Cream
As a dietitian, I love creating recipes that not only taste amazing but also nourish the body. Even though the regular homemade cream of mushroom soup is so delicious, it can be a little on the heavy side when we add ingredients like cream and butter. So there is nothing wrong with wanting a lighter recipe that you can enjoy without all the extra calories and fat.
This healthy mushroom soup recipe is one of my absolute favorites because it combines simple ingredients with amazing health benefits.
Mushrooms are rich in antioxidants, vitamins, and minerals, supporting the immune system and overall health.
By using bone broth instead of vegetable broth, this soup provides a boost of protein, collagen, and gut-healing nutrients. Adding cottage cheese gives it a satisfying creamy texture without the need for loads of heavy cream or other high-calorie ingredients. It’s the perfect way to enjoy the earthy taste of mushrooms while staying on track with your health and nutrition goals.
Health Benefits of This Mushroom Soup Recipe Without Cream
This healthy soup recipe isn’t just delicious—it’s a nutritional powerhouse:
- Mushrooms: A rich source of selenium, vitamin D, and antioxidants, they support the immune system and have anti-inflammatory properties.
- Bone broth: Contains collagen and amino acids that support gut health, joint health, and skin elasticity.
- Cottage cheese: High in protein and calcium, it helps with muscle recovery and bone health.
- Fresh herbs: Thyme and rosemary are packed with antioxidants and may support heart health.
Substitutions and Additions
Substitutions
- Bone Broth: Replace with vegetable stock, mushroom stock, or homemade chicken stock for different flavor profiles.
- Cottage Cheese:
- Roux: A mix of flour and butter for a traditional creamy soup texture.
- Greek Yogurt: High in protein and adds creaminess.
- Coconut Milk or Soy Milk: For a dairy-free alternative with a smooth texture.
- Mascarpone Cheese: For a richer and more indulgent soup.
- Fresh Mushrooms: Substitute with dried mushrooms (rehydrate them in warm water first) or a mix of portobello mushrooms and baby bella mushrooms for deeper flavors.
Additions
- Wild Rice: Adds texture and makes the soup more filling.
- Garlic Bread: Serve on the side for a comforting meal.
- Fresh Parsley or Fresh Herbs: Top with parsley, thyme, or rosemary for a bright, herby finish.
- Vegetables: Add spinach, kale, or celery for more nutrients and color.
Tips for the Best Creamy Mushroom Soup
- Always clean fresh mushrooms with a damp cloth instead of washing them to avoid excess moisture.
- Use a mix of mushrooms (like cremini mushrooms and baby bella mushrooms) for more incredible flavorsand textures.
- Don’t skip the soy sauce—it enhances the mushroom flavor with a rich umami taste.
- If you don’t have an immersion blender, you can use a regular blender, but let the soup cool slightly before blending.
Storage Tips and Meal Prep
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- For longer storage, transfer the soup to a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw and reheat on low heat, stirring occasionally to restore the creamy consistency.
- Make a double batch and freeze half for busy weeknights—it’s one of my favorite ways to stay ahead on meal prep.
Serving Suggestions
This soup is versatile and pairs well with:
- A side salad with fresh greens.
- Wild rice stirred into the soup for a heartier option.
Frequently Asked Questions
A good thickener for mushroom soup depends on your dietary preferences and desired consistency. Some great options include:
Roux: A combination of purpose flour and melted butter cooked together to form a paste. Add it to the soup for a rich, creamy base.
Cornstarch Slurry: Mix equal parts cornstarch and cold water, then stir it into the soup while it’s simmering.
Tapioca Flour: This works similarly to cornstarch and is a great gluten-free option.
Mashed Potatoes: Adding a small amount of mashed or puréed potatoes can naturally thicken the soup.
Blended Mushrooms: Blending part of the soup (including the mushrooms) creates a naturally thickened, creamy texture.
If you’re looking to replace cottage cheese, here are a few options to maintain a creamy consistency:
Roux: A blend of whole wheat flour or all-purpose flour and butter is a classic way to achieve thickness.
Oat Milk, Almond Milk, Cashew Milk or Soy Milk: Plant-based milks can replace cottage cheese if you’re aiming for a creamy vegan mushroom soup. You can also use regular milk, full-fat milk, or low fat milk too.
Greek Yogurt: Adds creaminess and a slight tang while being high in protein.
Coconut Milk: For a slightly nutty, dairy-free option that still adds a luscious texture.
If your soup turns out thinner than expected, here are some quick fixes:
Roux: Cook equal parts butter and flour in a separate pan, then whisk it into the soup until thickened.
Cornstarch or Tapioca Flour: Stir a slurry (1 tablespoon cornstarch/tapioca flour mixed with 1–2 tablespoons of water) into the soup while it simmers.
Simmer Longer: Let the soup cook on low heat uncovered to evaporate excess liquid and concentrate the flavors.
Blended Vegetables or Mushrooms: Purée some of the soup for natural thickening.
Mashed Potatoes or Cooked Rice: Stir in mashed potatoes or puréed rice for a heartier, thicker soup.
Final Thoughts
This homemade mushroom soup is perfect for anyone looking for a comforting, protein-packed meal. With its deep savory flavors and simple ingredients, it’s one of my favorite recipes for busy weeknights or meal prep. Whether you’re a mushroom lover or just exploring healthy soup recipes, this one will leave you feeling nourished and satisfied.
More High Protein Recipes to Try
- Lebanese Lentil Soup recipe (Easy Shorbet Adas)
- One Pan Chicken Drumsticks and Potatoes With Garlic
- Authentic Lebanese Shawarma Recipe With Tahini Sauce
- Easy High Protein Lasagna with Cottage Cheese
If you’ve tried this Easy Healthy Mushroom Soup Recipe Without Cream Recipe or any other recipe on The MomNutritionist Blog, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you took some pictures of it, share it with me on Instagram so I can repost on my stories!
Mushroom Soup Recipe Without Cream
Equipment
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium red onion finely chopped
- 4 cloves fresh garlic crushed
- 24 oz fresh mushrooms (mix of shiitake, cremini mushrooms, baby bella mushrooms, white button mushrooms for flavor depth) sliced
- 1/2 teaspoon fresh thyme chopped
- 1/2 teaspoon fresh rosemary chopped
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper and salt to taste
- 4 cups bone broth or vegetable stock
- 1 cup cottage cheese
- fresh parsley chopped, for garnish
Instructions
- Prep the Mushrooms. Gently wipe the fresh mushrooms with a damp cloth to clean them. Avoid washing them directly under water to preserve their texture and the earthy taste of mushrooms. Slice the mushrooms thinly.
- Sauté the Aromatics. Heat the extra virgin olive oil in a large pot or heavy-bottomed pan over medium-high heat. Add the red onion and sauté for 3–4 minutes until softened. Stir in the fresh garlic and cook for another 1–2 minutes until fragrant.
- Cook the Mushrooms. Add the sliced mix of mushrooms to the pot. Cook over medium heat, stirring occasionally, until the mushrooms release their liquid and start to brown and the water has mostly evaporated (about 7–10 minutes). Make sure to scrape up any browned bits from the bottom of the pan for added flavor.
- Add Seasonings and Broth. Stir in the fresh thyme, fresh rosemary, soy sauce, and black pepper. Pour in the bone broth or vegetable stock and bring the soup to a boil. Reduce to low heat and let the soup cook for 15–20 minutes to allow the flavors to meld.
- Blend for a Creamy Texture. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, only blend half of it in a high-speed blender, leaving some of the mushroom flavor and texture intact.
- Add the Cottage Cheese. Add the cottage cheese to the blender and blend again until it melts into the soup, creating a rich, creamy texture. Adjust the seasoning with more black pepper or soy sauce, if needed.
- Serve and Garnish. Ladle the soup into bowls and garnish with fresh parsley.
Notes
- You can use vegetable broth rather than bone broth, however this will reduce the protein significantly.
- If you don’t have thyme, feel free to use oregano, parsley, cilantro or other herbs.