Mushroom Soup Recipe Without Cream
This healthy mushroom soup recipe without cream is packed with flavor and made with simple ingredients like fresh mushrooms, red onion, garlic, bone broth, and cottage cheese for a naturally creamy texture without heavy cream. Perfect for mushroom lovers, this homemade mushroom soup features a rich, earthy taste from a combination of cremini mushrooms and white button mushrooms, enhanced with fresh thyme and rosemary. With no cream or extra calories, this hearty soup is ideal for a light yet satisfying main course. It’s easy to make in one pot and can be thickened naturally using an immersion blender. Store leftovers in an airtight container or a freezer-safe container for meal prep. Follow this recipe for a comforting, protein-packed bowl of creamy mushroom soup that’s perfect for any season!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soup
Cuisine American
Servings 4 people
Calories 102 kcal
- 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
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.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- 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.
Calories: 102kcalCarbohydrates: 4gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 481mgPotassium: 79mgFiber: 1gSugar: 2gVitamin A: 50IUVitamin C: 2mgCalcium: 30mgIron: 0.3mg
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