This Mushroom Soup without Cream is rich, hearty and full of earthy mushroom flavor without using heavy cream. Cremini mushrooms simmer with onions and herbs, then get blended with Greek yogurt for a creamy texture that’s both comforting and wholesome.
It’s the perfect easy dinner for mushroom lovers, especially during the cooler months when you want a big batch of homemade soup. Serve it with crusty bread or a simple side salad for a complete meal.
For more cozy meatless soups, try our Pumpkin Carrot Soup and Italian Penicillin Soup.
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Why You Will Love This Recipe
- Healthy and Creamy: Greek yogurt gives you the creaminess of cream of mushroom soup with fewer calories.
- Earthy Flavor: A combination of cremini mushrooms, thyme and onions delivers depth.
- Simple Ingredients: Pantry staples and fresh mushrooms are all you need for this homemade soup.
- Quick Comfort: Comes together in under an hour.
- Customizable: Works with a variety of mushrooms and easy swaps for different diets.
Ingredients
This homemade mushroom soup uses fresh ingredients and pantry staples for maximum flavor.
See the recipe card below for the exact quantities of each ingredient.
- Cremini Mushrooms: A deep, earthy flavor that has a meaty texture for a more filling soup.
- Yellow Onion: Provides sweetness and depth to the base of the soup.
- Vegetable Stock: Thins the broth without adding too much contrasting flavor.
- Greek Yogurt: A healthier alternative to cream that still delivers a creamy texture.
To make this recipe easier, you'll want to have on hand a large soup pot, stand blender or immersion blender and measuring cups and spoons.
Variations
- White Button Mushrooms: A more delicate flavor if you don’t have cremini.
- Portobello Mushrooms: Use for a meatier texture and bolder mushroom flavor.
- Vegan Option: Use cashew cream, oat milk or almond milk instead of yogurt for dairy-free creaminess.
- Soy Sauce: A splash adds depth to the mushroom broth.
How to Make Mushroom Soup without Cream
This creamy mushroom soup comes together with simple steps.
Melt butter on medium heat in a large soup pot.
Add mushrooms, salt, dried thyme, ground pepper and stir regularly until most of the water has evaporated; about 10 minutes.
Stir in onions and cook for about 5 minutes.
Pour in 3 cups of stock and allow it to come to a low boil then remove from heat.
Stir in 2 cups of non-fat plain Greek yogurt and mix well until combined.
Blend about half of the soup in a blender or in the pot with an immersion blender and mix well.
Serve and garnish with parsley or chives.
Hint: Clean mushrooms gently, use a damp cloth or paper towel instead of rinsing under water to preserve flavor.
Recipe Tips
- Cook on Medium Heat: This allows the mushrooms to release their water and develop an earthy flavor without burning.
- Blend Half of the Pot: Pureeing part of the soup gives it a creamy base while leaving small chunks for texture.
- Use an Immersion Blender: For easier cleanup, blend directly in the soup pot instead of a stand blender.
- Taste Test Before Serving: Adjust with additional salt, pepper or fresh herbs as needed.
We love soup season, and another one of our favorites that works well as both a starter or a complete meal is our Marry Me Chicken Soup.
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Storage Instructions
- Refrigerator: Store in an airtight container in the fridge for 3-4 days.
- Freezer: Place cooled soup in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a large pot on low heat, stirring occasionally. Avoid using too high of heat, the yogurt can separate. If it does, you could puree it if you wanted a very smooth texture.
Serving Suggestions
- Breads: Cheesy garlic bread or dinner rolls.
- Pairings: Grilled cheese, Chicken Thigh with Honey, Herb Butter Turkey or Green Beans with Shallots.
Mushroom Soup without Cream Recipe FAQs
Yes, swap the Greek yogurt for cashew cream, oat milk or another dairy-free substitute.
Absolutely, beef stock creates a richer soup, while chicken stock will keep it lighter.
Blending half gives you a creamy texture, but you can blend the whole thing for smoother soup or leave it all chunky for rustic texture.
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Mushroom Soup without Cream
Equipment
- Large Soup Pot
- Immersion Blender
- Measuring Cups and Spoons
Ingredients
- 2 tablespoon butter unsalted
- 2 ½ pounds cremini mushrooms
- 1 ½ teaspoon sea salt
- 1 teaspoon dried thyme
- ½ teaspoon ground pepper
- 1 large yellow onion finely chopped (about 1 cup)
- 2 scallions chopped
- 3 cups vegetable stock low sodium
- 2 cups Greek yogurt non-fat plain
Instructions
- Melt butter on medium heat in a large soup pot.
- Add mushrooms, salt, dried thyme, ground pepper and stir regularly until most of the water has evaporated; about 10 minutes.
- Stir in onions and cook for about 5 minutes.
- Pour in 3 cups of stock and allow it to come to a low boil then remove from heat.
- Stir in 2 cups of non-fat plain Greek yogurt and mix well until combined.
- Blend about half of the soup in a blender or in the pot with an immersion blender and mix well.
- Serve and garnish with parsley or chives.
Notes
- Clean mushrooms gently, use a damp cloth or paper towel instead of rinsing under water to preserve flavor.
- Cook on medium or medium-high to allow the mushrooms to release their water and develop an earthy flavor without burning.
- Pureeing part of the soup gives it a creamy base while leaving small chunks for texture.
- For easier cleanup, blend directly in the pot with an immersion blender.
- Add additional salt, pepper or fresh herbs as needed.
Nutrition
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Eva Filer says
We love this soup, it has so much flavor and it is perfect for mushroom lovers!