Are you craving a creamy, comforting and healthy soup for dinner tonight? Look no further than this super simple Creamy Mushroom Soup! Now, how can a creamy soup be healthy? Isn’t that kind of soup usually loaded with heavy cream, butter, and whole milk? Yes it is, but not this recipe. Remember how we have mentioned before that healthy food is tasty food. There is no way we would serve our families dishes that weren’t appetizing and flavorful.  So believe us when we say, this soup is rich in flavor!

Prepared by combining a variety of mushrooms with onions, thyme and garlic giving it the most wonderful earthy flavor.  The creaminess comes from blending almond milk with the stems of the mushrooms and adding some cornstarch.

What are the benefits of eating mushrooms? Mushrooms have fiber, potassium and vitamin C (who knew?!) that all contribute to better cardiovascular health. Eating mushrooms that are high in potassium and low in sodium helps to regulate blood pressure. Potassium helps to lower blood pressure by balancing the negative effects of salt in the body. Low in calories, zero fat, and again one of our favorite bonuses, no cholesterol!

How to Make Creamy Mushroom Soup

1. Prepare the mushrooms by using a damp paper towel to brush off any soil. You may also lightly wash the mushrooms with water and pat dry with a paper towel. (Do not let mushrooms soaked in a water bath, as they are very porous and will absorb the water) Give them a chop and reserve the stems for later.
2. In a pot, add the broth, carrots, garlic, diced onion, spices and mushrooms. Cover and cook over medium heat until a soft boil begins. Reduce heat to simmer and continue to cook until vegetables are tender about 30 minutes.
3. While the soup is cooking, finely chop the mushroom stems. Add the mushroom stems, almond milk and cornstarch to a blender. Blend until incorporated and smooth.
4. Once the soup has cooked for 30 minutes and vegetables are tender, add the almond milk mixture to the pot. Continue to cook for 3 minutes, stirring constantly.
5. Remove the soup from the heat and with an immersion blender, blend the soup until it has a creamy consistency. Serve immediately topped with some chopped green onions.

More Cozy Soup Recipes

• ROASTED BUTTERNUT SQUASH SOUP
• AVGOLEMONO – GREEK LEMON CHICKEN SOUP
• TURKEY CHILI
• CROCK POT ITALIAN SPICED CHICKEN ORZO SOUP

If you’re a lover of mushrooms, give this recipe a try! Even picky eaters rave about this soup! So if you try it be sure to leave us a rating and comment below!

Creamy Mushroom Soup

This made from scratch, cozy soup recipe uses four types of mushrooms to create a savory, earthly flavor and non-dairy milk for a creamy texture.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Main Dish, Soup

Cuisine American

Servings 4 people

Calories 108 kcal

Ingredients

  

1x2x3x

• 1 lb mushrooms diced (cremini, shiitake, oyster, button)
• 4 cups vegetable broth
• 1 medium onion diced
• 2 carrots diced
• 2 cloves garlic
• 1 tbsp thyme
• 1 tsp pepper
• ½ tsp salt
• 1 cup unsweetened almond milk
• 2 tbsp cornstarch
• 2-3 green onions chopped

Instructions

 

• Pick a variety of mushrooms to your liking (you really can’t go wrong).
• Prepare the mushrooms by using a damp paper towel to brush off any soil. You may also lightly wash the mushrooms with water and pat dry with a paper towel. Do not let mushrooms soaked in a water bath, as they are very porous and will absorb the water.
• Chop mushrooms, reserving the stems for later.
• In a pot, add the broth, carrots, garlic, diced onion, spices and mushrooms. Cover and cook over medium heat until a soft boil begins.
• Reduce heat to simmer and continue to cook until vegetables are tender, about 30 minutes.
• While the soup is cooking, finely chop the mushroom stems.
• Add to a blender the mushroom stems, almond milk and cornstarch. Blend until incorporated and smooth.
• Once the soup has cooked for 30 minutes and vegetables are tender, add the almond milk mixture to the pot. Continue to cook for 3 minutes, stirring constantly.
• Remove pot from heat and with an immersion blender, blend the soup until it has a creamy consistency. Serve immediately topped with some chopped green onions.

Notes

If you don’t have an immersion stick blender you can use a regular blender but be careful because the soup will be hot!

Nutrition

Calories: 108kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 406mgPotassium: 523mgFiber: 6gSugar: 7gVitamin A: 5242IUVitamin C: 8mgCalcium: 110mgIron: 1mg

Keyword Almond milk, Dairy Free, Mushroom, Soup, Vegan, Vegetables, Vegetarian

Tried this recipe?Let us know how it was!