Creamy Mushroom Soup (Healthy Version)
A healthy and delicious creamy mushroom soup made with wholesome ingredients. This recipe is lower in fat and calories than traditional versions, while still being rich and flavorful.
Equipment
- 1 Large pot or Dutch oven For simmering the soup.
- 1 Immersion blender or regular blender For pureeing the soup.
Ingredients
Ingredients
- 1 tbsp olive oil Extra virgin olive oil
- 1 large onion Yellow or white onion
- 2 cloves garlic Fresh garlic
- 1.5 lbs mushrooms Cremini, shiitake, or a mix
- 4 cups vegetable broth Low sodium
- 0.5 cup unsweetened almond milk Or other plant-based milk
- 2 tbsp nutritional yeast For cheesy flavor
- 1 tbsp lemon juice Freshly squeezed
- Salt and pepper To taste
- fresh parsley For garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 8-10 minutes.
- Pour in the vegetable broth and bring to a simmer. Reduce heat and let simmer for 20 minutes to allow the flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Return the soup to the pot. Stir in the almond milk, nutritional yeast, and lemon juice. Season with salt and pepper to taste. Heat through gently.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a richer flavor, you can use a mix of different types of mushrooms. To make it gluten-free, ensure your vegetable broth is gluten-free.