I enjoy this recipe because it delivers all the richness of a creamy soup without any dairy. Browning the mushrooms brings out their natural umami, and the herbs add warmth and depth. The soup is healthy, vegan-friendly, and versatile, making it a dish I can serve on its own with bread or as a starter to a bigger meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 pound cremini mushrooms, sliced 8 ounces shiitake mushrooms, stemmed and sliced 4 cups vegetable broth (low sodium) 2 cups water 1 teaspoon dried thyme 1/2 teaspoon dried sage 1/4 teaspoon ground nutmeg Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh parsley, for garnish Crusty bread, for serving (optional)
Directions
Sauté the Aromatics I heat olive oil in a large pot over medium heat, then add chopped onion and cook until soft and translucent, about 5 to 7 minutes. I stir in garlic and cook for another minute until fragrant.
Cook the Mushrooms I add the cremini and shiitake mushrooms, stirring occasionally as they release their moisture and begin to brown, which takes 10 to 15 minutes. I make sure to scrape up any browned bits for extra flavor.
Simmer the Soup I stir in vegetable broth, water, thyme, sage, and nutmeg, then season with salt and pepper. I bring it to a simmer, reduce the heat to low, and let it cook for at least 30 minutes, or up to an hour for deeper flavor.
Blend the Soup Using an immersion blender, I blend until smooth, or I carefully transfer it in batches to a regular blender. I taste and adjust seasoning as needed, then reheat gently if necessary.
Serve I ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.
Servings and Timing
This recipe makes about 6 servings. It takes 15 minutes to prepare, 60 minutes to cook, for a total time of 75 minutes.
Variations
Sometimes I add diced potatoes or red lentils to make the soup heartier. For different flavor notes, I swap in rosemary, oregano, or marjoram. A squeeze of lemon juice or a splash of balsamic vinegar just before serving brightens the flavors beautifully. For extra texture, I like topping it with homemade croutons or a sprinkle of red pepper flakes for a little heat.
Storage/Reheating
I keep leftovers in the fridge for up to 4 days, and the flavors actually improve the next day. The soup also freezes well for up to 3 months—I just let it cool, store it in freezer-safe containers, and thaw overnight before reheating on the stove.
FAQs
Can I use only one type of mushroom?
Yes, I can use just cremini or just shiitake, but a mix adds more depth of flavor.
Do I need to peel the mushrooms?
No, I just clean them with a damp towel or a quick rinse. The skins add flavor and texture.
Can I make this soup thicker?
Yes, I add a diced potato or reduce the liquid slightly for a thicker consistency.
How can I make it spicier?
I add red pepper flakes or a dash of hot sauce while simmering.
Can I use chicken broth instead of vegetable broth?
Yes, if I’m not keeping it vegetarian, chicken broth works well.
Can I make this soup creamy without dairy?
Yes, I sometimes add blended cashews or a splash of coconut milk for extra creaminess.
How long does it take to brown the mushrooms?
It usually takes 10 to 15 minutes, but I let them go longer if needed for deeper flavor.
Can I serve this as a starter?
Yes, I often serve smaller portions as an elegant starter for dinner parties.
Can I make it ahead of time?
Yes, this soup tastes even better the next day, so I often prepare it ahead and reheat before serving.
What can I add for extra protein?
I sometimes add a cup of red lentils along with the broth, which thickens the soup and boosts protein.
Conclusion
This creamless mushroom soup is one of my favorite soups to make when I want something hearty yet light. With deeply browned mushrooms, fragrant herbs, and a silky blended texture, it’s a nourishing dish that always satisfies. I love serving it with crusty bread for dipping, making it a comforting meal that never disappoints.
A hearty and flavorful mushroom soup made without cream, featuring cremini and shiitake mushrooms, aromatic vegetables, and warming herbs. Light yet satisfying, perfect for cozy meals.
