Creamy Mushroom Soup

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A velvety, cream of mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.

A velvety, creamy mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.Cream of Mushroom Soup

There’s nothing better than a creamy mushroom soup once the weather starts getting cooler. If mushroom isn’t your thing, I also have a wonderful Cream of Asparagus Soup, my Dad’s Famous Cauliflower Soup and a creamy Carrot Ginger Soup.

I first posted this recipe December 2010, back when I was still working a full time job and running home to cook and take photos. Most of those photos are pretty bad, so I am slowly re-shooting them. The photo just didn’t do this soup justice – it’s so flavorful and light at the same time, even my teen who could care less about eating “light” often requests this.

And, it’s so simple to make, the shitake mushrooms give this soup incredible flavor, I wouldn’t substitute them. If you are watching your sodium, you can certainly use less bouillon or replace it with chicken broth.

Enjoy!

A velvety, creamy mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.

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A velvety, creamy mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.
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4.89 from 17 votes
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Low Fat Creamy Mushroom Soup

65 Cals 3 Protein 11 Carbs 2 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 5 servings
COURSE: Soup
CUISINE: American
A velvety, creamy mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.

Ingredients

  • 3 tbsp flour
  • 4 cups water
  • 4 tsp Better than Bouillon Chicken, or 2 chicken bouillon cubes
  • 5 oz shiitake mushrooms, sliced
  • 8 oz baby bella, sliced
  • 1 celery stalk
  • 1 tbsp light butter, optional

Instructions

  • Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
  • Add celery, mushrooms, chicken bullion and butter and bring to a boil.
  • Cover and simmer until vegetables are soft, about 20 minutes.
  • Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

Nutrition

Serving: 11/4 cup, Calories: 65kcal, Carbohydrates: 11g, Protein: 3g, Fat: 2g, Cholesterol: 4mg, Sodium: 571mg, Fiber: 1g, Sugar: 3g
WW Points Plus: 2
Keywords: cream of mushroom soup, cream of vegetable soup, Creamy Mushroom Soup, homemade cream of mushroom soup, low fat creamy mushroom soup

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197 comments

  1. Delicious! A definite keeper. 
    I did sauté a shallot with the mushrooms into the butter with a little garlic powder and at the end splashed into a bit of evaporated milk. Great flavor for just a few calories!

  2. This was delicious! I used less broth so it would be nice and thick and added a sprinkle of garlic and onion powder. So awesome, I loaded my bowl up with crackers and I can’t wait to make it again.

  3. Loved the soup. I used Better than Bullion Garlic. Everyone in the family liked it.

  4. I stirred in 175 grams of natural yogurt after immersion blending. So good! The soup got rave reviews from my husband too. I will definitely make this again. I am also considering cutting the amount of broth in half to use it as a pasta sauce. 

  5. Absolutely delicious. I had saved some mushroom broth from my stuffed mushrooms and used that in place of a cup of water and I believe that added to the robust mushroom flavor. Additionally, I used better than bouillon
    vegetable broth in lieu of chicken broth. Will make this recipe again for sure. 

  6. This is a delicious soup, do you have the points updated for green? P.S I cook your recipes 90% of the time! Thanks for all you do🤗

  7. It’s a pretty tasty soup, but it isn’t at all creamy. Flour does not make a broth/water based soup creamy.

  8. Delish! I used all Baby Bellas (i had a lot I needed to cook), Coconut Flour and Better Than Bouillon Roasted Garlic . I added a small onion and 1/2 tsp dried thyme. Next time I’ll blend the celery and onion a little finer than I did but definitely a keeper.

  9. Hi sorry baby Bella is that the same as baby belle cheeses? Also when do they get added to the recipe as can’t see it in the instructions. Thanks

  10. This soup was incredible! I used chicken broth instead of the water (no buillon), added some onion, a few cloves of garlic, some carrots, chopped celery, 1/2 tsp. thyme. Boiled it all with shrooms before blending. Added a little cream cheese at end, but that wasn’t necessary, it’s creamy as is. No salt was necessary. So delicious and rich-tasting. Hard to believe it’s low fat/low carb. Thanks for the recipe! (We used wild oyster mushrooms and a few shitake)

  11. Loved this soup – it was quick and easy to make. I didn’t have celery either and instead of water used some chicken stock. I added the Greek yogurt like other reviews – it made the soup creamier and added that tart flavor. I also added salt and pepper. Will definitely make again.

  12. absolutely delicious!
    i made some substitutions as i didn’t have all the ingredients…no shitake mushrooms and just lots of baby bella and i didn’t have celery…still amazing! my husband like creamier soups so i put a dollop of 0% fat greek yogurt and he loved it too. Highly recommend trying this!

  13. I really love this recipe. It’s easy. I use my emulsifier rather than a blender. 
    Play with different mushrooms 

  14. This will be a new staple; fabulous, rich, low calorie, and easy. I only had beef bouillon paste and added onion, also fresh thyme sprigs. Tastes like France!