Cream of Mushroom Soup
This is the perfect bowl of soup for a rainy day! Whether served as a starter or as a light lunch, our warming, comforting Cream of Mushroom Soup is every bit as velvety as the name suggests. Thickened with low-fat cream cheese, every spoonful is brimming with punchy garlic, fresh thyme and mushrooms for deep, savoury flavour without all the calories.
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NutritionPer Serving
- Calories65
- Carbs7.4g
- Protein4g
- Fat1.7g
- Saturates0.6g
- Sugars5.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Who needs heavy, high-calorie cream when you can make this rich, velvety soup without it? Our take on Cream of Mushroom Soup will surprise you with its silky texture and depth of flavour.
The kind of soup that’s light enough to serve as a starter, the fresh garlic and thyme balance out the earthy flavours of the mushrooms. To thicken it without adding cream, we’ve melted in a dollop of low-fat cream cheese.
This helps to keep things nice and slimming friendly, at just 65 calories per serving. If you’re serving this soup for lunch, add a wholemeal roll to make it more filling, and to soak up every last drop.
Any leftovers will freeze and reheat really well, so it’s always worth making enough to store a few batches for a rainy day!
What diets is this Cream of Mushroom Soup suitable for?
Our Cream of Mushroom Soup is suitable for vegetarians. It can be enjoyed on a gluten-free diet, as long as you use a gluten-free vegetable stock cube.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Cream of Mushroom Soup?
You won’t need any fancy ingredients to make this recipe, although you will need a food processor or handheld blender.
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We love this Ninja Food Processor with 4 Automatic Programs. It makes light work of all kinds of food preparation.
For a budget-friendly blender, this MasterChef Hand Blender Stick will do the job nicely!
How many calories are in this Cream of Mushroom Soup?
There are 65 calories per portion in this Cream of Mushroom Soup recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Spray a large saucepan with low-calorie cooking spray and place over a medium heat.
Step 2
Add the onion and cook for 10 minutes, stirring, until slightly softened.
Step 3
Add the garlic and cook for a further 3-4 minutes.
Step 4
Add the mushrooms and thyme and cook for 5 minutes, until softened.
Step 5
Add the vegetable stock and stock pot, and stir in.
Step 6
Partially cover the saucepan with a lid and simmer over a low heat for 20 minutes.
Step 7
Carefully transfer the hot soup to a food processor or use a handheld stick blender to blitz until smooth. You may need to do this in two batches.
Step 8
Rinse out the saucepan and return the soup to the pan. Reheat over a low heat for a few minutes, if needed.
Step 9
Remove from the heat and stir in the cream cheese with a wooden spoon or balloon whisk until it has completely dissolved.
Step 10
Taste the soup and season with salt and pepper if needed.
Step 11
Serve garnished with chopped flat leaf parsley.
What could I serve with this Cream of Mushroom Soup?
We like to serve this soup with a wholemeal bread roll. A 60g bread roll will add approximately 144 calories, for a total of 209 calories for the whole meal.
Alternatively you could serve this soup as a starter, as part of a three course meal, or with any of the following bread recipes:
How do you know when Cream of Mushroom Soup is cooked?
You should cook this Cream of Mushroom Soup until the mushrooms have softened and it has simmered for around 20 minutes. After blending, reheat and melt in the cream cheese.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Cream of Mushroom Soup in the fridge?
Once you’ve served a bowl of Cream of Mushroom Soup, ideally you should eat it within 4 hours.
If you have any leftovers, allow them to cool, then refrigerate in a container with a lid. You can keep leftovers in the fridge for up to 3 days.
Can I freeze Cream of Mushroom Soup?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Cream of Mushroom Soup?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 2-3 minutes until piping hot. Alternatively, reheat on the hob, in a covered saucepan for 5 minutes, or until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Cream of Mushroom Soup
This is the perfect bowl of soup for a rainy day! Whether served as a starter or as a light lunch, our warming, comforting Cream of Mushroom Soup is every bit as velvety as the name suggests. Thickened with low-fat cream cheese, every spoonful is brimming with punchy garlic, fresh thyme and mushrooms for deep, savoury flavour without all the calories.
-
Prep Time
15 MINS
-
Cook Time
39 MINS
- KCals 65
- Carbs 7.4G
Instructions
- Spray a large saucepan with low-calorie cooking spray and place over a medium heat.
- Add the onion and cook for 10 minutes, stirring, until slightly softened.
- Add the garlic and cook for a further 3-4 minutes.
- Add the mushrooms and thyme and cook for 5 minutes, until softened.
- Add the vegetable stock and stock pot, and stir in.
- Partially cover the saucepan with a lid and simmer over a low heat for 20 minutes.
- Carefully transfer the hot soup to a food processor or use a handheld stick blender to blitz until smooth. You may need to do this in two batches.
- Rinse out the saucepan and return the soup to the pan. Reheat over a low heat for a few minutes, if needed.
- Remove from the heat and stir in the cream cheese with a wooden spoon or balloon whisk until it has completely dissolved.
- Taste the soup and season with salt and pepper if needed.
- Serve garnished with chopped flat leaf parsley.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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4 comments
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CathMSaturday 2nd March 2024
Hi can you use any mushrooms for this as I don’t seem to be able to find the large flat anywhere?
LisaMonday 4th March 2024
Hi Cath. You could substitute the flat mushrooms for a different type if you like. Enjoy!
CathTuesday 5th March 2024
Thank you that’s great
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