Healthy Creamy Mushroom Soup

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This healthy creamy mushroom soup is a great, cozy soup for Fall! It also uses no cream and is bursting with mushroom and fresh thyme flavors.

Healthy Creamy Mushroom Soup

This soup is the perfect cozy Fall meal.  It also uses no heavy cream, which helps keep it healthy!  It uses fresh brown cremini and shiitake mushrooms which create this fantastic earthy flavor.  There are minimal additional ingredients beyond the mushrooms, which allows the mushrooms to be the star of this meal!

Healthy Creamy Mushroom Soup

How to Make the Best Healthy Creamy Mushroom Soup

While the full recipe instructions are available below, here are some tips to make the best mushroom soup.

  • Mushrooms: this recipe uses lots of mushrooms!  You will use both brown cremini and shiitake mushrooms.  This is important, because it will add depth to the mushroom flavors in the soup.
  • Herbs: while you can use dry herbs, I recommend using fresh ones.
  • Cauliflower: cauliflower forms the base for this soup, and is part of what gives it it's creamy texture.  You achieve this by microwaving the cauliflower until it is tender, and then blending it along with the broth.
  • Parmesan rind: once you add the cauliflower and broth mixture back to the soup, I recommend adding a parmesan rind.  Adding the parmesan rind to soups is great because it adds a ton of flavor to your soups without adding a ton of cheese!  This allows you to get that great flavor of the parmesan in the soup, without all the calories.
  • Broth: while I generally use no salt added chicken broth to make this soup, you can use vegetable broth to make this a vegan/vegetarian dish.  You will also skip the Greek yogurt to keep the ingredients list plant-based.
  • Greek yogurt: adding plain, non-fat Greek yogurt to this soup gives it that great creamy texture.  Greek yogurt is such a versatile ingredient, I add it to so many of my meals!

I love when you can use leftovers from a recipe for a different purpose, and this soup does just that. Save leftovers from this recipe and use to make my Dad's mushroom pork bowls which I will be posting soon!

Healthy Creamy Mushroom Soup

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Healthy Creamy Mushroom Soup

This healthy creamy mushroom soup is a great, cozy soup for Fall! It also uses no cream and is bursting with mushroom and fresh thyme flavors.

Author:
Kirsten

Ingredients

  • 1 head of cauliflower, sliced into pieces
  • 1 tsp olive oil
  • 1 shallot, sliced
  • 12 oz brown cremini mushrooms, sliced
  • 4 oz shiitake mushrooms, sliced
  • 3 garlic cloves, crushed
  • 1 tbsp fresh thyme
  • 4 cups chicken broth
  • 1/3 cup plain non-fat Greek yogurt

Instructions

  1. Microwave the cauliflower in a bowl with a small amount of water (just enough to cover the bottom of the bowl) until tender, approximately 4 to 5 minutes.  Place in a blender or food processor.
  2. Heat a Dutch or large soup pot oven over medium heat.  Add the oil and shallots, sauté until the shallots are tender, approximately 2 to 3 minutes.  Add mushrooms, garlic, and thyme.  Sauté until the mushrooms are tender and liquid from the mushrooms has evaporated, approximately 6 to 7 minutes.  Add salt and pepper.  Turn heat off.
  3. Remove half of the mushroom mixture from the Dutch oven and add to the food processor with the cauliflower.  Add broth to the food processor and blend on high speed until smooth, approximately 1 minute.  
  4. Add broth mixture from food processor back to the Dutch oven and bring heat back to medium.  Optional: add parmesan rind at this stage).  Heat the soup, stirring often, until it is warmed throughout, approximately 2 to 3 minutes.  Add Greek yogurt and stir in until well combined.
  5. Ladle into bowls and enjoy!

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