Low Fat and Fast Mushroom Soup
Warm up with a comforting bowl of Low Fat and Fast Mushroom Soup, a quick and healthy recipe perfect for busy weeknights! Brimming with earthy button mushrooms, garlic, and a splash of creamy low-fat milk or almond milk, this soup is light, velvety, and packed with flavor without excess calories. Made with just a handful of wholesome ingredients like low-sodium vegetable stock and dried thyme, it’s not only heart-healthy but also ready in just 30 minutes from start to finish. Whether you enjoy it as a light lunch or a starter, this easy mushroom soup is a nourishing, dairy-conscious delight that can be garnished with fresh parsley for an extra touch of freshness. Perfect for those looking for quick, low-fat, and vegetarian-friendly comfort food!
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Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 500 grams Button mushrooms, sliced
- 4 cups Low-sodium vegetable stock
- 1 cup Low-fat milk (or unsweetened almond milk)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Step 3
Stir in the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
Step 4
Add the sliced button mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their juices and begin to soften.
Step 5
Pour in the vegetable stock and stir in the thyme, salt, and black pepper. Bring the mixture to a gentle boil.
Step 6
Reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes to deepen the flavors.
Step 7
Remove the pot from heat and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender and blend in batches.
Step 8
Return the soup to the pot and stir in the low-fat milk (or unsweetened almond milk). Heat gently without letting it boil.
Step 9
Taste the soup and adjust seasonings if needed.
Step 10
Serve warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
| Serving size | (1845.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 434.5 |
| Total Fat 18.1g | 0% |
| Saturated Fat 3.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 10.0mg | 0% |
| Sodium 3066.1mg | 0% |
| Total Carbohydrate 50.3g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 30.9g | |
| Protein 25.7g | 0% |
| Vitamin D 170IU | 0% |
| Calcium 421.4mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 2632.8mg | 0% |
Source of Calories