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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Recipe Information
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)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
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.
Pour in the vegetable stock and stir in the thyme, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes to deepen the flavors.
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.
Return the soup to the pot and stir in the low-fat milk (or unsweetened almond milk). Heat gently without letting it boil.
Taste the soup and adjust seasonings if needed.
Serve warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 113 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
