Portabella Mushroom Soup Ww Friendly
Cozy up with a bowl of hearty and flavorful Portabella Mushroom Soup, perfectly designed to be WW-friendly without compromising on taste. This creamy, plant-based soup combines tender chunks of earthy portabella mushrooms, aromatic garlic, and freshly chopped thyme, all swimming in a rich yet light base made with unsweetened almond milk and low-sodium vegetable broth. Thickened naturally with a touch of cornstarch, it achieves a velvety texture while keeping calories low. Ready in just 35 minutes, this wholesome recipe is perfect for meal prep or a quick weeknight dinner. Garnish with fresh parsley for an extra burst of color and flavor, and savor a soul-warming dish that’s as healthy as it is satisfying. Ideal for anyone seeking lightened-up comfort food, this soup is a must-try for Weight Watchers followers and mushroom lovers alike.
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Recipe Information
Ingredients
- 1 teaspoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 16 ounces Portabella mushrooms, cleaned and diced
- 4 cups Low-sodium vegetable broth
- 1 cup Unsweetened almond milk
- 1 tablespoon Cornstarch
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced portabella mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes.
In a small bowl, whisk together the almond milk and cornstarch until smooth. Slowly stir this mixture into the soup.
Add the fresh thyme, salt, and black pepper. Simmer for an additional 5 minutes, stirring occasionally, until the soup thickens slightly.
Using an immersion blender, purée the soup until smooth, or leave some chunks of mushroom for texture if desired. Alternatively, carefully transfer the soup to a blender and blend in batches.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 18.0 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 539 mg | 41% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2813 mg | 60% | |
*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.
