Enjoy a warm bowl of the best creamy mushroom soup in a soup maker made with onions, garlic, potatoes, and a secret ingredient to tease your tastebuds! It's also healthy and comforting, making it perfect for tucking in on cold nights.
I love a good cream of mushroom soup with some crusty bread on our home main menu. It's a classic dish that is enjoyed all over the world as it's so comforting and satisfying any time of year.
And once you make homemade soup, you'll never go back to canned mushroom and vegetable soup! It's made with fresh mushrooms, onions, celery, herbs, and spices to create a rich and flavorful dish.
Making soup maker mushroom soup from scratch is a great way to is always my first choice as there are fewer preservatives and additives. And you can get your desired consistency, just the way you like it!
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✔️ Why You'll Love This Recipe
- Low fat and healthy
- Perfect for a cold day
- Full of tasty, fresh ingredients
- A great way to get your five a day
- Easy to make in a hob or soup maker with smooth function
- Great for using up mushrooms that aren't looking their best
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
Oil spray - for a low calorie unofficial Slimming World mushroom soup, or use olive oil if preferred
Mushrooms - sometimes I use button mushrooms (as featured in the video), or chestnut mushrooms - depending which is cheaper at the time
Stock - this could be chicken stock, bone broth, vegetable stock pot for vegeterian or vegan bouillon.
Potato - I use a large one for a naturally thick and creamy soup, but you could use a small potato, or see substitutions for other ways to achieve a creamy texture
Onions - for a warming combination
Herbs & spices - thyme, nutmeg, salt and black pepper
Garlic cloves - for a more complex taste
Celery - to enhance the flavours overall
Seasoning - sea salt and black pepper)
Natural yogurt - or other creams such as fromage frais, sour cream, creme fraiche or cream cheese.
📋 Instructions
1. In a deep based pan (with a lid for step 2), add the oil and saute the onions and garlic without the lid for 5 minutes or until softened.
If using olive oil, this will only take 2-3 minutes over medium-high heat.
Note: use your soup saute function if possible
2. Lower the heat to medium and add the diced potatoes, celery, mushrooms, and thyme.
Mix well and cover with the lid and continue frying for 10 minutes.
Stir occasionally to prevent it from catching at the bottom of the pan.
3. Add the mushroom mixture and the remaining ingredients to the soup maker except for the yogurt.
4. Place the soup maker lid on top and select 'smooth soup' function. Then serve with your favourite garnish.
For stovetops: or simmer in a large pan for 20-22 minutes, then blend in a food processor until smooth.
Tip: add your stock last to ensure you don't go over the max fill line.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make:
- Oil spray - feel free to use coconut oil, etc if on a keto diet
- Potatoes - swap for a can of kidney beans for extra fibre, or frozen cauliflower for low carb
- Stock - use Gluten Free and vegetarian/vegan bouillon for a vegan mushroom soup if needed, or half stock, half regular or plant milk for a creamy base
- Balsamic vinegar - swap for sherry, Worcestershire sauce or vanilla essence for sweetness
- Fat free yogurt - opt for full fat if preferred in your creamy soups, or try swapping for half a can of light coconut milk for a more luxurious taste
⚖️ Variations
Here are a different ways you can enhance and truly personalise this recipe:
- Spicy - add chili pepper flakes, red pepper flakes if wanting heat, or simply curry powder (which tastes great with coconut milk stirred in at the end!)
- Deluxe - adding ginger, lemongrass and coconut milk with lime at the end tastes amazing
- Kid friendly - hold back on the garlic clove if preferred and add cookie cutter shaped toasts for a more interactive soup, or use a Mickey Mouse toast stamper
See this chunky, healthy chicken and mushroom soup version on my website!
🔪 Equipment
Please note that as an Amazon Associate, I earn from qualifying purchases made through affiliate links.
- frying pan*
- Morphy Richards soup maker*
- potato peeler
- Chopping board
- Chopping knife
- Weighing scales
- Measuring spoons
- Cheese grater
- Measuring jug
*If you have an MR or Ninja soup maker with a saute function, then you won't need a frying pan
*If no soup maker, just use a large pot and an immersion blender
❄️ Storage
Storing - we prefer eating this healthy mushroom soup recipe freshly cooked, but it can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove.
💡Pro Tips
- Always add your stock last to prevent going over the fill line, which can cause soup maker errors
- For a semi chunky soup, just cook on chunky first, then either blend briefly, or pour out half of the chunky soup and blend the remaining, then pour the other half back
- Don't skip the sauteing as this creates a Malliard effect, making the ingredients sweeter and richer. Otherwise, add a pinch of sweetness at the end.
🍽️ Serving Suggestions
If you love dunking bread into your soups, but you're following a low-fat diet for weight loss, then I recommend these tasty cheese and onion mashed potato muffins.
Or you could treat yourself to some wholemeal pitta pizzas on the side, or even stir in some chopped up savory pancakes!
❓ FAQ
Soup is incredibly easy to make. And once you start making your own, you'll start turning your nose up at tinned. I specifically created this recipe to fit in my soup maker because, my Morphy Richards one will only work with a total quantity that lies between 1300ml and 1600ml.
They're a handy machine that blends so much better with less splatter than a stick blender. But, if you want to use a basic pan, multi cooker, pressure cooker or slow cooker, then you can still make it with no problems.
Soup makers are just "nice" to have. However, if you don't make them very often, then I'd stick to what you have for now and see how you get on.
Sometimes the topping on a soup is as equally as important as the soup itself to enhance the flavours. Firstly, try not to skip on fresh herbs which will offer you some of the best flavours.
Other great tasting toppings other than simple seasoning are: grilled bacon, grated cheese, sesame seed oil, spring onions, or as in this case, a sprinkling of parmigiana or parmesan cheese.
Yes, this soup works in a pressure cooker or multicooker like the Instant Pot, Ninja Foodie and Tefal Cook4Me.
Start by sauteeing the vegetables and mushrooms first, then close and cook in the pot for 10 minutes before blending.
➕More Soup Maker Recipes
Here are a few of our most popular healthy recipes in a soup maker that you might like to try:
🍽️ Pairing
Looking for a side to go with your soup? Here's some of our favourite recipes that are great for dunking!
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📖 Recipe
Best Creamy Mushroom Soup in a Soup Maker {Easy Recipe}
Equipment
Ingredients
- Frylight
- 2 onions peeled & diced
- 3 garlic cloves minced
- 1 large potato peeled & diced
- 2 celery sticks chopped
- 600 g mushrooms chopped
- 1 teaspoon thyme
- 1 teaspoon balsamic vinegar
- 2 Stock cubes chicken or vegetable
- 600 ml water
- Dash nutmeg
- Seasoning
- Swirl fat free natural yogurt
Instructions
- Using a deep based pan that has a lid, spray with frylight and add the onions and garlic and saute without the lid for 5 minutes.
- Add the potatoes, celery, mushrooms and thyme, mix together and spray again with frylight- now add the lid and sweat them with the lid on for 10 minutes.
- Now combine all the ingredients in to the soup maker or the deep based (except the fromage frais) and sprinkle with nutmeg.
- Set to smooth (if using the pan, just simmer for 20 minutes.
- Blend until smooth. Add the fromage frais and serve in to bowls. Sprinkle with nutmeg and perhaps a touch of parmesan.
- Don't forget, if you enjoyed it, why not use the hashtag #TastefullyVikkie so I know you made it!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- Always add your stock last to prevent going over the fill line, which can cause soup maker errors
- For a semi chunky soup, just cook on chunky first, then either blend briefly, or pour out half of the chunky soup and blend the remaining, then pour the other half back
- Don't skip the sauteing as this creates a Malliard effect, making the ingredients sweeter and richer. Otherwise, add a pinch of sweetness at the end.
Jo
Is it ok reheating once the fromage frais as been added.
carol boydell
Really creamy and tasty. Was not disappointed, so making it for a dinner party on Saturday. Thanks!!
Shirley
I have just purchased a soup maker is it necessary to saute the mushrooms etc or can they go straight into the soup maker. Thankyou
Vikkie Lee
So sorry for the delay! It isn't necessary, but it will help reduce the mushrooms to fit everything in the pot and should give a more concentrated flavour.
Jen
Wow, what more can I say? Simply delicious. Thank you Vikkie. This will be a regular in my home from now on X
Hannah
Delicious! So good, even my two year old, who doesn’t like mushrooms, polished off a bowl of this soup!
Gayle
It turned out perfectly, absolutely delicious taste… thank you
MIRRIAN
Can you freeze the mushroom soup if the fromage frais
Thank you
MIRRIAN
Can you freeze the mushroom soup if the fromage frail has been added to it
Thank you
Hazel
Made this today for my lunches next week and, boy, is it good! Added a small potato and swapped the fromage frais for cottage cheese (which I blitzed into it) for extra carbs and protein to keep me full as I can't eat at work outside my breaks, and skipped the celery as I didn't have any in. Just enjoying an 'excess' mug right now. Will definitely be making again. Thank you
Paula
❤ ❤ ❤ this recipe…and it’s so easy to make in my soup maker!! I added leftover slow cooked ham to my creamy mushroom soup and it was super luscious. Thanks xx
Dot Hulse
This is the nicest mushroom soup I have made, SW or other. Thank you!
Joy
Never managed to make a half decent mushroom soup…..EVER! Made your soup today and it’s absolutely delicious!, even my friend (who’s not that keen on mushroom soup) loved it and just handed her in a container for lunch tomorrow! Found this just in time for the season change!
vikkie
That's fantastic news! So glad you both enjoyed it x
Ann
Just made your mushroom soup ..love it!!
Christine
Just made this soup 4got Cerberus wil use nxt time and only used black pepper but my got yummy defo making again x
Sharon
Love this soup ? Big hit with the hubby too – thanks for sharing x
vikkie
That's awesome! Thanks for letting me know 🙂
Wendy
Have just made and ate this and it's now my favourite soup ?
Can it be frozen?
vikkie
Yay 🙂 yes, it's fine to freeze x
steve
Wow ! Just tried mushroom soup recipe ,really nice .definitely be doing this again ,,thank you
vikkie
Ah, that's great news! So glad you liked it!
Amanda weldon-jones
I have just made this soup. I only had some lamb stock in the freezer, so I used this. And your soup recipe is delicious ?..
thank you for sharing.
Amanda. X
Shirley
This looks delicious. Will be trying it shortly with my new Soup maker. Thank you. Can't wait to find other soup recipes from you.
Liz
Thank you so much for sharing this. Been looking forward to making it all week and it didn't disappoint! X
vikkie
That's brilliant news 🙂 Thanks so much for letting me know x
JP
What is the serving size for this recipe?
Thanks
JP
vikkie
It serves 4 people x