I Made Creamy Mushroom Soup Without Cream, Flour, or Blender

In this video, I’m showing you how to make creamy mushroom soup without cream, without flour, and with no blender needed.

The secret? Oats. 🥣 They naturally thicken the soup while adding fiber, making it creamy, nourishing, and surprisingly filling.

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🥄 My Basic Creamy Mushroom Soup Recipe
1-2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
500 g mushrooms (button or cremini)
1/2 cup rolled oats (50g)
4 cups vegetable broth (960ml)
2 tbsp Greek yogurt
1 tbsp soy sauce
Salt, pepper, parsley to taste

This soup is proof that healthy can still taste like comfort food. 💚

Have you ever tried adding oats to soup before? Let me know in the comments!

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Today I’m going to show you how to make creamy mushroom soup that tastes like it has cream inside, but it doesn’t. And the best part, you don’t need any flour or plant-based cream or even a blender. Instead, we’re going to use oats, the same ones used for breakfast. And trust me, this little swap completely changes the game. It makes the soup thick, creamy, and silky smooth, but with more fiber and just as much comfort as the traditional version. So, let’s get started. First, in a medium pot, I’m heating up a bit of olive oil, about one to two tablespoons, no more than that, and adding a chopped onion and a couple of cloves of garlic. We’ll cook them for a few minutes, just until they’re soft and fragrant, but not really brown. This going to give the soup a nice base flavor. Next, I’m going in with about 500 g of mushrooms. I’m using a most common here, white button mushrooms. The key here is to cook them long enough to get rid of the moisture. When mushrooms first heat the pan, they release a lot of water. And if you stop too early, you’ll end up with a watery soup instead of a creamy one. Once most of that liquid has cooked off, they’ll start to caramelize a bit. And that’s where all the flavor comes from. And instead of adding flour to make it thick, I’m going in with about half2 cup of rolled oats. I’ll toast them for a minute. Then I’ll pour in my vegetable broth around four cups. You can do chicken or beef if you like. And I’ll season it with a salt, black pepper, and a pinch of thyme. Then let it simmer for about half an hour. As it cooks, the oats soften and release their starches, which naturally thicken the soup. So there’s no need to add cream at the end. And as a bonus, you get some extra fiber that actually makes it filling enough for a light dinner. And here’s what I love about this recipe. You don’t need a blender. Most creamy mushroom soups make you pull out a blender, blend half the soup, pour it back in, and then clean everything up. This one, just one part because the oats do all the work for you. Once the oats have fully cooked, I’ll take it off the heat and stir in a couple of spoonfuls of Greek yogurt. This adds a bit of protein and that tangy finish that balances the earthy mushrooms. I’m also adding a tablespoon of soy sauce. It gives the soup that deep umami flavor. And finally, a bit of finely chopped parsley, just because it brightens everything up and pairs so well with mushrooms. But if you want to make this soup even more satisfying, you can add in some cooked white beans right before serving. And that’s it. We got creamy, rich, comforting mushroom soup made with basic pantry staples. There’s no cream, no flour, and no messy blender to clean up. also is budget friendly, lighter, and thanks to the oats, surprisingly filling. And it’s not just delicious, it’s great for your gut, too. The oats add fiber. The Greek yogurt adds probiotics. So, it’s super nourishing and easy on digestion. Anyway, I really hope you give this one a try soon. And if you like another cozy way to use oats for dinner, check out my savory baked oats. It’s a quick bake made with oats and whatever leftover veggies you have on hand. Thanks for watching guys. We’ll see you in the next one. Stay healthy.