Creamy Garlic Mushroom Soup | Slimming World Friendly Recipe
If you’re looking for a comforting, creamy, and flavour-packed soup that’s completely Slimming World-friendly, then this Creamy Garlic Mushroom Soup is perfect for you! It’s rich in earthy mushroom flavour, has a gorgeous silky texture, and is incredibly easy to make. Whether you’re using a soup maker or cooking it on the hob, this recipe is fuss-free and ideal for a quick lunch or a light evening meal.
Mushrooms are not only delicious but also naturally low in calories, high in fibre, and packed with vitamins. This soup is an excellent choice for anyone following Slimming World, as it’s filling, satisfying, and completely Syn Free when using your Healthy Extra A choice for the milk.
Read on and let’s get stuck in!
10 Reasons You’ll Love This Creamy Garlic Mushroom Soup
1. Syn Free & Slimming World Friendly – A creamy soup without the guilt!
2. Quick & Easy to Make – Whether on the hob or in a soup maker, it’s ready in no time.
3. Healthy & Nutritious – Packed with fibre, protein, and essential nutrients.
4. Super Creamy Without the Cream – Thanks to fat-free Greek yoghurt and full-fat milk as your Healthy Extra A.
5. Budget-Friendly – Uses simple, inexpensive ingredients you probably already have.
6. Perfect for Meal Prep – Make a batch and enjoy throughout the week.
7. Rich, Earthy Flavour – Mushroom lovers will adore the deep, savoury taste.
8. Easily Customisable – Add extra veggies or tweak the thickness to your liking.
9. Great for All Seasons – A warming soup for winter or a light meal for summer.
10.Tastes Like It’s From a Restaurant! – Impress family and friends with this luxurious soup.
Batch Cook – Storage Information
This Creamy Garlic Mushroom Soup is perfect for batch cooking! Here’s how you can store it for later:
Fridge: Store in an airtight container for up to 4 days. Reheat on the hob or in the microwave, stirring well before serving.
Freezer: This soup freezes well for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Defrost overnight in the fridge and reheat thoroughly before serving.
Top Tip: If you’re planning to freeze it, leave out the Greek yoghurt and stir it in after reheating to prevent any separation.
Can This Recipe Be Adapted?
Absolutely! Here are a few ways to adapt this recipe to suit different tastes and dietary needs:
Dairy-Free/Vegan Version – Swap the full-fat milk for an unsweetened dairy-free alternative (like almond or oat milk) and use a dairy-free yoghurt or omit it entirely.
Make It Chunky – Prefer a bit more texture? Blend only half the soup and leave the rest with whole mushroom slices.
Boost the Protein – Add some cooked chicken breast or blend in a small portion of cooked lentils for extra protein.
Extra Veggies – Throw in some spinach, leeks, or cauliflower to add even more nutrients.
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Creamy Garlic Mushroom Soup
Ingredients
- 1 Large Onion [Peeled, Finely Diced]
- 3 Cloves Garlic [Minced]
- 500g Mushrooms [sliced,a mix of button and chestnut works well]
- ½ tsp Dried Thyme
- 600ml Vegetable Stock
- 300ml Milk [Full Fat Ideally]
- 100g Fat Free Greek Style Yoghurt [Room Temperature]
- Low-calorie cooking spray
- Salt and black pepper, to taste
Instructions
Hob Instructions:
- Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic, sautéing for 3–4 minutes until softened.
- Add the mushrooms and thyme, cooking for a further 5 minutes until softened.
- Pour in the vegetable stock and bring to a gentle simmer. Cover and cook for 15 minutes.
- Stir in the full-fat milk, then remove from the heat and blend using a hand blender until smooth (or leave chunky if preferred).
- Stir in the Greek yoghurt, season with salt and pepper, and serve hot.
Soup Maker Instructions:
- Add the onion, garlic, mushrooms, thyme, and vegetable stock to the soup maker.
- Select the smooth soup setting and cook for 20 minutes.
- Once cooked, stir in the full-fat milk and Greek yoghurt. Blend again if needed.
- Season with salt and pepper, then serve hot.
