Creamy Garlic Mushroom Soup

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.

Nutritional Information (Per Serving)

Slimming World: Syn-free if using full-fat milk as Healthy Extra A

Weight Watchers: 4 WW Points

Calories: 125

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Prep Time: 10 minutes

Cook Time: 25 minutes (hob) / 20 minutes (soup maker)

Course Appetizer, Lunch, Main Course, Soup

Servings 4

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.