Photo of Creamy mushroom soup by WW

Creamy mushroom soup

Total Time
30 min
15 min
15 min
Shhh. This velvety soup wants to confess: No cream. No butter. But microwaved cauliflower rice that’s blended with vegetable stock and sautéed mushrooms. A packaged gourmet blend of mushrooms usually contains shiitake, oyster, and portobello varieties. You can stick with all cremini or add a handful of oyster and/or shiitake mushrooms to the mix.


Cooking spray

4 spray(s)

Uncooked cauliflower rice

12 oz, (about 3½ cups), thawed if frozen


¾ cup(s), chopped, chopped (from about 2 large)


3 clove(s), finely chopped

Cremini mushroom

12 oz, thinly sliced


4 oz, gourmet blend, sliced

Fresh thyme

1 Tbsp, chopped, plus more for garnish

Kosher salt

1 tsp, divided

Black pepper

½ tsp, divided, plus more for garnish

Low sodium vegetable broth

3 cup(s)


  1. In a medium microwave-safe bowl, microwave the cauliflower rice, covered, on High for 4 minutes.
  2. Meanwhile, coat a Dutch oven with cooking spray and heat over medium-high. Cook the shallots and garlic, stirring, for 3 minutes. Add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 6 to 7 minutes. Stir in ½ tsp salt and ¼ tsp black pepper.
  3. In a blender, blend the stock, 1 cup of the mushroom mixture, the cauliflower rice, and remaining ½ tsp salt and ¼ tsp black pepper on high speed until smooth, about 1 minute. Pour the soup into a large pot and stir to combine. Heat over medium until thoroughly heated through, about 2 minutes.
  4. Ladle the soup into bowls. Garnish with the remaining mushroom mixture, thyme, and black pepper.
  5. Serving size: 1 cup