This lighter Cream of Mushroom Soup uses fat-free evaporated milk to recreate the rich, comforting flavor of the classic without the heavy cream. Enjoy a creamy, satisfying bowl with fewer calories and simple ingredients.
Before I describe the recipe, let’s address the most common question: evaporated milk again? Yes — and for good reason. Fat-free evaporated milk is an excellent swap for heavy cream when you want the same silky mouthfeel with far fewer calories. In this recipe it creates a smooth, velvety base that pairs beautifully with mushrooms and shallots.
This Skinny Cream of Mushroom Soup delivers all the classic flavors — earthy mushrooms, tender shallots, and a creamy finish — but with a much lighter nutrition profile. If you enjoy comfort food without the indulgence, this version is an ideal everyday soup that still feels decadent.
I keep the method straightforward and approachable: sauté aromatics, soften the mushrooms, simmer in stock, then blend until silky. A small cornstarch slurry thickens the soup gently, and the evaporated milk rounds everything out. The result is a creamy texture you would expect from a traditional cream soup — without the heavy cream.
The photos here were taken with a new lens I recently started using. Improving my food photography has been a fun side project, and I hope the images make this soup look as tempting as it tastes. If you try the recipe, I’d love to hear how it turned out — comments and feedback are always appreciated.
Skinny Cream of Mushroom Soup with Evaporated Milk
This lightened Cream of Mushroom Soup uses fat-free evaporated milk instead of heavy cream, producing the same smooth, rich texture with fewer calories. It’s an easy, comforting soup that makes a great starter or light main.
Appetizer, Soup
American
appetizer, easy, light, mushrooms, soup
10 minutes
25 minutes
35 minutes
6 people
197 kcal
Ingredients
- 1 tbsp unsalted butter
- 3 shallots chopped (about ¾ cup)
- 2.5 lb white mushrooms sliced
- 2 cups water with 1 fat-free bouillon cube or 2 cups fat-free chicken stock
- 2 tbsp cornstarch dissolved in 2 tbsp water
- 1 ½ cups fat-free evaporated milk
- ¼ cups chopped walnuts optional
- freshly cracked pepper, to taste
Instructions
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Heat a soup pot over medium heat and melt the butter. Add the chopped shallots and cook for about 2 minutes, stirring regularly, until they begin to soften.
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Add the sliced mushrooms and cook for about 3 minutes, stirring often, until they release liquid and reduce in volume by roughly half.
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Pour in the water and add the bouillon cube (or add the chicken stock). Bring to a gentle simmer and cook uncovered for 15 minutes to concentrate the flavors.
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Remove the pot from the heat. Use an immersion blender (or transfer to a blender in batches) to puree the mushrooms until completely smooth and free of chunks. Return to low heat.
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Stir the cornstarch slurry into the soup, then whisk in the fat-free evaporated milk until fully combined. Simmer gently for about 5 minutes to thicken and warm through. Adjust seasoning to taste.
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Ladle into bowls and, if desired, garnish with chopped walnuts and freshly cracked pepper before serving.
Calories from Fat 90