This WW Cream of Mushroom Soup is the ultimate low-point comfort soup at just 2 WW points per serving. On chilly winter days, when you need something delicious to warm you up, this lightened-up soup can save the day. It has flavors of leeks, garlic, celery, and, of course, mushrooms. It has a nice hearty flavor from the broth and veggies, while the array of herbs gives it warm, herbal notes. However, my favorite part is how the soup is finished off with yogurt and half and half, which gives it a lovely creaminess.
This is an excellent soup to make for meal prep, so you can heat it up for lunches during the week! Or it’s a fantastic option for busy weeknights when you don’t have a ton of time to get food on the table. You can pair it with something light like a side salad or French bread, or you can make the meal heartier by enjoying it with pork chops, grilled chicken, or a nice, filling sandwich. If you need inspiration, you can check out my dinner recipes or side dish recipes for some ideas!

Why You Should Try This Recipe
- It’s healthy. This delicious soup has plenty of vegetables and is a lighter version of traditional cream of mushroom soup.
- It’s great for lunch or dinner. This recipe is versatile since you can enjoy it by itself for something light or pair it with sides to make it more filling.
- It’s a quick stovetop recipe. This is the perfect stovetop recipe for chilly winter nights, and it takes less than an hour from start to finish!
Recipe Overview
- Serving Size: 574g
- Number of Servings: 4
- Time to Cook: 35 minutes
- WW Points Per Recipe: 2 WW points per serving (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Cream of Mushroom Soup
- 1 ½ tbsp Light butter substitute
- 1 tbsp Minced garlic
- 2 ribs Chopped celery
- 1 cup Chopped leeks
- 1 tsp Dried rosemary
- 1 tsp Dried ground sage
- ½ tbsp Fresh thyme
- 24 oz Sliced white mushrooms
- 48 oz (6 cups) Low-sodium vegetable broth
- ¾ cup Fat-free half and half
- ¾ cup Nonfat plain Greek yogurt
- Salt and pepper to taste

Instructions for Making Weight Watchers Cream of Mushroom Soup
- In a medium/large pot over medium heat, melt 1 tbsp of the light butter. Add the leeks and celery and mix, cover, and cook for about 4 minutes or until softened and fragrant, stirring every minute or so.
- Add the garlic and herbs and cook for another minute before adding in about 3/4 of the sliced mushrooms. Cover once more and cook until the mushrooms release their juices and become tender, stirring occasionally.

3. Add the broth and bring it to a gentle simmer. Simmer for about 15 minutes so the flavors can meld. Meanwhile, add the remaining 1/2 tbsp butter substitute and reserved mushrooms to a sauté pan and sauté the mushrooms until golden brown and cooked.
4. Use an immersion blender to blend the soup to the consistency that you prefer, making it entirely smooth or leaving some mushroom chunks. (If you would like the soup to be thicker, you can add some of the sauteed mushrooms and blend them in. Otherwise, save them all for a garnish.
5. Mix the yogurt and half-and-half together, then mix it into the soup. Add salt and pepper and adjust seasonings as needed. If you would like it creamier, add more yogurt. Serve immediately with sauteed mushrooms for garnish.

Variations and Substitutions
- Broth Type: feel free to use beef or chicken stock instead of vegetable stock.
- Other Vegetables You Can Add: You can also add chopped carrots or use diced onion instead of leeks.
- Yogurt Substitute: Sour cream is a good substitute for Greek yogurt, but you will need to adjust the points in the Weight Watchers recipe builder.
- Half-and-Half Substitute: If you don’t have half-and-half, you can use cream or your preferred milk type.
- Splurge Version: If you have extra points you would like to use up, feel free to use regular butter or regular half-and-half.
- Lower the Points: Use fat-free milk and nonfat yogurt instead of using the half-and-half. Maybe use 1 cup yogurt and ½ cup milk so it still provides some thickness.
Tips and Tricks for Making Weight Watchers Cream of Mushroom Soup
- I prefer to use an immersion blender since it is less messy, and you can keep the soup right in the pot. However, if you need to use a standard blender, make sure that you have the lid vent open so that steam can escape. Otherwise, it can be dangerous. You might need to work in batches, too.
- After blending the soup, you can add in some of the reserved mushrooms to make it thicker, or you can add more broth to thin it out and adjust the consistency as needed.
- I suggest tasting and adjusting the seasoning both before and after blending the soup.
- Make sure to cook the leeks, garlic, and celery on medium heat because you don’t want the vegetables to get too browned or the garlic to burn. It will give the entire soup a bitter taste.
Cream of Mushroom Soup

Ingredients
- 1 ½ tbsp Light butter substitute
- 1 tbsp Minced garlic
- 2 ribs Chopped celery
- 1 cup Chopped leeks
- 1 tsp Dried rosemary
- 1 tsp Dried ground sage
- ½ tbsp Fresh thyme
- 24 oz Sliced white mushrooms
- 48 oz (6 cups) Low-sodium vegetable broth
- ¾ cup Fat-free half and half
- ¾ cup Nonfat plain Greek yogurt
- Salt and pepper to taste
Instructions
- In a medium/large pot over medium heat, melt 1 tbsp of the light butter. Add the leeks and celery and mix, cover, and cook for about 4 minutes or until softened and fragrant, stirring every minute or so.
- Add the garlic and herbs and cook for another minute before adding in about 3/4 of the sliced mushrooms. Cover once more and cook until the mushrooms release their juices and become tender, stirring occasionally.
- Add the broth and bring it to a gentle simmer. Simmer for about 15 minutes so the flavors can meld. Meanwhile, add the remaining 1/2 tbsp butter substitute and reserved mushrooms to a sauté pan and sauté the mushrooms until golden and cooked.
- Use an immersion blender to blend the soup to the consistency that you prefer, making it entirely smooth or leaving some mushroom chunks. (If you would like the soup to be thicker, you can add some of the sauteed mushrooms and blend them in. Otherwise, save them all for a garnish).
- Mix the yogurt and half and half together, then mix it into the soup. Add salt and pepper and adjust seasonings as needed. If you would like it creamier, add more yogurt. Serve immediately with sauteed mushrooms for garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why can’t this be printed?
Thanks for reading Tina. If you scroll down the the recipe card at the bottom of the page, there is a little printer icon. If you click that you can print the recipe. Let me know if that doesn’t work and I will see if I can figure something else out. Thanks