When the temperatures drop, eating a warm bowl of soup is just the thing to give you that toasty on the inside feeling. This dairy-free cream of mushroom soup is packed with decadent mushroom flavor, herbs, and delicious broth. Bring on the fluffy socks.
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Soup might be my all-time favorite genre of food.
Of course if you've been around for awhile you know that food in bowls is kind of my thing. I even wrote a cookbook about it.
This cream of mushroom soup is one of my go to recipes because it's so sticking easy. There are only a few ingredients in this soup and if you love mushrooms this is the soup for you.
What you're going to love about this recipe
- This is a healthy cream of mushroom soup recipe: It's dairy-free so you can be sure that it's allergy-free. It's also made with rich bone broth and coconut milk.
- Warm and comforting: Soup is always a warm and comforting meal. Serve it alone or serve it as a starter to a larger dinner.
- This soup is super easy to make and really fast. No need to simmer for hours.
Recipe Notes
What ingredients to you need to make Cream of Mushroom Soup
- Coconut Oil
- Mushrooms
- Onions
- Garlic
- Broth
- Coconut Milk
- Thyme
This recipe was adaptated from the "30 Day Guide to Paleo." [Get the book. affiliate link}
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Paleo Cream of Mushroom Soup
This soup is delicious. The coconut milk adds a dairy-free creaminess that will fool your most discerning dairy-lovers.
Ingredients
- 2 tbsp coconut oil or grass-fed butter or duck fat
- 1 small yellow onion
- 16 ounces mushrooms chopped - white or crimini
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tsp dried thyme leaves
- 1 cup coconut milk canned, full fat
- 3 cups chicken bone broth or stock
Instructions
- In a large pot, melt the coconut oil over medium heat. Add the onion and saute for 1 minute.
- Add the chopped mushrooms and garlic to the pot and continue to saute until the mushrooms start to soften.
- Season with salt, pepper and dried thyme leaves.
- Saute the onion and mushrooms for 10 more minutes, and add the coconut milk.
- Bring the coconut milk to a bubbling boil, and add the chicken bone broth.
- Stir the soup well, bringing it to a boil.
- Reduce the heat to a simmer. Simmer for 1 hour.
Notes
To make it Vegan: Substitute the chicken broth for vegetable broth.
If you don't like the texture of the mushrooms in chunks (or if you simply prefer a uniformly smooth soup), throw the finished soup into a blender or use an immersion blender to break up the mushroom pieces.
Nutrition
Calories: 232kcalCarbohydrates: 9gProtein: 8gFat: 20gSaturated Fat: 16gSodium: 67mgFiber: 1gSugar: 3gCalcium: 27mgIron: 2.8mg
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Absolutely loved this soup! Super easy to make and such great flavors!