This homemade Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes! It’s simple, fast, and flavorful. This dairy-free and Whole30 compliant soup is a comforting fall and winter staple.
It’s Halloween! Is this recipe a trick?! Sort of…I’m honestly not all that proud to say that I’m just not that into Halloween. Maybe some of you can relate?
Something I’m REALLY into though is Thanksgiving! It’s been my favorite holiday for as long as I can remember.
Forget the lights and the presents. Just give me turkey gravy, mashed potatoes, sweet potato casserole, stuffing, cranberry sauce, and ALL THE PIE. That is the stuff I live for every single fall.
A funny thing the happened this year as I was figuring out what Thanksgiving recipes to post. I realized I had 3 different stuffing recipes on here but NO green bean casserole!
So, that recipe is coming very, very soon. Before the end of this week! But before we dive into all of that fried onion goodness, I figured I’d give you an extremely valuable recipe in and of itself – homemade cream of mushroom soup.
This soup forms the base for the green bean casserole that you’re getting tomorrow, and it’s just a helpful one to have on hand for all sorts of paleo cooking endeavors.
The soup itself is made in one pot and super simple. Mushrooms, onions and garlic sauteed in ghee (are you hooked yet?!).
Broth and coconut milk, herbs and spices, plus tapioca or arrowroot flour as a thickener. Feel free to interchange the two flours whenever you need to thicken something – I’ve found theres no real difference in the resulting texture.
I pureed everything nice and creamy with my immersion blender, but if you prefer your soup chunkier and the mushrooms “visible” feel free to omit this step.
I hope you enjoy this easy, satisfying and savory soup! Let’s get cooking!
Paleo Cream of Mushroom Soup {Whole30 + Vegan Option}
Homemade Paleo Cream of Mushroom Soup {Whole30}
This Paleo Cream of Mushroom Soup is savory and comforting on its own and perfect as a base for so many recipes! It's simple, fast, and flavorful. This dairy-free and Whole30 compliant soup is a comforting fall and winter staple.
Ingredients
- 2 Tbsp ghee or cooking fat of choice (use coconut oil for vegan)
- 12 oz white mushrooms chopped
- 1 medium onion chopped
- 3 cloves garlic crushed
- 1/4 cup tapioca flour or arrowroot
- 2 cups chicken bone broth Use vegetable broth for vegan
- 1 cup coconut milk full fat
- 1/4 tsp nutmeg
- 1 tsp fresh thyme
- 2 tsp fresh sage leaves minced
- 3/4 tsp sea salt fine grain
- 1/4 tsp black pepper
Instructions
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Heat a large pot over med heat and add the ghee or cooking fat. Add the onions, mushrooms, and garlic, sprinkle with just a bit of salt and pepper.
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Sauté veggies about 3-5 minutes, until translucent and fragrant.
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Remove from heat and whisk in the tapioca flour.
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Add broth, coconut milk, herbs and spices, salt and pepper. Turn the heat back on and bring mixture to a boil while stirring. Once boiling, lower heat to med-low and continue to simmer another 10 minutes, until thickened.
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Once thickened, remove from heat. Use an immersion blender in the pot to puree the soup. Once creamy, turn the heat back to medium and continue to simmer another 5 minutes. Serve hot, or allow to cool to use in a recipe.
Nutrition
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Want More Paleo and Whole30 Soup and Chili Recipes? Try One of These!
Butternut Apple Bacon Soup in the Instant Pot
Creamy Chicken Mushroom Kale Soup
Slow Cooker White Chicken Chili with Sweet Potatoes
Instant Pot Beef and Bacon Chili
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Thank you! I’ve been trying to replicate my mom’s green bean casserole for years but couldn’t figure out how to do it without that nasty can of cream of mushroom soup! Can’t wait for the recipe! 🙂
My son is allergic to coconut and I was wondering if I could just use his regular non-dairy milk as a substitute?
This is SO good! Do you think you could freeze this?
Such a comforting fall and winter staple!
Amazing information about the Paleo cream mushroom soup, this is an amazing and wonderful information, thanks for sharing…
This is so so good. I changed a couple of things up only because it’s what I had on hand (dried mixed mushrooms and leftover compliant bacon fat). So delicious!!!
Yay! Thrilled you enjoyed it 🙂
Would this be a good recipe to freeze?
Made this for lunch today and I loved it because it was so simple, didn’t need 100 ingredients , yet was full of flavor. I didn’t have coconut milk on hand so instead used Almond Breeze Original Unsweetened and it seemed to work just fine. I’m certain I’ll make this again on another cold day. The one thing I couldn’t figure out is how to make this a little creamier rather than having more obvious mushroom pieces in it. I did use my immersion blender but maybe I needed to use it longer. Not sure. ANYWAY it was still really, really good.
This was… AMAZING! Even my 16 month old daughter loved it! Trying out the green bean casserole tonight with my leftovers
This is Delish!
I subbed the chicken broth with my homemade beef bone broth and it was delicious!
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I made this for the green bean casserole. Definitely will keep this recipe! Question, what other recipes can I use this in? I still have half of the soup left over and want to use it this week in a dish but am not familiar with using it in other things so I need ideas!
I can’t believe how all your recipes are just so good!!
Thank you for adding so much enjoyment to my family’s lives.
Can you make ahead and freeze this soup? Made this last year for your green bean casserole and it was super yummy. Working on my timeline and if this can be done ahead that would be great.
Easy to make, quick and tastes great. I don’t have the required hand blender, but my regular blender worked great. My blender is made of glass and recommend NOT using one made of plastic as that the soup was just boiling seconds before.
Yummy! I use this all the time to replace the gross canned stuff! Thank you! Does this freeze well? How long do leftovers last in the fridge? TIA
Can you freeze this recipe for future use? If so any best practices suggestions?
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Terribly bitter. What am I doing wrong?
Can this recipe be made in an instant pot?