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.
Author: Michele Rosen
Servings: 2 servings
Print this Recipe
Instructions
-
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.
-
Sauté veggies about 3-5 minutes, until translucent and fragrant.
-
Remove from heat and whisk in the tapioca flour.
-
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.
-
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
Calories: 169kcal
Carbohydrates: 9g
Protein: 5g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 12mg
Sodium: 329mg
Potassium: 295mg
Fiber: 0g
Sugar: 1g
Vitamin A: 15IU
Vitamin C: 3.6mg
Calcium: 19mg
Iron: 1.7mg
Did you make this recipe?
Shop Products and Ingredients:
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
Pumpkin Chili
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
About Michele
Michele Rosen is the author of Paleo baking at Home and the creator of Paleo Running Momma, a website dedicated to bringing you the most delicious paleo friendly meals and desserts. She’s a mom of 3 kids ages 17, 15 and 13, a paleo eater, runner and yogi.
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply