Paleo Cream of Mushroom Soup {Whole30 + Vegan Option}

10.31.18

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Whole 30VeganNut FreeEgg FreeNo Added Sugar

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

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4.68 from 46 votes

Ingredients

2Tbspghee or cooking fat of choice (use coconut oil for vegan)
12ozwhite mushroomschopped
1medium onionchopped
3clovesgarliccrushed
1/4cuptapioca flouror arrowroot
2cupschicken bone brothUse vegetable broth for vegan
1cupcoconut milkfull fat
1/4tspnutmeg
1tspfresh thyme
2tspfresh sage leavesminced
3/4tspsea saltfine grain
1/4tspblack pepper

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

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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

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!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

Amy says
October 31, 2018 at 11:22 am
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! 🙂
Reply
Maya says
November 2, 2018 at 9:32 am
My son is allergic to coconut and I was wondering if I could just use his regular non-dairy milk as a substitute?
Reply
Debbie says
November 2, 2018 at 5:26 pm
This is SO good! Do you think you could freeze this?
Reply
See Also
Creamy Mushroom Soup
gmail sign up says
November 2, 2018 at 11:36 pm

Such a comforting fall and winter staple!
Reply
Compression Testing Machine says
November 3, 2018 at 2:31 am
Amazing information about the Paleo cream mushroom soup, this is an amazing and wonderful information, thanks for sharing…
Reply
Rachel O'Neil says
November 7, 2018 at 3:18 pm

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!!!
Reply
- Michele says
  November 12, 2018 at 6:03 pm
  Yay! Thrilled you enjoyed it 🙂
  Reply
Jessica Schuler says
November 14, 2018 at 10:07 pm
Would this be a good recipe to freeze?
Reply
Mary K says
December 10, 2018 at 3:09 pm

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.
Reply
Leah Bonaduce says
January 7, 2019 at 4:56 pm

This was… AMAZING! Even my 16 month old daughter loved it! Trying out the green bean casserole tonight with my leftovers
Reply
Batty Royale says
January 21, 2019 at 1:17 am

This is Delish!
Reply
Marti says
March 29, 2019 at 3:57 pm

I subbed the chicken broth with my homemade beef bone broth and it was delicious!
Reply
ashwin says
August 23, 2019 at 1:58 am

Good question this is how to open documents windows 10 and only this tutorial have the full answer.
Reply
Elizabeth says
November 11, 2019 at 4:33 pm

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!
Reply
Shani says
April 1, 2020 at 9:36 pm
I can’t believe how all your recipes are just so good!!
Thank you for adding so much enjoyment to my family’s lives.
Reply
Laura says
November 18, 2020 at 11:35 am
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.
Reply
Greg says
December 5, 2020 at 11:48 pm

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.
Reply
Toni says
December 15, 2020 at 6:27 pm
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
Reply
Jennifer Zinkon says
April 25, 2021 at 3:03 pm
Can you freeze this recipe for future use? If so any best practices suggestions?
Reply
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July 2, 2021 at 7:57 am

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Reply
Christy says
December 24, 2021 at 2:11 pm
Terribly bitter. What am I doing wrong?
Reply
Evelyn says
February 1, 2023 at 9:16 pm
Can this recipe be made in an instant pot?
Reply
Stefania says
November 19, 2023 at 7:21 pm

You’ve never steered me wrong! Made the soup for green bean casserole and hubby made a face–“There’s none left for me?” I gave him what was left after I set aside what I need for the casserole and he licked the bowl! A very yummy soup. You rocked it again!
Reply