Cream of Mushroom Soup

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This paleo-friendly cream of mushroom soup will knock the socks off any other mushroom soup you’ve tried before. It’s rich, thick, creamy and it has a bite to it. This isn’t the bland and boring mushroom soup that you get in a can – oh no, this soup is something quite special.

I need my food to have a lot of flavor, and this recipe certainly does. White wine, fresh thyme, garlic and serrano pepper help upgrade this soup from average to awesome. All of these ingredients blend together beautifully, making for a tasty soup.

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This dairy-free soup is incredibly delicious on its own; it’s the perfect comfort food on a cool night. You can also use this in any recipe calling for cream of mushroom soup. Mushroom cream sauce is the foundation for most casserole recipes and so using a homemade sauce can make all the difference.

I use this soup in my chicken spaghettituna noodle casserole, and green bean casserole . It really is the soup that stands out in these dishes. I feel like some people tend to disregard the importance of a good mushroom soup. It may seem like a humble ingredient, but in reality, it’s the star of your casserole.

I truly believe that once you try this creamy mushroom soup, you won’t want to make any other.

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4.8 from 9 reviews
Cream of Mushroom Soup (Paleo)
Serves: 2.5 cups
  • 1 tablespoon avocado oil, olive oil or another fat
  • 1 white onion, diced
  • 1 (8 oz) package baby bella mushrooms, roughly chopped
  • 6 cloves garlic, minced
  • 1 serrano pepper, roughly chopped (remove rib if you don’t like spicy food)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon salt, adjust to taste
  • ¼ teaspoon freshly ground black pepper, adjust to taste
  • ¼ teaspoon crushed red pepper flakes, (adjust to taste or omit)
  • ¼ cup white wine
  • 1 cup organic chicken broth
  • 1 cup coconut milk, canned and full fat (mix well after opening)
  1. Add oil to a dutch oven or heavy soup pot over medium heat, then add onions, mushrooms and a pinch of salt.
  2. Saute for 10-12 minutes or until onions are translucent and mushrooms are soft.
  3. Add garlic and serrano pepper and cook for minute, then add the spices. After another minute or so, add wine to deglaze the pot.
  4. Cook for 5 minutes, stirring occasionally, then add chicken broth and coconut milk.
  5. Let the mixture simmer for about 10 minutes or until it thickens to your liking.
  6. Blend the creamy mixture in a blender or with an immersion blender.
  7. Serve.
If you are adding this to a casserole, I'd leave the serrano rib in for some heat (unless you really hate spicy food).

If you’re eating this as soup and don’t like spicy food, you can remove the rib/serrano completely.


    • says

      Hi Marianne! I know I already responded on facebook but I thought I’d reply here too in case someone else has the same question. The wine is just for flavor so if you want to leave it out that’s fine. If the soup is too thick, just add more chicken stock to thin it out :)

  1. Lewannne says

    Ashley, this was really good! Even my non-paleo husband liked it. Thanks. And thank you so much for all of your creations. They’ve really helped me adjust to my new diet.

  2. Laura KAsica says

    any idea whether this can be canned in canning jars to use later. Wondering if the coconut milk can stand up to the heating sauce.

  3. monica says

    This sounds so good! I love the healthier option for a family favorite! My question is, can I use something other than coconut milk? I’m not trying to eat paleo, just healthier so just wondering if the recipe would still be good with regular milk or almond milk…. THANK YOU!

    • Michele says

      You could try it with milk, but it definitely wouldn’t be as good. :) You’d want to use a wee bit of a thickener too.

  4. Simone says

    Hi! How many servings does this recipe? I’m planning on making a week’s worth of lunches for my husband and me and need to know if I should double or triple the recipe!


    • Michele says

      My 8yo son doesn’t like the taste of coconut either and he gobbled this soup up. I make a very similar recipe with cream, and use about half the amount this recipe calls for if you can do dairy. Maybe you could add more onions and a bit more broth? I make a paleo gravy with pan drippings and it’s pretty thick once it’s cooked down and I’ve pureed in a bunch of onions.

  5. says

    I cannot wait to try this. My casseroles have really lost flavor without a cream of mushroom soup and this sounds like it will bring all the flavor and more! thanks!

  6. says

    I have been missing a lot of flavor since taking out cream of mushroom soups in my casseroles. This appears to be the recipe that will bring back all the flavor and more! Thank you!

  7. Stacy says

    My only complaint is that there should be a big disclaimer on this recipe warning readers to double or triple it. I just made this yesterday. Once I switched my blender off there was a patch of soup stuck to the kitchen towel I used to cover the hole in the lid — no exploding hot soup for me, thanks. I dragged my finger through the soup on the towel, tasted it and immediately yelled “DAMN IT!”

    It’s THAT good. I was so mad I hadn’t bought an extra container of mushrooms. This was so, so wonderful. I am going to make this and the recipes that use it many, many times. Thank you for sharing the recipe. :)

    • Michele says

      Haha! I buy the big containers of baby portobellos and decided to double the recipe (plus a little extra mushroom). You can never have too much cream of mushroom soup!

  8. Rachael says

    I have made this 2 times in about 1 week. First for a chicken and rice souffle then for a biscuits and gravy ( I added some shredded beef for this one ). It was AMAZING!!! Since I can’t have dairy it was perfect! Now I have had people ask me for the recipe. Even my dairy loving family loved it! Thank you for this!

  9. says

    WOW this soup is DELICIOUS!!!! In fact, ALL of your recipes are! Tomorrow night I am also trying your Indian Carrot Cake…Can’t wait :) You rock !
    I plan to make another batch of soup next week to make your tuna casserole!
    Tell me, does the mushroom soup freeze well ?

  10. Kelli says

    Made a double batch of this tonight and it came out great. Even my mushroom skeptic roommate loved it. I did use a variety of mushrooms, however. I picked up an 8 oz sampler pack, and filled in the remaining 8 oz with shitakes and portabellos. It has a lovely texture and came together in less than an hour. If you love to make blended soups more than a few times a year I highly recommend an hour immersion blender.

  11. Maggie says

    I just made this to use in conjunction to your green bean casserole recipe for a thanksgiving side dish and OH. MY. LORD. It tastes amazing!!! I really truly did not expect this would be so absolutely delish. As soon as I got done pureeing it I tasted it and immediately thought “oh man, I hope there’s more in here than the casserole recipe calls for because I want to eat this all by itself right now!” Thank buddha There was anout a half cup left over after making the casserole and I inhaled it while preparing the rest of our thanksgiving dinner. I thought that we’d be selling ourselves short by having to do a dairy-free thanksgiving this year (my toddler is highly allergic to dairy) but thanks to your fabulous recipe not only are we still able to enjoy our green bean casserole but it’s the best one I have ever made. Thank you so much for creating and posting this masterpiece. I rarely leave recipe comments despite how frequently I use online recipes, but this one deserved five minutes of my time ;).

  12. geeksbewithyou says

    I REALLY like this. I get a bit tired of using coconut milk sometimes but it is wonderful in this. I used it for green bean casserole last week and I’m going to make another batch tonight for green bean and leftover turkey casserole for lunches this week.

    Does anybody know if it would keep well in the freezer for a bit?

    • says

      Happy to hear you really like this recipe! :) I haven’t tried freezing this particular soup, but I do freeze leftover coconut milk often so I would think that this would also keep well.

  13. River says

    I am curious about what kind of coconut milk you used? Was it canned (the full fat) version or was it the kind you can buy in cartons? Thanks!
    Haven’t made it yet but this looks delicious!

  14. Claudia says

    Absolutely Fabulous!! And BTW, the soup does not taste like coconut, for those who are worried about that. I used a pack of Baby Bellas, and another 1/2 lb. of white mushrooms (keep cost down), a quart of chicken broth, and fresh lemon thyme from my garden (you must grow this!), and one can of full fat coconut milk. I pureed it then added tiny specialty mushrooms to float in the soup. My boyfriend was disappointed when I told him I was making mushroom soup for dinner…..well, he couldn’t stop eating it!

    • says

      Claudia, I LOVE the idea of using white mushrooms and topping with specialty mushrooms. I’m also really glad your boyfriend liked it! I get so much satisfaction from seeing my husband enjoy a dish that he thought he wouldn’t – it’s fun, isn’t it? Thanks for letting me know how the recipe turned out for you guys!

  15. Sue says

    I just finished my first batch of the soup and this mushroom-disliking girl LOVED it. I was just going to use this for casserole, but now am contemplating eating it straight for breakfast. Thank you for the recipe! I also threw in some cauliflower and simmered the soup until the cauliflower was soft. It added an extra burst of veggie goodness and body without adding any cauliflower taste. Love hidden veggies :)

  16. Ann says

    I made beef bone stock with roasted veggies and debated what I was going to use it for. So no planning, I added tomato sauce, balsamic and butter which tasted great! That got me thinking about to what to add next. Dried criminis. Did that. Added flavor. So I thought more mushrooms! In go some button mushrooms and shiitake. As the fungi flavored the stock, I didn’t know if I wanted to add potato or milk. I opted for coconut cream. Perfect combination! Like heaven in a bowl. You’ll sprout wings and drift away! Until your bowl is empty!! Then you’ll ne back on Terra Firma! Lol! Thanks!!

  17. Ashley says

    This recipe is awesome! I’ve been making chicken enchiladas with sour cream, cream of mushroom soup, chicken, onion and jalapeños forever… And for some odd reason my body decided to develop allergies to milk, wheat, beef and corn last year so my food options have changed drastically. I’ve been wanting to make chicken enchiladas and finally decided to try it a different way. With this soup, coconut sour cream and arrowroot tortillas… I did it! I left out the Serrano pepper because I use jalapeños. It was still a little spicier than usual but awesome! Nailed it. My husband and 15 year old liked it too but they added Mexican cheese and used flour tortillas. Thank you for this awesome recipe!!!

  18. Alina says

    So tasty and flavorful! I am a wimp when it comes to spicy food, so I left the pepper out and the soup was still amazing. Next time I will make a double batch to have leftovers. My boyfriend and I ate all of it in one sitting.

  19. Amber says

    Amazing recipe. I needed to make a Whole 30 green bean casserole, and this was the base of it all. I was afraid it would taste like coconut, but the herbs really helped mask that flavor, and once it was mixed with green beans and the fried onions (adapted from Smitten Kitchen – with potato, tapioca and almond flours), there was absolutely no difference between this and a non-paleo Green Bean Casserole. Thanks for a great cream of mushroom soup.


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