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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Cream of Mushroom Soup (Paleo)

cream of mushroom soup by

Cream of Mushroom Soup (Paleo)

4.93 from 26 reviews
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Servings 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
  • 1/4 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)


  • Add oil to a dutch oven or heavy soup pot over medium heat, then add onions, mushrooms and a pinch of salt.
  • Saute for 10-12 minutes or until onions are translucent and mushrooms are soft.
  • Add garlic and serrano pepper and cook for minute, then add the spices. After another minute or so, add wine to deglaze the pot.
  • Cook for 5 minutes, stirring occasionally, then add chicken broth and coconut milk.
  • Let the mixture simmer for about 10 minutes or until it thickens to your liking.
  • Blend the creamy mixture in a blender or with an immersion blender.
  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Canadian_sadie says

    5 stars
    This soup is delicious! I found it in 2018 when I did my first Whole30 and I keep coming back to it! I figured it was about time I wrote you a review! 😉 This mushroom soup is amazing—and easy to make! It’s great in a bowl, or used in a casserole as an ingredient. Between this soup, your Paleo Butter Chicken, and a few others you’ve been keeping my family well-fed for years now! 🤗. It’s probably time for me to branch out and cook something new from this site! 🤣. Thanks so much, Ashley, for being such a great cook and excellent resource for home cooks everywhere!

  2. Jessica Siegel says

    What do you recommend to substitute the chicken broth for, since we are vegetarians? Thanks so much!

  3. Bryan says

    5 stars
    Tried this recipe a couple of years ago, and it has been one of my few true go-to’s ever since…everyone who’s tried it has LOVED it – thank you for the great post! It’s really good as posted, but I did make a few mods to it which also work. Included here for everyone’s consideration:

    I tripled the recipe, though not the garlic. Just 2x on that.

    Couldn’t find a serrano pepper. Humph. Used a jalapeño instead, and only one. But we still detected the heat…

    I used 3 different kinds of mushrooms – loaded up on them. White, portabella, and crimini. I’d have added some wild mushrooms (both in blend and in pieces for chewability), if I’d found decent ones. Recipe says 8 oz. I think I nearly tripled, plus some extra for the pieces, which the recipe doesn’t call for. I’ve used the pieces raw and sautéed. Either way works, but sautéed seems better suited for the style 🙂

    I left out the red pepper flakes.

    Instead of wine, I mixed wine and sherry. Tripled the amount (since I tripled the recipe), with a 60/40 wine / sherry split.

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