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)

4.92 from 25 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.
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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. Jessica Siegel says

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

  2. 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.

  3. Nina says

    5 stars
    Sooooo delicious!!! I was skeptical because of the coconut mil, but it’s barely noticeable. The flavors really work! I didn’t have crushed red pepper flakes so I used a pinch of cayanne. Delish! And I omitted the pepper. I think next time I’ll add some chopped carrots and mushrooms at the end for some more veggies! But it’s perfect on its own! Amazing thank you! Works well with a healthy diet!!

  4. Madelynn says

    This is fabulous! I love mushrooms. I doubled the recipe. It worked out well. I bought 3 containers of mushrooms and used 2 containers in the soup. Sautéed the third container in a skillet. Once I blended the soup I add the mushrooms I had sautéed to the soup. Oh it was incredible. I will make this over and over. Can’t wait to try it in a casserole. Thanks for your post.

    • My Heart Beets says

      Madelynn, I’m so happy to hear that you like the cream of mushroom soup so much! Thanks for letting me know how it turned out for you 🙂 Also, love that you added sautéed mushrooms to the soup at the end!

  5. Anastasia Rudenco says

    5 stars
    Not a long time ago in one restaurant i’ve tried coconut mushroom soup and fell in love with it! I was browsing internet with a hope to make one at home. And finally I found your recipe! It tastes soooo delicious! My boyfriend said that now we can compete with this soup!))
    I’m vegan so instead of chicken broth I made veggie broth and it perfectly worked!
    Thanks again!

  6. Kamila says

    5 stars
    This was seriously so good! I made this for your Tuna Casserole (also delicious) and had about a cup left over that my husband and I promptly devoured. I will never buy pre-made cream of mushroom again. Thanks for a great recipe!

    I did use a 10 oz bag of sliced cremini mushrooms (bag from Trader Joes) and 2 small peppers because we enjoy spicy food, and the flavors and consistency came out perfect!

  7. Trinity says

    Can I freeze this? I’m thinking of it to use instead of canned soup for green bean or tuna casserole or stroganoff.

  8. Erica Rios says

    Hello! I’m super excited to try this recipe. My husband is lactose intolerant, which is hard for me, coming from a family of casserole-loving, chowder-making, stroganoff-eating food lovers! Do you also happen to have a cream of chicken soup recipe?

  9. Clement Mugabo says

    Hello My Heart beets, thanks a lot for your hard work, may be you wanted to make it HEALTHY, because you didn’t use dairy cream. Why is there no roux(mostly heat a healthy equal fat or oil and wheat flour, as a thickener)? But I don’t agree with you on culinary techniques No.7, Don’t blend the soup! Or garnish with non-blended mushroom as it is done in nowadays modern Hotel industry. Where is the fresh cream as its name is cream of mushroom soup? Or you can substitute dairy cream for non-dairy cream, natural yoghurt or skimmed milk. Anyway you’re very creative bkoz your recipe is HEALTHY to avoid weight gain and being fatty. But don’t think I’ll blend it, at least blend a little part, use a roux as a thickener, then top with the other non-blended mushrooms.

  10. Karen says

    Hi! Best recipe ever! Its easy, flavorful and satisfies. It doesn’t take long to make whatsoever. I filled a few 2 cup mason jars for the freezer to grab for quick dinners and of course green bean casserole. It was so good I kept a bowl out and had it for lunch. So yummy thank you.

  11. Lindsay says

    I made this soup today, and it was so delicious! I used Chardonnay and both the Serrano and the red pepper flakes, and I loved the kick of heat. I will make this again for sure!

  12. Janeen says

    5 stars
    I don’t comment on a lot of blogs, but I just had to stop back here and let you know that your soup recipe was fabulous! I used it for thanksgiving, in the green bean casserole (thanks for that as well). The soup was SO GOOD. The biggest surprise was that for the first time ever, I could just sit and have a bowl of cream of mushroom soup. For years I’ve only imagined it as a part to play in a casserole or other dish, but never on its own. The bland, thick, processed junk in a can has never held much appeal to me. This soup was delicious on its own, and I ate the leftovers over a couple of chilly days here in Colorado. It warmed me right up and tasted like a gift of health to myself. THANK YOU! I’ll be making this again and again.

  13. Robbie says

    5 stars
    This was incredible! Used it with a green bean casserole for Thanksgiving and it was a huge success. Used fresh turkey broth instead of chicken broth.

  14. Monica says

    Wow!!!! I am a huge soup consiesuer and this is the Best mushroom soup I’ve ever had! The Bella mushrooms make all the difference.
    I modified the recipe by adding an extra 8oz box of Bella mushrooms because I like a thicker creamer soup!

  15. Yvonne says

    5 stars
    I just made this mushroom soup and it is SO delicious, I closed my eyes and savoured. Will make again and again. Thank you.

  16. Joshua Hansen says

    Just made this except with cream instead of the coconut milk (obviously, we do dairy). It is excellent. I needed soup for a pot roast and detest the canned stuff so I modified this a bit.

    The Serrano is a brilliant addition.

  17. Karina says

    I agree with previous comments that this is awesome. I was surprised by the amount of garlic but didn’t notice it in the finished product. I didn’t have serranos so I used jalapeños and it was still delicious. I tripled the recipe, which extended the cooking time significantly, but was able to freeze half of it for a later use. I’m interested to see how defrosted mushroom sauce performs in the other recipes. Thanks for figuring this one out.

  18. Stacey says

    5 stars
    I’ve made this soup before and absolutely loved it, but my husband isnt a fan of soups because he doesn’t find them satisfying enough, so I was curious if anyone would know how minced beef would taste in this soup, and if anyone has any advice on how to incorporate it into the soup. Thanks.

    • Stacey says

      5 stars
      While I didn’t change anything about the original recipe, I did add beef from a sou vide and fresh green beans. Turned out fabulous. The recipe is delicious as is and with the additions. Thank you.

  19. S Packa says

    5 stars
    This turned out exactly as I’d hoped! I actually added some dried porcini mushrooms chopped in my mini blender, fresh rosemary, a touch of sage and pinch of smoked paprika instead of Serrano and pepper flakes. I also added half a pound ground Beelers breakfast sausage (which I added before reading instructions to puree, so I skipped that step and added tapioca flour to thicken at the end. Also used 2 Cups broth, and I never have wine lying around so I used 2 Tbsp cider vinegar. ..
    Looking forward to exploring your other recipes!

  20. Amber says

    5 stars
    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.

  21. Alina says

    5 stars
    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.

  22. 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!!!

  23. Ann says

    5 stars
    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!!

  24. Sue says

    4 stars
    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 🙂

  25. Claudia says

    5 stars
    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!

    • My Heart Beets 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!

  26. 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!

  27. geeksbewithyou says

    4 stars
    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?

    • My Heart Beets 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.

  28. Maggie says

    5 stars
    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 ;).

  29. 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.

  30. Lisa says

    5 stars
    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 ?

  31. 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!

  32. 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!

  33. Anna 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!

  34. Anna 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!

    • 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.

  35. 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!


  36. 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.

      • Karoline Seymour says

        I make mine with mashed potatoes as a thickener and if someone has an allergy to milk..leave it out..mushroom soup tastes awful with almond milk(nutty taste). Just a thought. but I will definitely try your version.

  37. 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.

  38. 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.

    • My Heart Beets says

      Lewanne, thank you for letting me know how it turned out! I’m SO happy to hear that you and your non-paleo hubby liked the recipe 🙂 I hope my recipes will continue to help!

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