Go Back
+ servings

Cream of Mushroom Soup (Paleo)

cream of mushroom soup by myheartbeets.com

Cream of Mushroom Soup (Paleo)

4.92 from 25 reviews
Pin Recipe Print Recipe
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!