Cozy up to this creamy mushroom soup made with fresh herbs and a dairy-free stock.
Thick and chunky, this cream of mushroom soup is incredibly simple to make. Not only is this hot bowl of soup hassle-free, but it’s also a great way to pack in plenty of nourishing ingredients. Make a batch to warm you during the colder months or serve it whenever you’re in the mood for a quick and easy meal.
As a dairy-free recipe, this creamy soup is made with a rich blend of coconut milk, baby bella mushrooms, onions, and zesty garlic. It’s a vegetarian dish that’s naturally gluten-free and keto-approved, while still being satisfying enough to be one of your family favorites.
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Baby bella mushrooms are used in this recipe to add the most bang for your buck. If you prefer to experiment with others, you can also use a mixture of shitake or Portobello mushrooms in the same proportions. While this recipe produces a soup that’s chunky and dense, you can always thin out the texture by opting to blend it a bit longer or simply adding one tablespoon of water at a time.
To get started, heat the olive oil in a large skillet and place the sliced mushrooms in a single layer. Allow them to cook undisturbed for 10 minutes, flipping halfway through. Make sure both sides are golden brown, before setting them aside and reserving for later.
Next, use the same skillet to sauté the diced onions and minced garlic. Cook until tender before returning most of the mushrooms to the skillet. Save a few slices to use as a garnish for later, then add the water and bring to a simmer for 10 minutes.
When ready, transfer the ingredients to a blender and pulse until you get a thick, homogeneous mixture. Pour the soup back into the skillet and stir in the coconut cream with salt. Allow the soup to cook for 5 minutes over low heat before removing from the stove. Divide it into two bowls and top it with sautéed mushroom slices, fresh chopped parsley, a sprinkle of fresh ground black pepper, and a slight drizzle of olive oil. Serve warm and enjoy!
The Best Cream of Mushroom Soup Recipe
The Best Cream of Mushroom Soup Recipe
Felicia LimTools
- Large skillet
- Blender
Ingredients
- 4 T olive oil + more for garnish
- 1 lb baby bella mushrooms, cleaned and sliced
- 1 large diced yellow onion
- 3 large minced garlic cloves
- 2 cups water
- 2 T coconut cream
- 1 t salt
- 2 bay leaves
- 1 t freshly ground black pepper, for garnish
- Fresh chopped parsley, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat, then place the sliced mushrooms in a single layer. Let the mushrooms cook without moving for 5 minutes, or until the bottoms are golden brown. Flip them and continue cooking for another 5 minutes. Once the mushrooms are ready, set them aside.
- In the same skillet, sauté the diced onions and minced garlic together. Cook the onions for 7 minutes, or until tender. Add most of the mushrooms back into the skillet and reserve a few slices for garnish. Pour in the water and mix well, then simmer over medium heat for 10 minutes.
- Next, remove the skillet from the heat. Transfer the ingredients to a blender and pulse on high-speed until you get a thick homogeneous mixture.
- Return the mixture back to the skillet and add in the coconut cream and salt. Mix well to combine and let the soup cook for 5 minutes over low heat.
- Divide the soup evenly between 2 bowls and top with sautéed mushroom slices. Garnish with chopped parsley, ground black pepper, and a drizzle of olive oil. Serve and enjoy!
Watch the Recipe Video Below!
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream (Native Forest)
Black pepper (Frontier)
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