When the weather turns cold and you crave something hearty yet nourishing, there’s nothing quite like a bowl of creamy soup to warm you up from the inside out. But if you’re following a Paleo lifestyle, you may find that many traditional soup recipes don’t quite fit the bill-especially when they contain dairy, grains, or processed ingredients. The solution? Paleo Cream of Mushroom Soup!
This comforting, velvety soup is rich in flavor, packed with nutrients, and completely free of any gluten, dairy, or refined sugars. It’s a simple yet luxurious dish that not only satisfies your taste buds but also supports your health. Whether you’re making it for a cozy dinner at home or serving it as a starter at your next gathering, this Paleo-friendly cream of mushroom soup is sure to impress.
Now, let’s dive into how to make this fantastic recipe that will have you reaching for your spoon again and again.
Paleo Cream Of Mushroom Soup Recipe
This Paleo Cream of Mushroom Soup recipe is simple to make, with just a few key ingredients that come together to create a silky smooth and deeply flavorful dish. The recipe combines earthy mushrooms, savory onions, and a creamy base made from coconut milk and chicken broth. It’s all seasoned to perfection with a blend of fresh herbs and spices to elevate the natural flavors of the mushrooms.
The best part? It’s ready in under an hour, making it a perfect weeknight dinner or meal prep option. Let’s get into it!
Ingredients Needed
To make this Paleo Cream of Mushroom Soup, you’ll need the following ingredients:
- Fresh Mushrooms (16 oz): I recommend using a mix of cremini and white button mushrooms for depth of flavor, but you can also experiment with other varieties like shiitake or portobello.
- Olive Oil (2 tbsp): For sautéing the vegetables. Olive oil is a great choice for the Paleo diet since it’s heart-healthy and fits within the guidelines.
- Onion (1 medium): Adds a savory base for the soup. Yellow or white onion works best.
- Garlic (2 cloves): Fresh garlic brings a punch of flavor that complements the mushrooms beautifully.
- Full-fat Coconut Milk (1 cup): This serves as the creamy base for the soup. You’ll want to use full-fat coconut milk (not light) to get that smooth, rich texture.
- Chicken Broth (2 cups): A good-quality, unsweetened chicken broth gives the soup its savory depth. You can use vegetable broth if you prefer a vegetarian version.
- Thyme (1 tsp): Fresh thyme adds a nice earthy note that pairs wonderfully with the mushrooms.
- Salt (to taste): Season to your liking. I recommend starting with about ½ tsp and adjusting as needed.
- Black Pepper (to taste): Freshly ground black pepper adds a bit of heat and sharpness to balance the richness of the soup.
- Optional Garnishes: Chopped fresh parsley or a drizzle of coconut milk for serving.
Cooking Instructions
Making this creamy soup is pretty straightforward, and the process comes together quickly:
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Prep The Ingredients
- Slice the mushrooms thinly, dice the onion, and mince the garlic.
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Sauté The Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened and translucent.
- Add the garlic and sauté for another 30 seconds, until fragrant.
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Cook The Mushrooms
- Add the sliced mushrooms to the pot and cook for about 5-7 minutes, stirring occasionally, until the mushrooms begin to release their moisture and soften.
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Add The Liquids
- Pour in the chicken broth and coconut milk, stirring to combine. Bring to a simmer over medium heat, then reduce the heat to low. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
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Season The Soup
- Add salt, black pepper, and thyme. Taste and adjust the seasoning as needed.
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Blend The Soup (Optional)
- For a smooth, velvety texture, use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just make sure to let the soup cool slightly before blending to avoid splashes.
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Serve And Garnish
- Ladle the soup into bowls and garnish with a sprinkle of fresh parsley or a swirl of coconut milk for extra creaminess.
Ingredient Insights
Each ingredient in this recipe plays a crucial role in delivering that creamy, earthy, and savory flavor profile you’re looking for. Here’s why each one is essential:
- Mushrooms: Not only do mushrooms provide the bulk of the flavor, but they’re also packed with nutrients like B vitamins, antioxidants, and fiber. The mushrooms are the star of the show in this soup, lending their rich umami taste that’s a great substitute for the heavy cream often found in traditional cream of mushroom soups.
- Coconut Milk: This is what gives the soup its smooth, velvety texture and the creaminess you’d expect from a classic cream of mushroom soup. Plus, coconut milk is a dairy-free, Paleo-approved alternative to heavy cream, so you don’t have to worry about any hidden sugars or inflammatory additives.
- Chicken Broth: Rich in collagen and amino acids, chicken broth adds depth of flavor and helps to keep the soup nourishing. If you’re not a fan of chicken, vegetable broth is an excellent substitute.
- Thyme & Garlic: Fresh thyme is a classic pairing with mushrooms, lending a subtle earthy flavor. Garlic, on the other hand, enhances the overall taste and brings a layer of savory complexity to the dish.
Expert Tips
To make sure your Paleo Cream of Mushroom Soup turns out perfect every time, consider these expert tips:
- Use Fresh Mushrooms: Fresh mushrooms always yield the best flavor and texture. Avoid canned mushrooms, as they can be mushy and lack the earthy taste of fresh ones.
- Don’t Skip the Sautéing Step: It’s tempting to toss everything in the pot all at once, but sautéing the onions, garlic, and mushrooms first brings out the natural sweetness and depth of these ingredients. Take your time with this step.
- For a Chunkier Soup: If you like a bit more texture in your soup, don’t blend it completely. Instead, pulse it a few times with the immersion blender to leave some mushroom pieces intact.
- Adjust the Consistency: If you prefer a thinner soup, simply add more chicken broth or water. For a thicker consistency, let the soup simmer for a bit longer to reduce.
- Make It Ahead: This soup can be stored in the refrigerator for up to 4 days, and it actually tastes even better the next day as the flavors continue to develop. You can also freeze it for up to 3 months.
Recipe Variations
If you want to customize your Paleo Cream of Mushroom Soup, here are a few variations you can try:
- Add Protein: To make this soup a complete meal, you can add cooked chicken, turkey, or even ground beef. It’s a great way to increase the protein content without compromising on flavor.
- Mushroom Medley: While cremini and white mushrooms are classic choices, consider adding exotic mushrooms like shiitake, maitake, or oyster mushrooms. Each variety will bring a different texture and flavor profile to the soup.
- Spicy Kick: If you like a little heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the soup.
- Vegan Version: Skip the chicken broth and use vegetable broth for a vegan version of this soup. You can also add in some nutritional yeast for a cheesy flavor if desired.
Final Words
This Paleo Cream of Mushroom Soup recipe is the perfect combination of creamy, savory, and wholesome ingredients. It’s a dish that will satisfy your comfort food cravings without compromising on health. Plus, it’s incredibly versatile and can be made with a variety of ingredients based on what you have on hand.
Whether you’re sticking to a strict Paleo diet or just looking for a healthy alternative to traditional cream of mushroom soup, this recipe will surely become a staple in your kitchen.
FAQs
What Makes A Cream Of Mushroom Soup Paleo-friendly?
A paleo-friendly cream of mushroom soup avoids ingredients like dairy, gluten, and refined sugars. Instead, it uses coconut milk or almond milk as the base for creaminess, and it incorporates fresh mushrooms, vegetables, and herbs to retain a rich, flavorful taste.
Can I Use Regular Cream In A Paleo Cream Of Mushroom Soup Recipe?
No, regular cream is not paleo-friendly as it is dairy-based. Instead, coconut cream or almond cream is a popular substitute for a creamy texture while keeping the recipe compliant with paleo principles.
What Type Of Mushrooms Are Best For A Paleo Cream Of Mushroom Soup?
Button mushrooms, cremini mushrooms, or portobello mushrooms work best in a paleo cream of mushroom soup due to their rich flavor and texture. These varieties complement the creamy base and provide a satisfying umami flavor.
Can I Make This Recipe Without Coconut Milk?
Yes, if you’re not a fan of coconut milk, you can substitute it with almond milk or cashew milk. These non-dairy alternatives also provide creaminess without the need for coconut flavor.
How Do I Thicken Paleo Cream Of Mushroom Soup Without Using Flour?
To thicken the soup without flour, you can use ingredients like arrowroot powder, tapioca flour, or pureed cauliflower. These options are paleo-approved and help achieve the desired creamy consistency.
Is There A Way To Add Extra Vegetables To The Soup?
Yes, you can add vegetables like carrots, celery, onions, or spinach to enhance the soup’s flavor and nutritional value. Just make sure to finely chop or sauté the vegetables for the best texture and taste.
Can I Make Paleo Cream Of Mushroom Soup Ahead Of Time?
Yes, you can make the soup in advance. Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove, adding extra broth if necessary to reach the desired consistency.
How Do I Add More Flavor To Paleo Cream Of Mushroom Soup?
To enhance the flavor, consider adding garlic, thyme, rosemary, or bay leaves while cooking. A splash of lemon juice or a drizzle of olive oil just before serving can also elevate the taste.
Can I Freeze Paleo Cream Of Mushroom Soup?
Yes, paleo cream of mushroom soup can be frozen. Allow it to cool completely before transferring it to an airtight container. When ready to eat, thaw it overnight in the refrigerator and reheat it on the stove.
Is This Paleo Cream Of Mushroom Soup Recipe Suitable For People With Nut Allergies?
If you have a nut allergy, avoid almond milk or cashew cream. Instead, use coconut milk or a seed-based milk alternative like hemp milk to ensure the soup is safe for those with nut allergies.