I love cream of mushroom soup! It really brings me back to being a kid, as it was one of my favorite soups. It was always the canned stuff (Campbell’s) at my house growing up, but homemade mushroom soup is such a basic recipe and made from just a few simple ingredients. I hope you enjoy my take on that classic cream of mushroom soup as much as I do.
One of the best things about mushroom soup is that you can make a ton of ingredient changes or substitutions. I’ve provided a bunch of different options below. Be careful though, some of those substitutions might not be compliant with every diet. Just remember not to get too wrapped up about the specific type of mushrooms (white button mushrooms will work instead of cremini if you’ve got them already), or type of onion (red onion or yellow onion will work just fine). Also if you like one type of ingredient more than another, use that!
This creamy mushroom soup recipe is not only dairy free, but also paleo, gluten free, vegan and low oxalate.
Product brands I recommend for this recipe
- Nutiva butter flavoured coconut oil
- Pacific mushroom broth
- Bob’s Red Mill potato starch
- Native Forest coconut milk
- Real Salt
Recipe ingredient substitutions
Coconut oil substitutions: Instead of using butter flavored coconut oil for frying, you can use extra virgin cold pressed coconut oil, flavorless coconut oil, extra virgin olive oil, or even avocado oil. You can also substitute coconut oil for vegan butter. Or you could use regular cow’s milk butter or heavy cream if you tolerate dairy.
Fresh mushrooms substitution: In this recipe I call for cremini mushrooms because of how flavorful they are, but you could also use white mushrooms, baby bella mushrooms, shiitake mushrooms or any other kind of mushroom that your heart desires! This recipe calls for 2 pounds of mushrooms, which makes this soup have a ton of mushroom flavor. If you want your soup to be less “mushroomy”, use 1.5 lbs of mushrooms instead of 2.
Fresh thyme substitutions: If you can’t get your hands on any fresh thyme, you can also use ½ – 1 tsp of dried thyme.
Broth substitutions: If you can’t get mushroom broth, you can also substitute it for any other type of broth such as bone broth, chicken stock, vegetable broth, etc.
Starch substitutions: I used potato starch in this recipe because it is low oxalate, but you could also use any other type of starch such as arrowroot flour or tapioca starch. You could potentially use cornstarch as well, however I would use less of it if you do.
Canned coconut milk (coconut cream) substitutions: You can use cashew cream instead of full fat coconut milk, however I have found canned coconut milk to be the thickest and creamiest dairy free milk. You can also use oat milk, soy milk, almond milk, cashew milk or any other non-dairy milk (just make sure it’s unsweetened and avoid the vanilla flavoring).
Add flavor: This recipe does not call for black pepper (mostly because I am not eating much of it myself right now) however it would likely taste delicious. So if you are all about the pepper, add away! You can also add lemon juice, bay leaf, garlic powder, or even a little gluten free soy sauce (or coconut aminos) to give it a bit more zing.
Add white wine: I have seen a lot of other cream of mushroom soup recipes that call for white wine. I did not add it to mine, but if you’d like to, swap out a small portion of the total amount of broth this recipe calls for. For example, if you add ½ cup of white wine, then you would require 3 ½ cups of mushroom broth. White wine vinegar would also work if you’ve got it in your cupboard already, but use much less of it than actual wine. Skip the trip to the grocery store if you can.
Make it into a vegan green bean casserole: Turn this mushroom soup recipe into a meal by adding veg like green beans, white beans, white sweet potato, a large onion (in addition to the small one in the recipe) and whatever vegan protein you want. Then bake until everything is cooked through. You could even add some vegan parmesan or gluten free panko on top for a crispy golden brown crust. If the sauce is too liquid-y add an extra tsp of potato starch to thicken it up before baking.
Make this recipe AIP: Use arrowroot or tapioca flour instead of potato starch. You could also substitute mushroom broth for any type of homemade bone broth, unless you can find AIP compliant mushroom broth.
Make this recipe keto: Instead of using 3 tablespoons of potato starch to thicken up the soup, use a lower carb thickener such as Thick It Up.
Can I wait until I’m finished cooking the soup to blend it?
You can absolutely wait until the soup is completely finished cooking to blend it. We chose to blend it before we started adding cream and thickening agents, but you could just as easily complete the recipe and then once the soup has cooled down, you can blend it at the end. If you prefer a chunky cream of mushroom soup though, feel free to avoid blending it at all, or just blend it a little bit.
How can I make this soup even creamier?
Feel free to add additional full-fat coconut milk to make this mushroom soup creamier, however the more coconut milk you add, the more you will start to taste coconut in the soup. So if you want to avoid the coconut flavor, stick to the 1 cup that the recipe calls for if you want the best results.
Tried this paleo mushroom soup recipe?
Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌
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If you liked this recipe, check out my other soup recipes:
- Keto Chicken Bacon Soup
- Paleo Beef Stew
- Crockpot Whole Chicken Soup
- Keto Pho Soup
- Instant Pot Cream of Cauliflower Soup
- Slow Cooker Moose Stew
- Split Pea Soup with Ham Bone
If you are looking for more paleo recipes, download my free 7 day paleo meal plan!
Cream of Mushroom Soup Recipe (Paleo, Gluten & Dairy Free)
- Using a strainer, rinse the dirt off the mushrooms.
- On a large cutting board, dice up mushrooms, white onion and garlic cloves and set aside in small bowls.
- In a large saucepan on medium-high heat, add ¼ cup butter flavoured coconut oil.
- Add the chopped onions.
- Once the onions start to brown/caramelize, add your chopped garlic and mushrooms.
- Cook the mushrooms, onion and garlic until fully cooked and mushrooms are starting to brown (this will give the soup a nice flavor!)
- Add 3 cups of mushroom broth, leaving 1 cup aside to mix with the starch later.
- Add 3 sprigs of fresh thyme. Feel free to just pull off the leaves and put those in.
- Bring back to a boil and simmer until the fresh thyme starts falling off the stems.
- Turn off the heat, and remove the thyme stems. Let it cool a bit.
- Using an immersion blender (or food processor or blender), break down the mushrooms until you have a creamy soup. Alternatively, if you like the mushrooms whole, you can avoid blending them at all, or only blend them up a bit to create a chunky soup. This really comes down to preference!Tip: let your soup cool down a bit before using your immersion blender to avoid potentially spraying yourself with hot soup! Or, alternatively you could wait until the very end of the recipe to blend your soup – after you have added the coconut milk and the remainder of the broth mixed with starch.
- After blending, put your pot back on the stove at medium heat and bring it back to a simmer.
- Add your full fat coconut milk and stir until fully blended in.
- Mix 3 tablespoons of potato starch (or arrowroot/tapioca starch) in your last 1 cup of broth with a fork until there are no lumps left. Pour mixture into your soup and stir thoroughly until fully mixed in.
- At this point your soup should start to thicken even more. Make sure to taste it for seasoning and add sea salt if needed.
- Serve with fresh thyme and fried mushrooms for garnish.
- Store your leftovers in the fridge in an airtight container for up to 1 week, or much longer in the freezer.
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