This Paleo-Friendly Mushroom Soup is a rich and comforting dish made from fresh, earthy mushrooms, garlic, onions, and creamy coconut milk, perfect for those following a grain-free, dairy-free lifestyle. The combination of aromatic herbs and sautéed vegetables gives it a depth of flavor that feels indulgent yet clean. Whether you’re craving a hearty bowl on a cold day or looking for a nourishing appetizer, this soup offers a satisfying, wholesome meal that adheres to Paleo principles, using no processed ingredients, grains, or dairy.

Recipe Tips and Tricks:

Sauté the mushrooms until golden brown to enhance their flavor.
For a thicker soup, blend half of the soup before serving.
Use full-fat coconut milk for creaminess.

Paleo-Friendly Mushroom Soup Recipe

Kathie Clane

A creamy, rich Paleo-friendly mushroom soup made without dairy or grains, perfect for a nourishing, comforting meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Mushroom soup recipes

Cuisine Paleo

Servings 4 servings

Calories 186 kcal

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 cloves garlic minced
2 cups sliced mushrooms button, cremini, or a mix
3 cups vegetable broth or chicken broth
1 cup full-fat coconut milk
1 teaspoon thyme
Salt and pepper to taste
Fresh parsley optional, for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until softened, about 3 minutes.
Add the sliced mushrooms and cook until browned, about 7 minutes.
Pour in vegetable broth, coconut milk, thyme, salt, and pepper. Stir to combine.
Bring to a simmer and cook for 15-20 minutes, allowing flavors to meld.
For a creamy texture, blend half of the soup using an immersion blender or regular blender, then return it to the pot.
Serve hot, garnished with fresh parsley.

Notes

For a vegetarian option, ensure the broth is vegetable-based.
To make this soup richer, add a tablespoon of ghee or clarified butter in place of olive oil.

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