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Cream of mushroom soup gets a healthy makeover! This cream of mushroom soup is paleo, AIP, and Whole30! That makes it free from:

dairy, grains, gluten, sugar, and processed ingredients found in the canned versions.

Creating easy recipes is important to me, because it is important to most of YOU! I especially love taking a classic like Cream of Mushroom Soup and and putting my gluten free, dairy free, paleo twist on it!

I hope you will try this and love it as much as I do.

Pinterest image for Dairy Free Cream of Mushroom soup showing two bowls of soup.

This recipe fills 4 soup bowls. So keep that in mind. If you are cooking for 2, this is perfect if you might want a second helping.

If you are cooking for a family of 4, I recommend serving this with a side or doubling up if you are feeding voracious appetites.

Like all soups on Girl in Healing like Broccoli Cauliflower Soup, Creamy Carrot Parsnip with Bacon Bits, and Chilled Green Pea Soup – not AIP), you can freeze this for a later time.

Why not double or triple the recipe and have Dairy Free Cream of Mushroom Soup for nights you worked late? What about those nights you have a cold and no desire to cook? Or the best, unexpected guests arrive…hungry.

For cookware, you’ll need a stock pot and either an immersion blender or a standing blender. Easy and delicious for special diets like the autoimmune protocol (AIP), those venturing on a Whole30, or, well, anyone who enjoys hot, flavorful soup…

Mushrooms are meaty, so they add to the creaminess and are the superstar of flavor, of course.

Dairy Free Cream of Mushroom Soup (AIP, Whole30)

Print Recipe

Author: Alexa
Category: Soup

Ingredients

Scale

1 1/2 lbs mushrooms (I used crimini and portobello)

1 yellow onion

2 tsp chopped garlic

1/4 cup olive oil + 2 tbsp

1 1/2 tsp dried thyme

1 tsp sea salt + 1/2 tsp

2 tbsp arrowroot starch

1 1/2 cups broth or stock (I used chicken bone broth)

1 can coconut milk

Juice of 1 lemon

4 tsp parsley

Instructions

Rinse, pat dry, and slice mushrooms about 1/4″ thick. Chop the onion and garlic.
Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.
After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.
Remove about 1 cup of the mushrooms (2-3 slices per serving bowl).
Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.
Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer.
Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.
Use an immersion blender or ladle into a standing blender and puree until smooth.
Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish.