cream of mushroom soup recipe
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Paleo Cream of Mushroom Soup

This cream of mushroom soup stands out for its unique and rich smoky flavor. It's also super healthy and easy to make. Perfect for paleo, low carb or vegan diets.
Prep Time5 mins
Cook Time12 mins
Course: Appetizer, dinner, lunch
Cuisine: American, French
Keyword: dairy-free, gluten free, Low Calorie, low carb, NSNG, paleo
Servings: 4
Calories: 123kcal
Author: caren magill


  • 2 tablespoon oil
  • 1 onion chopped finely
  • 2 cloves garlic minced
  • 250 g of fresh mushrooms I used baby Bella, sliced
  • 2 tsp garlic powder
  • 2 tsp dried thyme
  • 1/4 tsp Wrights Liquid Smoke
  • 2 tablespoons arrowroot flour
  • 4 cups chicken or veggie stock
  • Salt & pepper to taste
  • 1 cup coconut milk from the can
  • Chopped cilantro or parsley for garnish


  • Wash mushrooms
  • Chop onions and add to large pot with the oil on medium heat.
  • Stir occasionally for about 2 or 3 mins until onions are translucent
  • Add garlic, thyme and mushrooms and cook while stirring for another two minutes.
  • Add the soup stock and let it heat up. Once warm, scoop out a cup of the broth into a mug or bowl and add the arrowroot flour to it. Whisk until fully mixed in, then return to the soup.
  • Simmer for 10 minutes, then turn off heat.
  • Add coconut milk, Wrights Liquid Smoke and salt and pepper to taste.
  • Garnish with cilantro and serve.


*Nutrition is based on using light coconut milk.


Serving: 1Bowl | Calories: 123kcal | Carbohydrates: 12g | Protein: 1.5g | Fat: 7.5g | Fiber: 1.2g