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Cream of Mushroom Soup - Dairy Free

Cream of Mushroom Soup - Dairy Free, Paleo, Keto

Snehal Vaidya
This soup is delightfully delicious and extremely light on your stomach.. A perfect comfort food for when you want to cozy up inside your house and along with a bowl of hot soup
Course Soups
Cuisine American


  • Stock Pot
  • Skillet
  • Blender


  • 3 cups Button Mushrooms Finely chopped
  • 1.5 cups Water
  • 3 cloves Garlic - 3 cloves Minced
  • 1 Onion finely chopped
  • 2 tbsps Ghee or Avocado Oil (For a Vegan option)
  • 4 twigs Thyme
  • 1.5 tbsps Almond Flour
  • 1 tsp Himalayan Sea Salt
  • ½ cup Coconut Cream - 1/2 cup

For Garnish

  • ½ tsp Avocado Oil - 1/2 teaspoon
  • 2 tbsps Kalamata olives
  • Black Pepper as per taste
  • ¼ cup Mushrooms finely chopped
  • 2 tbsps Thyme & Corainder leaves finely chopped


  • Start by adding the chopped mushrooms to a pot filled with water
  • Boil for 5-10 minutes until the mushrooms are tender
  • Once done - Add ghee to another skillet
  • When adequately hot..add garlic and roast until fragrant
  • Add onions and roast them too until golden brown
  • Thereafter add the thyme leaves & almond flour & cook for about 2-3 minutes
  • Transfer this mixture to a blender pot alongwith the boiled mushrooms & the water
  • Blend to form a soup like consistency
  • Transfer this soup to the same skillet as before
  • Let the mixture boil for 15 - 20 mins on a medium low frame
  • While it is boiling add in the salt as per taste and coconut cream. Stir well and combine
  • Cook for another 5 minutes or so before you switch off the gas


  • Heat another skillet and add in the avocado oil once adequately hot
  • Next add in chopped mushrooms and salt cook until they are tender
  • Serve the soup hot by topping them with the mushrooms cooked in avocado oil and garnishing them with some kalamata olives, thyme, coriander leaves and black pepper as per preference. An extra dash of coconut cream works well too
  • Enjoy