Today I’m sharing a super easy, VEGAN, KETO, GLUTEN FREE, PALEO mushroom soup recipe. Did I give you enough health accolades to win you over? Not to mention, it’s freaking delicious.
A lot of people get nostalgic when they think of mushroom soup. My husband’s favourite meal growing up was a can of Campbell’s Mushroom Soup over top a pork chop. He still requests this on his birthday each year or some variation of it. My mushroom soup memory is a bit different… When we lived overseas, my parents decided to take us on a trip from Papua New Guinea to Hong Kong. As you can imagine, it wasn’t a short flight and by the time we arrived, us kids were all dead tired. But that didn’t stop my parents from taking us out to lunch with friends as soon as we got there. At the restaurant, my brother, who would have been about 6 at the time, ordered his favourite – mushroom soup. In the middle of our meal, we noticed him nodding off sleepily until eventually his face became completely immersed in his soup. Which was disappointing… because what a waste right? 😉
Anyway, back to the mushroom soup recipe. I love having little chunks inside of my soup. It gives you something to chew on, so you don’t feel like you’re just slurping up broth. Much more satisfying!
This mushroom soup is:
Want it? Here’s whatcha need.
1 Tbsp coconut oil for cooking
1.5 Cups white or brown mushrooms, sliced
1/2 Cup white or brown mushrooms, diced really small
1 clove of garlic
2 Cups vegetable broth
1/2 Cup full fat coconut milk
salt to taste
pepper to taste
1 Tbsp thyme
2 slices of bacon, diced (optional)
*please note, that depending on your blender, the thickness of the coconut milk and other variables, you may need to add some water. But don’t worry, this won’t affect the taste in a negative way.
Over medium heat, place the SLICED mushrooms and garlic into a pan and saute until browned
While the mushrooms are cooking, put vegetable broth, avocado, coconut milk, salt, pepper & thyme in a high-speed blender (I use my Vitamix)
Once sliced mushrooms are browned, put in blender with the other ingredients but leave stove on
Blend! Pro tip: If you have the soup setting on your Vitamix, use it now!
While soup is blending, toss the diced bacon (again, optional) and diced mushrooms into the hot pan and sizzle away for 5-8 minutes
Once soup is super creamy and smooth, remove from blender and place in a pot large enough to hold it
Sprinkle the diced bacon and mushrooms inside the soup, stir, serve & enjoy!
You can make this soup in large batches and freeze it so you can enjoy a little cuppa whenever you’d like. This mushroom soup is also super kid-friendly, and my son is always going back for more! If you love mushrooms as much as I do, you’ll also love this mushroom burger 🙂 Lemmie know how you like it!
Love, peace & mushroom soup memories