This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!
Do remember the Soup Nazi episode on Seinfeld? lol! “No soup for you!” The Soup Nazi’s soups were so coveted, I can almost imagine how good they tasted. So I set out to make a soup that is that good- Soup Nazi good! So good you gotta have it! So good that you would cry if you heard “No soup for you! Come back one year!”
Soup making actually runs in my family. My mom makes a wonderful Curry Butterut Squash Soup that is sweet and spicy and I will be sure to share that one with you sometime soon! She also makes turkey chili and chicken soup with leftovers- easy, healthy, delicious, and thrifty! I even make soups and stews for Cricket, and I will be sure to share those pup-centric recipes too. Cricket is always wondering what’s cooking in the kitchen for her! lol
Well this soup isn’t meant for Cricket, it’s for you! And it’s soooooo good. You may be surprised to learn that this mushroom soup gets its creaminess from soaked cashews and pureed mushrooms and onion, which are caramelized first for extra flavor!
It’s so rich and thick you’ll never guess its healthy and dairy free!
Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}
This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!
- 3 ½ cups of baby bella mushrooms (1 8 oz package, chopped)
- ½ cup yellow onion (diced)
- 2 cloves garlic (diced)
- 2 thyme sprigs (just leaves)
- salt and pepper to taste
- ½ cup raw cashews (or place in hot/boiling water for 15+ minutes until soft, soaked for 2 hours)
- 2 cups chicken or veggie stock
- 1 tablespoon extra virgin olive oil
- 1 tablespoons of butter or olive oil
- Heat a skillet over medium high heat, add butter or olive oil (don’t use EVOO b/c it has a lower smoke point).
- Add garlic, onions, thyme leaves, salt and pepper and cook until onions are translucent and fragrant.
- Add mushrooms and continue to cook until mushrooms are soft and the moisture from them has evaporated off, about 5-6 minutes.
- Drain the cashews and place them in a high speed blender.
- Add the chicken or veggie stock and blend on high until mixture is silky and smooth.
- Next add ½ of the mushroom onion mixture and blend until smooth.
- Pour into a serving bowl and mix in the remaining mushroom and onion mixture.
- Note: If you want your soup to be fully creamy with no texture simply blend in the entire mushroom onion mixture.
- Upon serving top the bowl of soup with a healthy drizzle of EVOO.
