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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!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings


  • 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


  1. Heat a skillet over medium high heat, add butter or olive oil (don’t use EVOO b/c it has a lower smoke point).
  2. Add garlic, onions, thyme leaves, salt and pepper and cook until onions are translucent and fragrant.
  3. Add mushrooms and continue to cook until mushrooms are soft and the moisture from them has evaporated off, about 5-6 minutes.
  4. Drain the cashews and place them in a high speed blender.
  5. Add the chicken or veggie stock and blend on high until mixture is silky and smooth.
  6. Next add ½ of the mushroom onion mixture and blend until smooth.
  7. Pour into a serving bowl and mix in the remaining mushroom and onion mixture.
  8. Note: If you want your soup to be fully creamy with no texture simply blend in the entire mushroom onion mixture.
  9. Upon serving top the bowl of soup with a healthy drizzle of EVOO.