Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}

Mushroom Soup3This 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!

Mushroom Soup1It’s so rich and thick you’ll never guess its healthy and dairy free!

Mushroom Soup2

Mushroom Soup Collage

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
  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.


  1. I made this for the first time to put in your Green bean casserole recipe. The flavor was great but the soup was slightly more watery than creamy. Any suggestions on what I did wrong? Also I didn’t have time to soak the cashews for two hours this time, but by “putting them in hot water for 15 minutes” I put them in hot water on the stove is that acceptable? Thanks!

    1. Hi Leigh! My guess is that you need to actually boil them in hot water, and your water wasn’t hot enough to soften the cashews. When you try again I would err on the side of having them too soft rather than not soft enough! That way when you use your high speed blender the cashews will break down entirely and not be grainy. Add the broth a 1/2 cup at a time until you get the desired consistency and do not add it all if the soup reaches the desired thickness with a lesser amount. Let me know how it goes!!

  2. How well does the soup keep in the refrigerator, especially if I keep half of the mushroom/onion mixture in it? Can it be frozen? I appreciate any advice.

    1. Hi Tina,
      It will keep int he fridge for a few days, but would need to be mixed well before serving was it may separate if standing for a while. I am not sure about the freezer, as I have not tried to freeze it. Best, Kelley 🙂

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