Paleo Cream of Mushroom Soup (Exclusive Recipe)

This almond milk-based paleo cream of mushroom soup makes a deliciously hearty dish. Full of crispy mushrooms and the mellow warmth of garlic, it’s a great soup to serve on cold nights when you want comfort food, but still want to eat right.

Paleo Cream of Mushroom Soup


  • 5 cups baby Bella mushrooms
  • 1 cup veggie or beef broth
  • 1-1/2 tablespoon chopped garlic
  • 2-2 1/2 cups almond milk
  • 2 tablespoons coconut or avocado oil
  • 2 cups Shitake mushrooms, sliced
  • 2 tablespoons sliced almonds
  • Salt and pepper


  1. Pop mushrooms, broth, and one tablespoon of garlic in a big pot. Cover and simmer for 15 minutes.
  2. Pour everything from the pot into a Vitamix (or some other high functioning blender). Blend together with the almond milk. Leave covered.
  3. In a skillet, heat coconut (or avocado) oil on high until sizzling.
  4. Throw Shitake mushrooms and 1/2 tablespoon of garlic into the pan. Stir-fry everything in the pan together until golden brown.
  5. Toss in sliced almonds to the pan. Salt and pepper to taste.
  6. Serve hot soup topped with crispy mushrooms.

Are you a fan of this paleo cream of mushroom soup? Then read our post about 8 easy paleo dinner recipes for other food options to try!