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This creamy Whole30 Mushroom Soup uses coconut milk in place of dairy and is flavored with shallots, mushrooms and bacon. It’s absolutely delicious and an easy make-ahead meal!
Soup season might just be my favorite season, especially when Whole30 mushroom soup is involved. If you’re doing Whole30, I imagine you’re probably looking for more recipes, right? I’ve done two Whole30’s, so I know how important it is to switch it up.
If you are in fact doing a Whole30 or planning on doing one, be sure to check out my list of Whole30 dinners for more ideas.
I’ve never been a fan of canned mushroom soup, but homemade soup is a different story. This paleo cream of mushroom soup is to DIE FOR, and it makes plenty of servings so you’re sure to have leftovers.
- Shallots add a TON of flavor, as does the bacon
- It’s made with a combination of chicken broth and coconut milk, meaning it’s super creamy
- It’s ready in under 15 minutes!
Mushrooms – I recommend using a mixture of mushrooms instead of all one kind. I used baby bella, cremini and shiitake.
Bacon – can sub sausage or pancetta
Coconut milk – canned, preferably full fat as it’s creamier and more filling
How to make mushroom soup
Step 1: Cook the bacon and sauté the shallots, and make sure to use a slotted spoon to remove the bacon, so the bacon grease stays in the skillet. Then, you’ll cook the shallot in the bacon grease (so good!).
Step 2: Cook the mushrooms. Add mushrooms to the skillet and sauté over medium heat for 5 minutes or until they’ve softened. You may need to add extra olive or avocado oil to the skillet to help them cook down.
Step 3: Simmer. Pour in the broth and milk, then simmer the soup for 5 minutes or so.
Step 4: Blend it all up! Personally, I don’t love soups that are fully cream-based, so I like to blend HALF of the soup, and then leave the other half as-is so there’s still whole mushrooms in the soup.
Tips and FAQs
- Make sure to use a variety of mushrooms, which will make the soup more flavorful. I used a mixture of baby bella, cremini and shiitake mushrooms.
How should I store this?
Store the soup in an air-tight container in the refrigerator for up to 5 days, or you can freeze it for up to a month.
If you opt to freeze the soup, you may need to add extra bacon and/or black pepper to it to bring some of the flavor back (occasionally, some flavor may diminish if soup is frozen for an extended period of time). But, it should still taste good and texture-wise be spot on.
Do I have to use bacon?
Nope! If you don’t want to use bacon, try using sausage or pancetta instead. I wouldn’t omit it though, as the meat does add flavor to this soup.
More Whole30 recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Whole30 Mushroom Soup
- 4 slices bacon sliced; whole30 compliant
- 2 tbsp olive oil
- 2/3 cups shallots diced
- 1 lb. mixed mushrooms I used a mix of baby bella, cremini and shiitake
- 2 tbsp fresh parsley
- 32 oz. chicken broth
- 2/3 cups canned coconut milk full fat
- Salt and pepper to taste
- Cook the bacon in a skillet; remove it with a slotted spoon and set it aside but DO NOT drain the bacon fat.
- Add olive oil to the same skillet (or can use ghee) and then add the shallots; cook over medium heat for 2 minutes and then add the mushrooms and parsley.
- Cook mushrooms for 5 minutes or until they become soft and then add the broth and milk; simmer soup for an additional 5 minutes, adding salt and pepper to taste.
- Next, add approximately HALF of the soup to a blender and blend until smooth. You can choose to add more or less to the blender depending on how creamy you want the soup to be.
- Pour the soup from the blender back into the skillet then add the bacon back in; stir everything together and divide into bowls.
UPDATE NOTE: This post was originally published in August 2017. It was updated with new text and photos in October 2020.