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.
Recipe features
- 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!
Ingredient notes
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
Ingredients
- 4 slices bacon sliced; whole30 compliant
- 2 tablespoon olive oil
- â…” cups shallots diced
- 1 lb. mixed mushrooms I used a mix of baby bella, cremini and shiitake
- 2 tablespoon fresh parsley
- 32 oz. chicken broth
- â…” cups canned coconut milk full fat
- Salt and pepper to taste
Instructions
- 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.
Notes
Nutrition
UPDATE NOTE: This post was originally published in August 2017. It was updated with new text and photos in October 2020.
Kellye says
This is so delicious. Wonderful mushroom flavor plus the additional bacon flavor. Yum.
I noticed the question about coconut flavor from the coconut milk--I love coconut, but I wouldn't know it was in this if I hadn't added it myself!
I used only white button mushrooms. Using a variety of mushrooms would make this next level for mushroom lovers. Definitely will go on my list of things to make for special parties. In that case, following the idea to blend about half of the soup so that the different kinds of mushroom pieces would be present would be recommended and make it fun.
Erin says
I'm so happy you enjoyed the soup!
Carolyn B. says
I am doing Whole30 and this was one of the best mushroom soups I have every had!!! Thank you so much 🙂
Carolyn
Erin says
That makes me so happy -- I'm glad you enjoyed the soup!
Bridget Splain says
Do we think this would freeze well?
Erin says
I think so, yes!
Mendy Hicks says
This was soooo good! I added chicken.
Erin says
Love that idea! Thanks for the comment 🙂
Whitney says
We made this tonight and it was delicious. It tasted gourmet to me.
Erin says
Thanks Whitney -- so happy you enjoyed it!
Laura says
This was absolutely delicious. We have been following paleo for a few months now. This recipe is definitely going into my rotation. Even the kids loved it (9&10)
Erin says
Thanks for the comment -- happy the whole fam approved!
Laura says
I really want to try this but my husband doesn’t like mushrooms. Does this have a strong mushroom flavor?
Erin says
Hi! I would say yes, it has a fairly strong mushroom flavor. The bacon does cut some of the mushroom flavoring down, but since this is a Whole30 recipe, there aren't a ton of other ingredients to mask the flavor (plus, it's supposed to taste like mushrooms :)) Let me know if you decide to try it!
Suzanne Fuller says
Ghee is dairy. I understand there is a dairy-free alternative listed, but this may give the impression to people who do not know better that ghee is non-dairy. It could be disturbing to vegans and DEADLY to those with food allergies.
Philip says
Hi Leanna, I would only say one thing which is "I'm feeling hungry"...... :p
Leanne says
ooo I'm doing whole 30 so i think i'll try this... looks delish! does it have a coconutty taste at all or is it such a small amount that you don't notice? i like coconut, just not sure i like mushroom coconut, although stranger things have happened! lol
food haters are the worst. i have a small farm and can assure you that my animals live a much more cushy lifestyle than i do! they are loved and doted on, and some of them eventually become food, but every second of their life they have their every need met, as well as having tons of space to roam about and be who they are. sure... if you're buying your meat at some megastore because of the low, low price, that animal might not have had the best life it could have, but so many of us farmers do treat our animals with the utmost respect. besides... no one would keep cows and chickens and sheep if we didn't eat them! do people just expect us to raise lambs to adulthood and keep them around for 15 years? not gonna happen. people should put their money where their morals are and spend on "ethical" meat if you want to call it that. ok rant over.
Erin says
Hi Leanna--I'm glad you agree. As for the coconut milk, no you can't taste it 🙂 The spices and herbs cover the taste of the coconut milk--let me know if you try the recipe!
Kelly @ Kelly Runs For Food says
I'm obsessed with mushrooms, so I know I'd love this. I saw your IG post about judgy people and it's not the first thing I've seen like that this week. I don't understand why people feel the need to act like they're better than someone else just because they've made a different choice. So frustrating!