This Cream of Mushroom Soup is not only healthy and gluten-free, but it has deep, earthy flavours and is quick and easy to make in one pot. Serve it with toasted sourdough and butter, and cozy up with a bowl tonight.
Why you will love this creamy mushroom soup
- It is packed with umami and earthy flavours from slowly cooked mushrooms and onions in butter, paprika, thyme, and tamari
- It is gluten free, thickened up with arrowroot starch in place of flour
- You can make it in one pot on the stovetop in under an hour
- Sour cream and fresh lemon juice give this soup a nice tangy kick
- Coconut milk gives it a creamy, silky texture
Ingredients you will need
2 Tbsp salted butter
250g cremini mushrooms, thinly sliced
1/2 yellow onion, sliced into strips
2 Tbsp tamari
2 tsp paprika
2 tsp fresh or dried thyme, plus more for garnish
3 cups vegetable or chicken stock (low sodium)
1 tsp sea salt
2 Tbsp arrowroot starch
3/4 cup premium canned coconut milk
1/4 cup sour cream, plus more for garnish
juice from 1/2 lemon
Black pepper for garnish
Easy instructions
- Melt the butter in a soup pot or skillet on low-medium heat on the stovetop
- Add in thinly sliced mushrooms and onion and saute until the onions are translucent and mushrooms tender, about 10 minutes
- Stir in the tamari, paprika, thyme, sea salt and chicken stock. Increase the heat to a gentle boil and let the soup cook for 10 minutes
- Combine the arrowroot starch with the coconut milk and pour the mixture into the soup. Turn the heat down to low and cook for a few more minutes
- Remove the pot from the heat and stir in 1/4 cup of sour cream and the lemon juice
- Serve while hot and garnish each bowl with more sour cream, thyme, and black pepper
What to serve mushroom soup with
This soup can act as a main dish if you serve with with a simple Chickpea Caesar or a grilled cheese on homemade Flax Bread. I also love this soup as an appetizer alongside Honey Miso Chicken.
Healthy Cream of Mushroom Soup (Quick, Easy, GF)
Ingredients
- 2 Tbsp salted butter
- 250 g cremini mushrooms thinly sliced
- 1/2 yellow onion sliced into strips
- 2 Tbsp tamari
- 2 tsp paprika
- 2 tsp fresh or dried thyme plus more for garnish
- 3 cups vegetable or chicken stock low sodium
- 1 tsp sea salt
- 2 Tbsp arrowroot starch
- 3/4 cup premium canned coconut milk
- 1/4 cup sour cream plus more for garnish
- juice from 1/2 lemon
- Black pepper for garnish
Instructions
- Melt the butter in a soup pot or skillet on low-medium heat on the stovetop
- Add in thinly sliced mushrooms and onion and saute until the onions are translucent and mushrooms tender, about 10 minutes
- Stir in the tamari, paprika, thyme, sea salt and chicken stock. Increase the heat to a gentle boil and let the soup cook for 10 minutes
- Combine the arrowroot starch with the coconut milk and pour the mixture into the soup. Turn the heat down to low and cook for a few more minutes
- Remove the pot from the heat and stir in 1/4 cup of sour cream and the lemon juice
- Serve while hot and garnish each bowl with more sour cream, thyme, and black pepper
Video
Nutrition
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