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    Home » Recipe » Cooking Style » One Pot Meals » Creamy Mushroom Soup (healthy, gluten-free, paleo option, vegan option)

    Posted on: Dec 10, 2019 · Modified: Oct 25, 2022 by honeywhatscooking · 6 Comments

    Creamy Mushroom Soup (healthy, gluten-free, paleo option, vegan option)

    10 shares
    Jump to Recipe

    Creamy Mushroom Soup with step by step photos. A creamy, delicious, and healthy Mushroom Soup for those cold winter nights. Gluten-Free, Vegan option, and Paleo option available.
    Creamy Mushroom Soup (healthy, gluten-free, paleo option, vegan option)

    I love mushrooms. My husband hates mushrooms. I make them anyway. The earthy flavor of mushrooms are so comforting. They're perfect in soups, especially on those cold winter nights.
    Creamy Mushroom Soup (healthy, gluten-free, paleo option, vegan option)

    I wanted to make a creamy and healthy mushroom soup, but without cream or milk. Instead of dairy, I blended soaked cashews with low-sodium vegetable broth and the end result is a creamy soup.

    This soup is flavored with garlic, fresh thyme, tamari, cayenne pepper, and a drizzle of Trader Joe's Herbes de Provence which adds depths of flavor.

    Make this delicious Creamy Mushroom Soup on a Friday night with a cheese toastie on the side. Get into your PJs and turn on a Christmas movie. Enjoy!
    Creamy Mushroom Soup (healthy, gluten-free, paleo option, vegan option)

    creamy mushroom soup is:

    Comforting
    Creamy
    Healthy
    Vegan-ish (skip the butter)
    Paleo-ish (skip the tamari)
    Gluten-Free
    Delicious
    Creamy Mushroom Soup (healthy, gluten-free, paleo option, vegan option)

    how to make creamy mushroom soup step by step?

    Prep

    1. Soak cashews in boiling hot water for about 15-30 minutes, or more.
    2. Using a wet paper towel, clean the mushrooms.
    3. Thinly slice the mushrooms.
    4. Chop the garlic, onions, and slice a green chili in half.

    Cook the Soup

    1. Heat up a dutch enameled castiron on medium heat, once hot, add butter and oil.
    2. Add the green chili, garlic, and onions. Saute for 3 minutes until the onions soften.
    3. Add the mushrooms, season with a little salt, and cook for about 7 minutes. The mushrooms will release some water.
    4. While the mushrooms cook, prepare the cashew broth by blending 2 cups of vegetable broth with the drained cashews using a NutriBullet.

    5. At this time, add the almond flour. Alternatively, you can use gluten-free flour. Cook for about 1 minute.
    6. Pour the prepared 2 cups of cashew broth over the mushrooms, plus 2 cups of remaining vegetable broth.
    7. Add gluten-free tamari.
    8. Also add fresh thyme, black pepper, and season with salt to taste. Stir well.

    9. Cover with a lid. Cook the soup on low-medium heat for roughly 10 minutes.
    10. You are done. 

    Garnish

    1. Serve soup with a cheese toastie. Garnish with black pepper, cayenne pepper, fresh thyme, and a drizzle of Trader Joe's Herbes de Provence oil. Enjoy with a cheese toastie on the side.
    Creamy Mushroom Soup (healthy, gluten-free, paleo option, vegan option)


    Creamy Mushroom Soup

    Creamy Mushroom Soup with step by step photos. A creamy, delicious, and healthy Mushroom Soup for those cold winter nights. Gluten-Free, Vegan option, and Paleo option available.
    5 from 5 votes
    Pin Recipe Print Recipe
    Prep Time 20 minutes
    Cook Time 22 minutes
    Course Main Course
    Cuisine American
    Servings 6 people

    Ingredients
      

    • ¾ cup cashews, soaked in hot water
    • 1 tablespoon avocado oil
    • 1 tablespoon unsalted grass-fed butter, I use Kerrygold
    • 4 cloves garlic, finely chopped
    • 1 medium onion, finely chopped
    • 1 green chili, sliced
    • 2 (8 ounce) boxes baby bella mushrooms, thinly sliced
    • 2 tablespoon almond flour
    • 4 cups low sodium vegetable stock
    • 1 tablespoon tamari, gluten-free, I use Sanj brand
    • ½ teaspoon garlic powder
    • 2 teaspoon fresh thyme, finely chopped
    • salt to taste
    • ¼ teaspoon black pepper

    Garnish

    • cayenne pepper to taste
    • sprinkle of fresh thyme, chopped
    • black pepper
    • drizzle of Herbes de Provence oil, Trader Joe's brand

    Instructions
     

    Prep

    • Soak cashews in boiling hot water for about 15-30 minutes, or more.
    • Using a wet paper towel, clean the mushrooms.
    • Thinly slice the mushrooms.
    • Chop the garlic, onions, and slice a green chili in half.

    Cook the Soup

    • Heat up a dutch enameled castiron on medium heat, once hot, add butter and oil.
    • Add the green chili, garlic, and onions. Saute for 3 minutes until the onions soften.
    • Add the mushrooms, season with a little salt, and cook for about 7 minutes. The mushrooms will release some water.
    • While the mushrooms cook, prepare the cashew broth by blending 2 cups of vegetable broth with the drained cashews using a NutriBullet.
    • At this time, add the almond flour. Alternatively, you can use gluten-free flour. Cook for about 1 minute.
    • Pour the prepared 2 cups of cashew broth over the mushrooms, plus 2 cups of remaining vegetable broth.
    • Add gluten-free tamari.
    • Also add fresh thyme, black pepper, and season with salt to taste. Stir well.
    • Cover with a lid. Cook the soup on low-medium heat for roughly 10 minutes.
    • You are done. Turn off the stove.

    Garnish

    • Serve soup with a cheese toastie. Garnish with black pepper, cayenne pepper, fresh thyme, and a drizzle of Trader Joe's Herbes de Provence oil. Enjoy with a cheese toastie on the side.

    Notes

    DID YOU MAKE T?

    Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.

    I love seeing your creations

     
    • for vegan option, omit butter.
    • for paleo option, omit tamari.
    Keyword Mushrooms, Soup
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
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    Reader Interactions

    Comments

    1. Alina says

      December 15, 2019 at 7:18 pm

      5 stars
      Nisha, I made this for a dinner party last night..before I could take a picture of it, it was all finished. Everyone raved about it and wanted the recipe right away. Thank you for this delicious recipe, this will definitely be a keeper for me.

      Reply
      • honeywhatscooking says

        December 16, 2019 at 3:29 pm

        Hi Alina. Thank you so much for saying that and sharing with me. That makes me so happy. Glad you all enjoyed it. 🙂

        Reply
    2. Jinal says

      December 21, 2019 at 3:28 pm

      5 stars
      Nisha, I always enjoy making your recipe I feel it has a personal touch and I can relate to it.
      This soup was hit I just replace almond flour with regular flour. I loved it this will be my go-to on cold rainy days

      Reply
      • honeywhatscooking says

        December 21, 2019 at 4:07 pm

        Hi Jinal. I'm so glad you enjoyed it. Really appreciate your sweet comment. Yes, almond flour replaces white flour so easily and makes it gluten-free. Thanks so much.

        Reply
    3. Deepa K. says

      October 02, 2020 at 9:36 pm

      5 stars
      Hi Nisha, this recipe was so easy to make! I LOVE the fact that it was hearty and dairy free. I accidentally got half the amount of mushrooms and it was it still super filling. 🙂

      Reply
    4. Preena says

      October 06, 2020 at 11:42 pm

      5 stars
      Love how quick & easy the recipe is. The soup was yummy and such a hit with the family.

      Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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