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    Home » Recipes » Paleo Recipes

    Creamy Zucchini And Mushroom Soup Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · 1 Comment

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    Here’s a warm, satisfying soup for a full stomach. First, you pan-fry the vegetables to enhance their flavors and get that delicious caramelized richness into the soup.

    Chicken stock and coconut milk give you the potential for a velvety-rich texture, and a spin in the blender makes it all come together in one belly-warming bowl.

    Creamy Zucchini And Mushroom Soup

    For pampering yourself through the tail end of flu season, you couldn’t get much better: not only is this soup full of healing homemade broth, but it’s also easy on a sore stomach and mild enough to eat even when you’re feeling down.

    And it freezes beautifully if you have any extras to save for the next time there’s a bug going around.

    Another big advantage of this soup is how easy it is to fit into restricted diets. For example, if you’re on the autoimmune protocol, just leave out the black pepper to make a nightshade-free recipe, and replace the ghee with coconut oil.

    The soup gets most of its flavor from herbs, so you don’t have to make many tweaks to the seasonings to get an autoimmune-friendly dish. Or make it vegan by using vegetable broth instead chicken stock and coconut oil instead of ghee. It’s a soup that can fit any demand – and however you tweak it, it’s sure to be delicious.

    Creamy Zucchini And Mushroom Soup Recipe

    SERVES: 4 PREP: 15 min COOK: 30 min

    Ingredients

    • 1 lb. fresh mushrooms, chopped;
    • One large zucchini, chopped;
    • One medium onion, chopped;
    • Two cloves garlic, minced;
    • Several sprigs of fresh thyme or one tablespoon of dried thyme;
    • Two bay leaves;
    • 3 cups chicken stock or vegetable stock;
    • 1 cup coconut milk;
    • 1 tbsp. ghee;
    • Sea salt and freshly ground black pepper to taste;
    Creamy Zucchini And Mushroom Soup Recipe Preparation

    Preparation

    1. Melt the ghee in a large saucepan placed over medium heat and cook the onion and garlic until softened, about 5 minutes.
    2. Add the mushrooms, thyme, and bay leaves, and cook for another 5 minutes.
    3. Then add the zucchini and cook until the vegetables release their juices (about 10-15 minutes).
    4. Add the stock to the saucepan and bring to a boil; then, reduce the heat and simmer for 5 minutes.
    5. Remove the thyme sprigs (if you used them) and bay leaves from the soup.
    6. Add the coconut milk and let the soup simmer for another 5 minutes, stirring frequently.
    7. Puree the soup with an immersion blender (or in batches with a regular blender) until smooth.
    8. Serve warm.

    📖 Recipe

    Creamy Zucchini And Mushroom Soup Recipe

    Creamy Zucchini And Mushroom Soup Recipe

    A quick and satisfying vegetable soup that you can easily modify to be autoimmune-friendly or even vegan.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Soup
    Cuisine American
    Servings 4 people
    Calories 233 kcal

    Ingredients
      

    • 1 lb. fresh mushrooms chopped
    • One large zucchini chopped
    • One medium onion chopped
    • Two cloves garlic minced
    • Several sprigs of fresh thyme or one tablespoon of dried thyme
    • Two bay leaves
    • 3 cups chicken stock or vegetable stock
    • 1 cup coconut milk
    • 1 tbsp. ghee
    • Sea salt and freshly ground black pepper to taste

    Instructions
     

    • Melt the ghee in a large saucepan placed over medium heat and cook the onion and garlic until softened, about 5 minutes.
      One medium onion, 1 tbsp. ghee, Two cloves garlic
    • Add the mushrooms, thyme, and bay leaves, and cook for another 5 minutes.
      1 lb. fresh mushrooms, Several sprigs of fresh thyme or one tablespoon of dried thyme, Two bay leaves, Sea salt and freshly ground black pepper to taste
    • Then add the zucchini and cook until the vegetables release their juices (about 10-15 minutes).
      One large zucchini
    • Add the stock to the saucepan and bring to a boil then, reduce the heat and simmer for 5 minutes.
      3 cups chicken stock or vegetable stock
    • Remove the thyme sprigs (if you used them) and bay leaves from the soup.
    • Add the coconut milk and let the soup simmer for another 5 minutes, stirring frequently.
      1 cup coconut milk
    • Puree the soup with an immersion blender (or in batches with a regular blender) until smooth.
    • Serve warm.

    Nutrition

    Calories: 233kcalCarbohydrates: 12gProtein: 9gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 270mgPotassium: 674mgFiber: 1gSugar: 5gVitamin A: 5IUVitamin C: 3mgCalcium: 19mgIron: 3mg
    Keyword creamy, mushroom, soup, zucchini
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Recipes, Paleo Soup Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, diet: vegetarian, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes

    Reader Interactions

    Comments

    1. Caron

      January 21, 2024 at 6:01 am

      Absolutely delicious! I love this healthy version of cream of mushroom soup!

      Reply
    5 from 3 votes (3 ratings without comment)

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