A metal stock pot with cream of mushroom soup, a blue towel, and a wooden spoon on a white countertop.

Dairy Free Cream of Mushroom Soup

  • Author: Anne Marie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x


This Dairy free Cream of Mushroom Soup is a healthy twist on a classic! This homemade version is super easy to make. When made with coconut milk, the result is a creamy, savory soup suitable for everyone at the table, whether they’re gluten free, Paleo, or following the AIP.



  • 1 8-ounce carton white mushrooms, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, peeled and minced
  • 3 tablespoons coconut oil, bacon grease, or avocado oil
  • 2 cups bone broth (I used chicken broth)
  • 1 cup dairy free milk (I used full fat coconut milk from a can)
  • 5 tablespoons arrowroot starch
  • Salt and pepper to taste (omit pepper for AIP)


  1. In a large soup pot, sauté mushrooms and onions in oil of choice over medium heat. Sprinkle with a pinch of salt. Cook until the onions are translucent, and the mushrooms are brown and have reduced in size, and then add garlic. Cook for a minute or two and remove from heat.
  2. Add bone broth and dairy free milk. Whisk in the arrowroot starch until well incorporated. 
  3. Bring everything to a boil, whisking constantly until the soup has thickened.
  4. Season with salt and pepper to taste.


Can be served as a soup, or as a component to other recipes that require cream of mushroom soup, like this Green Bean Casserole.

  • Category: Soup
  • Method: Stovetop

Keywords: dairy free cream of mushroom soup