Creamy Mushroom Herb Soup – Comfort in a Bowl

This Creamy Mushroom Herb Soup is cozy, earthy, and deeply nourishing. Made with antioxidant-rich mushrooms, fresh herbs, garlic, and olive oil, it delivers classic comfort without heavy cream or inflammatory ingredients. Perfect for cold evenings, gut health, and immune support.

🥣 Ingredients

• 2 tbsp extra-virgin olive oil

• 1 tbsp grass-fed butter or ghee (optional)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 500 g mushrooms (button, cremini, or mixed), sliced

• 1 tsp dried thyme

• ½ tsp dried rosemary

• ¼ tsp turmeric

• ¼ tsp black pepper

• Salt to taste

• 3 cups vegetable broth (low sodium)

• ½ cup coconut milk or unsweetened almond milk

• 1 tbsp fresh parsley or thyme, chopped

• 1 tsp lemon juice (optional, for brightness)

👩‍🍳 Instructions

1. Heat olive oil (and butter if using) in a pot over medium heat.

2. Add onion and sauté until soft and translucent.

3. Stir in garlic and cook for 30 seconds.

4. Add mushrooms and cook 6–8 minutes until browned and fragrant.

5. Sprinkle in thyme, rosemary, turmeric, black pepper, and salt.

6. Pour in vegetable broth and simmer for 12–15 minutes.

7. Blend half the soup for a creamy texture, or fully blend if desired.

8. Stir in coconut milk and lemon juice. Simmer 2 more minutes.

9. Garnish with fresh herbs and serve warm.

🧠 Nutrition (Approx. per serving)

• Calories: 190–220

• Protein: 6–8 g

• Healthy fats: 14 g

• Carbs: 10–12 g

• Rich in selenium, B-vitamins, antioxidants

🌿 Anti-Inflammatory Benefits

• Mushrooms: Immune-supporting beta-glucans

• Garlic & onion: Natural anti-inflammatory compounds

• Turmeric + black pepper: Reduce oxidative stress

• Olive oil: Heart-healthy fats

• Herbs: Aid digestion and inflammation control

💡 Pro Tips

• Add a splash of bone broth for extra collagen

• For extra protein, blend in white beans or lentils

• For keto/carnivore-leaning: skip onion, use bone broth + cream

• Stores well in fridge for 3 days

❓ Q & A

Q: Can I make it dairy-free?
A: Yes, coconut or almond milk works perfectly.

Q: Can I freeze this soup?
A: Yes, freeze up to 1 month. Reheat gently.

Q: Can I add vegetables?
A: Zucchini or spinach blend in beautifully.