March 2, 2021
(updated March 23, 2023)
What’s Inside: This Creamy Mushroom Soup with Bacon is dairy-free, made with simple ingredients, and comes together in 30 minutes. Perfect for busy weeknights and meal-prepping! It’s restaurant-quality without worrying about additives or dairy.
⭐️⭐️⭐️⭐️⭐️ “So good! Thank you for this recipe- I’ve seen a lot of dairy-free cream of mushroom soups out there but was sold on this one because of the sweet potato puree and the bacon. It did not disappoint. My husband is not gluten or dairy free and still loved it. 🙂” – Amber
Is there anything more comforting than a big bowl of hot food, especially when it’s a homemade gluten-free soup? This Creamy Mushroom Soup recipe is my take on classic cream of mushroom soup, made with whole ingredients and topped with crispy bacon bits. It’s perfect for those chilly months leading up to spring and calls for a lot of AIP-friendly ingredients you likely have on hand.
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Many people who follow Paleo, dairy-free, or Whole30 diets can all agree on one texture they miss — creaminess. This is especially true when it comes to soups.
So many gluten-free soups and Paleo soup recipes are also dairy-free soups, and they often turn out like thicker purees more than the soups we’re actually craving. I knew there had to be a way to achieve a level of creaminess without the use of heavy cream or milk. Through a lot of trial and error, I discovered the secret ingredient for this dairy-free cream of mushroom soup. (And no, it’s not coconut milk.)
OK, that is one of the ingredients for my dairy-free cream sauce, but it’s not the secret ingredient. The key to achieving velvety smooth creaminess in this dairy-free soup recipe is one white sweet potato.
For this Creamy Mushroom Soup recipe, the white sweet potato perfectly compliments the soup because both are a little nutty and very earthy. The starches and complex carbohydrates in the sweet potato expand when added to the hot soup, resulting in a velvety smooth dairy-free cream of mushroom soup that will quickly make you forget about the canned stuff from your childhood.
Make the cream-free cream sauce by blending the diced, peeled, and boiled sweet potato with the water and coconut milk until smooth. That’s it! And no, it won’t taste like coconut!
For this dairy-free soup, you’ll need pastured bacon, a yellow onion, a handful of garlic cloves, 1.5 pounds of white mushrooms like baby Bellas or cremini, dried thyme, dried parsley, dried rosemary, arrowroot powder, balsamic vinegar, bone broth (preferably chicken), and sea salt.
Can’t have coconut? No problem, just use a bit less water to make the cream sauce. The sweet potato is thick enough.
In addition to the bacon crumbles and fresh parsley, you could garnish this soup with a sprinkle of the dried herbs that were used in the soup, freshly cracked pepper (unless AIP), and you can even serve over a veggie rice!
For the dip-lovers, you could even serve this Creamy Mushroom Soup with grain-free bread like my Paleo soda bread biscuits and my cloud bread. Or, grab some store-bought Paleo-friendly crackers.
Looking for more Paleo soup recipes? I’ve got you covered!
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I noticed most comments with five star ratings haven’t even tried the soup! I made it anyway. It was so so good!
Wonderful flavor and consistency.
So good ! Thank you for this recipe- I’ve seen a lot of dairy free cream of mushroom soups out there but was sold on this one because of the sweet potato puree and the bacon. It did not disappoint. My husband is not gluten or dairy free and still loved it. 🙂
What a compliment❤️❤️ so happy you both liked it!
Love the look of this recipe but haven’t tried it yet — Can you use regular white potatoes (instead of white sweet potatoes)? I haven’t seen white sweet potatoes before, I’m not sure if I can find them…
You could, but I’m not sure how the texture will be. Many have also used orange sweet potatoes (yams). You could always ask your grocer for Japanese or white sweet potatoes.
Is it really
This Creamy Mushroom Soup with Bacon was so flavorful and delicious! I will be making it again soon since the family loved it.
Love all the ingredients, can’t wait to try this! It looks so delicious and easy!
I love how creamy and delicious this is! My kids loved it!
This looks incredible! I’ve been searching for gluten-free and dairy-free recipes and I can’t wait to try this heartwarming soup.
I love all the rich flavors in this soup! Yum!
I’ve never liked mushrooms, so I’m not sure why I tried this recipe. But this is FANTASTIC! I can’t believe how great it is, and that I actually LIKE it. lol I will be making this regularly. So fabulous to find an AIP soup that I actually like — I’ve been making one basic recipe over and over and was so burnt out on it (it was pretty bland). This is so flavorful! Thank you, thank you, a million times thank you. <3
you’re so so welcome, Mary! I’m delighted you enjoyed this – I’m a sucker for a creamy soup.
This is REALLY fantastic. I’m not even a big mushroom fan, plus I only had a regular sweet potato and no rosemary…and I could NOT stop eating this! Do you know if it freezes well? I’d love to make a mega batch for the winter if it does. (It does save well in the fridge and makes great leftovers.)
YAY and yes for sure, just fill a freezer-safe container 3/4ths bc it will expand and you might end up adding a bit of water/broth when you reheat if it gets thick. Up to you on the bacon, definitely won’t be crispy.
The kind of soup that I like to make when the temps are going down. Healthy and delicious!
I made this on Monday and it was so yummy! It is a must make for mushroom lovers.
This soup looks so wonderfully rich and tasty! The perfect way to highlight mushrooms.
This is definitely on my fall menu! I can’t wait to try it, thank you!
So pleased to hear that!
Mushroom soup is total comfort food and adding the bacon is a genius idea.
Wowza! This is super good!!
So happy you enjoyed it!!
Please—how many ounces of sweet potato? I have white sweet potatoes in my pantry that weigh from 4 ounces to well over a pound! That could make a huge difference in the soup.
Hi Kathleen, I don’t know the ounces but would estimate 1 1/2 – 2 cups, use your best judgement, it’s not a perfect science. You just want to get it to a creamy consistency and pour as much as you need for the soup.
This is full of so much flavor and goodness!
Comfort food for the win! This needs to happen soon for dinner!
This looks sooo good. I think it would be perfect for meal prepping lunch.
it totally is, I had leftovers a few times! My hot tip is tto just store the crispy bacon separately so it doesn’t get soggy unless you’re into that 😉
So much flavor in this creamy soup! I love mushrooms and all the herbs you’ve added. I use potatoes to make a dairy free “cream soup” as well. Delicious!
Potatoes are MAGIC! I’ll have to check out your cream soups as well – can’t get enough.
Oh this looks absolutely wonderful! Nothing compares to homemade…this is so comforting!
I couldn’t agree more, thanks so much!
This soup looks and sounds amazing! I’ve never had a mushroom soup like this and can’t wait to try it!