Whole30 Crema de Hongos

Indulge in the luscious, dairy-free comfort of Whole30 Crema de Hongos, a rich and velvety mushroom soup that's perfect for plant-based and Whole30 diets alike. This recipe blends two varieties of mushrooms—earthy cremini and tender button mushrooms—with the aromatic flavors of garlic, fresh thyme, and a hint of bright lemon juice for a balanced and savory dish. Full-fat coconut milk replaces traditional cream, lending the soup its signature creamy texture without compromising on richness. Made with wholesome ingredients like vegetable broth and a touch of olive oil, this soup captures robust depth while remaining light and nutritious. Ready in just under an hour, it’s an ideal choice for weeknight dinners or meal prep. Serve it warm, garnished with fresh parsley, and savor a bowl of comfort that's as satisfying as it is healthy!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium garlic cloves, minced
• 500 grams cremini mushrooms, sliced
• 250 grams button mushrooms, sliced
• 2 teaspoons thyme, fresh
• 1 cup coconut milk, full-fat
• 4 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the sliced cremini and button mushrooms to the pot.

Step 5

Season with the fresh thyme, salt, and black pepper. Cook for about 10 minutes, or until the mushrooms release their juices and start to brown.

Step 6

Pour in the vegetable broth, stir, and bring the mixture to a simmer.

Step 7

Lower the heat and let it simmer for 20 minutes, allowing the flavors to meld together.

Step 8

Remove the pot from heat and blend the soup using an immersion blender until smooth. Alternatively, blend the soup in batches using a countertop blender, then return it to the pot.

Step 9

Stir in the coconut milk and lemon juice, and heat gently on low until warmed through.

Step 10

Adjust seasoning according to taste and serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(2144.8g)

Amount per serving	% Daily Value*
Calories	1404.0

Total Fat 95.7g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4689.6mg	0%
Total Carbohydrate 117.2g	0%
Dietary Fiber 28.2g	0%
Total Sugars 42.9g
Protein 47.9g	0%

Vitamin D 75IU	0%
Calcium 272.7mg	0%
Iron 17.1mg	0%
Potassium 5072.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 12.6%

Carbs: 30.8%