Confession: Years of cooking for small children has made me… resourceful. I may have deceived my kids in order to get them to try this mushroom soup by calling it “bacon soup”, but I have zero regrets. It’s rich and creamy and you’d never know it was dairy free! And they all asked for seconds.

Dairy Free Cream of Mushroom Soup Recipe

It might be hard to find a mushroom soup recipe without cream, so here you go! And by default, it's also a vegan mushroom soup if you leave out the bacon and use vegetable stock.

Using an immersion blender creates that creamy texture along with your choice of milk. I've used coconut milk or coconut cream, but I prefer to use almond milk. You could try using oat milk or cashew milk if you prefer one of those.

What is Paleo?

Paleo refers to a style of eating that mimics what our Paleolithic ancestors ate which was mostly foraged vegetation, fruit, and nuts along with wild caught game meat. The idea is that our genetics are more inclined to thrive with a diet of mostly clean animal protein, vegetables, fruits, and nuts. Even if that logic is flawed, this style of eating is very anti-inflammatory.

Why You'll Love This Recipe for Paleo Mushroom Soup

• Easily prepped with pre-cut mushrooms.
• All the mushroom flavor without the weird texture.
• Dairy free if you prefer!
• Freezes well for later meals

Dairy Free Cream of Mushroom ingredients

• Bacon (Uncured)
• Brown mushrooms
• Onion
• Fresh rosemary
• Garlic
• Avocado or coconut oil
• Broth (Beef, chicken, or vegetable)
• Almond milk
• Red wine vinegar
• Coconut aminos
• Sea salt
• Black pepper

Recommended Mushrooms for Paleo Mushroom Soup

I just buy the 24oz package of brown or white mushrooms at Costco, but you can use cremini mushrooms, white button mushrooms, or any kind you want, really.

Recommended Broth for Paleo Mushroom Soup

Beef broth is my favorite type of broth or stock to use in this soup, but you can use chicken stock, too. Or use vegetable broth if you want to make this a vegan cream of mushroom soup recipe.

If you're not concerned about this recipe being dairy-free, I put some suggestions in the recipe card about adding some regular milk and heavy cream and making some crispy cheese bits, which brings me to....

How to Make Dairy Free Cream of Mushroom Soup

1. Preheat the oven to 425°F (220°C).
2. Wipe the tops of the mushrooms. Quarter them and place them on a rimmed baking sheet. Peel the onion, slice in half, then slice each half into 4-5 wedges. Place them on the baking sheet with the mushrooms. Separate the garlic bulb into cloves, peel them, and put them on the baking sheet. Run your fingers along the rosemary stem in the opposite direction of the growth to get all of those leaves off -- add those to the baking sheet, too.
3. Drizzle the oil over the vegetable mixture, give it a generous sprinkling of salt and black pepper, and toss it around with your hands to coat everything. Spread them out evenly and roast for 25 minutes, stirring it around halfway through.
4. While the vegetables are roasting, cut the bacon into 1-inch pieces and cook in a large soup pot over medium heat until crispy to your liking. Remove bacon with a slotted spoon and set aside.
5. Add ½ cup of the beef broth to the skillet and stir it around to remove the browned bits from the bottom of the pot. Add the remaining broth and bring to a simmer. Add the roasted vegetables and the almond milk. Simmer for 15 minutes.
6. Blend the soup by using an immersion blender or working in batches with a blender. Return soup to the stove and add vinegar, aminos, and salt and pepper.
7. Serve with bacon bits and other desired garnishes.

Dairy Free Cream of Mushroom Soup Recipe Variations

Add more garlic: Make the garlic pop by double or tripling the amount of garlic.

Add protein: Stir in some unflavored collagen powder to keep it meatless or top it with some cooked steak or chicken pieces.

Instant Pot: To get the best flavor for this soup, I still recommend using your oven to roast the vegetables. You can transfer everything to an Instant Pot after that to finish the cooking process if you don’t have time to babysit a pot on the stove. Come back later, blend it up and eat!

What to serve with Paleo Mushroom Soup

We don't usually serve any side dishes with this soup, but you could add a fresh, light salad, or some kind of protein, if you're wanting something a little heartier. Adding a little brown rice would give it some oomph, too, if you have some leftover you're wanting to use.

I'm all about the garnishes with this recipe!

BACON: Bacon is already incorporated into the recipe and is our favorite topping!

CHEESE CRISPIES: That's what we call them. Sprinkle a handful of shredded cheese in a non-stick skillet and let it melt over medium heat until it's crisped up on the edges enough to lift off the pan in one piece with a pair of tongs. I like a combination of cheddar and either Parmesan or Romano for this.

CROUTONS: If i have some extra sourdough bread sitting around, I'll cube it up and toss it in the oven with a drizzle of oil or use the drippings from the bacon I just made. Then add a sprinkle of salt, black pepper, and garlic powder. I bake them at 425F until they're golden brown and crispy.

How to Store Dairy Free Cream of Mushroom Soup

Store leftovers in a lidded container for up to 3 days in the fridge.

Can You Freeze Dairy Free Cream of Mushroom Soup?

Yes! Store it in an airtight container and keep it in the fridge for up to a week. Or transfer it to a freezer-safe container to freeze for several months.

If you're a mushroom lover and loved this healthy mushroom soup recipe, try another one of the mushroom recipes on my site! They're all made with fresh ingredients, too.

Paleo Mushroom Soup Recipe FAQs

More Easy Mushroom Recipes on Perry's Plate

Roasted Mushrooms with Garlic is a tasty side dish to go with roasted or grilled meats. I like to make a batch of these and keep in the fridge to add to lunch bowls or salads.

Sourdough Stuffing with Roasted Garlic, Mushrooms & Pancetta is my favorite Thanksgiving side dish. It should really be made all winter long!

Savory Gluten-Free Crepes with Shrimp, Mushrooms, & Goat Cheese is a little fancier version of crepes that's easy to put together and a change from the usual sweet fillings.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Dairy Free Cream of Mushroom Soup Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 1 hour 55 minutes

For years, I called this dairy-free mushroom soup "Creamy Bacon Soup" when I served it to my kids and they happily gobbled it up and asked for seconds and thirds. It wasn't a total deception -- there IS bacon involved....

Print

Ingredients

• 1 12-oz package uncured bacon
• 24 oz brown mushrooms (cremini are also fine)
• 1 large yellow onion
• 1 large sprig of fresh rosemary (or ½ teaspoon dried)
• 1 whole bulb of garlic
• 3 Tablespons heat-safe oil, like avocado or coconut
• 1 ½ quarts beef, chicken, or vegetable broth
• 2 cups almond milk
• 4 Tablespoons red wine vinegar
• 3 Tablespoons coconut aminos (see note)
• 1-2 teaspoon of sea salt, to taste
• ½ teaspoon black pepper

Instructions

1. Preheat the oven to 425 degrees F.
2. Wipe the tops of the mushrooms. Quarter them and place them on a rimmed baking sheet. Peel the onion, slice in half, then slice each half into 4-5 wedges. Place them on the baking sheet with the mushrooms. Separate the garlic bulb into cloves, peel them, and put them on the baking sheet. Run your fingers along the rosemary stem in the opposite direction of the growth to get all of those leaves off -- add those to the baking sheet, too.
3. Drizzle the oil over the vegetable mixture, give it a generous sprinkling of salt and black pepper, and toss it around with your hands to coat everything. Spread them out evenly and roast for 25 minutes, stirring it around halfway through.
4. While the vegetables are roasting, cut the bacon into 1-inch pieces and cook in a large soup pot over medium heat until crispy to your liking. Remove bacon with a slotted spoon and set aside.
5. Add ½ cup of the beef broth to the skillet and stir it around to remove the browned bits from the bottom of the pot. Add the remaining broth and bring to a simmer. Add the roasted vegetables and the almond milk. Simmer for 15 minutes.
6. Blend the soup by using an immersion blender or working in batches with a blender. Return soup to the stove and add vinegar, aminos, and salt and pepper.
7. Serve with bacon bits and other desired garnishes (see note)

Notes

1. Coconut aminos is simply a paleo alternative to soy sauce. You can use soy sauce or tamari which is a gluten (wheat) free soy sauce. I use it here to give the soup a deeper umami flavor. It doesn't make it taste like stir-fry.

2. Dismantling a bulb of garlic is pretty easy if you know a coupe of tricks. Put the bulb on the cutting board root-side up and press down with the palm of your hand. It should simply fall apart. Next: peeling the cloves. If you've ever watched Food Network, they all do it the same way. Place the flat side of your knife on the clove and hit the knife with your other hand. The clove should be easy to remove from the peel. If not, hit it again.

3. If you're not concerned about this recipe being dairy-free, I highly recomend replacing ½ cup of milk with heavy cream. And making some cheese crispies....

4. To make the cheese crisps, put a several thin slices of cheese or a handful of grated cheese in a non-stick skillet and cook over medium heat. It''ll melt, then get bubbly for a while and render off some of its fat, then you'll be able to flip it like a pancake. Once it's starting to become golden brown, remove it from the skillet, let it cool (and crisp up), then break it into pieces. I do this 3-4 times for us.

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Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 820Total Fat 54gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 29gCholesterol 200mgSodium 1559mgCarbohydrates 18gFiber 5gSugar 10gProtein 65g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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This soup is a creamy vegetarian soup that’s light, yet filling. If you’ve never had parsnips, they’re relatively easy to find. They look like giant white carrots and have a creamy, sweet flavor. This soup stands well on it own, but I’ll show you how to dress it up if you like! (Pesto is delicious in it!)

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If you have a high powered blender (like a Vita-Mix or a Blendtec) this recipe will be a lot easier than if you don’t. Just a heads up.

 What is Hazelnut Soup?

So what does this soup taste like? It's hard to explain.

Parsnips, leeks, and shallots are milder, more sophisticated versions of carrots/potatoes, onions, and garlic (respectively) so you could compare this to a lighter, fancier potato soup. The hazelnuts (which are strained out after the soup is pureed), add a unique flavor. I think this would be a really nice soup course at a dinner party.

Or dinner for a family with pre-school aged, Rapunzel-obsessed girls. (Versatility!)

Hazelnut Soup Ingredients

• Hazelnuts
• Shallots
• Leeks
• Parsnips
• Salt
• Pepper
• Butter
• Cornstarch
• Vegetable or chicken broth
• Half-and-half or heavy cream

 How to make Hazelnut Soup (from Tangled!)

1. Preheat the oven to 350°F (180°C).
2. Roast hazelnuts on a cookie sheet for 10-15 minutes or until toasted and fragrant. Once they're finished, dump them into a clean kitchen towel and "rough them up" to remove most of the skins. If they don't all come off, it's fine.
3. In a large, heavy pot, melt the butter and saute the chopped vegetables for 10-15 minutes, until softened. Stir in the cornstarch (or flour, if using), salt and pepper and stir to combine. Cook for a minute or so, then add water, chicken broth, and 1 cup of the roasted hazelnuts.
4. Bring to a boil, then reduce heat to medium-loaw and simmer for 30 minutes.
5. Use a high power blender to blend the soup in batches until smooth. If you don't have a powerful blender, use an immersion blender to blend the soup into a smooth soup, then strain the soup through a sieve.
6. Return the strained soup to the stove in a clean pot (or simply rinse out the other pot if the leftover bits don’t bother you). Add the half-and-half (or cream, if using) and heat through.
7. Taste and adjust the flavor with additional salt and pepper, if desired. Chop the remaining ½ cup of roasted hazelnuts and use as garnish.

If you have a high-powered blender, like a Blendtec, you don't have to strain it at the end, which makes it much easier to make.

I think Rapunzel has really great taste in soup. My girls (3 and 4) thought so, too. They ate two bowls each for dinner and two more for lunch the next day. Score for mom.

How to serve this Hazelnut Soup Recipe

We normally just dish up a large bowl and garnish with some more hazelnuts, but you could serve with croutons or sourdough bread.

More creamy blended soup recipes!

If you like this soup, you'll love these other creamy, blended soups!

• If you're a fan of butternut squash try my Indian-style Butternut Squash Soup or my Easy Chipotle-Lime Squash Soup recipes.
• Similar to this hazelnut soup, this Garlic-Almond Soup with Basil Pesto has blended almonds to make it thicker and richer! The pesto is a PERFECT garnish and would be great in my hazelnut soup as well!
• Up until recently, my kids totally thought this Creamy Paleo Mushroom Soup was actually "Creamy Bacon Soup". A little sprinkle of bacon and cheese crisps do make this soup even more incredible.
• Keto Roasted Tomato Jalapeno Cheddar Soup is another keto-friendly soup with a spicy twist!
• This oldie recipe -- Azteca Squash Soup with Chorizo -- is one of my favorites to use up squash in the winter!
• Ok, hands-down, my favorite soup to make in the fall -- Apple-Squash Soup with Bacon. It's like eating cheese fondue. It's so delicious!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Hazelnut Soup (from Tangled)

Yield: 6-8 servings

This creamy, light hazelnut soup is based on a soup from Tangled -- Rapunzel's favorite! My little girls loved the association and licked their bowls clean.

Print

Ingredients

Toggle ingredient group

• 1 ½ cups whole hazelnuts
• 4 shallots, peeled and chopped
• 2 medium leeks (whites only), chopped
• 2 parsnips, peeled and chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• 5 tablespoon butter
• 1 T cornstarch (or 2 T all-purpose flour)
• 6 cups vegetable or chicken broth
• 2 cups water
• 2 cups half-and-half or heavy cream

Instructions

1. Preheat the oven to 350 degrees F.
2. Roast hazelnuts on a cookie sheet for 10-15 minutes or until toasted and fragrant. Once they're finished, dump them into a clean kitchen towel and "rough them up" to remove most of the skins. If they don't all come off, it's fine.
3. In a large, heavy pot, melt the butter and saute the chopped vegetables for 10-15 minutes, until softened. Stir in the cornstarch (or flour, if using), salt and pepper and stir to combine. Cook for a minute or so, then add water, chicken broth, and 1 cup of the roasted hazelnuts.
4. Bring to a boil, then reduce heat to medium-loaw and simmer for 30 minutes.
5. Use a high power blender to blend the soup in batches until smooth. If you don't have a powerful blender, use an immersion blender to blend the soup into a smooth soup, then strain the soup through a sieve.
6. Return the strained soup to the stove in a clean pot (or simply rinse out the other pot if the leftover bits bother you). Add the half-and-half (or cream, if using) and heat through.
7. Taste and adjust the flavor with additional salt and pepper, if desired. Chop the remaining ½ cup of roasted hazelnuts and use as garnish. 

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This particular recipe is a classic butternut squash recipe with hints of curry and a fun little garnish on top! Roasting the vegetables brings out some sweetness and caramelization that gives the soup a lot of depth.

And don’t forget about blending. If you have an immersion blender you’ll be super grateful. If not, you can definitely use a counter top blender and do it in batches. I recommend investing in an immersion blender, though. They’re inexpensive and you’ll use it more than you think!

What is Curry Butternut Squash Soup

While you can season a butternut squash soup a lot of ways, ones that have some curry powder is a rather classic take on it. It’s usually a blend of cooked squash, aromatics, broth, and seasonings.

Why You'll Love This Butternut Squash Soup Recipe

• If you’ve never made a blended butternut soup before it’s a great recipe to start with! It’s easy, straightforward with a little wiggle room for improvisation.
• It’s versatile and can easily take on some protein if you’re wanting that. Leftover roast chicken or a can of chickpeas (ohhh roasted would be fab) would work well here.
• It freezes well! Have an abundance of squash? Make a great big batch and freeze them for later in the year when you get a hankering.

Curry Butternut Squash Soup Ingredients

For the Soup

• Butternut squash
• Yellow onions
• Apples
• Coconut oil
• Homemade Chicken Stock (Or store-bought)
• Freshly Ground Curry Powder
• White wine vinegar
• Salt and pepper

How to Make Butternut Squash and Apple Soup

1. Preheat oven to 425°F (220°C).
2. Peel the butternut squash, remove the seeds, and chop into 1-inch cubes. Peel and chop the onion into 1-inch cubes. Chop the apple into 1-inch cubes. (No, I don't peel them.)
3. Place all of the cubes in a large bowl and toss them with melted coconut oil, 1 teaspoon salt, and ½ teaspoon pepper. Divide the cubes on two rimmed baking sheets and spread evenly in a single layer. Roast for 35-45 minutes, tossing once or twice, until very tender.
4. Transfer the vegetables to a large pot and add the chicken broth. Add curry powder and let it simmer for 5-10 minutes. Blend using an immersion blender or work in batches using a regular blender. The soup should be smooth. Stir in white wine vinegar.
5. Ladle soup into bowls and sprinkle with condiments.

Paleo Butternut Squash Soup Topping Ideas

I love serving this soup with thinly sliced green onions, flaked coconut (lightly toasted), and/or roasted cashew pieces. You also garnish with other seeds such as sunflower or pumpkin seeds.

What to Serve with Best Butternut Squash Soup

A side of Zucchini Flatbread would be perfect with this soup recipe!

If you aren’t following a Paleo diet, you could serve with freshly sliced Sourbread or croutons.

How to Store Butternut Squash Curry

Store any leftovers in a lidded container in the fridge for up to a week. You can also freeze leftovers!

How to Freeze Paleo Butternut Squash Soup

Yes! Freezing soup is so easy and make the perfect light meal for when you don’t feel like cooking. Simply let the soup cool down completely before pouring it into freezer safe containers.

More like this Recipe for Butternut Squash Soup

AND if you love this recipe, you'll probably love the other butternut squash soup recipes on my site!

Apple-Squash Soup with Bacon

Roasted Butternut Squash, Carrot, and Ginger Soup

Azteca Squash Soup with Chorizo

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Curry Butternut Squash Soup Recipe FAQS

Curry Butternut Squash Soup Recipe

Yield: Serves 4-5

Prep Time: 15 minutes

Total Time: 15 minutes

This quick little soup has a hint of Indian spices, but what really makes this soup shine are the garnishes on top -- sliced green onions, toasted coconut, and roasted cashews are a must!

Print

Ingredients

For the Soup

Toggle ingredient group

• 1 large butternut squash
• 2 yellow onions
• 2 apples, preferably sweet
• 3 Tablespoons coconut oil, melted
• 1 quart chicken stock
• ½ teaspoon curry powder
• 2 Tablespoons white wine vinegar
• salt and pepper

Garnishes

Toggle ingredient group

• Thinly sliced green onions
• Flaked coconut, lightly toasted (I've used both sweetened and unsweetened.)
• Roasted, salted cashew pieces

Instructions

Preheat oven to 425 degrees F.

Peel the butternut squash, remove the seeds, and chop into 1-inch cubes. Peel and chop the onion into 1-inch cubes. Chop the apple into 1-inch cubes. (No, I don't peel them.)

Place all of the cubes in a large bowl and toss them with the coconut oil, 1 teaspoon salt, and ½ teaspoon pepper. Divide the cubes on two rimmed baking sheets and spread evenly in a single layer. Roast for 35-45 minutes, tossing once or twice, until very tender.

Transfer the vegetables to a large pot and add the chicken broth. Add curry powder and let it simmer for 5-10 minutes. Blend using an immersion blender or work in batches using a regular blender. The soup should be smooth. Stir in white wine vinegar.

Ladle soup into bowls and sprinkle with condiments.

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Best Butternut Squash Soup Recipe Ingredients

• Butternut or Kabocha squash (or 2 pounds of cubes)
• Avocado or coconut oil
• Onion
• Garlic
• Limes
• Chipotle peppers
• Chicken broth
• Sea salt
• Coconut milk, full-fat

How to Make Creamy Butternut Squash Soup

1. If you're using a whole squash, cut the squash in half, scoop out the seeds (Save them for roasting, if you want! See note.) and cook it in either an Instant Pot or roast it in the oven in a baking dish with ½-inch of water for about 40-50 min at 400°F (200°C) until it pierces easily with a fork. Scoop it out of the shells and set aside.
2. If you're using pre-cut cubes, then start by heating the oil in a large pot over medium-high heat. Add the onions and the garlic and cook for about 5-7 minutes until the onions begin soften and become transluscent.
3. Add the pre-cut raw squash (or cooked squash), chipotle peppers, juice from 1 of the limes, 3 cups of the chicken broth, and the salt. Bring to a boil, then reduce the heat and simmer.
4. If you used pre-cut raw squash, simmer for 15-20 minutes or until the squash is cooked through.
5. Blend the soup using an immersion blender or in batches in a blender.
6. Stir in the coconut milk. Taste, and add more salt, lime, juice, or chipotles to suit your taste.
7. Serve.

Tips For Making Creamy Butternut Squash Soup

• Make sure you cook the squash completely. We don’t want any fork-tender business here. In order for the soup to blend up silky smooth it has to be cooked until it’s completely soft.

• Use an immersion blender for quick & easy blending with all the mess of using a countertop blender and doing batches.

• Use butternut, kabocha, or honey nut squashes for this recipe for best flavor. If you’re dealing with a whole squash, slice it in half and roast it in the oven instead of attempting to peel and cut it up. See recipe notes for details on this.

Toppings and Additions to Savory Butternut Squash Soup

Serve with a sprinkle of roasted squash seeds, a squeeze of lime and/or a drizzle of coconut milk.

What to Serve With This Roasted Butternut Squash Soup Recipe

This recipe would be amazing served with a side of Zucchini Flatbread, freshly sliced Sourbread or croutons.

Best Butternut Squash Soup Recipe FAQs

Do you leave the skin on butternut squash for soup?

Ultimately the skin does need to come off for soup, but if you roast the butternut sliced in half and roasted in it’s shell, you could simply scoop out the contents.

How do I make my butternut squash soup taste better?

Can you roast squash seeds?

Yes. And they make a great garnish for soups and salads!

These are actually kabocha squash seeds. They're smaller and thicker than pumpkin seeds, but they have that same nutty taste.

Mine were simply tossed in oil and a little salt and roasted while my squash was cooking. 

And check out this quick video on How to Cook Squash in an Instant Pot! 

Easy Butternut Squash Soup

Yield: Serves 6

Use butternut or kabocha squash in this super flavorful, silky squash soup recipe with only a few ingredients!

Print

Ingredients

• I medium butternut or kabocha squash (or 2 pounds of cubes)
• 1 tablespoon avocado or coconut oil
• 1 medium onion
• 3 cloves garlic, whole
• 2 juicy limes
• 1-2 chipotle peppers, diced (1-3 teaspoons)
• 1 quart chicken broth
• 1 teaspoon sea salt
• 1 can full-fat coconut milk

Instructions

1. If you're using a whole squash, cut the squash in half, scoop out the seeds (Save them for roasting, if you want! See note.) and cook it in either an Instant Pot or roast it in the oven in a baking dish with ½-inch of water for about 40-50 min at 400 degrees until it pierces easily with a fork. Scoop it out of the shells and set aside.
2. If you're using pre-cut cubes, then start by heating the oil in a large pot over medium-high heat. Add the onions and the garlic and cook for about 5-7 minutes until the onions begin soften and become transluscent.
3. Add the pre-cut raw squash (or cooked squash), chipotle peppers, juice from 1 of the limes, 3 cups of the chicken broth, and the salt. Bring to a boil, then reduce the heat and simmer.
4. If you used pre-cut raw squash, simmer for 15-20 minutes or until the squash is cooked through.
5. Blend the soup using an immersion blender or in batches in a blender.
6. Stir in the coconut milk. Taste, and add more salt, lime, juice, or chipotles to suit your taste.
7. Serve. (With a sprinkle of roasted squash seeds, if using.)

Notes

Nat's Notes:

1. Cooking squash in an Instant Pot is super easy! Click here to see how.

2. To make the squash seeds, rinse the goopy stuff of of them, pat them dry, and spread them on a baking sheet. Toss them in a little avocado oil and bake them for 375 degrees for 12-15 minutes or until toasty brown and fragrant. Sprinkle with sea salt.

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Why You'll Love This Recipe for Roasted Tomato Soup

This soup has the perfect balance of bright and cozy. A splash of cream (or coconut milk if you're dairy-free) makes it indulgent without going overboard. Want to fancy it up? Drizzle with olive oil, chili crisp, or swirl in some basil pesto. I’ve tested the tweaks, and they all work beautifully.

Serve it with crusty sourdough, a sprinkle of fresh basil, or just your best spoon. It’s quick, nourishing, and the kind of recipe that turns red sauce into comfort food royalty.

Roasted Tomato Soup Recipe Ingredients

• Tomatoes
• Garlic
• Onions
• Oil, like coconut or avocado
• Salt and freshly ground black pepper
• Chicken or vegetable stock
• Bay leaves
• Ghee or grass-fed butter
• Salt

TIP: Make sure you get some good color on those tomatoes! Let them roast until you see dark brown spots.

What Kind of Tomatoes are Best for Tomato Soup?

You can use a combination of fresh and canned tomatoes until the tomatoes start raining down late summer.

Honestly, any fresh tomatoes would be delicious in this. I recommend using a combination of tomatoes, like vine-ripened along with some sweet cherry or grape tomatoes for the best flavor.

How to Make Oven Roasted Tomato Soup

1. Preheat the oven to 450°F (230°C).
2. Wash, core and cut the tomatoes into halves. (You don't need to do this with cherry or grape tomatoes. Just roast them whole.) Spread the tomatoes, garlic cloves and onions onto a baking tray.
3. Drizzle with ½ cup of heat-safe oil and season with salt and pepper. Roast for 30 minutes, or until caramelized and dark brown on the edges.
4. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add the chicken stock, bay leaves, and butter.
5. Bring to a boil, reduce heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
7. Season to taste with salt and freshly ground black pepper.

I intentionally left this recipe rather plain to make it easier to customize!

Roast Tomato Soup Variations

• PESTO. Basil pesto, dill pesto, sun-dried tomato pesto, cilantro pesto. Any pesto would be great here. 
• CHEESE. Goat cheese is my personal favorite in tomato soup, but Parmesan shavings would be lovely, too. Use a cheese that has a strong flavor.
• HERBS. Blend a bunch of basil into the soup. Or scatter some on top.
• FLAVORED OILS. Garlic or chili-infused olive oil gives it some extra pop.
• PROTEIN. Sometime I throw in some leftover protein from earlier meals. Things like grilled chicken, shrimp, steak, and pulled pork go really nicely in this soup and give it more texture.
• CREAM. A splash of cream never made anything less tasty. Just sayin'. 

Serving Suggestions for Homemade Roasted Tomato Soup

Serve with a swirl of pesto (basil or cilantro would be great) and perhaps a splash of cream, if you're in the mood.
A sourdough grilled cheese is the optimal dipper for tomato soup.

How to store Oven Roasted Tomato Soup

Yep! Just transfer the soup to some freezer-safe containers (I love these deli containers from Amazon.) or quart/gallon zip-top bags.

What to Serve With Oven Roasted Tomato Soup

I don't eat a lot of bread these days, but a sourdough grilled cheese is the optimal dipper for tomato soup.

I can't resist it.

Easy Tomato Soup Recipe FAQs

More like this Simple Tomato Soup Recipe

If you like this one, you'll love these other silky smooth meatless soups. I love a good  blended soup. Mmm.

For fall, I love a good blended squash soup! Indian-Inspired Butternut Squash Soup and Easy Chipotle Lime Squash Soup are both great with a butternut or a kabocha squash!

If you're in the keto camp, here's a fun tomato soup for you -- Roasted Tomato Jalapeno & Cheddar Soup. Cozy, but not heavy!

Here's another creamy but not heavy soup for you: Creamy Paleo Mushroom Soup. (I like bacon here, but it's optional!)

If you've got some extra pesto on hand, stir it in to this Garlic Almond Soup. A potato-based soup blended with almonds!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Oven Roasted Tomato Soup Recipe

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This soup is just as its described -- simple. All you need are some perfectly ripe summer tomatoes and a handful of other ingredients to make the best tomato soup. It also freezes nicely, which is nice if you happen to get a tomato soup craving in February.

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Ingredients

• 3 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• ½ cup heat-safe oil, like coconut or avocado
• Salt and freshly ground black pepper
• 1 quart chicken or vegetable stock
• 2 bay leaves
• 4 tablespoons ghee or grass-fed butter
• ½ teaspoon salt

Instructions

1. Preheat the oven to 450 degrees F.
2. Wash, core and cut the tomatoes into halves. (You don't need to do this with cherry or grape tomatoes. Just roast them whole.) Spread the tomatoes, garlic cloves and onions onto a baking tray.
3. Drizzle with ½ cup of heat-safe oil and season with salt and pepper. Roast for 30 minutes, or until caramelized and dark brown on the edges.
4. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add the chicken stock, bay leaves, and butter.
5. Bring to a boil, reduce heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
7. Season to taste with salt and freshly ground black pepper. Serve with a swirl of pesto (basil or cilantro would be great) and perhaps a splash of cream, if you're in the mood.

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Why You'll Love This Butternut Sweet Potato Soup

I use my favorite roast-dump-blend method for blended soups. If you have an immersion blender, you’ll love how quickly this comes together!

This gorgeously orange soup is filled with southwest flavors and a fun toasted corn & bacon garnish, too. And I throw avocados in there because… avocados + bacon = <3.

Butternut Squash Sweet Potato Soup Ingredients

• Butternut Squash - I HIGHLY recommend you buy a package of pre-cut butternut squash. It'll save you lots of time. Those don't have a long shelf life though, so try to use it within 4-5 days.
• Sweet Potatoes - I like orange-colored "yams". (P.S. "Yams" are just orange sweet potatoes. It's a long story, but they aren't actually yams, despite being labeled as such in every grocery store.)
• Onions
• Garlic
• Spices (smoked paprika, cumin, cayenne, salt)
• Heat-Safe Oil - Use a high smoke point oil such as avocado oil or coconut oil.
• Chicken Broth - You could make this a vegetarian/vegan soup by using vegetable broth, swapping out the heavy cream for coconut cream, and omitting the bacon.
• Heavy Cream - Use coconut cream to make it dairy free.
• Lime
• Garnishes - Frozen corn, bacon, and avocado

How to Make Sweet Potato Butternut Squash Soup

1. Roast butternut squash, sweet potatoes, onion, and garlic with spices at 425 for 35-45 min until cooked through and caramelized around the edges.
2. Meanwhile, make the garnish by cooking the chopped bacon and frozen corn in a skillet until bacon is crisp and corn is toasted.
3. Transfer roasted vegetables to a big soup pot and add the chicken broth. Simmer for a few minutes, then blend.
4. Stir in the cream and juice from the lime.
5. Serve with some toasted corn & bacon and a few avocado slices.

How do you cut butternut squash for soup?

If you can't find pre-cut butternut squash, you'll have to cube a whole butternut squash. Here's what you do:

1. Make sure your knife is extra sharp.
2. Cut the stem end off the squash. Then cut the butternut squash in half where the bulbous half meets the straight half.
3. Peel both sections. Then slice the straight half into long planks and then into 1-2 inch cubes.
4. Slice the other section in half, scoop out the seeds, then slice into 1-inch strips and then cube them as well.

Butternut and Sweet Potato Soup Tips

• Use pre-cut butternut squash. I mean... that's the BEST tip for ensuring this recipe goes smoothly and quickly.
• Make sure to roast the vegetables well. If they aren't cooked until they're completely soft your soup won't be very smooth.
• Prep the corn & bacon while the vegetables are roasting to save time.
• Use an immersion blender (if you have one) for easy soup blending. Otherwise you'll need to do it in batches using a countertop blender.
• If you'd like it spicier, bump up the cayenne measurement or add some hot sauce to your bowl when you eat it. It's not particularly spicy as is. My kids ate it with no issues.

What to Serve With Butternut Sweet Potato Soup

This soup actually stands well on its own as a full meal, but if you want to serve it alongside something else, here are a few ideas:

My Avocado Green Salad has bacon and Parmesan shavings with a tangy avocado dressing and would carry the bacon-avocado theme well!

To keep things simple, make a batch of my Southwest Cabbage Slaw -- just shredded cabbage dressed in a simple lime vinaigrette. It goes with so many things!

Make some Homemade Pico de Gallo and Homemade Guacamole and serve with some tortilla chips!

How to Store Sweet Potato Butternut Squash Soup

Chilled: When the soup cools to room temperature, transfer it to a lidded container and store in the fridge for up to 5 days.

Frozen: This soup freezes beautifully! Transfer it (once it reaches room temperature) to a lidded freezer-safe container. I love and use these Deli Containers on Amazon all the time for freezing soups and broth.

Butternut Squash Sweet Potato Soup FAQS

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Butternut Sweet Potato Soup

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This isn't just a regular butternut squash soup recipe. Butternut squash and sweet potatoes come together in an unexpected (but easy!) soup with southwest flavors and a fun little garnish. I've got a few pro tips to make this blended soup silky smooth and easy enough for a weeknight!

Print

Ingredients

• 2 pound peeled and cubed butternut squash
• 1 ½ pounds sweet potatoes, cubed (about 2 medium)
• 1 medium onion
• 3 garlic cloves, peeled
• 1 Tablespoon smoked paprika
• 2 teaspoons ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon ground cayenne
• 2 Tablespoons avocado oil
• 1 ½ quarts chicken broth
• ½ cup heavy cream
• Juice from 1 lime (2-3 Tablespoons)

For the Garnish:

Toggle ingredient group

• 1 12-ounce package of uncooked bacon
• 2 cups frozen corn
• Sliced Avocado

Instructions

1. Preheat oven to 425F degrees. Prepare a large rimmed baking sheet with nonstick spray or a sheet of parchment paper.
2. Place the squash and sweet potatoes on the baking sheet. Peel and cut the onion into large chunks and add it to the baking sheet. Add the garlic cloves and spices to the pan on top of the vegetables. Drizzle the oil over top.
3. Use your hands to coat everything in the spices well. Roast on a lower oven rack for 35-45 minutes, flipping things around every 10-15 minutes until the squash and potatoes are very soft and have caramelized edges.
4. While the vegetables are roasting, chop the bacon and cook it in a large skillet with the corn for 15-20 minutes until the bacon has crisped up and the corn has toasty brown spots. Use a slotted spoon to transfer it to a paper towel lined bowl or plate. Set aside.
5. When the vegetables are finished roasting, transfer them to a large soup pot. Add the 5 cups of the chicken broth and bring to a boil. Simmer for about 5 minutes.
6. Remove the soup from the heat, blend with an immersion blender until completely smooth. Stir in the heavy cream and the lime juice. If you'd like the soup a little thinner, add the remaining cup of chicken broth gradually until you reach the right consistency.
7. Taste, adding more salt or lime juice if you think it needs it.
8. Serve with a few spoonfuls of the toasted corn and bacon and a few avocado slices.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender

Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 462Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 49mgSodium 1149mgCarbohydrates 40gFiber 8gSugar 11gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Sweet Potato Butternut Squash Soup appeared first on Perry's Plate.