Protein-Rich Coconut Mushroom Soup

Jan. 16, 2026

Soup season called, and this one answered with extra protein on hand!

“A soup that’s sure to warm the cockles of your heart.” That’s how television host Jason Wrobel, aka J-Wro, describes this protein-rich, savory, creamy mushroom soup, decadently flavored with the silky, milky profile of coconut. Earthy mushrooms bring deep umami, while coconut milk smooths everything out into a bowl that feels both cozy and nourishing. It’s the kind of comforting meal you crave on chilly nights, slow mornings, or anytime you want something healthy that still feels like a treat.

And while it sounds like something you’d order at a restaurant, Jason insists it’s the “easiest mushroom soup you’ve ever seen.” With simple ingredients and a straightforward stovetop method, it comes together fast. Even better, a scoop of Sunwarrior Warrior Blend adds a plant-powered protein boost, turning this soup into a satisfying option whenever the chilly weather bites.

Ingredients

1 tablespoon coconut oil

1/2 cup diced red onions

2 1/2 cups sliced mushrooms (baby bella or shiitake is recommended)

1 tablespoon organic gluten-free soy sauce

3 cups coconut milk

2 scoops Warrior Blend Protein Powder - Unflavored

1/2 teaspoon pepper

1 teaspoon smoked paprika

2 tablespoons olive oil

1/4 cup chopped parsley

Instructions

Heat the virgin coconut oil in a skillet over low heat. Add the diced red onion and sauté for 5–6 minutes, stirring occasionally, until softened and just translucent.

Add the mushrooms and pour in the gluten-free soy sauce. Stir well to coat, letting the soy sauce help draw out moisture and deepen the flavor.

Continue cooking for 10–15 minutes, stirring occasionally, until the mushrooms reduce and become tender.

While the mushrooms cook, warm a separate pot over low heat. Pour in the coconut milk, then whisk in 1 scoop of Warrior Blend Protein Powder until smooth and fully dissolved.

Add the reduced mushroom mixture to the coconut base and stir to combine. Gently bring the soup to a low simmer (avoid boiling hard).

Lower the heat slightly, then season with black pepper, smoked paprika, and a sprinkle of parsley. Finish with a drizzle of olive oil, stirring until the soup looks silky and the flavors are evenly blended.