vegan cream of mushroom soup healthy easy gluten free

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

This coconut milk cream of mushroom soup is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, gluten free, & dairy free!

This is THE homemade cream of mushroom soup I’ve been waiting my whole life to make!  I made a lot of soups and this is one of the best thats come out of my kitchen. It tastes like an absolute dream: thick, rich, creamy… but is totally healthy, made with whole food pantry staple ingredients, low sodium, and vegan and dairy free!
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This Coconut Milk Cream of Mushroom Soup is:

  • Rich
  • Velvet-y
  • Earthy
  • Light
  • Vegan and Dairy Free
  • Gluten Free
  • Made with healthy, whole food, plant based ingredients!

This cream of mushroom soup couldn’t be easier to make!  Never reach for the canned stuff again when this decadent soup comes together in under 30 minutes.  This soup can be made with a lot of pantry staple ingredients: coconut milk, herbs, and spices.  My Top 125 Vegan Pantry Staple Ingredients & Recipes post illustrates what I stock in my pantry so I can have a healthy plabt-based meal anytime!

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Whats In This Vegan Cream of Mushroom Soup?

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I’m adding this to my Favorites list – this gets a 10/10 on our homestead.  I quote my husband (actual words here, people!) “This is 5-star restaurant good!”  I’ve also had friends and family make this one and text me pics of how well it went.  This is one of my most popular recipes, and with good reason!  It’s great to eat on its own, or add into any holiday recipe.

This is one of those awesome recipes that I couldn’t actually believe is vegan.  The sweet coconut broth and mushrooms together is an incredibly decadent combination.  Its secretly healthy, but you can’t tell because the flavor is so dynamite!

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How Do I Make This Cream of Mushroom Soup?

  1. In a large pot, heat the olive oil over low heat.  Add the onion, garlic and saute for 5 or 6 minutes until veggies become soft.
  2. Add the salt, Herbes de Provance , and mushrooms and saute for about 10 minutes on low heat, covering the pot in between stirring.
  3. Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.
  4. To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.
  5. Sprinkle with salt and pepper to taste and garnish with fresh thyme.

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This coconut cream of mushroom soup is the perfect soup to enjoy for the holidays in a classic green bean casserole,  or any recipe that calls for cream of mushroom soup.  Never buy the canned stuff again with this light and delicious soup recipe loaded with fresh mushrooms, herbs, and coconut milk.

Other Healthy Light Soup Recipes We Love!

Get the Same Ingredients I Use In My Coconut Cream of Mushroom Soup:


As always, if you make this coconut milk cream of mushroom soup be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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vegan cream of mushroom soup healthy easy gluten free

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free)

This coconut milk cream of mushroom soup is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, gluten free, & dairy free!
4.5 from 8 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Soup
Cuisine American
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 16 ounces mushrooms sliced
  • 1/4 teaspoon salt
  • 1 teaspoon dried thyme or Herbes De Provance
  • 1/3 cup flour can use gluten free
  • 3 cups vegetable stock
  • 1 13 ounce can coconut milk, full fat unsweetened
  • Salt and fresh ground black pepper to taste

Instructions
 

  • In a large pot, heat the olive oil over low heat.  Add the onion, garlic and saute for 5 or 6 minutes until veggies become soft.
  • Add the salt, Herbes de Provance , and mushrooms and saute for about 10 minutes on low heat, covering the pot in between stirring.
  • Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.
  • To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.
  • Sprinkle with salt and pepper to taste and garnish with fresh thyme.
Keyword coconut milk cream of mushroom soup, coconut milk soup, cream of mushroom soup vegan, vegan cream of mushroom soup
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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