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+ servings
dairy free cream of mushroom soup recipe vegan coconut milk healthy nut free fresh herbs and spices gluten free

Mushroom Soup with Coconut Milk

Kelly Jensen
This coconut milk cream of mushroom soup is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, vegetarian, & dairy free!
4.94 from 66 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine American
Servings 4 pints
Calories 150 kcal

Equipment

  • Large Pot

Ingredients
  

  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 4 cloves garlic minced
  • 16 ounces mushrooms sliced
  • 1/4 teaspoon Sea Salt
  • 1 teaspoon Herbes de Provence or thyme
  • 1/3 cup all-purpose flour *see note below for gluten free version
  • 3 cups Vegetable Stock
  • 1 13 ounce can coconut milk full fat unsweetened
  • Sea Salt and Black Pepper

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.

Video

Notes

To Make This Soup Gluten Free

  • Instead of the flour, use corn starch. In a small bowl, mix 2 tablespoons of corn starch with 2 tablespoons of cold water (must be cold!), and mix well to dissolve the corn starch. Add to the soup in place of the flour.
 

Nutrition

Calories: 150kcalCarbohydrates: 17gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 858mgPotassium: 425mgFiber: 2gSugar: 5gVitamin A: 376IUVitamin C: 5mgCalcium: 17mgIron: 1mg
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