Mushroom Soup with Coconut Milk Recipe (Vegan & Dairy Free)

Name: Mushroom Soup with Coconut Milk
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 sweet onion (diced); 4 cloves garlic (minced); 16 ounces mushrooms (sliced); 1/4 teaspoon Himalayan sea salt; 1 teaspoon herbes de provence (or thyme); 1/3 cup flour (*see note below for gluten free version); 3 cups No-Salt-Added Vegetable Stock; 1 13 ounce can coconut milk (full fat unsweetened); Himalayan Sea Salt and Pepper to Taste

Kelly Jensen October 23, 2022 Soups 52 Comments

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

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This mushroom soup with coconut milk recipe is decadent, luxuriously creamy, and loaded with fresh mushrooms. It’s ready in just 20 minutes, and is vegan, vegetarian, and dairy free.

This easy mushroom soup is one of the most popular soups on my site, and one of our absolute favorites. It’s thick, rich, creamy, and flavorful – made with whole food pantry ingredients. Enjoy a big bowl, or use it in recipes that call for cream of mushroom soup!

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This coconut milk mushroom soup couldn’t be easier to make! Never buy the canned stuff again when this decadent soup comes together in under 30 minutes. This vegan mushroom soup recipe can be made with a lot of pantry staple ingredients: coconut milk, herbs, and spices.

This rich and creamy soup is simple to make, yet elegant. Great to enjoy on it’s own, or to use in recipes as a substitution for canned mushroom soup.

This Coconut Milk Mushroom Soup Recipe Is

Rich
Velvety
Earthy
Light
Vegan and Dairy Free
Made with whole food, plant based ingredients!

Make Cream of Mushroom Soup Dairy Free

This creamy mushroom soup is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.

What’s In This Cream of Coconut Mushroom Soup?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

Mushrooms – I used baby Bella mushrooms, but you can use cremini mushrooms or any variety you have on hand like porcini mushrooms or portobello mushrooms for extra flavor.
Garlic
Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
Onions
Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
Flour – I used regular all purpose flour for this recipe. To make it gluten free, mix 2 tablespoons of corn starch with 2 tablespoons of cold water, and add that mixture into the soup.
Low Sodium Vegetable Broth– I like to use this low sodium veggie broth for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The full fat milk makes this dish super rich and creamy without any dairy or heavy cream. You can also use a cashew milk or oat milk too, but I prefer the richness of coconut milk.

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Comfort Food Soup Recipes for Everyone

This creamy vegan mushroom soup is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday meal as well. The stove does most of the work, so you can enjoy hands-off time while you prep quick sides or a salad!

Mushroom Soup with Coconut Milk is a Family Favorite!

I’m adding this vegan cream of mushroom soup recipe 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!” It’s one of his all time favorite recipes.

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!

This dairy-free soup is an easy meal and 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.

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How Do I Make This Mushroom Soup without Cream?

In a large pot, heat the olive oil over lot to medium heat. Add the onion, garlic and sauté for 5 or 6 minutes until veggies become soft.
Add the salt, Herbes de Provence , and mushrooms and sauté 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, black pepper, and fresh herbs to taste and garnish with fresh thyme or fresh parsley.
Store leftover soup in an airtight container for up to 3 days in the refrigerator.

Recipe Notes

For a pureed soup, you can use an immersion blender to emulsify the soup.

For a thinner soup you can add extra coconut milk.

More Dairy Free Soup Recipes You’ll Love!

Classic Chickpea Noodle Soup Recipe

Vegan Potato Corn Chowder

Moroccan Carrot Soup Recipe

Slow Cooker Potato Leek Soup

Creamy Vegan Lasagna Soup

& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

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Share This 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!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration.

And don’t forget to follow over on Facebook , Instagram, YouTube & TikTok – I’d love to connect with you there!

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 59 votes

Print Recipe Pin

Prep Time 5

Cook Time 25

Total Time 30

Course Appetizer, Soup

Cuisine American

Servings 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 Himalayan sea salt
1 teaspoon herbes de provence or thyme
1/3 cup flour *see note below for gluten free version
3 cups No-Salt-Added Vegetable Stock
1 13 ounce can coconut milk full fat unsweetened
Himalayan Sea Salt and 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.

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.

Save on Fresh Groceries & Pantry Staples

I love shopping for fresh produce through Misfits Market. They sell fresh produce, pantry staples, and fantastic groceries (even wine!) at a discounted price. Choose your favorite seasonal produce, enjoy delivery right to your door, & $10 off your first box by clicking here.

Getting groceries online has turned out to be a huge time and money saver for us. If you haven’t tried a produce box yet, I highly recommend trying one out!

Nutrition

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

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Posted in American, Appetizers, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, Low Sodium, One Pot Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

Tagged Coconut Milk, Garlic, Herbs De Provence, Mushrooms, Olive Oil, Onion, Salt, Thyme, Vegetable Stock

About the Author: Kelly Jensen

Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.

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