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

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 healthy, made with whole food pantry staple 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 soup 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
  • Can Easily Be Gluten Free
  • Made with healthy, whole food, plant based ingredients!

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Make Cream of Mushroom Soup Dairy Free

This dairy free creamy of 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 healthier 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 healthy recipes are fantastic meatless and dairy free meals for your table.

What’s In This Cream of Coconut Mushroom Soup?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

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Comfort Food Soup Recipes for Everyone

This creamy coconut milk 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 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 Mushroom Soup without Cream?

  1. In a large pot, heat the olive oil over low heat.  Add the onion, garlic and sauté for 5 or 6 minutes until veggies become soft.
  2. Add the salt, Herbes de Provence , and mushrooms and sauté 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.

 

Make Cream of Mushroom Soup Dairy Free

This coconut cream of mushroom soup is the perfect dairy free 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. Dairy free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier 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 healthy recipes are fantastic meatless and dairy free meals for your table.

 

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 myTop 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

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

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

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! 

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Mushroom Soup with Coconut Milk

The Herbeevore
This coconut milk cream of mushroom soup is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, vegetarian, & dairy free!
4.90 from 38 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Soup
Cuisine American
Servings 4 pints
Calories 150 kcal

Equipment

  • Large Pot

Ingredients
  

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 Money on Groceries, Pantry Staples, and Cleaning Supplies!

I love shopping for healthy groceries and pantry staples through Thrive Market - they sell non-toxic cleaning supplies, natural beauty products, and pantry staple groceries (even wine!) at a super discounted price. We get Thrive Market boxes every month and love picking out our favorite seasonal staples for delivery. 
Join Thrive Market & get 30% off your purchase & a $60 free gift!

Nutrition

Calories: 150kcalCarbohydrates: 17gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 858mgPotassium: 425mgFiber: 2gSugar: 5gVitamin A: 376IUVitamin C: 5mgCalcium: 17mgIron: 1mg
Keyword coconut milk cream of mushroom soup, coconut milk soup, coconut mushroom soup, cream of mushroom soup vegan, dairy free mushroom soup, gluten free mushroom soup, mushroom soup coconut milk, mushroom soup with coconut milk, mushroom soup without cream, vegan cream of mushroom soup
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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

42 Comments

  1. Pingback:Mushroom Soup with Coconut Milk Recipe (Dairy Free) #recipes #shorts - My Home Chef Recipes

  2. Carolina Girl

    5 stars
    I made this soup twice, first as instructed, it was very good. It was good enough that I made it again. Last night I made again the change I made was I omitted the thyme and added some lemongrass stalks from my garden and some grated ginger (freeze the whole ginger and grate while frozen) and it was the preferred method. Todays leftovers were better than the night before. I will add this to my monthly rotations of soups this fall and winter. What I love most about this soup is not only is it delish but really quick and easy. Thank you for sharing. Butterfly kisses to Dozer 🦋🐕😘

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    • The Herbeevore

      Hello Julie,
      I’d recommend using corn starch in place of regular flour. Corn starch will thicken the soup (which is the point of the flour) nicely. I haven’t tested this with almond flour, however I would be concerned with it becoming too gritty in the soup. Even a finely ground almond flour can have some grit. Either use corn starch or omit the flour all together. – Kelly

  4. Mary

    5 stars
    This was SO good! I am gluten free and used corn starch instead of flour. I also added some aged balsamic vinegar and white wine. Very good!

  5. Kelli

    5 stars
    The flavor was very good! I used coconut flour, and it didn’t quite make a roux… instead, it coated all of the mushrooms and never fully incorporated unfortunately, giving the soup a very grainy texture. Do you have a GF flour of choice?

  6. Margaret Blackwell

    5 stars
    I just now made the Cream of Mushroom soup with coconut milk, intending to use it in vegan green bean casserole. Oh my goodness!!! This soup is so delicious, I had to force myself to save enough for the casserole. I could just gobble it all down, as-is.

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    • The Herbeevore

      5 stars
      Hi Traci, that’s so great to hear! Feel free to saute up another cup of mushrooms and add them on top of your soup 🙂

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