Mushroom Soup with Coconut Milk Recipe
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Jump to Recipe Watch VideoThis 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.
Want more cozy soup recipes? Try our fall spaghetti squash soup, Italian egg drop soup, or our creamy tomato soup with noodles.
This coconut milk mushroom soup couldn’t be easier to make! Never buy the canned condensed soup 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. You can add it to green bean or holiday casseroles for incredible flavor without condensed soup.
Why This Recipe Works?
- It has all the flavor of classic cream of mushroom soup, but made dairy free and vegan for a great plant-based alternative.
- This soup is light, velvety, and creamy!
- It’s ready in 30 minutes, making it a great soup to enjoy when you want a cozy warming meal quickly.
- It’s made with whole food, plant based ingredients!
Ingredients You’ll Need
- 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.
- Sea Salt & Pepper: I like pink Himalayan Sea Salt, and fresh ground peppercorns for extra flavor.
- 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, it thickens the soup for a better texture.
- 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.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Substitutions and Variations
- You can use any mushroom variety you prefer for this soup, try it with one or a few types of mushrooms.
- If you don’t have Herbes de Provence, you can use fresh thyme!
- Instead of all–purpose flour, mix 2 tablespoons of corn starch with 2 tablespoons of cold water, and add that mixture into the soup as a thickener.
Plant-Based Comfort Foods
This tasty coconut mushroom soup 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. It’s creamy, cozy, and simple to make – with big flavors!
It’s perfect in the winter months when you want a cozy warm soup recipe. Try more plant-based comfort food soups like our vegan Italian wedding soup, creamy vegan blender tomato soup, and our warm and spicy red lentil curry soup.
How To Make This Recipe
Step 1: 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.
Step 2: Add the mushrooms, salt, and Herbes de Provence and sauté for about 10 minutes on low heat, covering the pot in between stirring.
Step 3: Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.
Step 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.
Step 5: Sprinkle with salt, black pepper, and fresh herbs to taste and garnish with fresh thyme or fresh parsley.
Step 6: Enjoy hot! Store leftover soup in an airtight container for up to 3 days in the refrigerator.
Recipe FAQs
If you have leftover cream of mushroom soup, store it in an airtight container, and refrigerate for up to 3 days.
Yes! You can freeze leftovers too in an airtight container (I like to use individual pint-sized mason jars with lids) and freeze the soup for up to 6 months.
I like sliced cremini mushrooms or baby Bella mushrooms for my soups. They have a mild, earthy flavor that pairs nicely with the cream and herbs. But you can use a different type (or types) that you prefer.
Pro Tips
- For a pureed soup, you can use an immersion blender to emulsify the soup. Or use a regular blender, transferring the hot soup in small batches until it is all blended.
- For a thinner soup you can add extra coconut milk or vegetable broth. For a thicker soup, add more flour or corn starch.
- Try this soup with many mushroom varieties, or a few types at once!
More Dairy Free Soup Ideas
- Creamy Vegan Celery Soup
- Greek White Bean Soup (Fasolatha)
- Vegan Pinto Bean Soup
- Instant Pot Carrot Ginger Soup
- Lentil Barley Soup
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Mushroom Soup with Coconut Milk
Equipment
- Large Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 16 ounces mushrooms sliced
- 1/2 teaspoon Sea Salt
- 1 teaspoon Herbes de Provence or substitute dried 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
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
Substitutions and Variations
- You can use any mushroom variety you prefer for this soup, try it with one or a few types of mushrooms.
- If you don’t have Herbes de Provence, you can use fresh thyme!
- Instead of all–purpose flour, mix 2 tablespoons of corn starch with 2 tablespoons of cold water, and add that mixture into the soup as a thickener.
Dietary Modifications
- This soup is vegan, vegetarian, and dairy free.
- For a gluten free soup – 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.
Expert Tips
-
- For a pureed soup, you can use an immersion blender to emulsify the soup. Or use a regular blender, transferring the hot soup in small batches until it is all blended.
-
- For a thinner soup you can add extra coconut milk or vegetable broth. For a thicker soup, add more flour or corn starch.
-
- Try this soup with many mushroom varieties, or a few types at once!
Nutrition
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Really nice soup made it gluten free. Coconut milk made it so delicious thanks!
Thank you so much Anina, appreciate the review and glad you enjoyed it 🙂
– Kelly
This soup is delicious thanks
Thank you so much Sue, I’m really glad you enjoyed it!
Love it!
Love it! ? So easy to make and so delicious ?
Good flavors
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 ???
Thank you so much Carolina Girl – the lemongrass and ginger idea is fantastic! I’ll have to try that next time 🙂
Hi, can I use almond flour instead?
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
I use arrowroot powder to thicken and it works very well!
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!
Thank you Mary, I am so glad you loved it! Fantastic idea to use white wine, I will have to try that next time I make this soup. – Kelly
Excellent soup, a new favorite.
I’m planning on making this. Just wondering if I can freeze s as my leftover soup?
Hello Faye – Yes, if you have leftovers you can freeze them for up to 3 months! Let me know how you enjoyed the recipe 🙂
how much does this coconut recipe yeild ?
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?
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.
Love this! I just want more mushrooms. 🙂
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 🙂
Best mushroom soup I’ve made, love that there is no dairy wow
So glad to hear that! It’s a favorite around our homestead too.