Mushroom Soup with Coconut Milk

4.95 from 70 votes

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

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Soup

Cuisine: American

Servings: pints

Calories: 150kcal

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.

You can use any mushroom variety you prefer for this soup, try it with one or a few types of mushrooms.

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.

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.

- 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.