Mushroom Soup with Coconut Milk Recipe (Vegan & Dairy Free) (2024)

Thismushroom soup with coconut milk recipeis 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!

Thiscoconut milk mushroom soupcouldn’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 recipecan be made with a lot ofpantry 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 my125 favorite vegan pantry ingredientsthat we use on a weekly basis, and check out all myvegan 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?

See the recipe card below for full ingredient amounts and recipe instructions!

• 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 usethis fruity olive oilwhich has a fantastic flavor and deep color-it’s inexpensive online here,so I keep a few liters stocked up in my pantry. For thequality of oil you get, it’s an excellent value,I would highly recommend!
• Pink Himalayan Sea Salt:I like to use apink Himalayan Sea Saltin my kitchen.
• Onions
• Herbes de Provence:my favorite spice blend!This French blendhas 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 VegetableBroth– I like to use thislow sodiumveggie 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 morelow sodium recipes here!
• Coconut Milk:I useunsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The full fat milk makes this dishsuper rich and creamywithout any dairy or heavy cream. You can also use a cashew milk or oat milk too, but I prefer the richness of coconut milk.

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 myFavoriteslist – 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.

How Do I Make This Mushroom Soup without Cream?

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.
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, black pepper, and fresh herbs to taste and garnish with fresh thyme or fresh parsley.
6. 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

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About the Author: Kelly Jensen