The Ultimate Vegan Cream of Mushroom Soup with Coconut Milk Recipe

If you are searching for a dairy-free alternative to the classic comfort food, look no further. This recipe for vegan cream of mushroom soup with coconut milk delivers rich flavor and creamy texture without any dairy products. It’s surprisingly easy to make on the stovetop and proves that plant-based comfort food can be just as satisfying as the traditional version.

Why You Will Love This Recipe

This homemade vegan cream of mushroom soup with coconut milk is deeply flavorful, thanks to the combination of sautéed mushrooms and savory aromatics like garlic and thyme. It achieves an incredible, velvety consistency using full-fat coconut milk, which provides richness without heaviness. It is naturally gluten-free (when using GF broth and flour/cornstarch) and perfect for anyone avoiding dairy or looking for a lighter, yet incredibly decadent, soup.

Ingredients

• 2 tablespoons olive oil or vegan butter
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1.5 pounds (about 24 oz) mixed mushrooms (cremini, button, shiitake), sliced or roughly chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 2 tablespoons all-purpose flour (or gluten-free alternative)
• 4 cups vegetable broth (low sodium preferred)
• 1 (13.5 oz) can full-fat coconut milk
• 1 tablespoon soy sauce or tamari (for umami depth)
• 1 teaspoon lemon juice (optional, for brightness)

Step-by-Step Instructions

1. Heat the olive oil or vegan butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
3. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the sliced mushrooms to the pot. Increase heat slightly to medium-high and cook, stirring occasionally, until the mushrooms have released their liquid and started to brown beautifully (about 10-12 minutes). Browning the mushrooms is key to deep flavor.
5. Stir in the dried thyme, salt, and pepper. Cook for 30 seconds more.
6. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste (creating a roux).
7. Slowly whisk in the vegetable broth, ensuring there are no clumps of flour remaining. Bring the mixture to a gentle simmer.
8. Reduce heat to low, add the full-fat coconut milk and soy sauce/tamari. Stir well to combine. Let the soup simmer gently for 10-15 minutes to allow the flavors to meld and the soup to thicken slightly.
9. Remove the pot from the heat. For a smoother texture, use an immersion blender to carefully blend about half of the soup until creamy, leaving the rest chunky. Alternatively, transfer half the soup to a regular blender, blend, and return it to the pot.
10. Stir in the lemon juice, if using. Taste and adjust seasonings, adding more salt, pepper, or soy sauce as needed.
11. Serve hot.

Expert Tips / Pro Tips

For the absolute best flavor in your vegan cream of mushroom soup with coconut milk, use a variety of mushrooms. Cremini (baby bellas) provide a meaty texture, while dried porcini mushrooms (rehydrated and chopped) can add an incredible, earthy depth if you have them on hand.

Do not rush browning the mushrooms. This step evaporates excess moisture and concentrates their natural umami flavor, which is essential since we aren’t using dairy fat.

If you prefer a soup entirely without thickeners like flour or cornstarch, you can substitute the flour with 1/2 cup soaked raw cashews blended with a little hot broth before adding the remaining liquid. This will result in an ultra-creamy texture.

Always use full-fat coconut milk, not the light version, for proper creaminess. The flavor of the coconut is largely masked by the mushrooms and savory ingredients.

Variations & Substitutions

Gluten-Free Thickener: Replace the all-purpose flour with 1 tablespoon of cornstarch or arrowroot powder mixed with 2 tablespoons of cold water (a slurry). Add this slurry once the broth is simmering and cook until thickened.

Herb Swap: Fresh rosemary, used alongside or instead of thyme, pairs beautifully with mushrooms. Use about 1 teaspoon finely chopped fresh rosemary.

Richer Flavor: For an even deeper savory note, add one tablespoon of white miso paste along with the coconut milk. Ensure you dissolve it slightly in a little warm liquid before adding it to prevent clumping.

Soup Consistency: If you like a very thick soup, use only 3 cups of broth. If you prefer it thinner, use 5 cups of broth.

Serving Suggestions

This hearty vegan cream of mushroom soup with coconut milk stands perfectly well on its own, but it’s excellent when paired with crunchy textures.

Serve hot with crusty, toasted sourdough bread for dipping.

Top generously with fresh chopped parsley or chives.

For an extra layer of flavor, sprinkle crispy fried onions or toasted vegan bacon bits over each bowl.

Pair with a simple side salad dressed with a bright vinaigrette to contrast the soup’s richness.

Storage, Freezing & Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably upon cooling.

Reheating: Reheat slowly on the stovetop over medium-low heat, stirring frequently. You will likely need to thin the soup with a splash of vegetable broth, water, or non-dairy milk (like oat or unsweetened almond milk) as it reheats, because the coconut milk tends to solidify slightly when cold.

Freezing: This soup freezes very well. Let the soup cool completely, then transfer it to freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, thinning as necessary.

Nutrition Information

Note: Nutritional values are estimates and will vary based on specific ingredients used (e.g., type of oil, brand of coconut milk, salt content).

FAQ

Can I use regular milk instead of coconut milk?

If you are avoiding dairy but not nuts or coconut, you can substitute the coconut milk with full-fat oat milk or cashew cream for a creamy result. However, the flavor profile of this specific recipe is designed around the richness provided by full-fat coconut milk.

Why is my soup not creamy enough?

The creaminess primarily comes from the full-fat coconut milk and the starch provided by the flour. Ensure you used full-fat coconut milk, and if you prefer a thicker texture, blend about half of the soup until completely smooth before serving.

Can I omit the flour/thickener?

You can omit the flour if you are focusing strictly on blending. To achieve optimum creaminess without added thickeners, try blending a larger portion of the cooked mushrooms and onions with the coconut milk, or substitute the flour with soaked and blended cashews.

What is the best type of mushroom to use?

A mixture works best for the best texture and flavor depth. Aim for a base of cremini mushrooms, and supplement with shiitake for intense savoriness or oyster mushrooms for a delicate bite.

Vegan Cream of Mushroom Soup with Coconut Milk

A rich, creamy, and deeply flavorful vegan alternative to classic cream of mushroom soup, using full-fat coconut milk for luxurious texture.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Lunch, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Mushrooms and Aromatics

• 1.5 lbs Mixed Mushrooms (Cremini, Shiitake, Oyster) Roughly chopped
• 2 tbsp Olive Oil
• 1 large Yellow Onion Diced
• 4 cloves Garlic Minced
• 1 tsp Dried Thyme
• 1 tsp Salt and Freshly Ground Black Pepper To taste

Thickening and Liquid Base

• 3 tbsp All-Purpose Flour or Gluten-Free Blend
• 4 cups Vegetable Broth (low sodium)
• 13.5 oz can Full-Fat Coconut Milk Unsweetened
• 1 tbsp White Miso Paste Optional, for depth of flavor
• 1 tbsp Fresh Parsley Chopped, for garnish

Method

 

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped mushrooms and cook without stirring for 3-4 minutes to allow them to brown. Stir occasionally and continue cooking until all the moisture has evaporated and the mushrooms are deeply caramelized (about 10-12 minutes).
2. Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and dried thyme, cooking for one additional minute until fragrant.
3. Sprinkle the flour over the cooked mushrooms, stirring constantly for 1 minute to create a roux. This will help thicken the soup.
4. Slowly whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the soup to thicken slightly.
5. Stir in the full-fat coconut milk and the optional miso paste until completely combined and heated through (do not allow it to boil vigorously after adding the coconut milk). Season generously with salt and pepper to taste.
6. For a smoother texture, use an immersion blender to blend about half of the soup directly in the pot, leaving some textural chunks. Alternatively, blend in batches using a standard blender. Return all soup to the pot.
7. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Notes

For richer mushroom flavor, reserve about 1/4 cup of the sautéed mushrooms before blending and stir them back in at the end. Ensure your coconut milk is full-fat for the best creamy consistency; low-fat versions result in a thinner soup.