This creamy vegan mushroom soup blends earthy mushrooms with rich coconut milk for a comforting, plant-based dish. The soup is packed with flavor, featuring aromatic garlic, onions, and herbs, making it perfect for cozy dinners. The coconut milk adds a silky texture and subtle sweetness, balancing the savory mushrooms. Whether enjoyed as a light meal or a starter, this recipe is a nourishing option for vegans and anyone looking to enjoy a hearty, dairy-free soup. It’s also easy to prepare and can be customized with additional veggies or spices for extra flavor.
Recipe Tips and Tricks:
- For a thicker soup, blend a portion of the mushrooms before simmering.
- Add a squeeze of lemon juice for extra brightness.
- Use full-fat coconut milk for a creamier texture.
Vegan Mushroom Soup with Coconut Milk
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 4 cups mixed mushrooms such as cremini, shiitake, and button, sliced
- 1 can 13.5 oz full-fat coconut milk
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until fragrant, about 3 minutes.
- Add the mushrooms and cook for 7-10 minutes, stirring occasionally, until they release moisture and begin to brown.
- Pour in the coconut milk, vegetable broth, and thyme. Stir to combine. Bring to a simmer and cook for 10-15 minutes to meld the flavors.
- Season with salt and pepper to taste. For a creamier texture, blend part of the soup with an immersion blender.
- Serve hot, garnished with fresh parsley if desired.
Notes
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