Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until softened, about 3 minutes.

Add the sliced mushrooms and cook until browned, about 7 minutes.

Pour in vegetable broth, coconut milk, thyme, salt, and pepper. Stir to combine.

Bring to a simmer and cook for 15-20 minutes, allowing flavors to meld.

For a creamy texture, blend half of the soup using an immersion blender or regular blender, then return it to the pot.

Serve hot, garnished with fresh parsley.