Image Credit – Kelsey
When the weather turns chilly or you simply crave a bowl of something warm and nourishing, mushroom soup often comes to mind. Traditionally, cream of mushroom soup is made with heavy cream, butter, and flour, but what if you’re looking for a healthier, dairy-free, or plant-based option? That’s where Coconut Cream of Mushroom Soup comes in. This rich and velvety dish offers the same comfort as the classic recipe but with a tropical and wholesome twist, thanks to the addition of coconut milk or coconut cream.
Coconut Cream of Mushroom Soup – A Comforting Dairy-Free Twist
In this blog, we’ll explore why this soup deserves a spot in your kitchen, its key benefits, ingredients, preparation method, and serving ideas.
Why Choose Coconut Cream of Mushroom Soup?
Mushrooms are naturally earthy and umami-rich, and pairing them with coconut cream creates a luscious texture and depth of flavor without relying on dairy products. This makes the recipe perfect for those who are:
- Lactose intolerant – Since coconut cream is dairy-free, it’s easier to digest.
- Vegan or vegetarian – It eliminates animal-based ingredients while still providing creaminess.
- Health-conscious – Coconut cream contains healthy fats, and mushrooms are rich in antioxidants, vitamins, and minerals.
- Gluten-free eaters – By avoiding roux (flour and butter), this soup remains gluten-free and suitable for many diets.
The subtle sweetness of coconut blends beautifully with the savory earthiness of mushrooms, giving the soup a balanced, gourmet flavor profile.
Key Ingredients
Here’s what you’ll need to make a delicious pot of Coconut Cream of Mushroom Soup:
- Fresh mushrooms – A mix of cremini, button, or shiitake mushrooms adds depth.
- Coconut cream or coconut milk – Provides creaminess and body.
- Vegetable broth – Keeps the soup light yet flavorful.
- Onions and garlic – Build a strong aromatic base.
- Olive oil or coconut oil – For sautéing vegetables.
- Fresh herbs – Thyme, parsley, or rosemary for fragrance and taste.
- Salt and pepper – For seasoning.
- Optional additions – A splash of soy sauce or tamari for umami, nutritional yeast for a cheesy flavor, or chili flakes for heat.
How to Make Coconut Cream of Mushroom Soup
- Sauté the aromatics – In a pot, heat a little olive oil or coconut oil. Add diced onions and garlic and cook until golden and fragrant.
- Cook the mushrooms – Add sliced mushrooms and let them release their natural juices, stirring occasionally. Allow them to brown slightly for maximum flavor.
- Add herbs and seasoning – Stir in fresh thyme or rosemary, along with salt and pepper.
- Deglaze with broth – Pour in vegetable broth and let everything simmer for about 15 minutes.
- Blend for creaminess – Use an immersion blender to partially or fully blend the soup, depending on your preferred texture.
- Stir in coconut cream – Add coconut cream and mix until smooth and velvety. Adjust seasoning if needed.
- Serve warm – Garnish with fresh parsley or a drizzle of coconut milk for an elegant touch.
Nutritional Benefits
This soup isn’t just delicious—it’s also nourishing.
- Mushrooms – A great source of antioxidants, vitamin D, and selenium.
- Coconut cream – Provides medium-chain triglycerides (MCTs), which are beneficial fats that can support energy and metabolism.
- Garlic and onions – Known for their anti-inflammatory and immune-boosting properties.
- Herbs – Offer antioxidants and enhance digestion.
Together, these ingredients create a bowl that’s both wholesome and comforting.
Serving Ideas
Coconut Cream of Mushroom Soup is versatile and pairs well with many dishes:
- Serve it as a starter before a main course.
- Enjoy it with warm, crusty bread or gluten-free crackers.
- Pair it with a fresh green salad for a light, balanced meal.
- Use it as a sauce over pasta, rice, or baked chicken for a creative twist.
Coconut Cream of Mushroom Soup is more than just a dairy-free alternative—it’s a flavorful, nutrient-rich dish that brings comfort in every spoonful. Whether you’re vegan, health-conscious, or simply looking for a new recipe to add to your kitchen, this soup is sure to impress. Its velvety texture, earthy mushrooms, and hint of coconut sweetness create a combination that feels both indulgent and nourishing.
Next time you’re craving a warm and hearty bowl of soup, skip the canned versions and make this fresh, wholesome recipe at home. Not only will it satisfy your taste buds, but it will also fuel your body with goodness.
Frequently Asked Questions
Is Coconut Cream of Mushroom Soup vegan?
Yes, it’s completely vegan as it uses coconut cream instead of dairy.
Can I use coconut milk instead of coconut cream?
Yes, coconut milk works too, but coconut cream makes the soup richer and creamier.
How do I store Coconut Cream of Mushroom Soup?
Store in an airtight container in the fridge for up to 3 days, or freeze for longer freshness.
Coconut Cream of Mushroom Soup—A Comforting Dairy-Free Twist
Ingredients
- Fresh mushrooms – A mix of cremini button, or shiitake mushrooms adds depth.
- Coconut cream or coconut milk – Provides creaminess and body.
- Vegetable broth – Keeps the soup light yet flavorful.
- Onions and garlic – Build a strong aromatic base.
- Olive oil or coconut oil – For sautéing vegetables.
- Fresh herbs – Thyme parsley, or rosemary for fragrance and taste.
- Salt and pepper – For seasoning.
- Optional additions – A splash of soy sauce or tamari for umami nutritional yeast for a cheesy flavor, or chili flakes for heat.
Instructions
- Sauté the aromatics – In a pot, heat a little olive oil or coconut oil. Add diced onions and garlic and cook until golden and fragrant.
- Cook the mushrooms – Add sliced mushrooms and let them release their natural juices, stirring occasionally. Allow them to brown slightly for maximum flavor.
- Add herbs and seasoning – Stir in fresh thyme or rosemary, along with salt and pepper.
- Deglaze with broth – Pour in vegetable broth and let everything simmer for about 15 minutes.
- Blend for creaminess – Use an immersion blender to partially or fully blend the soup, depending on your preferred texture.
- Stir in coconut cream – Add coconut cream and mix until smooth and velvety. Adjust seasoning if needed.
- Serve warm – Garnish with fresh parsley or a drizzle of coconut milk for an elegant touch.
