Coconut Cream of Mushroom Soup—A Comforting Dairy-Free Twist
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.
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.