This creamy mushroom soup is made with just a handful of ingredients, including onions, mushrooms, thyme, and coconut milk. Savory and earthy in flavor with a satisfying velvety consistency, you’d never guess this recipe is made without cream, milk, or flour!
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I love a good soup recipe, especially in the fall and winter, and this dairy-free mushroom soup is one of my all-time favorite options. Better for you than anything you’ll find in a store, it combines and cooks in one pot in about 30 minutes.
Serve it when hosting, and all your friends and family will be begging for the recipe! Plus, it stores well. So, I highly recommend preparing an extra batch for quick meals throughout the week. You’ll thank yourself later!
Looking for more cozy soup recipes? Try my carrot ginger soup and salmon soup, too!
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Why You’ll Love This Recipe
Ingredients
- Onion- Use a medium-sized sweet or yellow onion, or substitute with shallots for a milder taste.
- Olive oil - I like to combine olive oil and butter when I cook. So, feel free to do that here to add a nice richness to the mushrooms. However, if dairy is of concern just use olive oil or a vegan butter of your liking.
- Mushrooms - White or crimini (also known as baby bella) mushrooms work really well here. If you come across shiitake and oysters you can throw some in as well. Anything goes! Or pan-sear the shiitake and oyster mushrooms separately and use them as a garnish at the very end as a finishing touch.
- Thyme sprigs - Use fresh thyme - either regular or lemon thyme - as it pairs wonderfully with mushrooms. Dried thyme can be used, but fresh is preferred.
- Salt and pepper
- Alcohol (optional) - A splash of wine or cognac adds depth and complexity to the dish.
- Liquid - Use water, chicken stock, or veggie stock to create the broth.
- Bay leaf(optional) - Adds an extra layer of earthiness to the dish.
- Coconut milk - For a rich, creamy texture, use full-fat coconut milk. Or, if dairy is not an issue, you can substitute with heavy cream, Greek yogurt, or even a spoonful of sour cream.
- Lime - Freshly squeezed lime juice adds acidity to balance the richness, creating a well-rounded flavor.
- Fresh herbs - Add a sprinkle of parsley, dill, or chives to garnish for a bright, herbaceous taste that pairs well with the richness of the soup.
See recipe card for quantities.
How to make creamy mushroom soup without cream
- Sauté the onion in oil and butter (if using) in a large Dutch oven over medium heat. Mix frequently so it doesn’t burn!
- Add the mushrooms to the pan in batches as you chop them. Cook until most of the liquid has evaporated, which could take about 10 minutes. Add more oil or butter if needed. Add thyme and season with salt, and pepper to taste. If there is too much liquid in the pan, increase the heat to help it reduce.
- Next, add your liquid of choice, and allow the mixture to come to a simmer. Season with the final portion of salt. Then, let it cook for about 15 minutes to allow all the flavors to blend. Lastly, add coconut milk and let it cook for another 5 minutes.
- Use an immersion blender, or transfer the soup to a blender and pulse away. Alternatively, if you prefer a chunkier consistency, you can just blend half. It’s up to you! Lastly, ladle into bowls, garnish with some pan-seared mushrooms and fresh parsley, and enjoy!
Recipe Tips
- Browning the mushrooms with oil and or butter gives the soup depth and flavor.
- Work in batches as you sauté/brown the mushrooms, allowing time for them to brown, and let most of the liquid evaporate. Don’t rush the process!
- It's okay if mushrooms aren't in pristine condition or are even if they are past their prime. They cook down beautifully.
- Wash the mushrooms right before using, and dry with a kitchen towel before you begin.
- Leave some browned mushrooms aside to garnish with fresh herbs.
Recommended Immersion Blender
I highly recommend this immersion blender. Although it may be a bit pricier than some other options, the Vitamix brand is known for its exceptional quality. With a powerful motor, stainless steel construction, and multiple settings, it allows you to effortlessly blend soups, dips, spreads, dressings, sauces, and even baby food from chunky to silky smooth.
Storing
I like to keep dishes to a minimum and often just transfer the entire pot to the fridge to store the soup. However, you can transfer it to an airtight container instead. It will stay fresh in the refrigerator for up to 3 days.
When you’re ready to eat, warm your soup in a pot over medium heat on the stovetop. If preferred, you can also transfer individual portions to an airtight container and warm them in 30-second increments in the microwave. Add more water or broth as needed if it becomes too thick for your liking!
I would not recommend freezing this recipe, as dairy and coconut milk don't freeze well and may affect the texture when thawed.
What to serve with vegan mushroom soup
I love to serve gluten-free creamy mushroom soup as a main course with a side of sourdough, crackers, or gluten-free Brazilian cheese bread bites. Then, I often add a salad like my vegan Caesar salad and top it with juicy chicken breast or boiled shrimp for even more nutrients and protein!
However, you can also enjoy this soup as an appetizer or side with protein-rich meals such as barramundi or lamb shoulder chops.
Variations
Some of the best things about this creamy mushroom soup without flour are its simplicity and the fact that it can easily be customized to fit a variety of needs. Some ways to switch it up include:
FAQ
This recipe is versatile and works with an assortment of mushrooms. White button mushrooms, crimini, portobello, or baby Bella work really well here and are economical. For a more complex taste and flavor, you can add a mix of wild mushrooms like shiitake, oyster, or porcini.
This recipe has a slightly thinner consistency, which allows the mushroom flavor to shine without being too heavy and is just as delicious and satisfying. The choice to thicken the soup is entirely based on personal preferences. However, if you do prefer a thicker soup, here are some options:
1. Use coconut cream instead of coconut milk for a natural thicker consistency.
2. Puree some cooked cauliflower and add it to the soup.
3. Add a thickener like flour, or for a gluten-free option, opt for cornstarch, tapioca, or arrowroot powder.
Traditionally, mushroom soup gets its creamy texture from heavy cream and/or milk. You can also substitute with Greek yogurt or sour cream for a similar taste and texture. However, this dairy-free recipe uses coconut milk to give it a rich, creamy consistency.
Dairy Free Recipes
These are some other dairy-free recipes to enjoy:
- Beef Roll Ups with Tahini Dressing
- Citrus Salad with Fennel
- Ground Beef Stir Fry (Quick + Easy)
- Easy Salmon Bites Recipe
Pairing
These are my favorite dishes to serve with this creamy mushroom soup:
Creamy Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 1-2 tablespoon butter, divided into ½ tablespoon pieces
- 1 medium onion or 3 small shallots, diced
- 2 lbs mushrooms, cleaned and diced, white button, crimini or baby bella
- 3-4 sprigs thyme
- 2 teaspoon sea salt, divided
- pepper, per taste
- 4 cups water, veggie or chicken stock
- 1 - 13.5 oz coconut milk
- ½ lime, juiced
- parsley, chives or dill , for garnish
Instructions
- Heat a dutch oven or soup pot over medium heat. Add oil, enough to coat bottom and about ½ tablespoon of butter.
- Add onion or shallot and cook until soft, about 3 minutes. Stir with spatula to prevent burning.
- Add the mushrooms to the pan in batches as you chop them. They will release a lot of liquid, so allow time to evaporate, which could take about 10 minutes. If the mushrooms are not browning and there is still too much liquid, increase the heat slightly. Add more oil or butter if needed. Stir in the fresh thyme and season with 1 teaspoon of salt and pepper(optional - adjusting to taste).
- Next, add your liquid of choice and bring the mixture to a simmer or a soft boil. Season with the remaining salt and let it cook, covered, for about 15 minutes to allow the flavors to blend.
- Finally, stir in the coconut milk, and juice from half a lime and let it cook for about 5 minutes.
- Ladle into bowls, garnish with some fresh parsley and a drizzle of olive oil. For an extra touch, add some pan seared mushrooms.
Notes
- Wash the mushrooms right before using, and dry them with a paper towel or a kitchen towel.
- Reserve some browned / pan-seared mushrooms aside for garnish.
- Work in batches as you chop and saute the mushrooms. Allow time for them to brown, and let most of the liquid evaporate.
- For a vegan/dairy-free version - omit butter and just use olive oil, or sub with vegan butter.
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