Dairy Free Cream of Mushroom Soup
Cream of mushroom soup is one of those deeply comforting classics that usually relies on heavy cream or butter for its signature richness — but this version gets there without a drop of dairy. Full-fat coconut milk steps in as the secret weapon, lending a velvety, luxurious body that blends seamlessly with the savory depth of the broth. A pound and a half of cremini mushrooms are cooked down until deeply browned, which builds the kind of earthy, concentrated flavor that makes every spoonful feel substantial. A touch of soy sauce adds a quiet umami backbone that rounds everything out without tasting at all like a substitution. The partial blending step is what really makes the texture sing — you get a creamy, cohesive base while still hitting pockets of tender mushroom throughout. It serves four and comes together in a single pot, making cleanup as easy as the cooking itself. Finish it with a scatter of fresh parsley and you have a bowl that looks and tastes like it took far more effort than it did.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 lb cremini mushrooms, thinly sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp soy sauce
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 1–2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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