Deeply browned cremini mushrooms are the heart of this soup, cooked down with onion, garlic, and fresh thyme until they turn rich and savory. A simmer in chicken broth and full-fat coconut milk builds a base that's velvety and satisfying, with just enough body to coat the back of a spoon. A quick pass with an immersion blender leaves some texture behind, so every spoonful has both silky broth and tender mushroom bites. Finished with a scatter of fresh parsley, it's the kind of cozy, restaurant-style soup that feels indulgent without any fuss. This one is a great fit for a gluten free table, whether you're serving it as a starter or ladling it over rice for a full meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
