Deeply savory cremini mushrooms are browned down until they're rich and caramelized, then simmered into a velvety base with coconut milk for that classic, cozy creaminess without a drop of dairy. A quick partial blend keeps some mushroom pieces intact, so every spoonful has real texture along with that thick, coat-the-spoon body. Fresh thyme and garlic build a deep, earthy backbone, while a shower of chopped parsley at the end brightens the whole bowl. It's the kind of soup that tastes like it simmered all day, though it comes together in well under an hour on a single stovetop pot. This one's a genuinely solid choice for a soy free kitchen, so you can ladle it up without a second thought.
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)
