30-Minute Creamy Mushroom Soup
Mushrooms, garlic, and shallots create a flavorful soup with coconut milk for the perfect creaminess! This 30-Minute Creamy Mushroom Soup is the ultimate comfort food best served with a massive hunk of crusty bread.
I wanna soup, baby! I really love a classic, hearty soup recipe. Like a LOT. I constantly crave rainy, cozy days, and when LA fails to deliver…I make a pot of soup and pretend I need to stay inside in my slippers with a bowl of comforting soup for warmth. This Creamy Mushroom Soup is right up my alley: it’s full of nourishing veggies, warm spices, and I made it creamy using coconut milk. Trust me when I say you want your kitchen filled with the smell of this soup on your stovetop!
Ingredients in Creamy Mushroom Soup
We’re cooking with fresh veggies and some of my favorite seasonings today. I love that all of these ingredients have a long shelf life, so you can buy them ahead of time and have a meal planned days in advance!
- Sliced mushrooms – I used Crimini, but it you have a mushroom preference, use that!
- Diced shallots
- Chopped garlic
- Seasonings: salt, pepper, sage, thyme
- Veggie broth
- Butter
- Coconut milk – you can use heavy cream or milk here, too! I prefer coconut milk and I always have a can of it in the pantry.
- Freshly grated Parmesan cheese – for sprinkling on top, of course!
What to Serve with Mushroom Soup
I keep it simple! A thick slice of crusty bread perfect for dunking in your bowl of warm soup? Oh my YES. Count me in! You could also make a Harvest Farro & Apple Salad with Maple Vinaigrette or Chopped Kale & Broccolini Salad with Lemon Tahini Dressing to serve on the side.
Blending Soup
Since this is a creamy soup, I use an Immersion Blender to finish it off and blend to a smooth finish. If you don’t have an Immersion Blender, simply transfer the soup into your blender and pulse it until you get your desired consistency!
Food Photography by Tanya Pilgrim
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30-Minute Creamy Mushroom Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Mushrooms, garlic, and shallots create a flavorful soup with coconut milk for the perfect creaminess! This 30-Minute Creamy Mushroom Soup is the ultimate comfort food best served with a massive hunk of crusty bread.
Ingredients
- 2 tablespoons olive oil
- 2 shallots, diced
- 4 cloves garlic, roughly chopped
- 8 –10 cups sliced mushrooms (I used Crimini but you can use a mixture of what you like)
- 2 teaspoons salt, divided
- ½ teaspoon pepper
- 3 tablespoons butter
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh chopped thyme
- 4 cups veggie broth
- 1 cup full fat coconut milk (or heavy cream or milk)
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat a large pot over medium/high heat. Add the oil, shallot, pinch of salt and pepper and cook for 3-5 minutes. Add the garlic and cook for another minute.
- Add the sliced mushrooms, 1.5 teaspoons salt, pepper and butter and cook for 5-7 minutes until mushrooms are tender.
- Add the fresh herbs, veggie broth and ½ teaspoon salt and bring to a boil. Once boiling, turn down heat to a simmer and cook for 5 minutes.
- Turn off the heat and use an immersion blender to puree until smooth. You can also transfer to a standing blender if you don’t have an immersion blender.
- Once blended, stir in coconut milk and parmesan cheese. Serve with a big piece of crusty bread and enjoy!
I just made this recipe, and it was delicious. I tweaked the recipe a bit, in that I only used 2 cups of sliced mushrooms instead of the 8 – 10 cups called for. Did you really use that many cups of mushrooms?
I did but it’s totally flexible!
This soup was fantastic! I will definitely make it again!