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30-Minute Creamy Mushroom Soup

  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


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.




  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 4 cloves garlic, roughly chopped
  • 810 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


  1. 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. 
  2. Add the sliced mushrooms, 1.5 teaspoons salt, pepper and butter and cook for 5-7 minutes until mushrooms are tender. 
  3. 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.
  4. 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. 
  5. Once blended, stir in coconut milk and parmesan cheese. Serve with a big piece of crusty bread and enjoy!