Low Sodium Cream of Mushroom Soup Recipe

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This low sodium cream of mushroom soup with coconut milk is decadent, luxuriously creamy, and loaded with fresh mushrooms. Enjoy be itself, or use it in recipes like our low sodium green bean casserole!

This easy mushroom soup is one of the best we’ve ever made! It’s thick, rich, creamy, made with whole food pantry staple ingredients, and made low sodium.

This low sodium coconut milk mushroom soup couldn’t be easier to make!  Never buy the canned stuff again when this decadent soup comes together in under 30 minutes.  This soup can be made with pantry staples: coconut milk, herbs, and spices.

This rich and creamy soup is totally elegant. Great to enjoy on it’s own, or to use in recipes as a substitution for canned mushroom soup.

This Coconut Milk Mushroom Soup Recipe is:

• Rich
• Velvet-y
• Earthy
• Light
• Vegan and Dairy Free
• Gluten Free
• Made with healthy, whole food, plant based ingredients!

Ingredients in Low Sodium Mushroom Soup

See the recipe card below for a full list of instructions and ingredient amounts!

• Mushrooms, Onions, and Garlic
• Extra virgin olive oil
• Tellicherry Peppercorns
• Herbes de Provence: my favorite spice blend! French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• All purpose flour – or a gluten free alternative, if needed.
• No Salt Vegetable Stock or Bouillon
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.

How To Make This Mushroom Soup without Salt

1. In a large pot, heat the olive oil over low heat.  Add the onion, garlic and sauté for 5 or 6 minutes until veggies become soft.
2. Add the salt, Herbes de Provence , and mushrooms and sauté for about 10 minutes on low heat, covering the pot in between stirring.
3. Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.
4. To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.
5. Sprinkle with salt and pepper to taste and garnish with fresh thyme.

More Low Sodium Soups You May Enjoy

• Low Sodium Chicken Soup with Lemon and Orzo
• Low Sodium Chicken Tortilla Soup
• Creamy Low Sodium Tomato Soup
• Low Sodium Chicken Noodle Soup
• Low Sodium Vegetable Soup

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Low Sodium Cream of Mushroom Soup

AuthorAuthor Kelly Jensen

This low sodium cream of mushroom soup with coconut milk is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, gluten free, vegetarian, & dairy free! This is THE homemade cream of mushroom soup I’ve been waiting my whole life to make!  I made a lot of soups and this is one of the best that’s come out of my kitchen. It tastes like an absolute dream: thick, rich, creamy… and is totally healthy, made with whole food pantry staple ingredients, low sodium, and vegan and dairy free!

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Appetizer, Soup

Cuisine American

Servings 6 servings

Calories 256 kcal

Ingredients

  

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 1 sweet onion diced
• ▢ 4 cloves garlic minced
• ▢ 16 ounces mushrooms sliced
• ▢ 1 teaspoon herbes de provence or dried thyme
• ▢ ⅓ cup flour can use gluten free
• ▢ 3 cups No-Salt-Added Vegetable Stock
• ▢ 1 13 ounce can coconut milk full fat unsweetened
• ▢ Pepper to Taste

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Instructions

 

• In a large pot, heat the olive oil over low heat. Add the onion, garlic and sauté for 5 or 6 minutes until veggies become soft.
• Add the salt, Herbes de Provence , and mushrooms and sauté for about 10 minutes on low heat, covering the pot in between stirring.
• Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.
• To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.
• Sprinkle with salt and pepper to taste and garnish with fresh thyme.

Nutrition

Calories: 256kcalCarbohydrates: 16gProtein: 5gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 19mgPotassium: 497mgFiber: 3gSugar: 7gVitamin A: 7IUVitamin C: 7mgCalcium: 32mgIron: 2mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Tried this recipe?Let us know how it was! Please comment and leave a review.

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