Low Sodium Cream of Mushroom Soup Recipe
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 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 a lot of pantry staple ingredients: 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!
What’s In This Cream of Coconut Mushroom Soup?
- Mushrooms, Onions, and Garlic – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!Â
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Tellicherry Peppercorns: It’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and will add way more flavor to your recipes.
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Gluten Free Flour – I like to use this multi-purpose gluten free flour to substitute in my recipes to make them gluten free. You can sub this flour in for any recipe that calls for wheat or all purpose flour… and still keep your recipe gluten free and will thicken the soup.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
- 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.
Mushroom Soup with Coconut Milk is our New Favorite Recipe
I’m adding this to my Favorites list – this gets a 10/10 on our homestead. I quote my husband (actual words here, people!) “This is 5-star restaurant good!” I’ve also had friends and family make this one and text me pics of how well it went. This is one of my most popular recipes, and with good reason! It’s great to eat on its own, or add into any holiday recipe.
This is one of those awesome recipes that I couldn’t actually believe is vegan. The sweet coconut broth and mushrooms together is an incredibly decadent combination. Its secretly healthy, but you can’t tell because the flavor is so dynamite!
How Do I Make This Mushroom Soup without Cream?
- 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.
Make Cream of Mushroom Soup Dairy Free
This coconut cream of mushroom soup is the perfect dairy free soup to enjoy for the holidays in a classic green bean casserole, or any recipe that calls for cream of mushroom soup. Never buy the canned stuff again with this light and delicious soup recipe loaded with fresh mushrooms, herbs, and coconut milk. Dairy free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
Other Healthy Dairy Free Soup Recipes We Love!
Red Lentil Soup with Lemon (Vegan, Gluten Free, Pantry Staple)
Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)
Vegan Ribolitta; Tuscan Kale and White Bean Soup (Vegan, GF Option)
Double Lentil Detox Soup (Vegan, Slow Cooker, & Gluten Free!)
& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredients I Use In My Coconut Cream of Mushroom Soup:
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!Â
If you think organic produce is too expensive… think again, and give Misfits Market a look!
Low Sodium Cream of Mushroom Soup
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 16 ounces mushrooms sliced
- 1 teaspoon herbes de provence or dried thyme
- 1/3 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
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.
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
*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.
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Great flavors soooo yummy