Creamy Mushroom Soup

posted in: Recipes | 0

This mushroom soup makes a great light dinner with some nice crusty bread along side, or a yummy first course to a more substantial meal. It’s quick, easy, creamy and a little lower in fat thanks to the lite coconut milk. It also freezes well if you happen to have leftovers. Feel free to experiment with different types of mushrooms.


  • 1/2 tablespoons coconut oil
  • 1 pound mushrooms, sliced (including mushroom stems)
  • 1/2 large onion, finely diced
  • 3 cloves garlic, minced
  • Salt and Pepper to taste
  • 3 cups good quality veggie broth*
  • 1 13.5 can lite coconut milk (use the full fat if you want it extra creamy and don’t care about calories)


  1. Heat coconut oil In a large, deep pot over medium heat.
  2. Add the mushrooms, onion, garlic and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
  3. Pour in the vegetable broth and the coconut milk. Stir together and bring to a boil, then a simmer for 15 minutes.
  4. Using an immersion blender, blend until smooth. Alternately, you could let the soup cool and use a standard blender to blend, then reheat before serving.
  5. Reheat if necessary. Serve the soup topped with homemade croutons and maybe a little hot sauce, if you dare.


*I use Better Than Bullion Organic Vegetable Base to make my veggie broth. It’s a sort of paste that comes in a jar in the bullion section of the soup aisle. It’s very rich and flavorful and adds another dimension to your dishes calling for veggie broth.

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