Cream of Mushroom Soup with Fresh Herbs

dairy free & spicy
Dairy free & spicy
Share it on your social network:
Or you can just copy and share this url


1 tbsp Olive oil avocado oil, or another fat
1 White onion diced
1 (8-oz) package Button mushrooms roughly chopped
1 tsp Salt adjust to taste
6 cloves Garlic minced
1 Serrano chili roughly chopped, remove rib if you don’t like spicy food
1 tsp Fresh thyme chopped
¼ tsp Black pepper freshly ground, adjust to taste
¼ tsp Red pepper flakes crushed, adjust to taste or omit
¼ cup White wine
1 cup Chicken broth organic
1 cup Coconut milk canned and full-fat, mix well after opening

Nutritional information


Cream of Mushroom Soup with Fresh Herbs


This Cream of Mushroom Soup with Fresh Herbs is a delicious non-dairy mushroom soup. It is simply bursting with umami flavor and immune-boosting powers, which come from mushrooms, garlic, and serrano pepper. Moreover, this homemade soup is thick, comforting, and creamy yet dairy-free. Made with chicken broth, white wine and fresh thyme for an amazing flavor transformation from ordinary to extraordinary, this soup will keep you warm on chilly nights. 

To make this simple soup, start by sautéing white onions and mushrooms until tender. Next, add garlic and spices and deglaze the pot with white wine. If you don’t love the flavor that white wine gives, feel free to substitute for more chicken broth. Finally, add broth and coconut milk and simmer until thickened. Now, just blend and serve!   

To make the Cream of Mushroom Soup with Fresh Herbs, you will need the following ingredients:

Ingridiens for Cream of Mushroom Soup with Fresh Herbs

Steps to make Cream of Mushroom Soup with Fresh Herbs


Sauté onions and mushrooms


In a Dutch oven or heavy soup pot over medium heat, heat 1 tablespoon avocado oil and add 1 diced onion, 8 ounces roughly chopped mushrooms, and a pinch of salt. Sauté until onions are translucent and mushrooms are soft, about 10-12 minutes.


Add garlic and spices


Add 6 minced cloves garlic and 1 chopped serrano pepper and cook for 1 minute, then add 1 teaspoon chopped fresh thyme, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon crushed red pepper flakes.


Add wine


After a few minutes, add ¼ cup white wine and deglaze the pot. Cook, stirring occasionally, for 5 minutes.


Add broth and coconut milk


Add 1 cup each chicken broth and coconut milk and simmer for about 10 minutes or until it thickens to your desired thickness.




Transfer to a blender and blend until creamy and smooth. Taste and adjust salt if needed.



Serve hot and enjoy!

You are just a few steps away from a flavor-packed soup that keeps you warm on chilly nights with this easy recipe for Cream of Mushroom Soup with Fresh Herbs. Give it a go soon, and please come back to leave a comment below with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

  • Recipe Reviews:
Pineapple Upside-Down Pancakes Recipes– Homemade Pineapple Upside-Down Pancakes –Easy Pineapple Upside-Down Pancakes
Pineapple Upside-Down Pancakes
Sweet Potato Tea Cake Recipes– Homemade Sweet Potato Tea Cake –Easy Roasted Br Sweet Potato Tea Cake
Sweet Potato Tea Cake
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

It is literally the best mushroom soup I've ever had! Thanks for sharing!

Write your own review

You can optionally upload your own image along with a review