Chunky Mushroom Soup

For those of you who grew up on canned mushroom soup this is a delicious and healthy alternative. In this recipe, I like to use crimini mushrooms, which help support the immune system and cardiovascular health. However, feels free to use, or add, any mushrooms such as shiitake or portobello.
Course Soup
Cuisine American
Keyword chunky mushroom soup, gluten-free, plant-based, recipe, soup, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Rachel Joy Olsen


  • 1 tbsp coconut oil
  • ½ large sweet onion, chopped
  • 2 garlic cloves, crushed
  • 2-3 cups crimini mushrooms, chopped
  • 3 cups vegetable broth
  • 1 small can coconut milk
  • 1 tsp potato starch


  1. Heat coconut oil in a large pan over medium heat.
  2. Add onions and sauté for 2-3 minutes.
  3. Add garlic and cook another minute.
  4. Stir in mushrooms and cook 3-4 minutes.
  5. Add vegetable broth, coconut milk and potato starch.
  6. Bring to boil and reduce heat.
  7. Simmer for 15-20 minutes or until desired thickness obtained.

Recipe Notes

OPTION: Pour into a large food processor or high speed blender and mix until creamy texture.