In a large pot, warm a splash of olive oil over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.

Introduce sliced mushrooms to the pot. Stir them in and cook for 5-7 minutes until they're soft and browned.

Pour in the vegetable broth and creamy coconut milk, stirring gently to combine. Increase the heat and bring the mixture to a gentle simmer.

Add your choice of fresh or dried thyme or rosemary, along with salt and pepper to taste. Stir well and let it simmer lightly for 15 minutes.

Remove the pot from the heat and use an immersion blender to blend the soup until you reach your desired consistency.

Taste your soup and adjust seasoning if needed. Garnish with fresh herbs or a drizzle of coconut milk before serving.