Creamy Cauliflower and Mushroom Soup – Comfort Food at Its Best

One of my great grandmother’s favorite lunches in the summer was a thick-sliced fresh tomato sandwich on white bread with a little mayonnaise and a generous sprinkle of salt. I, however, usually opted for velveeta grilled cheese (baked, not fried) with a bowl of cream of mushroom soup.

Mushroom soup has always felt like a perfect comfort food ever since. I recently dug around for recipes to satisfy my mushroom soup cravings, but I was stopped dead in my tracks by how heavy most of them sounded.

I knew there had to be a way to make a silky, creamy, rich and hearty cream of mushroom soup without using that much dairy and fat, but was having a hard time figuring it out. Then a friend at work reminded me that I already know the perfect secret ingredient.

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Roasting cauliflower in the oven, rather than boiling it with the rest of the soup, keeps it from tasting cabbage-y, and once pureed super smooth, it adds an unbelievably silky texture that you’d truly never guess didn’t come from cream thickened with a roux. I don’t even understand how or why this works so well, but it really does.

I wasn’t intending to make a vegetarian or vegan cream of mushroom soup, just a lighter version, so I went ahead and kept the chicken stock and (some of) the butter. But it would be really easy to make this soup vegan if you want to. Just substitute olive oil or coconut oil for the butter, and vegetable (preferably mushroom) stock for the chicken stock. Since cauliflower is the only thickening agent, this soup also happens to be totally gluten free.

Thanks to the pureed roasted cauliflower, this soup feels every bit as rich and satisfying as you could hope. Some of the mushrooms are pureed too, but I like to reserve a few so you get some meaty bites of them every so often. You can use an immersion blender or a standing blender to puree the soup, but I will say that a standing blender seems to get the soup just a bit more smooth and silky. I used an immersion blender though, because it works almost as well and just seems safer, easier, and less messy.

Why You’ll Love This Recipe

• Healthy and Hearty: Loaded with vegetables and nutrients.
• Creamy without Heavy Cream: Blended cauliflower gives the soup its luscious texture.
• Flavor-Packed: The mushrooms and roasted garlic elevate the taste.

Ingredients You’ll Need  

For the Soup:

• 1 large head cauliflower, chopped into florets
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish (optional)

For Serving:

• Crusty bread (optional)

Step-by-Step Instructions: How to Make Rich and Creamy Cauliflower Mushroom Soup

Step 1: Roast the Cauliflower

• Preheat the oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet.
• Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
• Roast for 20-25 minutes, or until golden and tender. Set aside.

Step 2: Sauté the Aromatics

• In a large pot, heat the remaining tablespoon of olive oil over medium heat.
• Add the onion and cook for 3-4 minutes until softened.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the mushrooms and sauté for 5-6 minutes until browned.

Step 3: Simmer the Soup

• Pour in the vegetable broth and add the roasted cauliflower.
• Season with salt and pepper, then bring to a boil.
• Reduce heat and let it simmer for 10-15 minutes to allow flavors to meld.

Step 4: Blend the Soup

• Using an immersion blender, purée the soup until smooth and creamy.
  • Tip: If you prefer a chunkier texture, leave some pieces of cauliflower or mushrooms intact.

Step 5: Serve and Garnish

• Ladle the soup into bowls, garnish with fresh thyme if desired, and serve with crusty bread on the side.

Tips for Success

• Roast for Depth of Flavor: Roasting the cauliflower and mushrooms enhances their natural sweetness and creates a deeper, richer soup.
• Don’t Skip Deglazing: After sautéing the onions and garlic, deglaze the pan with a splash of vegetable broth or white wine to lift any flavorful bits stuck to the pan.
• Blend in Batches: If you don’t have an immersion blender, use a countertop blender. Blend in small batches to avoid pressure buildup.
• Season Gradually: Season at each stage of cooking to develop layers of flavor, and taste before serving to adjust.

Recipe Variations

• Cheesy Twist: Stir in 1/2 cup of shredded Parmesan or sharp cheddar after blending for a creamy, cheesy finish.
• Spicy Kick: Add a pinch of cayenne pepper or red chili flakes for heat.
• Herbs: Mix in a handful of fresh thyme or rosemary while cooking for added depth.
• Protein-Packed: Top with crispy chickpeas or stir in shredded chicken or tofu.

How to Store and Reheat

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the soup in freezer-safe containers for up to 3 months. Let it cool completely before freezing.
• Reheating: For best results, reheat gently on the stovetop over low-medium heat, stirring occasionally. If reheating from frozen, thaw overnight in the refrigerator before warming.

Serving Suggestions

• Bread Pairings: Serve with crusty bread, garlic toast, or cheesy breadsticks.
• Topping Ideas: Garnish with crispy bacon bits, croutons, or a drizzle of truffle oil.
• Side Salad: Pair with a simple mixed greens salad with a tangy vinaigrette.

Beverage Pairing Suggestions

• White Wine: A crisp Sauvignon Blanc or a lightly oaked Chardonnay complements the creaminess and earthy notes of the soup.
• Beer: Try a light Belgian witbier or a pale ale with citrus notes for a refreshing contrast.
• Non-Alcoholic Option: Serve with a glass of homemade iced herbal tea.

Frequently Asked Questions (FAQs)

1. Can I use frozen cauliflower instead of fresh?

Yes! If using frozen cauliflower, you can roast it straight from frozen or add it directly to the soup during cooking.

2. What if I don’t have vegetable broth?

You can use chicken broth for a richer flavor if you’re not concerned about keeping the dish vegetarian. Alternatively, water can be used, but you may need to enhance the seasoning.

3. Can I make this soup vegan?

Absolutely. Use vegetable broth and replace the cream with coconut milk, almond milk, or cashew cream.

4. What mushrooms work best in this recipe?

Cremini mushrooms are ideal, but button mushrooms, shiitake, or portobello mushrooms will also work well, depending on how earthy you’d like the flavor.

5. How do I thicken the soup if it’s too thin?

Let the soup simmer uncovered until it thickens, or add a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

6. Can I make this soup in advance?

Yes! It actually tastes better the next day as the flavors meld. Just store it in the refrigerator and reheat before serving.

7. Should I blend the soup fully or leave it chunky?

This depends on your preference. For a smooth texture, blend the soup fully. If you like more texture, blend only half of it and leave the rest chunky.

8. Can I add more vegetables?

Certainly! Carrots, celery, or roasted sweet potatoes would be delicious additions to this soup.

9. How do I prevent the soup from being bland?

Season generously and taste frequently. A dash of lemon juice or a sprinkle of Parmesan cheese can brighten up the flavors before serving.

10. What toppings pair well with this soup?

Try toasted nuts, croutons, crispy pancetta, or a swirl of herb-infused oil for added texture and flavor.

Like This Soup? Then You’ll LOVE these ones!

Velvety Cream of Mushroom Soup with Truffle Oil

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Ribollita – Tuscan Bread Soup

Moroccan Chickpea Soup: Harira

Creamy Cauliflower and Mushroom Soup – Comfort Food at Its Best

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

• Author: Tux Loerzel
• Total Time: 45 minutes
• Yield: Serves 4-6 1x

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Description

Roasted cauliflower gives this delicious soup a silky, creamy, rich and hearty flavor without the heavy cream.

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Ingredients

Units USM Scale 1x2x3x

For the Soup:

• 1 large head cauliflower, chopped into florets
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish (optional)

For Serving:

• Crusty bread (optional)

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Instructions

Step 1: Roast the Cauliflower

• Preheat the oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet.
• Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
• Roast for 20-25 minutes, or until golden and tender. Set aside.

Step 2: Sauté the Aromatics

• In a large pot, heat the remaining tablespoon of olive oil over medium heat.
• Add the onion and cook for 3-4 minutes until softened.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the mushrooms and sauté for 5-6 minutes until browned.

Step 3: Simmer the Soup

• Pour in the vegetable broth and add the roasted cauliflower.
• Season with salt and pepper, then bring to a boil.
• Reduce heat and let it simmer for 10-15 minutes to allow flavors to meld.

Step 4: Blend the Soup

• Using an immersion blender, purée the soup until smooth and creamy.
  • Tip: If you prefer a chunkier texture, leave some pieces of cauliflower or mushrooms intact.

Step 5: Serve and Garnish

• Ladle the soup into bowls, garnish with fresh thyme if desired, and serve with crusty bread on the side.

Notes

Roasting Adds Flavor: Don’t skip roasting the cauliflower—it enhances the flavor significantly.

Control the Consistency: Add more broth if you prefer a thinner soup, or simmer longer for a thicker texture.

Fresh Mushrooms: Cremini mushrooms give depth, but you can also mix in shiitake or button mushrooms.

• Prep Time: 15 min
• Cook Time: 30 min
• Category: Main
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 160
• Sugar: 4g
• Sodium: 430mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg