Creamy Cauliflower and Mushroom Soup

Creamy Cauliflower and Mushroom Soup

Table of Contents

This comforting, velvety soup combines earthy mushrooms and tender cauliflower in a rich, creamy base—perfect for chilly days or a cozy starter. It’s naturally gluten-free, can be made vegan, and delivers deep flavor with minimal ingredients. Easy to prepare and packed with nourishing vegetables, this soup will quickly become a favorite.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 medium head cauliflower, chopped into florets

250g (about 8 oz) mushrooms, sliced (button, cremini, or a mix)

4 cups vegetable broth (or chicken broth)

1 teaspoon thyme (dried or 1 tbsp fresh)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/2 cup cream, coconut milk, or cashew cream (for vegan)

Optional toppings: sautéed mushrooms, fresh herbs, olive oil drizzle, croutons

Instructions:

Sauté Veggies:
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add garlic and cook for another minute.

Cook Mushrooms & Cauliflower:
Add the sliced mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown. Stir in the cauliflower florets.

Add Broth & Seasoning:
Pour in the broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the cauliflower is tender.

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Blend:
Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Blend to your desired consistency (smooth or slightly chunky).

Add Cream:
Stir in cream or dairy-free alternative. Heat through gently, but don’t boil.

Serve:
Ladle into bowls and top with optional garnishes like sautéed mushrooms, fresh thyme, or a drizzle of olive oil.

Tips:

Roast for deeper flavor: Roast the cauliflower and mushrooms before adding to the pot for a rich, caramelized depth.

Use an immersion blender for easy cleanup—or blend just half the soup for a chunkier texture.

Add umami: A splash of soy sauce, tamari, or a spoon of miso paste can enhance the savory flavor.

Thicken naturally: Simmer uncovered a bit longer to reduce and thicken the soup without needing extra cream.

Don’t overblend mushrooms if you want to preserve a bit of texture and bite.

Variations:

Make it Vegan: Use olive oil and coconut milk or cashew cream instead of dairy.

Low-Carb/Keto-Friendly: Skip the onions or reduce their amount; the soup is naturally low in carbs otherwise.

Add Protein: Stir in white beans, shredded chicken, or cooked lentils for a heartier soup.

Spice it up: Add a pinch of nutmeg, smoked paprika, or curry powder for a flavor twist.

Top it off: Try crispy garlic chips, sautéed mushrooms, or a swirl of pesto for garnish.

Q&A:

Q: Can I freeze this soup?

A: Yes! Let the soup cool completely, then store in airtight containers or freezer bags for up to 2 months. Thaw and reheat gently on the stove.

Q: Can I use frozen cauliflower?

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A: Absolutely. Just add it directly to the pot—no need to thaw first. It may slightly reduce cooking time.

Q: What mushrooms are best?

A: Cremini, white button, and portobello all work well. For more flavor, mix in wild mushrooms like shiitake or oyster.

Q: Can I make it without cream?

A: Yes. The blended cauliflower adds natural creaminess. You can skip the cream entirely or use a splash of broth to thin as needed.

Nutrition (per serving, approx.):

Calories: 170

Protein: 5g

Fat: 10g

Carbs: 15g

Fiber: 4g

Sugar: 4g

Sodium: ~500mg

Calcium: ~40mg

(Values vary based on broth and cream used.)

Conclusion:

This Creamy Cauliflower and Mushroom Soup is a soul-soothing bowl of comfort—rich in earthy flavor, naturally creamy, and wonderfully simple. Whether you serve it as a cozy dinner, healthy lunch, or elegant starter, it’s sure to satisfy with every spoonful. Make it your own with endless customizations and enjoy the nourishing warmth any time of year.