Creamy Cauliflower and Mushroom Soup
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.
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?
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.