Mushroom Cauliflower Soup
Cozy Up with Creamy Mushroom Cauliflower Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm and comforting bowl of soup. Today, we’re sharing a recipe for Mushroom Cauliflower Soup that’s packed with flavor, surprisingly easy to make, and perfect for a weeknight dinner or a cozy lunch. This isn’t your average cauliflower soup; the blend of mushrooms adds a depth of umami that elevates it to something truly special.
We love this soup because it’s incredibly versatile. It’s naturally gluten-free and can easily be made vegan by using vegetable broth. Plus, it’s a fantastic way to sneak in extra veggies! The creamy texture is achieved without any heavy cream – the cauliflower itself provides the perfect base.
What makes this Mushroom Cauliflower Soup so good?
- Umami-Rich Mushrooms: We use a blend of cremini, shiitake, and oyster mushrooms for a complex and savory flavor. Feel free to experiment with other varieties you enjoy!
- Creamy Texture: Cauliflower blends beautifully into a smooth and velvety soup.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy weeknights.
- Healthy & Nutritious: Packed with vitamins, minerals, and fiber.
Tips for the Best Soup:
- Mushroom Prep: Don’t overcrowd the pot when sautéing the mushrooms. Work in batches if necessary to ensure they brown properly.
- Blending: For an extra smooth soup, strain it through a fine-mesh sieve after blending.
- Seasoning: Don’t be afraid to adjust the salt and pepper to your liking. Taste as you go!
- Garnish: A swirl of olive oil, a sprinkle of fresh herbs (like parsley or thyme), or a dollop of vegan sour cream (if desired) adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use frozen cauliflower?
A: Yes! You can substitute 1 package (about 16oz) of frozen cauliflower florets. Just add them directly to the pot with the broth.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: What kind of wine should I use?
A: A dry white wine like Sauvignon Blanc or Pinot Grigio works best.
Q: I don’t have all three types of mushrooms, can I use just one?
A: Yes, cremini mushrooms are a great base and will still result in a delicious soup. Shiitake mushrooms add the most umami, so if you can only use one other type, that would be a good choice.
We hope you enjoy this comforting and flavorful Mushroom Cauliflower Soup! It’s a recipe you’ll come back to again and again.
Mushroom Cauliflower Soup
Ingredients
- 2 tablespoons olive oil
- 10 oz cremini mushrooms, sliced package
- 3.5 oz shiitake mushrooms, sliced package
- 1 cluster oyster mushroom, chopped
- 1 large leek, white and pale green part only, sliced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 head cauliflower, roughly chopped or 1 pkg. frozen
- 1 large zucchini, roughly chopped
- 32 oz chicken stock or broth I use Imagine no-chicken broth
- 2 cups water
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add cremini, shiitake, and oyster mushrooms and cook until softened and lightly browned, about 5-7 minutes.
- Add leek and garlic and cook for another 2-3 minutes, until fragrant.
- Pour in white wine and cook for 1-2 minutes, allowing the alcohol to evaporate.
- Add cauliflower, zucchini, chicken stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cauliflower is tender.
- Use an immersion blender or transfer to a regular blender to blend the soup until smooth and creamy.
- Taste and adjust seasoning as needed.
- Serve hot.
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