Cream of Mushroom Soup

5 from 3 votes

This cream of mushroom soup is so creamy, rich, and satisfying that you would never guess it’s dairy-free. It has an enticing texture of fresh mushrooms and a layer of flavor from a humble cauliflower. I could use a thousand words to describe it, but one thing for sure is: you must try it! The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 138kcal

Equipment

Ingredients

1 head cauliflower , cut into florets*
2 cups vegetable broth
1 1/2 cups unsweetened almond milk
1/4 cup white wine **
1 Tbsp. olive oil
1 onion , diced
3 cloves garlic , minced
4 cups wild mushrooms , chopped
1 tsp. dried thyme
sea salt , to taste
fresh thyme , for garnish

US Customary - Metric

Instructions

Sauté the aromatics. Heat the olive oil in a medium pot over medium heat. Add the onions and garlic and sauté the aromatics until translucent, 5-7 minutes.
Sauté the mushrooms. Add the mushrooms into the pot with the aromatics and sauté them, stirring occasionally, until they have released most of their moisture and begin to brown, 8-10 minutes. When most of the liquid released from the mushrooms has evaporated, season the mushrooms with salt and thyme and deglaze the pot with wine. Keep sautéing the mushrooms for another minute or so, stirring frequently.
Cook the cauliflower. Add the cauliflower, almond milk, and vegetable broth into a medium pot and bring to a boil over high heat. Reduce the heat to low, season with salt (if the broth doesn’t contain salt already), and simmer, partially covered, until the cauliflower is tender, 5-10 minutes.
Blend. Transfer the cooked cauliflower, almond milk, vegetable broth, and some of the sautéed mushrooms into a high-speed blender and blend until smooth.
Simmer. Pour the content of the blender into the pot with the sautéed mushrooms and stir to combine. Reduce the heat to medium-low and heat, stirring constantly, until hot. Thin with additional vegetable broth if too thick.
Season. Taste and adjust the flavor as needed, adding more salt for saltiness, wine for acidity, and thyme for earthiness with lemony-minty undertones.
Serve. Garnish the soup with fresh thyme leaves and sautéed mushrooms (optional). Serve hot.
Store. Leftover soup keeps well covered in the refrigerator for 3-4 days. For longer term storage, freeze in an airtight container for up to 3 months.
Reheat. Transfer frozen soup into the refrigerator 24 hours before reheating to thaw slightly. Reheat in a pot on the stovetop over medium-low heat, stirring frequently, until hot. Add ¼ cup/60 ml water/broth at a time if too thick.

Notes

*1 large head cauliflower (~ 2 lb/0.9 kg) yields ~ 4-5 cups/340-425 g cauliflower florets.

*Trim the cauliflower's core of green leaves and leaf stems, which can be fibrous and can contribute to a grainy texture in the soup. Then cut around the stem of the cauliflower, separating the cauliflower into florets. You can also cut the whole cauliflower into quarters, and then angle your knife to cut out the cores.

**You can substitute the wine for 1-2 Tbsp./15-30 ml apple cider vinegar or lemon juice.

***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition