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This creamy mushroom cauliflower soup a big bowl of comfort and flavor. Its big on silky, rich and hearty flavor without the heavy cream!
This mushroom cauliflower soup is absolutely creamy, flavorful and delicious. It all comes together in one pot quickly. No need for heavy cream here, the cauliflower is the main ingredient to help make this soup creamy. Its also a great soup to add some shredded rotisserie chicken to.
This soup is really customizable. You can use portobello mushroom caps or white button or baby bella mushrooms. If you don’t have potato starch, you can sub in arrowroot powder, tapioca flour, cornstarch or all purpose flour. If you don’t want to use wine, you can sub in more broth or water. And if you want to be a little more indulgent with it, add in 1/2 cup (or more) heavy cream at the very end.
The best way to enjoy this soup is with a grilled cheese sandwich, some Homemade 3 Ingredient Flatbreads or crusty fresh Italian bread. Make sure you garnish with a drizzle of olive oil, black pepper and fresh herbs! If you like this recipe you will love my Easy Mushroom Soup or my Anti-Inflammatory Cauliflower Chicken Soup.
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Creamy Mushroom Cauliflower Soup
Equipment
Ingredients
- 2 tbs butter
- 4 tbs olive oil
- 1 large onion,, diced
- 4 cloves garlic,, minced
- 14 oz (0.4 kg) portobello mushroom caps,, large diced
- salt + pepper, to taste
- 1 tsp dried thyme
- pinch cayenne pepper
- 2 tbs potato starch, (or flour)
- 1/2 cup (118.29 ml) dry white wine
- 1 small cauliflower head,, cut into florets
- 4 cups (0.95 l) low sodium vegetable broth
- 1 tbs Worcestershire sauce
- 1-2 tbs low sodium soy sauce
Instructions
- In a large pot, heat the butter and oil sauté onions for 4 minutes. Stir in garlic for 30 seconds then add in mushrooms and sauté for 5 minutes. Season with salt, pepper, thyme and cayanne pepper to taste. Then sprinkle all in potato starch and mix to coat. Deglaze the pot with the white wine, add in cauliflower, broth, Worcestershire sauce and soy sauce. Bring to a boil, then reduce to a simmer. Cover the pot and cook for 25-30 minutes. At the end taste to adjust any seasonings to your preference.
- Remove the pot from heat source and use an emersion blender and blend until smooth and creamy. You can also work in batches and blend this in a blender or food processor.
- Optional: garnish with a drizzle of olive oil, fresh herbs, black pepper (and some heavy cream if you're feeling extra!)
Notes
- Store leftovers in an airtight container in the fridge.
- Serve with some crusty pita bread or fresh Italian bread or a grilled cheese sandwich!
- If you don’t have potato starch, sub in cornstarch, arrowroot powder or tapioca flour. You can also use all purpose flour here but then the recipe will not be gluten free.
- If you don’t want to use wine, you can sub in more broth.
- You can also use low sodium chicken broth but then it wont be vegetarian.
- Make sure you use vegan butter or more oil to keep this dish Vegan.
- Make sure you use Tamari sauce instead of soy sauce to keep this gluten free.
I love this simple but delicious soup! Just made it to warm me up this winter night! Thank you for sharing your brillliant recipe. No white wine though but still turned out so yum.
So awesome to hear Rose! Thank you for the feedback. ALWAYS appreciated.
How many pounds is considered a “small” head of cauliflower? After i cut it up into florets, should I have 1 cup? 2 cups?
This is my second comment here as I made a minor change on the latest batch I just whipped up.
As I had a great deal more mushrooms than the recipe called for, after the soup was completed I chopped up the remaining mushrooms and pan fried them in butter (I guess you could use a vegetable oil if you’re vegan). I then added them to the soup, which all who had tried it previously said made a big difference and enjoyed getting something to chew with each spoonful. I had also sliced some of the leftover shrooms and included them in the pan frying and then placed a few slices on top of each bowl of soup for a bit of presentation.
I’ve watched many dozens of your keto recipe videos for the last few months and this is the first dish I’ve made. In a nutshell, it’s simple and tasty.
Now, just a question related to the nutrition information included above. For what size serving is it?
HI Amnon, i’m so glad you tried the recipe out and like it!
You can find the serving sizes of each recipe at the top of each recipe box.
It’s good but we taste more the cauliflower than the mushroom 🤷🏻♂️
Hi Kazem, what type of mushrooms did you use?
Really quick and easy to make. I love the fact that it’s healthy. I didn’t add cream and really enjoyed it. ❤️
Hi Mary, thank you for trying out the soup! I’m so glad you liked it!
Really good. I added a carrot and 2 celery sticks, and used cremini mushrooms. Keeper.
Hi Mike, Sounds great with the addins you used! Thanks for sharing your feedback with us!
I totally missed the mushroom instructions the first time. My mistake.
There’s no instructions for the mushrooms?
made this soup yesterday for lunch today. it was amazing! creamy, mushroomy. delicious. it hit the spot.
Hi Sandra, I’m so happy you loved the soup recipe! Thanks so much for the kind feedback!
Hi. This looks delicious. Thanks for sharing. I want to make this for my little girl so how much broth should I sub for the wine?
Thanks x
Hi Karishma! That is so sweet! YOu both will love it!
Same abount of wine!