Cauliflower Cream of Mushroom Soup (Printable Version)

Roasted cauliflower and mushrooms blend into a rich, creamy bowl for comfort without dairy or gluten.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower (about 1.5 pounds), cut into florets
02 - 10 ounces cremini or button mushrooms, sliced
03 - 1 medium yellow onion, diced
04 - 2 garlic cloves, minced

→ Liquids

05 - 4 cups unsalted vegetable broth or chicken broth
06 - 2 tablespoons olive oil, divided
07 - 1 2/3 cups unsweetened almond milk or coconut milk

→ Seasonings

08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon ground black pepper
10 - 3/4 teaspoon sea salt, plus more to taste
11 - Pinch nutmeg (optional)

→ Garnishes

12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons toasted pumpkin seeds (optional)

# Steps to Follow:

01 - Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil, half of the salt, and black pepper. Arrange florets on a baking sheet and roast for 20 to 25 minutes, until golden and tender.
02 - While cauliflower roasts, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add mushrooms and onion; sauté for 7 to 8 minutes until browned and softened. Stir in garlic and thyme; cook for 1 minute.
03 - Transfer roasted cauliflower to the pot. Pour in broth and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
04 - Remove soup from heat. Blend with an immersion blender until smooth and creamy, or purée in batches in a countertop blender, using caution with hot liquids.
05 - Stir in almond milk or coconut milk. Taste and adjust seasoning with additional salt and pepper if necessary. Warm gently if needed, but do not bring to a boil.
06 - Ladle hot soup into bowls. Sprinkle with chopped parsley and toasted pumpkin seeds if desired. Serve immediately.

# Additional Tips::

01 -
  • Cooked with only accessible ingredients found at most stores
  • Gives you that silky creamy texture without any cream
  • Satisfyingly filling yet low in carbs and calories
  • Naturally vegetarian gluten free and easy to make vegan or nut free
  • On the table in under an hour with little hands on time
02 -
  • Low in carbs but very filling so it is perfect for keto plans
  • Can be batch cooked and frozen for meal prep
  • Allergy adaptable by using coconut milk instead of almond
03 -
  • Do not rush the roasting step Well browned cauliflower delivers so much more flavor than steamed or boiled
  • Blend long enough to make it truly silky If your blender is not powerful work in small batches and strain if needed For wow factor garnish each bowl right before serving so those pretty parsley leaves and crunchy seeds stay fresh

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