This mushroom cauliflower soup is super rich, creamy, and packed full of delicious flavors. Enjoy this comforting dish as a starter, or a light meal.
Mushroom cauliflower soup is filled with a robust umami-rich flavor from shiitake mushrooms, sautéed onion, and garlic. There is a whole head of cauliflower that makes this dish perfectly creamy without cream, and truly satisfying.
The vegetables are sautéed, simmered in broth until soft, then pureed extremely smooth. Although the ingredients are very simple, it has a complex mix of flavors which makes you addicted.
It is such a delicious, nourishing dish that you would be making again and again!
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Tips for making this recipe
- Sauté well. Number one tip for this recipe is to sauté the shiitake mushrooms and onion really well. Browning these vegetables helps to bring out the natural sweetness and rich umami that create the base flavor of the dish.
- Add toppings. I like to drizzle some toasted sesame oil and sprinkle scallions on this soup. The sesame oil brings out the deep mushroom flavor even more, and the scallions add a nice texture as well as a herby aroma.
Also, shallow fry any leftover mushroom slices in a pan. They work great as a topping!
Ingredients for this recipe
- Olive oil - Or any neutral tasing oil such as avocado or canola oil.
- Garlic, chopped
- Onion
- Shiitake mushrooms - Stems removed and sliced.
- Cauliflower head - An average medium cauliflower weighs around 2lb. After preparing, the total for the florets becomes around 1 ¼lb.
- Vegetable broth - Or chicken broth, if preferred.
- Unsweetened almond milk - Or any non dairy milk.
- Salt and pepper
Toppings:
- Thinly sliced scallions
- Sesame oil
How to make mushroom cauliflower soup
1. Cook the garlic. Heat up the olive oil in a large saucepan and cook the garlic until fragrant.
2. Sauté the vegetables. Add in the sliced onion and mushrooms. Cook until the vegetables are tender and browned.
3. Simmer. Add in the cauliflower florets and vegetable broth. Scape off any burned bits at the bottom of the pan (deglaze). Cover with a lid and simmer for about 20 minutes.
4. Smoothen. Add in the almond milk. Then puree the soup using an immersion blender or a blender until very smooth.
5. Season. Adjust the thickness with extra milk if desired. Adjust the flavor with salt and ground pepper.
6. Serve. Top with scallions and toasted sesame. Drizzle sesame oil upon serving.
Frequently asked questions
Shiitake mushrooms are packed full of bold umami rich flavor. Can be substituted with baby portobello mushrooms if needed.
Mushroom cauliflower soup can be tightly covered and refrigerated for up to 5 days. Microwave to reheat, or cook over the stovetop until warm.
Recipe
Mushroom Cauliflower Soup
Equipment
- 1 x large saucepan
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic chopped
- 1 medium onion sliced
- 10 large shiitake mushrooms stems removed and sliced
- 1 medium cauliflower about 1¼ lb prepared
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or more
- Salt to taste
- Ground black pepper to taste
Toppings:
- Thinly sliced scallions
- Toasted sesame oil
Instructions
- Heat up the olive oil in a large saucepan and cook the garlic until fragrant.
- Add in the sliced onion and mushrooms. Cook until the vegetables are tender and browned.
- Add in the cauliflower and vegetable broth. Scape off any burned bits at the bottom of the pan (deglaze). Cover with a lid and simmer for about 20 minutes.
- Add in the almond milk. Then puree the soup using an immersion blender or a blender until very smooth.
- Adjust the thickness with extra milk if desired. Adjust the flavor with salt and ground pepper.
- Top with scallions and toasted sesame. Drizzle sesame oil upon serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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