One Pot Creamy Mushroom Cauliflower Soup

 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

prep time: 5minutes mins

cook time: 25minutes mins

total time: 30minutes mins

This creamy mushroom cauliflower soup a big bowl of comfort and flavor. Its big on silky, rich and hearty flavor without the heavy cream!

equipment

• large pot
• immersion blender

ingredients

• 2 tbs butter
• 4 tbs olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 14 oz 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 dry white wine
• 1 small cauliflower head, cut into florets
• 4 cups 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

1. Store leftovers in an airtight container in the fridge.
2. Serve with some crusty pita bread or fresh Italian bread or a grilled cheese sandwich!
3. 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.
4. If you don’t want to use wine, you can sub in more broth.
5. You can also use low sodium chicken broth but then it wont be vegetarian.
6. Make sure you use vegan butter or more oil to keep this dish Vegan.
7. Make sure you use Tamari sauce instead of soy sauce to keep this gluten free.

nutrition

Calories: 292kcal | Carbohydrates: 20g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 279mg | Potassium: 739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 189IU | Vitamin C: 36mg | Calcium: 49mg | Iron: 2mg

author: Stella Drivas