Cream of Cauliflower and Mushroom Soup

November 29, 2022 by kindrootsfood 2 Comments

Living in Texas you get accustomed to the weather not matching the season. It’s sunny and 75 on Christmas Day and although it’s beautiful, it doesn’t exactly fit for Christmas Day. Often when everyone else is getting ready for sweater and soup season, we’re still spending our days in the sun outdoors. It’s a love-hate relationship for sure. This year we got a cold spell pretty early in the season and knowing that it may only last a week and we’d be back to sunny and warm, I took advantage of soup season with this Cream of Cauliflower and Mushroom Soup.

A bowl of cream of cauliflower and mushroom soup topped with a drizzle of olive oil and fresh chives in a white bowl sitting on a white marble counter. There is a piece of toasted bread dunked into the soup. There is a small portion of another bowl of soup in the background out of focus.

Like most of my recipes, I have a general idea of what direction I’m heading but don’t exactly know where I’m going. My love of mushrooms is glaringly obvious as they pop up in most of my recipes so no shock here, I wanted to make a mushroom soup. The cauliflower just happened to be sitting in my fridge and I debated back and forth on whether it belonged in this soup or not. It absolutely does. The cauliflower flavor is subtle which lets the mushroom shine, but it is pureed to add the perfect creamy texture.

To start this soup, heat a couple tablespoons of butter in a Dutch oven or large soup pot and add in the shallots and garlic and sauté until fragrant and tender. Add in the mushrooms and sauté until deep brown. Finish them off with a little fresh thyme.

In a red dutch oven on the stove, there are sliced mushrooms, shallots, garlic, and thyme cooking for the cream of cauliflower and mushroom soup. There is a wooden spoon in the dutch oven out of focus. There is steam rising from the cooked vegetables.

Remove the cooked mushrooms and set aside. In the same pot, 2 more tablespoons of butter are added followed by the cauliflower florets. To add depth of flavor, allow the cauliflower to sit undisturbed for a couple minutes at a time to allow for browning. Stir a couple times over 6 minutes. Once the cauliflower is starting to brown, add in the flour and stir constantly for 2 minutes to allow the flour to cook and continue the browning process.

The non-dairy milk, veggie broth, apple cider vinegar, soy sauce, Worcestershire sauce, miso paste, salt, and pepper are added next and the cauliflower is cooked in this flavorful broth until nice and tender. Once very tender, blend the cauliflower mixture into a smooth creamy consistency using an immersion blender or stand up blender. Add the mushrooms back in and allow to simmer for a little bit longer before serving the finished cream of cauliflower and mushroom soup with a drizzle of olive oil, fresh chives, and a slice of toasty bread.