Description
Cauliflower gives this cream of mushroom soup a delicious, creamy texture without any of the dairy.
Ingredients
Scale
Soup:
- 4 tablespoons vegan butter, divided
- 2 shallots
- 2 garlic cloves, minced
- 8 oz. baby Bella mushrooms, sliced
- 2 sprigs thyme, leaves removed from stems
- 1 head of cauliflower, cut into small florets
- 1/4 cup all purpose flour
- 3 cups non-dairy milk
- 2 cups veggie broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 2 teaspoons vegan Worcestershire sauce
- 1 tablespoon white miso paste
- 2 teaspoons salt
- 1 teaspoon fresh black pepper
Serving:
- Olive oil
- Chives
- Bread
Instructions
- Heat 2 tablespoons vegan butter in a Dutch oven or large pot. Add shallots and garlic and sauté until beginning to soften.
- Add mushrooms and sauté until soft and deep brown.
- Add thyme and cook for 2 more minutes until fragrant.
- Remove mushrooms from pot and set aside.
- In the same Dutch oven, add two more tablespoons of vegan butter and melt over medium heat.
- Add cauliflower. Allow the cauliflower to sit in the pan undisturbed for 2 minutes at a time to brown. Cook for about 6 minutes total until the edges have browned.
- Add all purpose flour and sauté for 2 more minutes.
- Add non-dairy milk and veggie broth and stir well to combine. Add apple cider vinegar, soy sauce, Worcestershire sauce, white miso paste, salt, and pepper and stir to combine. Bring to a boil and then reduce to a simmer. Allow to simmer for 20-25 minutes until the cauliflower is very soft.
- Using an immersion blender or a stand blender to purée the cauliflower mixture until smooth.
- Add mushrooms back into soup and simmer for 10 minutes.
- Serve drizzled with olive oil and fresh chives.
- Prep Time: 10
- Cook Time: 45
- Category: soup
Keywords: cream of cauliflower and mushroom soup, cream of mushroom soup, vegan soup