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4.67 from 3 votes
Overhead View of Two Bowls of Cauliflower Mushroom Soup with Bread and Spoons on the Side
Creamy Cauliflower Mushroom Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This cauliflower mushroom soup is made with a rich cauliflower base, seasoned with garlic, leeks and white wine, and loaded with tender sautéed mushrooms.
Course: Soup
Cuisine: American
Servings: 6
Author: Alissa
Ingredients
  • 2 tbsp. olive oil divided
  • 2 garlic cloves minced
  • 1 large leek chopped, white and green parts separated
  • 1 cup dry white wine
  • 5 cups cauliflower florets about 1 lb.
  • 4 cups vegetable broth
  • 2 cups unflavored soy or almond milk
  • ½ tsp. black pepper
  • ¼ tsp. salt or to taste
  • 1 lb. white button mushrooms wiped clean, stems removed, and sliced
Instructions
  1. Coat the bottom of a large saucepan or Dutch oven with 1 tablespoon of olive oil. Place over medium heat. Add white parts of leeks and garlic. Sautée until leeks are softened, about 5 minutes.
  2. Add wine and raise heat to medium-high. Bring to a simmer, Allow to simmer, stirring occasionally, until reduced by half, about 5 minutes.
  3. Add broth and cauliflower. Bring back to a simmer and allow to cook until cauliflower is tender, about 10 minutes.
  4. While cauliflower simmers, coat a large skillet with remaining 1 tablespoon of olive oil and place over medium heat. Add mushrooms in as even a layer as you can get them and cook for 5, minutes, until lightly browned on bottoms. Gently flip and cook another 5 minutes on opposite sides. Remove from heat and transfer to a plate.
  5. Working in batches if needed, transfer cauliflower mixture to blender or food processor and blend until completely smooth. This may take a few minutes. Return to pot.
  6. Add milk, salt and pepper to cauliflower mixture. Place over medium-high heat and cook just until heated throughout. Stir in mushrooms and green parts of leeks.