This vegan creamy cauliflower mushroom soup is brimming with good-for-you ingredients yet you’d never know it based on taste. Its savory, rich, and oh-so-creamy base is made with a combination of nourishing cauliflower-cashew cream and vegetable broth.
You asked, and I listened.
Along with the quickly mounting praise for this soup and this soup came many requests for a mushroom variation. I have another cream of mushroom soup recipe in the archives, but this new version has already taken hold as my favorite of the two.
It has a super smooth base (←my goodness, was it tempting to say “souper” there).
It’s packed with two pounds of mushrooms (and can accommodate even more if you’d like).
And you’d never know it’s “healthy”. Whatever in the world that means anymore. You know what’s healthy? Honoring your body. Period. So perhaps a better word to describe the beneficial properties of this soup would be “nourishing”.
Either way, this cream of mushroom soup is packed with vitamins and minerals, tastes like straight butter and cream, and is ultra satisfying. A win-win-win in my book.
To make this cozy, creamy soup, you’ll bring a large pot of water to a boil and add 4(ish) cups of fresh or frozen cauliflower florets (I use a one-pound bag of frozen cauliflower). Boil the florets until fork-tender (about 8 minutes) and set aside.
While the cauliflower boils, trim and slice two to three pounds of cremini mushrooms (or your mushrooms of choice—a mix of wild mushrooms would be divine in this recipe) and dice an onion. Heat a bit of olive oil in a large stockpot and add the mushrooms and onion. Sauté the vegetables for 5 minutes, or until they begin to soften.
Then, add three cloves minced garlic and continue to cook for another minute, or until the garlic softens.
Next, add two cups of vegetable broth to the pot, increase the heat, and bring the mixture to a boil. Once boiling, reduce the heat, cover, and simmer for 10 minutes.
Meanwhile, add the reserved boiled cauliflower to a high-speed blender along with raw cashews, nutritional yeast, fresh lemon juice, and sea salt. Blend on high until super smooth and creamy.
Once the soup base has finished simmering, add the creamy cauliflower-cashew mixture to the pot.
Increase the heat to medium-low and simmer for 6 to 10 more minutes, or until it begins to thicken and reduce.
Taste and generously season with more sea salt and lots of freshly ground black pepper.
Once the soup is ready, ladle it into bowls and serve warm.
I like to top mine with a drizzle of olive oil and a bit of fresh parsley and serve alongside plenty of multigrain bread for dipping.
Vegan Creamy Cauliflower Mushroom Soup
- 4 1/2 cups fresh or frozen cauliflower florets (about 1 pound florets)
- 2 tablespoons olive oil
- 2 to 3 pounds cremini mushrooms, washed, patted dry, and sliced
- 1 large white or yellow onion, diced
- 1/2 teaspoon dried thyme or more to taste
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 1/2 cups filtered water
- 2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons sea salt, plus more to taste
- Freshly ground black pepper, to taste
- Bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
- While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the mushrooms, onion, and thyme. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
- Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
- Add the cauliflower mixture to the pot of soup and stir to incorporate. Increase the heat to medium and rapidly simmer for just 5 to 8 minutes, to thicken and reduce (keep in mind that it will continue to thicken as it cools).
- Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1/2 teaspoon sea salt and lots of freshly ground black pepper, but it will depend on how many mushrooms you add.)
- Serve warm.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 1 month.
- If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.