Cheesy Cauliflower Mushroom Soup is another easy meatless meal that’s healthy and delicious. Cheesy, creamy, and absolutely soul warming.
We’ve been sticking to our New Years Resolution of one meatless meal every week. I’ve tried to be as creative as possible to shy away from the monotony of a salad.
When I think of meaty vegetables, mushrooms, always comes to mind. They are the perfect topping to this soup and you get the savory, earthy and meaty flavor that is perfect to feel like a full hearty meal.
This soup is so creamy and cheesy it can totally pass off as a mac and cheese base. That’s exactly what we did with leftovers too, used it for a pasta sauce!
This soup can be served as the main course or a side dish for a dinner party.
Wine Pairing Recommendation: With this soup you don’t want anything too heavy, cauliflower is a delicate flavor so a light, crisp and clean white is perfect. An Italian white like Soave or a French Chablis.
Cheesy Cauliflower Mushroom Soup
*When using a blender to puree the soup, always practice caution when blending hot liquid. Use a towel to cover the top and start blending on the lowest setting then work your way up to your puree setting.
Ingredients
- 2 tablespoons Olive Oil, plus more for drizzling
- 2 tablespoons Butter
- 1 head Cauliflower, stem removed and broke into florets
- 1 whole Shallot, sliced
- 4 cloves Garlic, smashed and skin removed
- 4 cups Vegetable Stock
- 3 stems Fresh Thyme
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- 1 cup Whole Milk
- 1 cup Parmesan Cheese, shredded
- 2 tablespoons Olive Oil
- 1 package {4 ounces} Cremini Mushrooms, thinly sliced
Directions
- Step 1 In a large heavy bottomed pot heat olive oil and butter over medium high heat. Add cauliflower florets, shallots, and smashed garlic. Saute for 2 minutes while stirring.
- Step 2 Add vegetable stock and thyme stems. Season with kosher salt and ground black pepper. Bring mixture to a boil and reduce to a simmer for 20 minutes. Cauliflower should be fork tender.
- Step 3 Remove thyme stems and discard. Using a slotted spoon transfer cauliflower to blender. Add whole milk to the blender. Cover top with a towel*{to protect from splatter, see note} and puree until smooth. Add puree back to the pot and stir to combine.
- Step 4 Bring soup back to a simmer and slowly stir in parmesan cheese until melted. Allow to simmer until ready to serve.
- Step 5 In a saute pan add olive oil and heat over medium high heat. Add sliced mushrooms and saute for 4-5 minutes until mushrooms are browned.
- Step 6 Serve soup and top with sauteed mushrooms and drizzle with olive oil.
Savor and Enjoy!
I absolutely love cauliflower, this looks so good!!
Me too! I love how creamy and delicious this soup is!
This was delicious!
Thanks Katy!
Excellent. I used almond milk and substituted green onions for leeks….amazing!
Hi Beth! Love the substitution of almond milk! Glad you enjoyed! Cheers!