This cauliflower mushroom soup is a creamy, low-carb dish that is ready from scratch in 30 minutes.
Holly’s Recipe Highlights
- Flavor: Homemade cauliflower mushroom soup has a rich, savory flavor, making it an elegant first course for the holidays or anytime.
- Recommended Tools: An immersion blender makes it easy to achieve a smooth silky texture.
Spoon-Worthy Ingredients
- Mushrooms: Any blend of mushrooms will do for this recipe as they all will create that earthy, cozy, umami flavor. Plain white, baby bellas, cremini, shiitake, or sliced portobellos are great options.
- Cauliflower: Fresh or frozen works here, but if using frozen, be sure it’s thawed. You can substitute broccoli for the cauliflower, or use equal amounts of each.
- Soup Base: Go for full-fat cream cheese for the best flavor. Use a vegetarian broth for a meat-free soup if you like.
Soup Switch-Ups
For even more depth of flavor, try roasting the cauliflower first. Add some homemade chicken meatballs, leftover meat, or bacon crumbles for a protein option.
How To Make Cream of Mushroom Soup
- Cook mushrooms in butter until tender. Reserve some for garnish.
- Add garlic, chicken broth, cauliflower, thyme, and cream cheese (full recipe below).
- Blend soup until smooth.
- Adjust seasonings before serving and garnish with reserved mushrooms.
Souper Tips
- Let the cream cheese come to room temperature for easier blending and be sure the cauliflower florets are cut into small pieces for quick, consistent cooking and easier blending.
- Sauté the mushrooms to a deep brown color to get the best umami flavor.
- Thicken soup by whisking in some heavy whipping cream, or thin the soup out with a little milk.
From Ladle to Later
- Keep leftover cauliflower mushroom soup in a covered container in the refrigerator for up to 3 days and reheat it on the stovetop or in the microwave. Add a little milk to loosen the soup if necessary.
- Use cream of mushroom soup as a thick sauce over homemade zoodles or as a creamy base for a low-carb chicken pot pie. Freeze portions in zippered bags for up to one month. Thaw over low heat on the stovetop or refrigerator overnight before reheating.
More Simmering Soups
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Cauliflower Mushroom Soup
This homemade cauliflower mushroom soup recipe is silky smooth, creamy, rich, and loaded with savory flavor.
Equipment
Ingredients
- 1 tablespoon butter
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 3 cups chicken broth
- 2 cups cauliflower
- ⅛ teaspoon dried thyme leaves or ½ teaspoon fresh thyme leaves
- 2 ounces cream cheese diced
- salt & pepper to taste
Instructions
- Heat butter in a saucepan over medium-high heat. Add mushrooms and cook until tender. Remove and set aside ¼ cup mushrooms for garnish.
- Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, cauliflower, and thyme. Simmer uncovered for 10 minutes or until cauliflower is tender. Add cream cheese and simmer 1 minute more.
- Blend soup with a hand mixer until smooth. Season with salt and pepper to taste.
- Spoon into bowls, top with a drizzle of heavy cream (if desired) and reserved mushrooms.
Notes
- Allow cream cheese to reach room temperature for smooth blending.
- Cut cauliflower into small pieces for quick, even cooking and blending.
- To thicken cream of mushroom soup, whisk in heavy cream. To thin, use milk.
- If using a hand mixer, drape a towel over the pot to prevent splatters.
- Leftovers will keep in an airtight container in the refrigerator for 3 days, or in the freezer for up to 2 months.
Nutrition Information
Serving: 0.75cup | Calories: 113kcal | Carbohydrates: 6g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 739mg | Potassium: 387mg | Fiber: 2g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 26mg | Calcium: 38mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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