Go Back
Print
Roasted Cauliflower-Cream of Mushroom Soup #lightenedupcreamofmushroomsoup #mushroomsoup #cauliflowermushroomsoup

Roasted Cauliflower-Cream of Mushroom Soup

Roasted cauliflower gives this soup its silkiness, making it a better-for-you version of cream of mushroom soup. 

Course Dinner, Soup
Keyword cauliflower mushroom soup, mushroom soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Olive Jude

Ingredients

  • 6 cups Mushroom Broth
  • 2-2.5 lbs mushroom variety sliced
  • 1 medium head of cauliflower roughly chopped
  • salt and pepper to taste
  • olive oil
  • 2 tbsp butter
  • 1 shallot roughly chopped
  • 2 garlic cloves roughly chopped
  • 1 tbsp thyme chopped
  • 1/2 cup sherry
  • fresh parsley for garnish

Instructions

  1. Preheat oven to 400 degrees.

  2. To a parchment lined cookie sheet, add the mushrooms, drizzle with olive oil, salt, and pepper and toss to coat. 

  3. On another parchment lined cookie sheet, do the same thing with the cauliflower. 

  4. Please the mushrooms on the bottom rack and the cauliflower on the middle rack of the oven. 

  5. Roast for 30 minutes or until the cauliflower is beginning to turn golden brown and both vegetables are fork tender. 

  6. Meanwhile, in a large dutch oven pot, melt the butter. 

  7. Add the shallot and cook 3-5 minutes, stirring occasionally. 

  8. Add the garlic and the thyme and cook for about 1 minute. 

  9. Add the sherry and bring to a low boil, cooking about 5 minutes and stirring occasionally until reduced by half. 

  10. Add the broth and bring to a boil. Reduce to a simmer and cook for about 10 minutes. 

  11. Remove cauliflower from the oven and add to the pot. 

  12. Remove mushrooms from the oven. 

  13. Add half the mushrooms and all its juices to the pot. Reserve the rest of the mushrooms for adding to the soup later. 

  14. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot.

  15. Chop the reserved mushrooms and stir into the soup, keeping some for garnish is desired. 

  16. Ladle into bowls and top with more mushrooms (optional) and fresh parsley. Season with salt and pepper to taste. 

Recipe Notes

Use a variety of mushrooms like cremini, shiitake, and portabellos for more richness. 

Use vegetable broth as a substitute.