Cream of Mushroom Soup
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.87 out of 5 stars
(72)
Ingredients
4-6 servings
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium leeks, white and light green parts, chopped (2 cups)
- 2 celery stalks, diced
- 16 ounces cremini mushrooms, chopped
- 2 tablespoons tamari
- ¼ cup dry white wine
- 2 large garlic cloves, chopped
- 2 tablespoons fresh thyme leaves
- 4 cups vegetable broth
- 1 pound cauliflower, broken into florets (5 cups)
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper
- Topping options: Drizzles of full-fat coconut milk
- Sautéed Mushrooms
- Croutons
- Toasted pine nuts
- Microgreens or tender thyme leaves
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Preparation
Step 1
Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
Step 2
Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
Step 3
Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.
Step 4
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Chef's notes
This cream of mushroom soup is SO comforting and delicious! Veggies like mushrooms, cauliflower, celery, and leeks create its rich flavor and creamy texture, so this recipe is both vegan and gluten-free.
