Cream of Mushroom Soup

As seen on

Love & Lemons

Total Time

40 mins

Prep Time

10 mins

Cook Time

30 mins

Rating

(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

Beginner Dinner Sautéing Gluten-Free ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

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.

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.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Cream of Mushroom Soup

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

More recipes by Love & Lemons