Creamy and flavorful, this easy creamy cauliflower soup doesn’t use cream to make it special. Instead, it has a delicious umami-rich flavor thanks to a topping of golden fried mushrooms.
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Why I Love This Soup Recipe
Soup is such a versatile dish. It makes a quick and satisfying lunch or dinner, but it is also perfectly portable. I love soup for a picnic, a warming game day lunch, or a nourishing hiking picnic lunch. See my tips for serving soup at a picnic or anywhere in the great outdoors.
This cauliflower soup makes a lovely picnic dish, like my simple chicken soup recipe. Serve it with a side of flaky Cheese Pastry Rolls, slices of Olive Cheese bread, or Pesto Cheese Bread for a robust meal.
For a healthy option, serve this low-carb soup with my delicious Keto Olive and Rosemary Foccacia bread.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Mushrooms: If you don’t like mushrooms, try crispy pancetta or bacon bits for added flavor. Croutons or toasted bread cubes can be used for a crunchy element.
- Roasted Cauliflower Soup: Instead of steaming the cauliflower florets, toss them in olive oil and a little salt and roast them in the oven at 400 degrees Fahrenheit for 20-25 minutes or until tender before adding it to the stock mix. This will add a smoky flavor to the soup.
- Parmesan cheese: You can use any hard cheese, such as Gruyère or pecorino Romano.
- Vegetable Stock: You can substitute vegetable stock with chicken stock for a different flavor profile.
- Citrus Zest: Finish the soup with a touch of lemon or lime zest for a citrusy brightness.
- Herbs: Finish with fresh herbs such as parsley, thyme, or sage. Consider crisping it lightly with butter in a pan for added flavor and texture if using sage as a garnish.
Step by Step Instructions
Step 1: Heat olive oil in a soup pot over medium heat. Add leeks, garlic, and cauliflower. Cook while stirring often until the vegetables soften for around 6-7 minutes. (Note: You can roast the cauliflower florets before adding them to the next step for extra flavor. In this case, just sauté the garlic and leeks).
Step 2: Add the spices and stock. The cauliflower should be slightly visible above the liquid. Bring the liquid to a boil. After the soup boils, reduce the heat to the lowest setting, cover it with a lid, and let it gently simmer for 30-35 minutes or until the cauliflower is completely tender.
Step 3: Once the cauliflower is cooked, remove it from the heat and puree the soup with an immersion blender or food processor. Stir in the parmesan (reserving some for the garnish). If serving straight away, place the soup on the lowest heat to keep it hot, stirring occasionally.
Step 4: Heat a pan over medium to high heat. When the pan is hot, reduce the heat slightly and add the butter to melt. Add the sliced mushrooms, and cook in batches, stirring occasionally. Cook for 8-10 minutes or until golden brown. Place on a paper towel to remove any excess fat.
Step 5: If serving straight away, pour the soup into deep bowls or mugs, and add a tablespoon of fried mushrooms and a sprinkle of parmesan. You can also garnish with fresh herbs. If taking to a picnic or game day, pour into a thermos and place the fried mushrooms and parmesan in airtight containers to garnish when you serve.
Recipe FAQs
Yes, you can make this soup ahead of time and reheat it when you are ready to serve it. Store it in an airtight container in the refrigerator for up to 4 days.
Yes, you can freeze this soup for up to 3 months. Let it thaw completely in the refrigerator before reheating.
For the best crispy fried mushrooms, make sure the pan is hot before adding the mushrooms. Don’t overcrowd the pan, and cook the mushrooms in batches if necessary. Place the cooked mushrooms on a paper towel to absorb any excess oil or fat.
If your soup is too thick, you can add more vegetable broth, one tablespoon at a time, until it reaches the desired consistency.
If your soup is too thin, you can add a tablespoon of flour or cornstarch to the soup, and whisk it in until it is completely dissolved. Then, bring the soup to a simmer and cook for a few minutes until it is thickened.
Expert Tips
Mushrooms: Use a variety of mushrooms for richer umami. Explore different varieties like cremini, portobello, or shiitake mushrooms for a more complex umami taste.
When frying the mushrooms, don’t overcrowd the pan. Cook them in batches to ensure even browning and prevent them from steaming instead of crisping up.
Use Quality Stock: Use high-quality vegetable broth for the best flavor. It will make a noticeable difference in the final result.
Grate Fresh Parmesan: Grate your own parmesan cheese instead of using pre-grated. Freshly grated parmesan has a sharper, more intense flavor that will enhance the soup’s richness.
Easy on the Salt: By all means, add salt to taste, but remember, you will have quite a bit of saltiness from the parmesan.
Handy Picnic Soup Essentials
Related Recipes & Picnic Ideas
Did you try this Cauliflower Soup with Mushrooms?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Creamy Cauliflower Soup with Mushrooms – No Cream
Ingredients
- 1 whole cauliflower - Coarsely chopped
- 1 whole leek - Coarsely chopped
- 3 garlic cloves - Minced
- 3 Tablespoons Olive oil
- 4 cups Vegetable broth
- ½ Teaspoon Peppercorns
- 1 Teaspoon Dry oregano
- ½ Teaspoon Dry rosemary
- 1 Clove
- Salt to taste
- ½ cup Parmesan - Grated
- 4 cups Mushrooms - Sliced
- 2 Tablespoons Unsalted butter
- ¼ cup Parmesan for sprinkling - Grated
- Fresh Parsley or other herb for garnish
Instructions
- Heat olive oil in a soup pot over medium heat. Add leeks, garlic, and cauliflower. Cook while stirring often until the vegetables soften for around 6-7 minutes.
- Add the spices and stock. The cauliflower should be slightly visible above the liquid. Bring the liquid to a boil.
- After the soup boils, reduce the heat to the lowest setting, cover it with a lid, and let it gently simmer for 30-35 minutes or until the cauliflower is completely tender.
- Once the cauliflower is cooked, remove it from the heat and puree the soup with an immersion blender or food processor. Stir in the parmesan (reserving about ¼ cup for the garnish). If serving straight away, place the soup on the lowest heat to keep it hot, stirring occasionally.
- Heat a pan over medium to high heat. When the pan is hot, reduce the heat slightly and add the butter to melt. Add the sliced mushrooms, and cook in batches, stirring occasionally. Cook for 8-10 minutes or until golden brown. Place on a paper towel to remove any excess fat.
- If serving straight away, pour the soup into deep bowls or mugs, and add a tablespoon of fried mushrooms and a sprinkle of parmesan to each. You can also garnish with fresh herbs. If taking to a picnic or game day, pour into a thermos and place the fried mushrooms and parmesan in airtight containers to garnish when you serve.
Notes
- Mushrooms: If you don’t like mushrooms, try crispy pancetta or bacon bits for added flavor. Croutons or toasted bread cubes can be used for a crunchy element.
- Roasted Cauliflower Soup: Instead of steaming the cauliflower, roast it in the oven at 400 degrees Fahrenheit for 20-25 minutes or until tender before adding it to the stock mix. This will add a smoky flavor to the soup.
- Parmesan cheese: You can use any hard cheese, such as Gruyère or pecorino Romano.
- Vegetable Stock: You can substitute vegetable stock with chicken stock for a different flavor profile.
- Citrus Zest: Finish the soup with a touch of lemon or lime zest for a citrusy brightness.
- Herbs: Finish with fresh herbs such as parsley, thyme, or sage. Consider crisping it lightly with butter in a pan for added flavor and texture if using sage as a garnish.
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