Creamy Cauliflower Soup with Mushrooms - No Cream

A person holding a bowl of soup with mushrooms and parmesan.

4.67 from 3 votes

Creamy Cauliflower Soup with Mushrooms - No Cream

Creamy and flavorful, this easy cauliflower soup doesn't use cream to make it delicious. Instead, it has a delicious umami-rich flavor thanks to a topping of golden fried mushrooms.

Prep Time15

Cook Time1

Total Time1 15

Course: dinner, Lunch, Starter

Cuisine: American

Servings: Servings

Calories: 153kcal

Author: Kate O'Malley

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

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, 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.

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.

Nutrition