Cream of Mushroom Soup
This deliciously creamy Whole30 Cream of Mushroom Soup is a healthy spin on one of my favourite soups! It’s packed with bits of mushroom in a thick creamy soup base which is made with cauliflower! This delicious soup is Vegan, Whole30, Paleo, Keto, Dairy Free and Specific Carbohydrate Diet Legal.
During the cold months of winter, a bowl of warm soup is guaranteed to brighten even the darkest of days. While I love a chunky soup like minestrone, I don’t think there is anything better than a creamy mushroom soup to warm you from the inside out on a cold day. Since the age of 4 I have tasted an endless array of mushroom soups and I have to admit, there have been a lot more bad than good.
The bad includes anything that is too watery, lacking flavour or containing lumps of black bits that slightly resemble mushrooms. The good? The good is summarized perfectly in this Whole30 Cream of Mushroom Soup. Its hearty, creamy and full of earthy mushroom flavour. Oh and did I mention it’s completely dairy free and vegan? True story.
If you prefer your mushroom soup on the chunkier side simply blend it for just 3-4 seconds until the mushrooms reach your desired size. I’ve only used button mushrooms in this recipe, but feel free to add any mushrooms you prefer such as portobello, oyster, shitake, chanterelle or cremini (just try to avoid the magic ones).
I used my favourite vegetable to make this soup creamy, cauliflower! I love how using pureed cauliflower in soups instead of coconut cream or cashew cream which both seriously up the calorie content. After blending everything together the mixture becomes quite thick, so you may need to add more than the 2-3 cups of vegetable stock listed below depending on how thick you like your soup. I hope you enjoy!
Here are a few other vegetarian soups that you will enjoy…
- Chunky Onion Soup
- Thai Butternut Squash Soup
- Roasted Cauliflower & Garlic Soup
- Apple & Celery Root Soup
- Creamy (or not) Tomato Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Cream of Mushroom Soup
Ingredients
- 1/3 cup dried porcini
- 2 cups cauliflower florets
- 2 cups almond milk
- 2 tbsp butter or ghee
- 2 cloves garlic crushed
- 1 onion finely chopped
- 300 grams Button mushrooms diced
- 1 tsp thyme
- salt and pepper
- 3 cups vegetable stock
Instructions
- Soak the dried porcini in 1 cup boiling water for 20 minutes. Reserve the soaking water and roughly chop the porcini mushrooms.
- Place the cauliflower florets in a large pot on medium heat with 1 cup of almond milk and the reserved porcini water. Cover and allow to steam for approximately 10 minutes until the florets are very tender. Transfer everything to a blender, add in 1 cup almond milk and blend until completely smooth. Set aside.
- Add the coconut oil or butter to the pot and then sauté the garlic and onion for 3 to 4 minutes. Add in the chopped mushrooms, thyme and salt and pepper and cook for 10 minutes until the mushrooms have softened.
- Add the cauliflower puree, vegetable stock and chopped porcini to the pot, cover and let simmer for 20 minutes.
- Using an immersion blender, blend the soup for a few seconds, or longer depending on how chunky you like your soup. Serve topped with fresh thyme.
Nutrition
Really great soup! I improvised a bit, adding some leftover mascarpone and chicken broth instead of vegetable stock because it’s what I had open. I also used truffle salt and drizzled some truffle oil on top for extra earthiness. I should have blended the cauliflower a little more so it was creamier so I’ll remember that for next time!
Really tasty and easy to make. Will definitely be making this one again!
This tasted so good. I have been craving cream of mushroom soup I have made your won ton meatball soup and Zuppa toscana soup and they are excellent my husband who is not on specific carb diet devours them
This was so good!!
I made this last night and it was the best soup I have ever made and also the best mushroom soup I’ve ever tasted. Thank you!
How many does this serve?
4 people or 4 large servings!
I can have almond milk, is there good substitute for it?
Any milk alternative would work for this!
I tried your recipe this evening and it turned out so delicious. Me and my husband both enjoyed it a lot.
Thanks for such a wonderful recipe!!!
So glad to hear that you enjoyed it Arpita!
My daughter sent me this recipe and I decided to try it yesterday. It was runny and both my husband and I did not like it. Today I mixed about 2 Tablespoons of cornstarch with 1/2 cup of the cold soup. I heated the rest of the soup and once it was hot, I stirred and mixed the cornstarch into the soup. I stirred it until it thickened and boiled. What a transformation – we both loved the thickened soup. I wouldn’t be surprised if you forgot to include the cornstarch in your recipe – or was that because the cornstarch comes from a grain. Anyway, the soup needs to be thickened.
Thanks for the feedback Jerri! Unfortunately cornstarch is an ingredient that I don’t use on a grain free diet but great info for anyone who makes this soup and wants to thicken it. I will try making this recipe again to see if there is a way to make it thicker. Thanks for leaving a comment!
I sometimes thicken soups with instant mashed potato flakes. Just stir in warm soup. Bingo.