5 from 2 votes
creamy mushroom soup with cauliflower - vegan, paleo, keto
Cream of Mushroom Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Cream of mushroom soup that is so creamy, rich, and satisfying that you would never guess is vegan, starch-free, and nut-free. It's one of those amazing meals that exploits all of the comforting elements of food.

Servings: 4
Calories: 87 kcal
  • 1 small head cauliflower
  • 1 cup unsweetened almond milk*
  • 3/4 cup vegetable broth
  • 1/4 cup white wine**
  • 1 tsp. olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 4 cups wild mushrooms, chopped
  • 1 tsp. dried thyme
  • sea salt, to taste
  • black pepper, to taste
  1. Cut cauliflower into florets. Place the cauliflower, almond milk, and vegetable broth into a medium saucepan. Cover and bring to a boil over medium heat. Reduce to heat and simmer for about 5-10 minutes, until tender. Then, puree using an immersion blender or blender.

  2. Meanwhile, warm olive oil in a large pot over medium-low heat. Add diced onions and minced garlic and saute for 5-8 minutes, until translucent and fragrant.

  3. Add chopped mushrooms, thyme, salt, and pepper, and saute for about 10-15 minutes, until all the juices have almost evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
  4. Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened. Add more stock if soup is too thick for your liking.
  5. Store leftover soup covered in the refrigerator for 3-4 days.
    For longer term storage, freeze in an airtight container for up to 3 months. The easiest way to reheat frozen soup is to remove it from the freezer and place it in the refrigerator 24 hours before reheating to thaw slightly. Reheat on a stovetop, adding extra 1/4 cup (60 ml) water/broth at a time if too thick.

Recipe Notes

*You can use any plant-based milk you like. Other than unsweetened almond milk, I also like to use unsweetened cashew milk or unsweetened hemp seed milk.
**You can substitute the wine for 1-2 Tbsp./15-30 ml apple cider vinegar or lemon juice.

Nutrition Facts
Cream of Mushroom Soup
Amount Per Serving (1 of 4)
Calories 87 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.