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5 from 2 votes
cream of mushroom soup
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: 124 kcal
  • 4 cups cauliflower florets*
  • 1 1/2 cups unsweetened almond milk**
  • 1 1/2 cups vegetable broth
  • 1/4 cup white wine***
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 4 cups wild mushrooms, chopped
  • 1 tsp. dried thyme
  • sea salt, to taste
  • fresh thyme, for garnish
  1. Cook the cauliflower. Add the cauliflower, almond milk, and vegetable broth into a medium pot and bring to a boil over high heat. Reduce the heat to medium-low,season with salt (if the broth doesn’t contain salt already), and simmer,partially covered, until the cauliflower is tender, 5-10 minutes.

  2. Blend the cauliflower. Transfer the cooked cauliflower, almond milk, and vegetable broth into a high-speed blender and blend until smooth.

  3. Sauté the mushrooms. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 5-7 minutes. Add the mushrooms and thyme, season with salt, and sauté until the mushrooms have softened and reduced in size, 7-10 minutes, Add the wine and deglaze the pot,scraping any browned bits off the bottom.

  4. Simmer. Add the pureed cauliflower mixture into the pot with the sautéed mushrooms and stir to combine. Reduce the heat to medium-low and heat, stirring constantly, until hot. Thin with additional vegetable broth if too thick.

  5. Season. Taste and adjust the flavor as needed, adding more salt for saltiness, wine for acidity, and thyme for earthiness with lemony-minty undertones.

  6. Serve. Garnish the soup with fresh thyme leaves. Serve hot.

  7. Store. Leftover soup keeps well covered in the refrigerator for 3-4 days. For longer term storage, freeze in an airtight container for up to 3 months.

  8. Reheat. Transfer frozen soup into the refrigerator 24 hours before reheating to thaw slightly. Reheat in a pot on the stovetop over medium-low heat, stirring frequently, until hot. Add ¼ cup/60 ml water/broth at a time if too thick.

Recipe Notes

*If you’d like the soup to be creamier (and mimic real dairy-based cream of mushroom soup even more), replace some of the cauliflower with raw cashews.
**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 information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition Facts
Cream of Mushroom Soup
Amount Per Serving (1 of 4)
Calories 124 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.