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.
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.
Blend the cauliflower. Transfer the cooked cauliflower, almond milk, and vegetable broth into a high-speed blender and blend until smooth.
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.
Season. Taste and adjust the flavor as needed, adding more salt for saltiness, wine for acidity, and thyme for earthiness with lemony-minty undertones.
Serve. Garnish the soup with fresh thyme leaves. Serve hot.
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.
*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.