Make Ahead

Creamless Cream of Mushroom Soup

September 16, 2013
4 Ratings
  • Serves 2
Author Notes

A creamy, velvety mushroom soup that substitutes cauliflower for cream. Healthy, vegan, low-fat and low-calorie! —The Fit Foodie

What You'll Need
  • 2 cups cauliflower florets
  • 1 2/3 cups unsweetened almond milk
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • pepper, to taste
  • 2 garlic cloves
  • 1/2 teaspoon Extra Virgin Olive Oil
  • 1 2/3 cups diced white mushrooms
  • 1/2 large onion, diced
  • 1 large sprig thyme
  • 1/4 cup white wine
  1. Place cauliflower, milk, onion powder, garlic salt, and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Remove garlic, mash into a paste and set aside
  2. Meanwhile, add oil, mushrooms onion, garlic paste and whole sprig of thyme to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes. Once vegetables have been browned, deglaze the pan by pouring the white wine into the pan and stir until the sauce has reduced and thickened, about 5 minutes. Remove thyme sprig (it has completed its job!)
  3. Pour cauliflower mixture and sauteed mushrooms into a food processor, immersion blender or blender leaving a small handful of mushrooms behind for garnish if desired. Puree until mixture is smooth.
  4. Bring to a boil, cover and simmer for 10 minutes, until thickened.
  5. Serve, eat immediately, and thank me later.

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