Roasted Mushroom and Cauliflower Soup
Love cream of mushroom soup? This recipe for Roasted Mushroom and Cauliflower Soup provides a healthy version that will satisfy your cravings!
Roasted mushrooms and cauliflower form the base of this creamy soup that includes just a touch of crème fraiche. For a warm and comforting soup recipe (that’s easy to make too!) give this Roasted Mushroom and Cauliflower Soup a try.
Who remembers those cans of cream of mushroom soup that would emerge in a gelatinous blob, often with a satisfying plop? I confess: I used to love it. Ever since my first spoonful one stormy night, when my aunt introduced me to this convenience, I was hooked. Perhaps it was the candlelight we were forced to eat by in the blackout, but I loved the mushroomy flavor, every so often getting those rubbery bites of mushroom. I won’t lie, I thought it was spectacular.
Until one day and I read the label on the can. Appalled, I haven’t bought one since. I’ll just make my own.
Soup is perhaps the first step I took in eating a less processed life. I adore soup, most especially this time of the year. There is something so soothing about the process of soup, the stirring of the pot, the coaxing of the flavors. It is, perhaps, one of my favorite things.
The chilly mornings have me craving creamy mushroom soup yet again, so here is my healthier take. Roasted Mushroom and Cauliflower Soup brings out the best of the vegetables from some time in the oven, deepening the flavors for this quick and hearty soup. The cauliflower acts as the cream, with just a touch of crème fraiche for some silkiness.
Warm, inviting, and rich by the spoonful. Bring on those blustery days. I’m ready for you. I even have candles.
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Roasted Mushroom and Cauliflower Soup
Ingredients
- 12 oz mushrooms
- 12 oz cauliflower florets
- 1/4 cup plus 1 tablespoon olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 leek washed and sliced
- 4 cups chicken stock
- 1/4 cup crème fraiche plus extra for garnish
- 1/4 cup chopped chives
Instructions
- Preheat the oven to 375° F.
- In a large bowl, toss the mushrooms and cauliflower in about 1/4 cup of olive oil, and scatter over a baking pan. Sprinkle salt and pepper over the vegetables. Roast for about 20 minutes or until fork-tender and golden.
- In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium low heat and add the leeks. Sauté until wilted, about 3 minutes. Add the roasted mushrooms and cauliflower, as well as the chicken stock. Bring to a low boil, then working in two batches, blend the soup in a blender, taking care not to overfill the blender as hot liquid could spill. Return the puréed soup into the saucepan, and return to a simmer. Season to taste with salt and pepper, if necessary. Stir in the crème fraiche, and ladle into bowls. Garnish with chives and serve immediately.
Nutrition
Comments
COOKBOOK
This mushroom soup is now one of our favorite soups! We used to order mushroom soup from our local Italian restaurant that was delicious. Now we make it at home. The only thing I added was 3 cloves of garlic. This soup was an important part of my diet during implant surgery recovery!
I’m going to try, your soup sounds delicious!
I hope you enjoy it, Mary!
Excited to try this, should be the perfect soup to warm up to on this crisp Vancouver night!
I hope you enjoy it! Stay cozy!
This looks like the perfect thing for lunch tomorrow (Even though it will be well into the 90’s here in TX). We’ll just have to pretend it’s chilly out!
I love roasted mushrooms and cauliflower, so this soup is right up my alley!
I want to curl up on the couch with a blanket and this bowl of this soup! Totally loving the mushroom and cauli combo!
I LOVE this soup, Liren. I love mushrooms and I love caulitflower and quite frankly, it’s a perfect mix of the two. It’s also low carb, so yay!
Yes indeed, low carb never tasted so good! Thanks, Carolyn!
Gorgeous photos, the colours are beautiful! Mushroom soup is one of my favourites!
Thank you so much, Beth!
This looks absolutely wonderful! So perfect for a chilly fall day, I can tell it must smell wonderful. Can’t wait to try it !
The aroma truly is wonderful, Ali! Hope you get to enjoy it soon.
Delectable! Love roasted cauliflower and mushroom soup! Pinned!!
I appreciate the pin, Kiran! I have to admit, roasting cauliflower and mushroom is good enough for me, but it really is nice to take the extra step and make it a soup :)
That is one gorgeous soup, perfect for Fall!
Thank you, Jocelyn! Soup and fall go perfect together :)