Cream of Mushroom Soup

This cream of mushroom soup tastes decadent, but it's secretly healthy. Its creamy texture comes from pureed cauliflower!

Cream of Mushroom Soup

Before I met Jack, I associated cream of mushroom soup with green bean casserole. I thought of it as an ingredient, not a dish on its own, and mushrooms themselves weren’t something I really sought out. But Jack may be the world’s #1 mushroom lover, and as I tried the mushroom pastas and sandwiches he loved, I discovered how delicious mushrooms could be. Prepared the right way, they become rich and savory, with an intense umami flavor.

Now, I’m a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold nights. It’s far too good to hide inside any casserole, so make a batch to enjoy on its own! If you have any extras, freeze them for later, but fair warning: this soup disappears pretty quickly in our house.

Mushrooms on a cutting board

The Best Cream of Mushroom Soup Recipe

My cream of mushroom soup recipe is rich, creamy, and deeply savory, but it doesn’t call for you to stir in cream or melt butter. In fact, this soup is completely vegan – you won’t find any butter, heavy cream, or chicken broth here. Instead, it gets its luscious creamy texture from blended cauliflower!

And as far as flavor goes, you won’t miss the cream or butter at all. Aromatics like leeks, celery, garlic, and fresh thyme create the savory base of the soup. A full pound of fresh mushrooms loads it with umami flavor, and tamari, Dijon mustard, balsamic vinegar, and a generous splash of white wine make it deliciously tangy.

Sauté the aromatic veggies and mushrooms, add the cauliflower and vegetable stock, and simmer until everything’s tender. Then, blend the soup with the Dijon and balsamic, and enjoy this yummy, all-veggie cream of mushroom soup.

Mushroom SOup

Cream of Mushroom Soup Serving Suggestions

If you want to take this cream of mushroom soup over the top, don’t skip the garnishes! Crunchy toppings like homemade croutons, roasted or sautéed mushrooms, and toasted pine nuts offer a delectable contrast to its smooth, luscious texture. I also like to add a sprinkle of herbs or microgreens for something fresh and a drizzle of coconut milk or olive oil for extra richness.

Serve your cream of mushrooms soup with homemade focaccia or no-knead bread, and dig in!

Cream of Mushroom Soup Recipe

More Favorite Soup Recipes

If you love this soup recipe, try one of these favorite soups next:

Or check out this post for my 25 Best Soup Recipes!

Cream of Mushroom Soup

rate this recipe:
4.81 from 31 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves 4 to 6
This cream of mushroom soup is healthy comfort food at its best! It's creamy, savory, and absolutely delicious.


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 medium leeks, white and light green parts, sliced (2 cups)
  • 2 celery stalks, diced
  • 16 ounces cremini mushrooms, chopped
  • 2 tablespoons tamari
  • ¼ cup dry white wine
  • 2 large garlic cloves, chopped
  • 2 tablespoons fresh thyme leaves
  • 4 cups vegetable broth
  • 1 pound cauliflower, broken into florets (5 cups)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • Sea salt and freshly ground black pepper

Topping/serving options:

  • Drizzle of coconut milk
  • Crusty bread, toasted as croutons or served on the side
  • Additional mushrooms, sautéed
  • Toasted pine nuts
  • Microgreens or tender thyme leaves


  • Heat the oil in a large pot over medium heat. Add the leeks, celery, ¼ teaspoon salt, and cook 5 minutes. Add the mushrooms and cook until soft, 8 to 10 minutes more.
  • Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
  • Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. Season to taste and serve with desired garnishes.



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Rate this recipe (after making it)

  1. Jordan

    5 stars
    This recipe is super yummy – I love nothing more than a good healthy soup recipe! I added a can of cannellini beans to bulk up the protein and then threw in spinach for even more vitamins. Then blended it all together. It was great and very filling 😊.

  2. Kristen

    5 stars
    I’m not vegan but wanted a healthier cream of mushroom soup and WOW am I happy to have found this recipe! I’ve now made it twice, including for guests who also love. Thank you!

  3. Kals

    4 stars
    My husband is on a keto diet and I liked this recipe would you be able to post the macros for this , if you can it would help

  4. Montana

    4 stars
    I just made this. It doesn’t look as creamy or nice as yours though – texture wise it just looks a bit like puréed sauce rather than a creamy soup. It’s also very flecked (I imagine from colour of the mushroom) but yours seems to be a very light consistent colour! Not sure what I did wrong (I used same kind of mushrooms!) I did use vegetable stock instead of broth but would be surprised if that was why? Thanks!

    It tasted good – just doesn’t look appetising unfortunately!

    • Jeanine Donofrio

      Hi Montana, I’m glad you enjoyed the taste – the creamy texture may vary depending on your blender (I use a vitamix so everything gets very smooth). You could try blending it a bit longer, or if it’s too thick, try adding a bit of water until it’s a creamy soup consistency. It’s a brown color, there’s no getting around that, I just put a lot of garnishes on it to help brighten up the look.

      • Montana

        Thanks, I put it in my smoothie blender instead and it worked a treat! Definitely gave it the smooth creaminess I was after!

  5. Kathryn Babiski

    Wonder if I could blend in some avocado near the end or some other point?

    • Jeanine Donofrio

      I’m not sure avocado would go well with these flavors.

  6. Allison Hamff

    5 stars
    Mushrooms are on of my favorite foods, and this soup did not disappoint! I added some toasted croutons and a drizzle of olive oil as suggested and absolutely loved it. Also, I used 3 tablespoons of fresh thyme leaves instead of 2 because it is my favorite herb.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  7. Lyn

    3 stars
    I made this soup and it didn’t turn out anything like the photos. I wasn’t too impressed … more brown looking and very earthy flavour. I love mushrooms so I thought I’d love this but sorry 😔

    • Jeanine Donofrio

      I’m sorry you didn’t enjoy this one.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.