Cream of Mushroom Soup

This savory cream of mushroom soup tastes decadent, but it's secretly healthy. Nut and dairy-free, it gets its creamy texture from 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 winter 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.

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 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.

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 good crusty bread, and dig in!

Cream of Mushroom Soup Recipe

More Favorite Soup Recipes

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

Or check out this post for my 22 Best Soup Recipes!


5.0 from 1 reviews

Cream of Mushroom Soup

 
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Cook time
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This creamy of mushroom soup is winter comfort food at its best! It's delicious, healthy, and easy to make.
Author:
Recipe type: soup
Serves: 4 to 6
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 medium leeks, white and light green parts (2 cups, sliced)
  • 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
Instructions
  1. Heat the oil in a large pot over medium heat. Add the leeks, celery, ¼ teaspoon salt, and cook, stirring occasionally, for 5 minutes. Add the mushrooms and cook until soft, 8 to 10 more minutes.
  2. Add the tamari, wine, garlic, thyme, and stir, cook for 30 seconds to 1 minute, until the wine has evaporated. Add the broth and cauliflower.
  3. Bring to a boil and simmer for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard, vinegar, and blend until smooth. Season to taste and serve with desired garnishes.

13 comments

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Rate this recipe (after making it):  

  1. Brittany Audra @ Audra's Appetite
    11.27.2018

    I’ve actually never seen or heart of celery root before; thanks for including a picture! 🙂

  2. Bryan
    11.27.2018

    My gf and her son both got sick a few days ago and she told me they’re basically surviving off of soup! I just texted her the link to this recipe because I know she’ll love this, thank you!!!

  3. Madeleine
    11.28.2018

    Celery root is readily available in France. My favorite way to eat it is still has a grated salad, tossed with a mustardy vinaigrette, and parsley. It is also good mashed with potatoes. I enjoy your recipes very much, along with your photography. I bought your cookbook for my daughter.

    • Madeleine
      11.28.2018

      as a salad, sorry for the typo.

  4. Elfie burrough
    11.28.2018

    Growing up in Germany made me appreciate celery roots; either as a salad or in mashed potatoes. So delicious yet so simple.

  5. Gaby Dalkin
    11.29.2018

    Oooh, this cozy creamy soup looks amazing!

  6. sabrina
    12.03.2018

    nice dish, celery root! Yea, and great way to get a daily or other dose of cauliflower if you just can’t bear to eat it raw regularly, since it’s one of my regular diet ingredients, so thank you for a wonderful soup!

  7. Wanda Melebeck
    12.04.2018

    Healthy, vegan recipe, delicious soup!

  8. Heather Carey
    02.11.2019

    I think we call this ingredient celeriac. Maybe you can confirm that it is the same thing. I’ve never heard of celery root before.

    • Jeanine Donofrio
      02.12.2019

      yep it’s the same!

  9. Petra
    10.07.2019

    Sounds like a lovely soup! In the Netherlands it is one of our key ingredients in our Dutch originaliteit dish ‘snert’ a soup made of ‘split peas’. Anyway I include some finely chopped blocks in almost any soup broth that I make! Love the bite it adds.
    Re: the above recipe I am a little confused whether you always include cauliflower or not because you mention it as a variation at the asterisk but it is included in the list of ingredients and mentioned in step 1. Sounds like a great combination too!

    • Jeanine Donofrio
      10.07.2019

      Hi Petra, thanks for pointing that out – I mean to remove the asterisked section because I liked the cauliflower version the best.

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.