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:
4.82 from 33 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. Tori Lee

    5 stars
    Ahhhhmazing!!! I am on the Daniel Fast so I can’t consume any alcohol right now. I substituted vegetable broth for the wine. I used Coconut Aminos instead of Tamari. Otherwise, every thing else was according to the recipe. Delicious!!! Thanks for sharing.

  2. Patty

    5 stars
    I made this this afternoon & followed the recipe almost exactly (we’re out of celery). I blended about 2/3 of it & left the rest. Delicious! Thank you!

  3. Lo

    3 stars
    This was too earthy for me. If you’re not a vegan, I recommend thinning it with some half & half. I did this with the leftovers and thought it was an improvement. I also recommend using some additional fried mushrooms that are NOT blended to give the soup more texture.

  4. Linda

    5 stars
    Sooo good! Very creamy without cream. Great flavour. Will be a keeper.

  5. 5 stars
    Sorry to bother you , please forgive. As we use metric any possibility you could also add the ingredients in grams , please. Thank You

  6. Kristen

    I’ve made this soup many times, and I LOVE it. Unfortunately this time I didn’t have any white wine on hand so I used some cooking sake and it added an incredible depth of flavor – especially with the tamari!

  7. Mary

    Trying to eat less meat and focusing on more plant eating. Absolutely love this soup, tons of flavors. The balsamic vinegar and Dijon mustard bring everything together. I added a little more liquid at the end to thin out the soup a bit.

  8. Adam from

    I adore mushrooms in any form. They are very healthy in fact, although nearly no-one notices that. We collect it in a forest, put in a jar with salt or dry it on a thread. Magic legends about it make it to be used as must have during Xmas. Yummy! ☺

  9. Katia

    5 stars
    This soup is delicious!! I love how healthy and flavorful it is! Thank you!!

  10. Shirley

    5 stars
    Just made this. Had lots of mushrooms in the fridge and happened to have all the ingredients for this. It’s delicious!!! I didn’t have high expectations because I still associate cream of mushroom soup with a can of Campbell’s soup. This was delicious and creamy. I kept some extra mushrooms after sautéeing, so I could top the soup with it. It gave some nice texture along with crunchy croutons and pine nuts.

  11. Mary Frangie

    5 stars
    Loved this, very delicious! Thanks Jeanine, I love all your recipes. I let this soup summer a little longer to thicken up and served it as a pasta sauce with sautéed mushrooms and sautéed green beans for crunch. Friends loved it and I couldn’t get enough of it. The vinegar and mustard at the end add just the right amount of tang. Yum!

  12. De Reiger

    Vegetable soup is healthy and good to our health.Thank you for sharing

  13. Sabrina from

    nice dish, thank you, mushrooms always add a subtle flavor that elevates the rest of everything else, esepcially in a soup!

  14. Emily

    Yum. Looks great. What do you think would go best to amp up the protein content? Brown lentils? Probably wouldn’t look pretty, but would still taste great.

  15. Jamie

    Looks amazing! Could I replace the tamari with coconut aminos?

    • Jeanine Donofrio

      Yep! I love coconut aminos, I used it interchangeably with tamari.

  16. Jeanine Donofrio

    yep it’s the same!

  17. Wanda Melebeck

    Healthy, vegan recipe, delicious soup!

  18. Gaby Dalkin

    Oooh, this cozy creamy soup looks amazing!

  19. Madeleine

    as a salad, sorry for the typo.

  20. Bryan

    5 stars
    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!!!

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.