Ever since I made the roasted pumpkin, pancetta and sage soup a few days ago I have found myself thinking about soups more often. After avoiding soups during the hot summer days I am now free to make them whenever I want and that is good because I have a few ideas that I have been wanting to try! Up first was one for a cream mushroom and roasted cauliflower soup! Cauliflower works really well as a thickener in soups and I was thinking that I could use some to make one of my favourite soups, cream of mushroom soup , a bit heartier.
A few years ago I discovered that roasting vegetables very often makes them better and I have been roasting pretty much any vegetable that I can get my hands on ever since. Cauliflower is no exception to my theory and in fact it is one of the shining examples of it as roasted cauliflower is so addictively good! I could literally eat a bowl of roasted cauliflower just like a bowl of popcorn and I have often made it just to snack on. Using the flavour enhanced roasted cauliflower in soups is also amazing and I could not resist the opportunity to use it in this recipe. Although roasted mushrooms are also really good, I wanted to saute them and let them caramelize a bit to build up their flavour and then to deglaze the pan with some white wine to make sure that we get all of that caramelized mushroom flavour from the bottom of the pan. I finished the soup off with some garlic, leeks, thyme and a healthy dose of heavy cream to make sure that the soup was indeed creamy.
I really like how simple two ingredient soups very often turn out to be so insanely good and this creamy mushroom and roasted cauliflower soup is no exception! If you are a fan of mushrooms then this is definitely a soup for you! You can use pretty much any type of mushroom that you want and I like wild mushrooms and I tend to go with a base of cremini and then add in some shiitake, oyster and even shimeji mushrooms. I served this mushroom and cauliflower soup with garnished with even more sauteed mushrooms along with some garlic rubbed crostini. I also happened to have some pancetta and blue cheese on hand and I could not resist trying my second bowl garnished with them! The tangy blue cheese and salty, crispy fried pancetta went really well with the creamy mushroom soup and I highly recommend it.
Note: I like my soup nice and thick, but if you prefer a smoother soup you can use only a half a head of cauliflower instead of a full head.
Creamy Mushroom and Roasted Cauliflower Soup
A creamy wild mushroom soup that is thickened with roasted cauliflower.
ingredients
- 1 small head cauliflower (cut into florets)
- 2 tablespoons oil
- salt and pepper to taste
- 1 tablespoon oil
- 2 leeks, thinly sliced
- 2 cloves garlic, chopped
- 1 pound of mushrooms such as button, cremini or wild, sliced
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine
- 3 cups vegetable broth or chicken broth or chicken stock
- salt and pepper to taste
- 1 cup cream (or milk)
directions
- Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
- Roast the cauliflower in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
- Meanwhile, heat the oil in a large sauce pan over medium heat.
- Add the whites of the leeks and and saute until tender, about 5 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.
- Add the greens of the leeks and saute until tender, about 5 minutes.
- Add the wine and deglaze the pan.
- Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
- Season with salt and pepper.
- Puree the soup until it reaches your desired consistency with a stick blender.
- Add the cream, return to a boil and remove from heat.
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Cara says
October 28, 2011 at 12:02 amThis looks so velvety and rich – what a satisfying bowl of soup it must be.
Callie Grayson says
October 28, 2011 at 12:22 amThis looks absolutely delish!! I am so happy winter is coming just so I can eat soup like this everyday!!
xx
callie
Bev Weidner (Bev Cooks) says
October 28, 2011 at 12:39 amMushrooms rule my life and make my decisions for me, so this KILLS me.
yum!
Allison at Novice Life says
October 28, 2011 at 1:19 amYum! This sounds great…two of my favorites in one!
daphne says
October 28, 2011 at 2:04 amIt's a cold spring for us here in Aus and as you know, I'm such a fan of soups! I will probably make a similar dish next week!! thanks for sharing. 😉
dreamday says
October 28, 2011 at 2:13 amcraving this just from looking at the picture and reading the recipe! i think i'll make it monday night for halloween… let it simmer on the stove as a healthy snack after a night out trick or treating. yum.
Mushrooms Canada says
October 28, 2011 at 2:41 amWow Kevin! This would be absolutely satisfying on a cold night like tonight. I tend to like my creamy soups very thick as well… And great mushrooms choices! I too tend to use crimini's as a base and then add in oysters and shiitakes. Garnish with enoki and you're all set!
– Brittany
nashnordin says
October 28, 2011 at 4:07 amWow! The soup looks really creamy and thick! I'm sure that I could trick my sister into eating cauliflower (she hates any kind of vegetable, except for mushroom, and she likes creamy mushroom soup).
Rosa's Yummy Yums says
October 28, 2011 at 8:15 amWhat a luscious soup!
Cheers,
Rosa
Anonymous says
October 28, 2011 at 11:32 amAwesome idea! Love this combo.
rancholyn says
October 28, 2011 at 2:04 pmThanks for this yummy looking soup…Can't wait to try it!
Jeffrey and Juli says
October 28, 2011 at 2:20 pmOur weather here in the midwestern USA is starting to get colder, and this soup looks absolutely wonderful! This recipe definitely goes on my "must-make" list.
Thanks!
Kathryn says
October 28, 2011 at 5:01 pmSigh . . . this was what I was TRYING to accomplish last time I made roasted cauliflower. Yours looks much better, so I guess I'd better use this recipe next time! 🙂
Julie says
October 28, 2011 at 6:13 pmI too don't make many soups throughout the summer, so now its time to get back to them. This looks and sounds so great it will be on the menu for this weekend. Thanks.
Maria says
October 28, 2011 at 7:27 pmLove everything about this soup!
Amish Stories says
October 28, 2011 at 8:20 pmI'm just passing by and thought id say hello. We will be receiving some snow this weekend in Pennsylvania, and the leaves are just about at their peek colors. I hope everyone has a very nice weekend. Richard from Amish Stories.
Claudia says
October 29, 2011 at 12:39 amI came late to cauliflower – just didn't see the appeal – until I roasted it. So this does entice.
dongala (wanderer) says
October 29, 2011 at 7:27 amHeiii there'
you never fail to shine up with wonderful post… loveit..and i have 3 blog awards for you in my blog..do check it out! 🙂
http://touchofawanderer.blogspot.com/2011/10/3-awards-in-row.html
Helene says
October 29, 2011 at 5:03 pmThis soup looks like it has the perfect creaminess. Since I've started to roast cauliflower my kids became addicted to them.
Karen | Divine Dinner Party says
October 30, 2011 at 7:15 amA soup that warms my stomach and heart by just looking at the photos! Can't wait for winter so that I can make and eat soup everyday (or at least, every other day?)LOL!
Nina says
October 31, 2011 at 5:57 amKevin you and I are veterans in the blogging game, but I can truly say you are like a good red wine, it gets better and better. The soup and your styling is magnificent!
Unknown says
October 31, 2011 at 8:03 pmI use roasted cauliflower as a base for so many things . . . when I make soup with it, I don't add the cream (cut the calories in the soup so that I can have dessert! 😉 Love the twist of adding the sauteed mushrooms and as the weather gets a little cooler and rainier out her on the west coast, this will fill the bill! Always good to have extra servings in the freezer for lunch!
sailingsam says
November 3, 2011 at 12:01 amTried it but use low fat cream…came out good…
TamraEats says
November 4, 2011 at 7:56 pmJust finished making a pot of this soup 🙂 I used slightly caramelized onions instead of leeks and only button mushrooms (hoping I won't regret using a variety).
It turned out so tasty! I like this slight hint of thyme that isn't overpowering.. Chunky soup in the winter is great so I do not mind the texture.. may want it a little smoother but I only have a 4 cup cuisinart 🙁
Anyway! I will be pairing this delicious soup with a slice of focaccia made from the organic bakery I work at 🙂 Nomnomnomnomnomnom
Kelsey says
November 8, 2011 at 3:45 pmI seriously swooned when I saw the photo. I like my soups thick too.. more like a gravy consistency. Canned soups are always so… soupy lol
Becky says
November 11, 2011 at 11:28 pmI made your wonderful soup recipe last week. It was a rainy day & I had everything except the shitake mushrooms. A quick trip to Trader Joe's & I was set. The smells comming from the kitchen, had my husband repeatedly checking to see how much longer it was going to be.
I only recently discovered your site & can't wait to try some of your other recipes.
Thank you for the recipes, the informative commentary & the beautiful photos!
Becky
Nami | Just One Cookbook says
November 30, 2011 at 7:27 pmHi Kevin! It's my first time here and I came here from Jeff's Plate and saw your recipe on his site. I love Cauliflower Soup and this looks really delicious. You have so many recipes that look so good and can't wait to browse around and try some. Nice to meet you!
Christine-SugarCravings says
December 25, 2011 at 2:56 pmHi Kevin,
Thanks so much for this recipe! I made it last night and it was absolutely amazing. My husband and I finished the whole pot by ourselves!
I'm looking forward to reading about (and trying recipes from!) your culinary adventures in 2012.
PhillyCook says
January 4, 2012 at 2:52 amI just found your blog and this is the recipe I've made. Holy crap, it's delicious! I added a little grated swiss cheese, and it was the best soup I've ever made!
Anonymous says
April 17, 2012 at 5:21 pmJust finished a bowl.. Great soup recipe.
Jen says
July 19, 2012 at 12:33 amIt's winter here in New Zealand and I just made this soup today. Eating it as I write. Deeeeelish! Thank you!
EmilyB says
October 25, 2012 at 12:59 amMade this tonight for the 2nd time! So good. 🙂
jessica says
January 14, 2013 at 7:15 pmI just made this and we left off the blending and cream at the end and IT.WAS. AWESOME!! Thanks so much for the recipe! This will be one I will enjoy over and over again! Also, I think this would be awesome over a roast or if you added chicken!!
Anonymous says
March 3, 2013 at 12:05 amJust finished making and eating this and WOW…loved it. Hubby loved it also. For those of us who are WW…4 PP per svg ~ can't beat that for a very hearty bowl of soup.
Anonymous says
March 3, 2013 at 12:06 amBTW, I did change up the cream to 1/4 FF canned cream and 3/4 skim milk. Didn't miss a thing.
Diana says
March 14, 2013 at 7:12 pmBeautiful soup! I adore mushrooms and roasted veggies and easily adjusted for vegans!
Anonymous says
October 17, 2013 at 3:42 amI finally made this tonight after having pinned it months ago and it surpassed my high expectations! Thank you!
Anita D'Souza says
March 25, 2014 at 8:55 pmHow is this when reheated? I'd like to make this for a friend who is busy with multiple jobs and taking care of his mother. He's recently gone veg and I think he would love this.
Anita D'Souza says
March 25, 2014 at 8:56 pmHow is this when reheated? I'd like to make this for a friend who is busy with multiple jobs and taking care of his mother. He's recently gone veg and I think he would love this.
kevin says
March 25, 2014 at 8:56 pmAnita D'Souza: This soup reheats really well!
Anonymous says
February 3, 2015 at 7:15 amAbout how many lbs is a "small" head of cauliflower? Like you, I LOVE roasted cauliflower & will eat it right off the pan 🙂
Shelbyrlff says
December 7, 2016 at 3:22 amI made this with half a head of cauliflower and really like how the texture came out, especially after reheating. However, I found the flavor to be a little bland so I added a bunch of truffle salt and daaang. Good stuff.
Suzanne Chevy says
September 15, 2018 at 8:40 amOMG! Getting repinned under “Great Recipes I’ve Made”. Cauliflower gives it great body, adding a wonderful second layer of texture and flavor. I tripled the mushrooms as they cook and puree down a lot. This is a keeper!!!!!