This delicious cauliflower mushroom soup is made without any cream! It's an easy recipe that would pair well with a meat-based entree and side salad for a complete meal. You can also serve it with a cheese crisp or biscuits for a lighter dinner.

Sammy loves this soup, so who am I to deny a kid vegetables?
I can't blame him. This soup is warm and creamy and comforting. The mushrooms give it a soft, yet meaty, bite, and there's NO cream in sight!
We love to serve it with a cheese crisp or some type of biscuit for lighter dinner. My husband will typically have meat or chicken with it, and you could also serve a side salad with my Italian Dressing for a well-rounded meal!
Ingredients and substitutions
- Olive oil and butter - You can use all olive oil if you're dairy-free.
- Yellow onion
- Garlic
- Cauliflower
- Water - Vegetable broth can be substituted.
- Thyme - Dried or fresh work.
- Salt and pepper
- Cremini mushrooms - White mushrooms also work well.
Recipe steps
Heat oil and butter in a large pot and add in the onion and garlic. Next, add in the cauliflower and cook a minute or two to bring out the flavor.
Pour in the water and spices and bring the pot to a boil. Lower the heat to a simmer and cook until the cauliflower is very soft, about 20 minutes.
Separately, add some olive oil to a pan and cook the mushrooms until soft.
Once the cauliflower is cooked, blend the soup with an immersion blender until very smooth.
Stir in the cooked mushrooms, along with extra seasoning, if needed.
Recipe notes
If your final soup is too thick, you can stir in a bit of hot water or broth to thin it out.
Like vegetable-based soups made without cream? Try my creamy Zucchini Soup!
Creamy Cauliflower Mushroom Soup
Ingredients
- 2 Tablespoons olive oil divided
- 1 Tablespoon butter
- ½ medium yellow onion chopped
- 2 large garlic cloves minced
- 4 cups cauliflower florets
- 3 cups water or vegetable broth
- ¼ teaspoon dried thyme
- ¼ teaspoon sea salt plus more to taste
- 6-8 ounces cremini mushrooms chopped; I use six ounces, but if you love mushrooms, use eight.
- black pepper to taste
Instructions
- Heat one tablespoon of olive oil and one tablespoon of butter in a large pot.
- Add in the onion and garlic and saute until softened.
- Stir in the cauliflower and cook for 1-2 minutes.
- Add the water, salt, pepper, and thyme and bring the pot to a boil.
- Lower the heat to a simmer and cook, covered, for 15 minutes.
- Uncover and cook for another 5-10 minutes until the cauliflower is very soft.
- While the soup is cooking, add the remaining tablespoon of olive oil to a separate small frying pan.
- Add in the mushrooms and saute until they're soft and have released their juices.
- Once the cauliflower is soft enough to mash, puree the soup with an immersion blender until silky smooth.
- Stir the mushrooms, along with extra seasoning, if needed, into the soup and let heat through for a minute or two.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Linda
So this was a big hit at our home. But I did make a few adjustments to your recipe.
In stead of water or vegetable broth I used 3 cups of cashew milk that I made by soaking 1 cup of Cashews in hot water and then blending in my blender.
I did add broth. but only 1 1/2 cups. I also added 1/2 cup Nutritional Yeast for an extra bit of flavor. Very delicious and satisfying.