I don’t know what it is but a good cup of mushroom soup always makes me smile. This is the traditional with a big vegetable twist – cauliflower. Yes yes what can this magical vegetable not transform into? Perfect in this recipe, it adds extra body without overpowering the warming flavors of mushroom. I mean, more secret veggies packed in this soup is a good thing! So sneaky, I bet kids wouldn’t even be able to tell.
I have no clue when I started loving mushroom soup. We definitely did not eat this as a kid and if it didn’t have cheese in it (aka Panera’s Broccoli Cheddar Soup) I wanted nothing to do with it. Whenever it happened, I am so glad it did because this is perfect for a chilly fall day! Paired with a creamy smoked paprika greek yogurt drizzle & cheesy garlic bread – you can’t go wrong!
This recipe is easy and comes together in about an hour – perfect thing to cook while multi-tasking…I promise, I did just that while cooking it!
Creamy Mushroom & Cauliflower Soup
1 tablespoon butter
1 tablespoon flour
4 cups of mushrooms – you can use any, I used Cremini. A combination of mushrooms works well too!
1 head of cauliflower
4 cups broth – I used beef but you could substitute vegetable to make it vegetarian!
s & p to taste!
1/2 cup heavy cream
1 tablespoon Yondu umami seasoning
Creamy Greek Yogurt Drizzle
1/2 cup non-fat greek yogurt
1 teaspoon smoked paprika
Cheesy Garlic Bread
whole grain loaf
1 tablespoon minced garlic
shredded mozzarella cheese
Add butter and flour to a pot over medium high heat. Mix together as the butter starts to melt. This will help the soup thicken. Add the shallot and let it cook for about 2 minutes until fragrant. Add the mushroom and cauliflower. Mix together then add the broth. Let come to a boil and then reduce to a simmer for 30-35 minutes until the cauliflower is tender. Add s&p to taste stir occasionally. Once the cauliflower is tender transfer to a blender – I have a small blender so I did 2.5 batches (I poured the blended portion into a large bowl until it was all blended). Once it was all blended, I transferred back into the pot and added about 1/2 cup of heavy cream and Yondu umami seasoning. Stir until well combined and warm.
For the creamy greek yogurt drizzle combine greek yogurt, smoked paprika and 1 tablespoon of water. Mix until loose and creamy (you may need to add a little more water).
or the cheesy garlic bread – preheat oven to 375. Slice whole wheat loaf and drizzle olive oil on both sides. Add a pinch of minced garlic to eat slice and place in the oven for 5-6 minutes. remove and add shredded mozzarella cheese. Place back in the oven for 4-5 minutes until cheese is melted. Transfer to a broil setting for 1-2 minutes until everything is golden brown (watch it so it doesn’t burn!).
Transfer soup to bowls, add greek yogurt drizzle and give that bread a nice big dunk into this delicious fall soup! Enjoy!