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Creamy Mushroom Cauliflower Soup

Creamy Mushroom Cauliflower Soup

A rich and creamy mushroom cauliflower soup made with fresh vegetables, cream, and cheese. Perfect for lunch, dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 43 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

  • 2 lbs white mushrooms quartered
  • 3 pcs medium potatoes diced
  • 1 pc small onion diced
  • 1 pc small head cauliflower chopped
  • 3½ tbsp butter
  • 10 cups water
  • 1½ cups heavy cream
  • 1 tsp cream cheese
  • 5 tbsp shredded cheese
  • 1 tbsp salt or to taste
  • ½ tsp black pepper

Method
 

  1. Quarter the mushrooms and dice the potatoes, onion, and cauliflower into similar-sized pieces.
  2. Melt the butter in a large pot over medium heat.
  3. Add the potatoes and onion. Cook until lightly golden, about 5–7 minutes.
  4. Add the mushrooms and cook for 2 minutes.
  5. Add the cauliflower and cook for another 2–3 minutes.
  6. Pour in the water and bring to a boil.
  7. Reduce heat and simmer for 10–15 minutes until the vegetables are tender.
  8. Blend the soup until smooth using an immersion blender.
  9. Reduce heat to low and stir in the heavy cream, cream cheese, and salt.
  10. Continue stirring until the cream cheese has completely dissolved.
  11. Add the shredded cheese and stir until melted.
  12. Season with black pepper and serve hot.