Creamy Cauliflower Mushroom Soup

I’ve deemed Fall and Winter Soup Season at our house, which is always the perfect excuse to make this Creamy Cauliflower Mushroom Soup recipe. I love any recipe that calls for sauteed garlic and mushrooms and white wine, and when you add it to a soup, you just can’t go wrong.  I contemplated on adding shredded chicken or pancetta bacon to this version, and decided on the bacon as I figured the smokey-like pancetta would round out the soup perfectly. But if you’re not a fan of pork, feel free to go the shredded chicken route, or, just leave out the meat altogether. This recipe doesn’t really need it, I just wanted to do something extra for this version.  Be sure to PIN IT and get the recipe below!

Creamy Cauliflower Mushroom Soup

Creamy Cauliflower Mushroom Soup

Creamy Cauliflower Mushroom Soup

Prep Time: 5 minutes

Total Time: 50 minutes

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 /2 cup dry white wine
  • 2 cups chicken broth (or mushroom stock)
  • 1 small head cauliflower
  • 2 tablespoons butter
  • 1 pound white mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cups milk
  • 1 tablespoon finely chopped fresh parsley or basil leaves
  • 1/2 cup pancetta bacon, finely sliced and cooked (if desired)
  • 1/2 cup cheese blend (if desired)
  • salt and pepper (to taste)

Instructions

  1. In a large pot, add olive oil and saute garlic over medium heat for 3-5 minutes.
  2. Add in white wine and allow to simmer, stirring occasionally for 5 minutes.
  3. Add in broth, cauliflower, mushrooms, onions and butter and simmer again for 20 minutes. 
  4. Empty the pot into a large bowl and blend until smooth.
  5. Empty the blended mixture back into the pot and stir in milk over medium heat for 10 minutes. Sprinkle parsley on top and salt and pepper to taste.
  6. Feel free to add your favorite toppings (mine is the cheese blend and pancetta bacon)
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