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Vegan Cream of Mushroom Soup


Prep time:                      10 minutes

Cooking time:            30 minutes

Yeilds:                                6 people



24 oz cauliflower

1 large Yukon Gold medium waxy potato

8 cups vegetable broth

18 oz mushrooms I use a mix of crimini, portabella, and shiitake

4 cloves of garlic

1 large onion (softball size), quartered

2 tbsp nutritional yeast

1 tsp sea salt

½ tsp ground sage (2 leaves)

½ tsp ground white pepper

Pinch of ground nutmeg

2 tbsp rosemary oil (can substitute olive oil)



Cut cauliflower and potato into large chunks. Put the broth in a large stock pot. Add the cauliflower, potato, 2 cloves of garlic, and ¾ of the onion, cook on medium high heat for 15 minutes. Add the mushroom stems to the vegetables and broth and cook for another 15 minutes. You’ll know that it is ready when the cauliflower is falling apart.  Turn off the heat. In batches place broth, vegetable mixture, and nutritional yeast in Vitamix and blend into a velvety smooth texture (approx. 3 min on high). Meanwhile chop the mushroom caps, residual onion and garlic into 4-6mm pieces. Place a separate large stock pot over medium heat, when hot add the rosemary oil. Add the chopped mushroom caps, onion, garlic, sage, white pepper, and nutmeg and saute until slightly golden.  Add the sautéed mushroom mixture to the cream base, stir to incorporate and serve. Garnish with parsley, a drizzle of tawny port or mushroom bacon.

Note: Not all port is vegan, check the brand before serving to others.

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