Creamy Mushroom and Roasted Cauliflower Soup

Are you looking for a cozy and comforting soup recipe to warm you up on a chilly day? Look no further than this Creamy Mushroom and Roasted Cauliflower Soup! This hearty and flavorful dish is perfect for a weeknight dinner or a weekend meal. In this blog post, we will walk you through the steps to create this delicious soup, from roasting the cauliflower to blending the creamy mushroom base. Get ready to enjoy a bowl of pure comfort with every spoonful!


  • 1 head of cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 400°F (200°C).
  2. Place cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until cauliflower is golden brown.
  3. In a large pot, sauté the onion in olive oil until translucent.
  4. Add the garlic and mushrooms, and cook until the mushrooms are soft.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Add the roasted cauliflower to the pot and simmer for another 10 minutes.
  7. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
  8. Stir in the heavy cream and season with salt and pepper to taste.
  9. Simmer for another 5 minutes to allow the flavors to meld together.
  10. Serve hot, garnished with chopped parsley.