Vegan Cream of Mushroom Soup

Fall is in the air and we have a super-easy recipe that is comfort food at its best – Vegan Cream of Mushroom Soup! This bowl of yum may taste decadent, but it’s secretly healthy. Its creamy texture comes from pureed cauliflower… it’s oh-so savoury and absolutely delicious.


Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 to 6 Servings



  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 2 medium leeks, white and light green parts, sliced (2 cups)
  • 2 celery stalks, diced
  • 16 oz cremini mushrooms, chopped
  • 2 tbsp tamari
  • ¼ cup dry white wine
  • 2 large garlic cloves, chopped
  • 2 tbsp fresh thyme leaves
  • 4 cups vegetable broth
  • 1 lb cauliflower, broken into florets (5 cups)
  • 1 tsp Dijon mustard
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly ground black pepper

Topping/serving options

  • Drizzle of coconut milk
  • Crusty bread, toasted as croutons or served on the side
  • Additional mushrooms, sautéed
  • Toasted pine nuts
  • Microgreens or tender thyme leaves



  1. Heat the oil in a large pot over medium heat.
  2. Add leeks, celery, ¼ teaspoon salt, and cook five minutes.
  3. Add mushrooms and cook until soft, 8 to 10 minutes more.
  4. Stir in tamari, wine, garlic, and thyme and cook for 30 seconds to one minute, or until wine has evaporated.
  5. Add broth and cauliflower.
  6. Simmer uncovered for 20 minutes, or until cauliflower is very soft.
  7. Transfer to a blender, add mustard and vinegar, and blend until smooth.
  8. Season to taste and serve with desired garnishes.