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Creamy Cauliflower Soup with Crispy Mushrooms

Creamy Cauliflower Soup with Crispy Mushrooms

4
Points®
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
4
Difficulty
Easy
This soup uses cauliflower with just a touch of yogurt to achieve a rich creaminess. For textural contrast, mushrooms are roasted in a blazing-hot oven until well browned. Frilly oyster mushrooms and maitakes make the crispiest combo.

Ingredients

Mushrooms

8 oz, mixed (such as oyster, shiitake, and maitake), chopped

Olive oil

1 tsp

Kosher salt

1¾ tsp, divided

Black pepper

⅛ tsp

Unsalted butter

1 Tbsp

Uncooked onion

2 cup(s), chopped, (from about 2 medium)

Garlic clove

2 clove(s), finely chopped (about 1½ tsp)

Freshly grated nutmeg

⅛ tsp, plus more for garnish

Cayenne pepper

1 pinch(es)

All-purpose flour

1 Tbsp

Low sodium vegetable broth

4 cup(s)

Fresh thyme

1 sprig(s), large

Bay leaf

1 leaf/leaves

Cauliflower

8 cup(s), chopped, fresh or frozen, florets

Grated Parmesan cheese

¼ cup(s)

Plain fat free Greek yogurt

3 Tbsp

Black pepper

¼ tsp

Fresh parsley

3 Tbsp, chopped, for garnish (optional)

Instructions

  1. Preheat the oven to 450°F. Line a small sheet pan with parchment paper.
  2. In a medium bowl, toss the mushrooms, oil, ¼ tsp salt, and ⅛ tsp black pepper and arrange in a single layer on the prepared pan. Roast the mushrooms, stirring once halfway through cooking, until crisped, 30 to 35 minutes. Let cool on the pan.
  3. Meanwhile, in a large saucepan, heat the butter over medium-low. Add the onion and ½ tsp salt and cook, stirring frequently, until softened, about 10 minutes. Add the garlic, ⅛ tsp nutmeg, cayenne, and flour and cook for 2 minutes, stirring occasionally. Add the broth, thyme, bay leaf, and cauliflower.
  4. Increase heat to high and bring the broth to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until the cauliflower is completely softened and falling apart, about 25 minutes. Discard the bay leaf and thyme sprig.
  5. Using an immersion blender or standard blender, purée the soup. Add the remaining 1 tsp salt, the cheese, and yogurt and blend to combine. Divide the soup among 4 bowls. Top with the remaining ¼ tsp black pepper and the crispy mushrooms. Garnish with more nutmeg and chopped parsley (if using).
  6. Serving size: 1½ cups

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