Cream of Mushroom Soup

You wouldn’t believe this is vegan and flour free. It’s creamy and thick. I’ve been making vegan cream sauces for years now, and I often use flour to add thickness to them. Not this time! I am so happy to have successfully made this soup.

I kept the spices to a minimum as I was creating this for the first time and wanted to see how the kids would like it before getting too crazy with the flavors. I will be making this again for sure, as my daughter definitely enjoyed it. And I will be playing with the spices more.



  • 1 small potato
  • 1/2 large head of cauliflower
  • 3 cups sliced button mushrooms
  • 3 cloves of garlic
  • 2 TBS olive oil
  • 1 tsp salt
  • 2 cups milk (I used coconut)


  • chop and steam the potato and cauliflower
  • in the meantime, heat olive oil in a skillet, add chopped garlic until the aroma starts to come out
  • add the mushrooms and salt and sautee until mushrooms are fully cooked
  • once the cauliflower and potatoes are done, put them in a blender with the milk, salt and 1/2 the cooked mushrooms
  • blend until nice and creamy
  • pour in a pot and add remaining mushrooms
  • serve warm

4 thoughts on “Cream of Mushroom Soup

  1. Oooh. I’ve been waiting for this one. I have to say, from experience, that this is a ridiculously tasty. I was lucky enough to be there when this wonderful delight was served and I had absolutely no idea cauliflower could taste so much like cream soup. Amazing!!

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