Creamy Cauliflower Soup with Corn and Mushrooms
Indulge in the velvety comfort of Creamy Cauliflower Soup with Corn and Mushrooms, a wholesome dish that pairs roasted cauliflower’s nutty depth with the earthy richness of baby bella mushrooms and the sweetness of tender corn kernels. This heartwarming soup is elevated with a splash of heavy cream, a touch of thyme, and a savory sprinkle of parmesan cheese, creating a luxurious texture and irresistible flavor. Perfect for cozy weeknight dinners, this recipe is easy to make, featuring roasted cauliflower blended into a creamy base and topped with sautéed mushrooms for added texture. Garnish with fresh parsley for a vibrant finish and serve this crowd-pleasing soup piping hot for the ultimate comfort food experience. Whether you’re seeking a savory starter or a satisfying main, this soup is a must-try!
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Recipe Information
Ingredients
- 1 cauliflower head
- 3 tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup frozen or fresh corn kernels
- 1 cup baby bella mushrooms
- 2 tablespoons butter
- 1 teaspoon thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese (optional, for garnish)
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Prepare the cauliflower by cutting it into bite-sized florets, then arrange them on a baking sheet. Drizzle 2 tablespoons of olive oil over the cauliflower and season lightly with salt and pepper.
Roast the cauliflower in the oven for 20-25 minutes or until golden brown and tender. Set aside to cool.
While the cauliflower roasts, finely chop the onion and garlic cloves. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Sauté the onion until it becomes translucent, about 3-4 minutes. Add the garlic and sauté for an additional minute until fragrant.
Pour in the vegetable broth and bring it to a simmer. Once simmering, add the roasted cauliflower to the pot. Allow it to cook for 10 minutes to meld the flavors.
Using an immersion blender (or carefully transferring the mixture to a stand blender in batches), puree the soup until smooth and creamy. Return the soup to the pot if using a stand blender.
Add heavy cream to the pot and stir to combine. Adjust seasoning with additional salt and pepper, if needed. Keep the soup warm over low heat.
In a small skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté them for 5-7 minutes until they are golden and tender. Stir in the thyme leaves during the last minute of cooking.
Add the sautéed mushrooms and corn kernels to the soup. Allow the soup to gently simmer for 5 minutes to heat the corn through.
Ladle the soup into bowls. Garnish each serving with a sprinkle of parmesan cheese and chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
