I think this is my favourite soup I’ve ever made (and that’s saying something, because I really love my Creamy Mushroom Kale Soup!) The texture and flavours of the mushrooms, thyme and roasted cauliflower compliment each other so well. It’s rich without being too heavy. It’s the perfect soup to have with a crusty piece of french bread or a light sandwich. I cannot stress enough how much you need to make this soup!
- 1 small head of cauliflower
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 2 tablespoons coconut oil or olive oil
- 1 medium yellow onion, chopped
- 3 packages (500g) cremini mushrooms, chopped finely
- 1 teaspoon thyme
- 1/2 cup dry white wine
- 1 carton chicken broth (about 4 cups)
- 1 1/2 cups heavy cream
- Preheat oven to 400° F.
- Chop cauliflower into small florets, toss with salt, pepper, garlic powder, and 1 tablespoon of olive oil. Arrange on tinfoil-lined baking sheet, and roast for 20-30 minutes, or until florets are golden brown.
- Heat oil in a heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, mushrooms and thyme, sautéing for about 5 minutes or until mushrooms are tender.
- Add roasted cauliflower, wine and chicken broth. Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened.
- Add heavy cream and remove the soup from heat and let it cool slightly. Using an immersion blender, purée the mixture until almost smooth (I like to leave a few chunks of mushroom and cauliflower here and there). Add in salt and pepper to taste.