Cream of Mushroom Soup 11

Vegan and Grain-free Cream of Mushroom Soup

This mushroom soup recipe is gluten- free, dairy-free and suitable for Keto and Paleo diets. Warm up with this creamy mushroom soup (without the cream)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Servings 2
Calories 95 kcal


  • 2 cups cauliflower florets
  • 1 ⅔ cup unsweetened original almond milk
  • 1 teaspoon onion powder
  • ¼ teaspoon Himalayan rock salt
  • Freshly ground pepper to taste
  • ½ teaspoon extra-virgin olive oil
  • 1 ½ cups diced white mushrooms
  • ½ yellow onion diced


  • Place cauliflower, milk, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using your Omniblend.
  • Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
  • Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
  • Serve immediately.


Recipe adapted from
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