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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Roast the cauliflower in the oven for 20-25 minutes or until golden brown and tender. Set aside to cool.

Step 3

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.

Step 4

Sauté the onion until it becomes translucent, about 3-4 minutes. Add the garlic and sauté for an additional minute until fragrant.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Add the sautéed mushrooms and corn kernels to the soup. Allow the soup to gently simmer for 5 minutes to heat the corn through.

Step 10

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

Serving size	(2673.2g)

Amount per serving	% Daily Value*
Calories	2479.0

Total Fat 175.1g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat 7.5g
Cholesterol 341.5mg	0%
Sodium 5861.2mg	0%
Total Carbohydrate 161.1g	0%
Dietary Fiber 42.2g	0%
Total Sugars 52.2g
Protein 69.7g	0%

Vitamin D 18.5IU	0%
Calcium 1019.4mg	0%
Iron 11.0mg	0%
Potassium 5061.6mg	0%

*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.

Source of Calories

Fat: 63.1%

Protein: 11.2%

Carbs: 25.8%