Cauliflower Mushroom soup is all the best of a creamy cauliflower soup plus the depth of flavour from a mushroom soup combined. A perfect soup for fall on a cold day when you want a bowl of pure comfort with flavours of sage, thyme and mushrooms.
And don’t forget the combination of cheese and cauliflower--a match made in heaven Cauliflower is my favourite vegetable and cauliflower soup has been a favourite meal of mine for as long as I can remember. This recipe is inspired by my mom’s cauliflower soup recipe although I made a few changes such as adding the mushrooms.
More Soups To Try:
When I was around 10 years old, I was in a poetry class and for our homework assignment we had to write our own 8 line poem. When my mom asked me what I wanted the topic of my poem to be I said, “Cauliflower soup! ‘Cause it’s my favourite food.” I know it seems like a strange choice for a favourite food for a 10 year old but I was truly obsessed. What’s not to love about cauliflower and cheese?
I appreciated cauliflower soup all the more because we only had it once or twice a year. My mom decided to make it our Hallowe’en dinner tradition so we had something nutritious before eating our candy. The perfect cozy meal for the end of October.
Frequently Asked Questions About Cauliflower Mushroom Soup
Can you freeze Cauliflower Mushroom Soup?
Soups with milk and cheese typically don’t freeze well. I recommend preparing the soup up to the point when you add the milk and cheese and freeze it at that stage. That way, all you need to do when you’re ready to serve the soup is thaw it, bring it up to temperature and add the milk and cheese before serving.
How can I thicken Cauliflower Mushroom Soup?
If you’d like the soup thicker, add another ¼ cup of flour into ¼-½ cup milk. Whisk together well and stir into the pot. Always remember to taste the soup again and adjust for seasoning after adding more milk and flour.
What can I serve with Cauliflower Mushroom Soup?
We typically have cauliflower soup with cheese biscuits on the side. Or try this recipe from Bon Appetit for Sour Cream and Onion Biscuits. I’ve made them several times and they’re delicious!
Can I use vegetable broth in place of chicken broth?
Yes, absolutely you can make that swap!
Can I omit the sausage and make this soup vegetarian?
Yes, if you want to make this soup vegetarian friendly you can omit the sausage and swap the chicken broth for vegetable broth. It’ll be a delicious thick and creamy vegetable soup.
How to Make Cauliflower Mushroom Soup
Prepare and chop vegetables.
In a heavy bottomed soup pot or Dutch oven, cook mild italian sausages according to package directions. Remove the sausages to a plate and set aside to cool.
Melt butter in the same pot and saute celery and onion until tender and translucent. This will also deglaze your pan. Stir in cauliflower and mushroom and add chicken broth. Add some salt and pepper and the herbs.
Bring to a boil. Cover and reduce heat and simmer for approximately 15 minutes or until the cauliflower is tender. Meanwhile, slice your sausages.
In a small bowl, whisk flour into the milk until smooth. Add to the pot. Cook and stir over medium heat until the soup thickens. Add in the sausage and heat through.
Remove from the heat and add cheese. Stir until the cheese is melted and everything is thoroughly combined. Take your time now to taste the soup and adjust for seasoning until it tastes perfectly salty.
Tips for making Cauliflower Mushroom Soup
- Offer toppings when you serve the Cauliflower Mushroom Soup such as extra cheddar cheese or croutons.
- Be careful not to allow the temperature of the soup to get too high once the cheese is added as this may cause the soup to look curdled.
- Cook the sausage in your soup pot so you don’t lose any of the flavour on the bottom of the pan.
More Recipes to Enjoy Around Your Table
Creamy Mushroom Penne with Sausage and Red Peppers
This creamy pasta dish is a great choice when you’re entertaining, enjoying a date night at home or any time you want some comfort food. Every bite of creamy pasta provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it! Delicious!
In this easy broccoli goat cheese quiche, the tomatoes cook and meld with the custard filling, they provide a tart, acidic flavour to every bite, balancing out the richness of the quiche. The tomato topping is my favourite part! Quiche is a classic brunch recipe but I often serve it for dinner as well. Quiche is so versatile; a great recipe for your repertoire. Enjoy!
Banana bread for the chocolate lover! Satisfy those chocolate cravings and enjoy all the comfort that banana bread is famous for. This sweet quick bread is also really easy to mix up and can be made with brewed coffee, topped with banana cut in half or a dusting of coconut or brown sugar.
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Cauliflower Mushroom Soup with Sausage
Equipment
- Heavy bottomed soup pot
Ingredients
- 500 grams mild italian sausage (or honey sausage)
- 2 tablespoon butter
- 1 medium onion chopped
- 2 stalks celery chopped
- 4 cups cauliflower chopped
- 227 grams white mushroom sliced
- 4 cups chicken broth
- salt and pepper to taste
- ½ cup flour
- 3 cups whole milk
- 1 ½ cups old cheddar cheese shredded
- ½ teaspoon celery seed
- 1 teaspoon dried ground sage
- 1 teaspoon dried thyme
- 2 teaspoon dried parsley
Instructions
- Prepare and chop vegatables.
- In a heavy bottomed soup pot or Dutch oven, cook mild italian sausages according to package directions. Remove the sausages to a plate and set aside to cool.
- Melt butter in the same pot and saute celery and onion until tender and translucent. This will also deglaze your pan. Stir in cauliflower and mushroom and add chicken broth. Add some salt and pepper and the herbs.
- Bring to a boil. Cover and reduce heat and simmer for approximately 15 minutes or until the cauliflower is tender. Meanwhile, slice your sausages.
- In a small bowl, whisk flour into the milk until smooth. Add to the pot. Cook and stir over medium heat until the soup thickens. Add in the sausage and heat through.
- Remove from the heat and add cheese. Stir until the cheese is melted and everything is thoroughly combined. Take your time now to taste the soup and adjust for seasoning until it tastes perfectly salty.
Notes
- Offer toppings when you serve the Cauliflower Mushroom Soup such as extra cheddar cheese or croutons.
- Be careful not to allow the temperature of the soup to get too high once the cheese is added as this may cause the soup to look curdled.
- Cook the sausage in your soup pot so you don’t lose any of the flavours on the bottom of the pan.
Nutrition
If you make this Cauliflower Mushroom Soup recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Sara says
Christy this Cauliflower Mushroom Soup with Sausage recipe looks so yummy! Mushrooms are one of my favourites, so I'm putting this on the October meal plan. It's perfect now that the weather is cooling off 🙂 Also, thanks for the tip for freezing this soup - so simple yet not something I had thought of but will use for sure.
Christy Faber says
Thank you! Hope you love it!!
Amber Reesor says
This looks so delicious! I love cooking soups as dinners during the fall and winter months. It's so cozy and comforting! This one sounds like the best of so many delicious flavours - I can't wait to try it as one of our dinners next week!
Christy Faber says
Thanks for trying the recipe Amber!
Valery says
Absolutely spectacular!
I love the creamy consistency with the savoury bite of the sausage.
It's mildly sweet from the cream aswell as hearty and so filling.
So good to dip your bread into !
I will be making this again today after I go grocery shopping! Thanks for sharing