“This cream of mushroom soup is made with parmesean truffled mushrooms and cauliflower and is perfectly creamy with sharp parmesean and brie. Dare I call it healthy?”
-franny
Perfectly savory, creamy, parmesean salty, and the hint of truffle and chewy mushrooms set this soup in heaven’s soup kitchen. Made with ZERO flour, the (low carb) cauliflower keeps it thick without the feel of any “gravy” situation. I truly love this soup so much.
When I was dreaming about this (yes, I day dream about food—I have problems) I was sincerely concerned I would turn these beautiful, I mean, beautiful shitake and oyster mushrooms into a gravy. It makes me shiver at the thought, though I love gravy, just not as soup. This soup, is next level fabulous. Not only is it full of vegetables and nutrients, but fla-vor! So rich, so creamy, so decadent. It can turn any mushroom hater into a secret mushroom lover.
How to make Parmesean Truffled Mushroom and Cauliflower Soup
Let’s just call Parmesean Truffled Mushroom and Cauliflower Soup — Cream of Mushroom, lol🤓. So lets get down to the gravy (ha, ha!) and talk business. I realize there is more than usual ingredients in this, so I did place (optional) around several items. Honesly, as long as you have the majority of the ingredients, it will turn out great! (note: even the half & half is optional…the cauliflower does a lot of that work!)
Step 1: Gather supplies, get ingredients ready.
Gather all ingredients, a large soup pot, a cast iron for sauteeing cauliflower, 2 mixing bowls, and wooden spoon.
Slice mushrooms and dice the onion. Place in the mixing bowl. Chop garlic and put to the side.
Step 2: Get your fire started. Roasting Cauliflower.
Start the oven on 400 degrees. Place the cauliflower in the other mixing bowl, and shave it off into the bowl until you reach the bottom. Pour into the cast iron pan; then douce with EVOO and salt and pepper. Roast for 15 minutes, (set timer, and get ahead for the next step) flip then roast for 15 more minutes.
Step 3: Sautee your Mushrooms.
Turn your large soup pot on medium heat. Put EVOO, salt, pepper, and thyme in the pan, wait until it is warm (can feel below your hand) then pour the sliced mushrooms, corn cob, and diced onions in. Sautee until tender, then add garlic, Umami powder, Parmesean Truffle powder, and red pepper (optional for spice).
NOTE: if the mushrooms are starting to burn on the bottom, add a bit of broth to loosen it until fully cooked.
Step 4: Make the broth.
Once Sauteed down, then put the majority of the mushrooms on a plate to the side. Then, in the pot, add roasted cauliflower, add the broth, and bring it to a simmer.
With the pan that the cauliflower was roasting in, turn the heat off (or low) and add your bread and corn cob to keep warm and toasty for the end.
Step 5: Blend to make smooth. Add cheeses.
Turn heat to the pot completely off, let it cool down a bit, then use an immersion blender and blend until soupy. Once at your desired texture, add a dollp of half and half, parmesean, and brie. (can also add brie to the bottom of the bowl for more texture and flavor. Chop up parsely and add to the soup.
Step 6: Plating.
To plate: add a layer of soft brie on the bottom of the bowl (sub sour cream, if needed), add soup, then mushrooms, then some more parsely and a warm piece of bread. Enjoy every bite!
The how to make Soup Video
Side Notes:
Anytime you want to save extra Parmesean Truffled Mushroom and Caulitlfower Soup you can!! (if you have any left!) I would say it is best to finish eating it the next day. You can microwave or put in a small saucepan on the stovetop(preffered) to reheat.
REFRIGERATE: up to 3 days in an air tight container in the refrigerator. Reheat by pouring into a small saucepan and possibly more half & half + salt.
FREEZER: not suggested unless you are able to divide out the mushrooms and remake the mushrooms at a later date. Soup itself is freezerable up to 1 month.
If you know me…you know I’m OBSESSED about Tupperware® and sell it myself cause if I could swim in it, I WOULD! If you need some of these amazing items, please check out my Tupp page 😍
Parmesean Truffled Mushroom and Cauliflower Cream Soup RECIPE CARD
Parmesean Truffled Mushroom and Cauliflower Soup
Killer soup that is savory with chewy mushrooms, sauteed cauliflower, sharp parmesean, and brie.
8
servings5
minutes30
minutesIngredients
12 oz. 12 Shitake, oyster, or bella (or a mix of all) mushrooms
1 large 1 yellow onion, diced
2 cloves 2 garlic, diced
1 tbsp 1 EVOO, organic
1 head 1 organic cauliflower, coarsely diced
2 cobbs 2 corn (optional)
1/2 tbsp 1/2 thyme
1 tbsp 1 umami powder
2 tbsp 2 parmesaen truffle powder
1 pinch 1 red pepper, salt, and pepper (optional)
4-6 cups 4-6 organic vegetable broth (sub chicken)
1/4th cup 1/4th organic half and half (optional)
2 cups 2 sharp parmesean
3-4 oz 3-4 brie, more for spreadding on the bottom of the bowl (optional)
naan or ciabatta bread (optional)
Directions
- Gather all ingredients, a large soup pot, a cast iron for sauteeing cauliflower, 2 mixing bowls, and wooden spoon.
Slice mushrooms and dice the onion. Place in the mixing bowl. Chop garlic and put to the side. - Start the oven on 400 degrees. Place the cauliflower in the other mixing bowl, and shave it off into the bowl until you reach the bottom. Pour into the cast iron pan; then douce with EVOO and salt and pepper. Roast for 15 minutes, (set timer, and get ahead for the next step) flip then roast for 15 more minutes.
- Turn your large soup pot on medium heat. Put EVOO, salt, pepper, and thyme in the pan, wait until it is warm (can feel below your hand) then pour the sliced mushrooms, corn cob, and diced onions in. Sautee until tender, then add garlic, Umami powder, Parmesean Truffle powder, and red pepper (optional for spice).
NOTE: if the mushrooms are starting to burn on the bottom, add a bit of broth to loosen it until fully cooked.
- Once Sauteed down, then put the majority of the mushrooms on a plate to the side. Then, in the pot, add roasted cauliflower, add the broth, and bring it to a simmer.
With the pan that the cauliflower was roasting in, turn the heat off (or low) and add your bread and corn cob to keep warm and toasty for the end. - Turn heat to the pot completely off, let it cool down a bit, then use an immersion blender and blend until soupy. Once at your desired texture, add a dollp of half and half, parmesean, and brie. (can also add brie to the bottom of the bowl for more texture and flavor. Chop up parsely and add to the soup.
- To plate: add a layer of soft brie on the bottom of the bowl (sub sour cream, if needed), add soup, then mushrooms, then some more parsely and a warm piece of bread. Enjoy every bite!