logo
Food Advertising by

Blogging Marathon# 26: Week 2/ Day 3

Theme: Soups & Salads

Dish: Cream of Vegetable — Cream of Mushroom Soup

For the 3rd day of blogging marathon with ‘Cream of Vegetable‘ being the star ingredient, I made Cream of Mushroom soup. But the creamy consistency for the dish actually comes from pureed cauliflower. I thought  using  pureed cauliflower instead of cream or other thickening agents in a soup is a genius idea!! Don’t you think?? It’s not my idea though, I found this amazing vegan cream of mushroom soup here and absolutely loved the idea.

I added some fat free half-and-half that needed to be used up instead of non-dairy milk and hence this is not a vegan recipe. Also instead of cauliflower I used broccoliflower which is a hybrid of cauliflower and broccoli. Other than that I followed the recipe to the ‘T’ and this soup is super creamy and hearty, perfect for the chilly weather.

Print Recipe
Cream of Mushroom Soup Yum
Course soups stews
Cuisine american
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • cups Button Mushrooms White - finely chopped
  • 1 Onion - small, finely chopped
  • 2 cloves Garlic - finely minced
  • 1 tsp thyme Dried
  • 2 cups Cauliflower (or broccoliflower) - cut into florets
  • 2 cups Liquid (can be non-dairy or dairy milk) (I used 1cup fat free half-and-half with 1cup vegetable stock)
  • 1 tsp Onion powder
  • to taste Salt Pepper and
Course soups stews
Cuisine american
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • cups Button Mushrooms White - finely chopped
  • 1 Onion - small, finely chopped
  • 2 cloves Garlic - finely minced
  • 1 tsp thyme Dried
  • 2 cups Cauliflower (or broccoliflower) - cut into florets
  • 2 cups Liquid (can be non-dairy or dairy milk) (I used 1cup fat free half-and-half with 1cup vegetable stock)
  • 1 tsp Onion powder
  • to taste Salt Pepper and
Instructions
  1. Prepare the Cauliflower Puree: Combine the cauliflower florets with the liquid, onion powder, salt and pepper. Bring the mixture to a boil, then lower the heat and simmer until the florets are very tender, about 10-12 minutes. Then puree the mixture either with an immersion blender or a food processor.
  2. For the Mushrooms: In the meantime, heat 1tsp oil in a sauce pan; add onion, finely chopped mushrooms, dried thyme and garlic cloves, saute till onions start turning lightly golden around the edges and the mushrooms are completely cooked through, about 8-10 minutes
  3. Add the cauliflower puree to the mushroom mixture. Bring to a boil, lower the heat and simmer for 10 minutes for the flavors to mingle and soup to thicken. Serve warm!!
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 26.

Share this Recipe
 

24 thoughts on “Cream of Mushroom Soup (Low Fat)”

  1. book marked..because I am so so bad with soups..I dont drink any and as a result dont want to make too…but my son loves them..so I guess I should be a good mom…:)

  2. This is beautifully creamy. I can almost imagine the richness even by staring at it. Also broccoli flower is seriously beautifully hybrid 🙂

  3. Broccoli flower is new to me!Adding the puree of cauliflower to soup is such an awesome idea.Must remember to follow it next time I prepare soups. And the clicks are wonderful Pavani.

  4. Very beautiful Pavani. 🙂 This is the first time am hearing of broccoli flower. Indeed a fantastic idea for enriching the soup. 🙂

  5. Wow that broccoliflower looks so beautiful. I never mix cauliflower with mushroom soup will try next time interesting soup.

  6. Manju, It’s a hybrid of broccoli & cauliflower. It has more of a cauliflower texture but with broccoli’s color (if that makes any sense)

  7. Delicious soup Pavani. Never knew that cauliflower can be used as thickening agent and between the broccoli flower looks very cute…

  8. Wow, I have had cream of mushroom soup many times at the restaurant. I wish they made soup like that which you are telling us about in your blog. That looks amazing. Thanks for sharing the ingredient and procedure of making it. Regards,Finn Felton]Kopi Luwak

  9. I will eat anything with mushrooms. This dish looks so delicious, Pavani. I have seen broccoliflower in the market but haven’t cooked with it. What is the flavor like? Is it more broccoli or more cauliflower?

  10. Cauliflower as a thickening agent is indeed unique. The flavour must have been great, Need to give this a try. Btw, I use a spoonful or two of cooked rice to thicken soup. Sounds crazy but works and does not affect the taste

  11. Mushroom is the only cream based soup I like and I love the addition of cauliflower in it

  12. Mushroom is the only cream based soup I like and I love the addition of cauliflower in it

  13. this looks so beautiful and creamy and really like the idea of using cauliflower for cream….also heard of butter beans

  14. So Creamy n Filling,nice trick to use veggie as thickening agent, lot more better n healthy than corn flour!!! 🙂

  15. so creamy and so wholesome soup!!! deliciousSowmyaOngoing Event – HITS – Diabetic FriendlyOngoing Event + Giveaway – Italian Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *