Vegan Cream of Mushroom Soup

Just because “Resolution Month” is over, it doesn’t mean that we’ve abandoned healthy eating altogether.  Of course, it’s fairly easy to eat well when you don’t feel deprived, and what better way to indulge responsibly than with a hearty and heart-healthy bowl of soup?  Since we first tried it last January, the vegan Cauliflower Soup has been a star player in that effort.  Last month, it served as the basis for our delicious—and equally simple—Butternut Squash and Cauliflower Soup, and the technique of using that cauliflower purée to recreate even more varieties of those luscious cream-based soups has sparked what might very well become another “chronicle” here on the blog.  There is certainly no lack of options when it comes to potential varieties.  A stroll down the soup aisle of your local grocery store is proof enough of that.  Cans of cream of broccoli, or celery, chicken, asparagus, potato, and even artichoke stare back at you from the shelves, taunting and enticing you with their calorie-laden contents.  The granddaddy of them all, though, is the classic Cream of Mushroom.  Obviously, it had to be the next variety to get this vegan treatment.

Using readily available cremini mushrooms, they were sautéed and browned in the stockpot, adding a little extra flavor prior to simmering the cauliflower and onion.  Once the mushrooms are cooked, remove them from the pot and prepare the basic soup according to the recipe.  While the cauliflower purée lends its signature creaminess to the soup, the mushrooms add a distinct “meatiness” and a wonderful umami note to the soup.

You can amplify that quality even further by replacing some (or all) of the water called for in this recipe with our Ridiculously Simple Mushroom Stock—a trick we didn’t think of until after the fact, but next time it is definitely happening.  Even without that added mushroom flavor, this soup is robust and satisfying in a way that defies most people’s perception of vegan fare.

Kyle did add some rosemary sprigs to complement the earthier notes of the mushrooms and a bit of white wine vinegar to lend an underlying bright note to the finished soup. That simple splash of vinegar not only showcases the more prominent flavors in the soup, but it also helps cut through the richness, ensuring that your last spoonful will be just as enjoyable as the first.

It’s also a good idea to sauté a few extra mushrooms than you’ll need for the purée.  Those reserved creminis make a perfect garnish, providing some textural and color contrast, while simultaneously giving your dinner guests an indication of the flavor that awaits them.  A sprinkle of sea salt and some fresh cracked pepper complete the picture here, making for a perfect bowl of comforting fare that will satisfy your hunger without ravaging your waistline.

 If you own an immersion blender, feel free to use it, but we wanted to make sure that we got the smoothest consistency possible, so working in batches, the soup went into the trusty KitchenAid.  Once everything was blended down, a 20 minute rest allowed it to cool and thicken slightly.  You’ll be amazed at the richness and flavor, especially given the lack of any cream or beef stock in the soup.

This is a wonderful first course for a casual dinner party or special occasion alike (A romantic Valentine’s dinner, perhaps?), and is a particularly attractive option for entertaining since it can be made ahead and easily reheated before serving.

While this is a further illustration of the adaptability of the original base recipe, we can’t help but look forward to more experiments and flavor variations.  Kyle’s brain is already swimming with possibilities.  Prepare to be “bowled” over.

Vegan Cream of Mushroom Soup

 

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Ingredients

• 3 tablespoons olive oil
• 1 ½ pounds cremini mushrooms, stems trimmed, quartered (halved if particularly small)
• 1 medium onion (6 ounces), sliced thin
• 1 sprig rosemary
• 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper
• 4 cups water, divided
• 1 tablespoon white wine vinegar
• Extra virgin olive oil, to taste
• Freshly ground black pepper, to taste

Instructions

1. Warm the olive oil in a heavy-bottomed pan over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with a bit of kosher salt and pepper, then remove mushrooms from pot and reserve.
2. Reduce heat to medium-low. Sweat the onion and rosemary, stirring occasionally, without letting letting the onion brown for 15 minutes.
3. Add the cauliflower, salt, pepper, and mushrooms (reserve about ¼ cup for garnish) and ½ cup water. Raise the heat slightly, cover the pot tightly and stew everything for 15 to 18 minutes, or until cauliflower is tender. Then add another 3 ½ cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
4. Remove the sprig of rosemary and stir in the vinegar. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
5. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper. Top each bowl with a few of the reserved mushrooms.

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