When we first met, Kevin knew he was sensitive to lactose but ate it anyways because he didn’t think there were any other options and had no familiarity with dairy-free recipes.
He had Parmesan on his pasta instead of nutritional yeast, shredded mozzarella on his pizza instead of vegan cheese, 1% cow’s milk in his cereal instead of almond milk, and endless bowls of cream of mushroom soup. No matter how aggressive his symptoms were; acne, stomach pains, headaches, sleepless nights, he continued to eat the thing that was hurting him. It was painful to watch. It wasn’t soon after we met that I convinced him to make the dairy-free switch his body so obviously needed.
One of the only things we couldn’t solve during the switch was a replacement for his beloved cream of mushroom soup. He yearned for that soup for a long time until I mastered the recipe a couple of years ago. It’s a great recipe but calls for a lot of flour. Like, copious amounts of it. I was still making it for Kevin but now that I’ve committed to living grain-free for awhile it meant that I couldn’t enjoy a bowl alongside him. Not cool.
Then I had this crazy idea. A crazy, marvelous, awfully fantastic idea… vegan, grain-free cream of mushroom soup.
Totally insane, right?
Given the success I had with my latest cauliflower soups, I figured cauliflower would give a good, thick consistency to this cream of mushroom soup. Boy was a right, it’s amazing. All the thickness of a cream soup with no powdered thickener. No starches, flours, or gums. Just whole food (dairy-free) goodness.
We like.
We like a lot.
To print, email or text this recipe, click here.
- 2 cups cauliflower florets
- 1⅔ cup unsweetened original almond milk
- 1 teaspoon onion powder
- ¼ teaspoon Himalayan rock salt
- Freshly ground pepper, to taste
- ½ teaspoon extra-virgin olive oil
- 1½ cups diced white mushrooms
- ½ yellow onion, diced
- Place cauliflower, milk, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor, immersion blender or blender.
- Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
- Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
- Serve immediately.
I like white mushrooms in cream of mushroom soup, but you could experiment with all sorts. Make sure to dice them up nice and small for the perfect consistency!
While the cauliflower mixture is boiling, you can saute the onions and mushrooms. The browner, the better.
You’ll know when the cauliflower is done when the sides of the pot begin to have little pieces of cauliflower on them just like the picture shown on the right.
Puree the cauliflower mix, add it to the sauteed mushroom mix and stir. Place back on the heating element and cook until desired consistency is met. The longer you cook, the thicker it will be. We like ours really rich, so I simmered the soup for 10 minutes.
Serve as is, or with a side salad.
Oh man, this is so good. Authentically, amazingly good.
Whether you’re vegan, dairy-free, or just looking to add some variety into your meals, you’ll be hard-pressed to ever have the real thing again.
Other deliciously fantastic vegan soups on the web:
- Almost Cheezy Broccoli Soup by Peachy Palate
- Pasta & Bean Soup with Kale by 86 Lemons
- Reverse Universe Soup by My New Roots
- Kale and Lentil Soup by Girl Makes Food
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{ 146 comments… read them below or add one }
This looks incredible and SO low calorie! My Mom made a similar mushroom soup for Thanksgiving that used cream and I was hoping to find something with a little less calories in it. Perfection!
Thanks Erica! And Happy New Year to you
Ok, this confirms it: You area officially a genius. I’m totally trying this when I get back from Boston! As you know, I like a good hearty soup and this sounds so easy to make. What would Kevin do without you!?
Genius? I don’t know about that… just leading the way with my tummy
Kevin? Oh, he’d probably die. hehe
I made this cream of mushroom soup today. Made a couple of changes though. Instead of almond milk, I used broth and I added some chopped garlic with the onions. OUTSTANDING! I am even having it at room temperature now. It is so so good! Thank you Leanne!
Great to know that the recipe works with broth. I’m so happy that you liked it!!
I think cauliflower is simply amazing! I was not giving it enough credit until recently. Can’t wait to try this soup! Happy Friday!
Happy Friday to you, too! Cauliflower is pretty amazing and like you, I hadn’t really given it the time of day either until I tried it in a soup a couple of months back. What a powerful ingredient! Have a great weekend, Michelle
Leanne, you make my day ! Truly. I’m crazy about mushrooms & cauliflower, and soups ! “Yummy Friday”
Hi Valerie! How are things? Any fun trips planned for 2013? Glad I made your day
Truly honoured to get a mention!!!!
Thank you! Have an amazing weekend!
I love this idea! I make a vegan mushroom soup that is pretty thick, but I can imagine the cauliflower adds a wonderful silkiness. Will have to quit using it all on pizza ctusts and try this out!
Happy Friday!
I STILL haven’t done the cauliflower pizza thing. Gosh, I do need to get to it. I’m still stuck on socca crust. Can’t get enough of it, may NEVER get enough of it. Have a great weekend
The soup was amazing…please come up with a cauli pizza crust for all of us to try!
Thanks!
I’m so happy that you liked it, Carey. Okay, I really need to get on the cauliflower pizza train.
Yummeee! Leanne, amazing photos, I just want to reach out & take a big spoonful.
Aw thanks, Janae! I bet the kids would love this soup! Hope all is well
I want to face plant into the soup. It’s like it was meant to be – I just bought cauli & mushrooms yesterday. Hooray!!!
Face plant? Nice. I’d do a canon ball… always liked doing those when I was a kid. Have a great weekend, Jo
This looks so delicious! What a great recipe!
Hi Natalie – thanks a bunch! It sure was yummy to eat! Have a great weekend
Wow this looks so incredible, and it is so brilliant!! I love cream of mushroom soup, but the dairy definitely takes its toll, can’t wait to try this one!!! And thank you for the mention, I am so honored!!
Thanks Alissa! Your soup looked too good to pass up, my goodness. Have a great weekend!
tweeted! genius idea. I LOVE cauliflower.
Thanks for sharing the love!
I have everything on hand! We make our almond milk so it’s extra rich;). My dairy allergic 2 yr old will Looove this!! We made your key lime pie smoothie yesterday morning. A hit! If she ever grows out of her allergies…I don’t think I’ll ever go back to a diet including dairy. Your recipes r inspiring and helpful!!
So happy that she liked the smoothie! I need to come up with a bunch more kid-friendly smoothie recipes. They’re definitely in the works for this year!
If I could eat mushrooms without having terrible stomach pains, cramps and gas I would TOTALLY make this!!! Funny enough, I made a cauliflower soup this week (GF & DF) and I was kinda surprised that it tasted good sans the normal ingredients! I love it when you can make a recipe healthier without loosing flavour! Makes is all worth it!
Also, I will have to agree with Angela – you are a genius! But I totally knew that when I found your granola recipe with LENTILS! Still blows me away!
Love your pics with the natural light highlighting the steam from the hot soup – well done!
That granola with lentils was pretty ridiculous, wasn’t it? I’ll have to make a cream of broccoli soup for all the mushroom-allergists out there. Have a great weekend, Suzanne and thanks for all of your kind words about my work
This looks amazing! Your photos are always so great, have you ever done a blog post about food photo tips?
Hi Nicola – thanks for your kind words
Yes, I’ve done a couple of photography blog posts, you can find them here, here and here.
What a brilliant idea! I love using cauliflower to make creamy bases for dips, soups, etc. I honestly don’t think I’ve ever eaten cream of mushroom soup, even in my pre-vegan days, but this looks very tempting!
Well, then you have to give this one a try! You’ll never feel like you missed out
This is very interesting! i made creamy mushroom soup using your previous recipe, that called brown rice flour in it. it tasted very good. I’m sure I have to try this one!
I have to say… this one is even better!
This made my day! My husband and I really miss “cream” soups, but no gluten and no dairy make it hard. I can’t wait to try this!!
I hope you two enjoy this recipe as much as we have
What a FABULOUS idea! I have fallen in love with broth-based mushroom soups, but mainly because my stomach doesn’t handle dairy very well (and I’m what I like to call “vegan with benefits”). I also tend to watch the fat and calories in those super-cream versions. This looks like an incredible ‘best of both worlds’ situation.
vegan with benefits… LOVE it! It’s totally a best of both worlds recipe, and so versatile, too. Have a great weekend, Sarah!
Leanne, that soup looks AH-MA-ZING!
I LOVE cream of mushroom but was never able to come up with a recipe that truly satisfied me. I just HAVE to try your version.
Oh, and the use of cauliflower? Brilliant!
Can’t wait to give it a try!
Cauliflower is a magical veggie. I’m convinced!
Leanne, you are a genius!
Made the best cream of mushroom soup ever this week-end, and it’s all thanks to you!
Magical veggie is right! I will so be using it in tons of soups from now on! Wow, who would’ve thought.
Thank you so much for this, I am forever in your debt my friend!
Wow! Thank you, thank you, thank you! Since having to go gluten-free 12 years ago and not being able to have dairy, cream of mushroom soup is the one thing I have never been able to find. This recipe looks fantastic and I can’t wait to make it! You’re a genius!
You’re welcome! haha have a good weekend, Rebecca!
Riddle me this, Batman (I mean, Leanne): How did you know I was craving CREAM OF MUSHROOM SOUP!? (…and it’s free of all the shhhh I can’t have!)
You’re awesome!
Making this tomorrow for dinner!
Mwahaha… I have jedi mind tricks, don’t you know? Can’t wait to hear how you like it, Sophie
I believe I’m mildly lactose intolerant. It doesn’t bother me in a major way, sometimes I can get away with drinking cows milk. It depends on how high fat the milk is. I notice if I have ice coffee or hot chocolate from a coffee shop, it can upset my stomach just so it’s slightly uncomfortable. Even soy milk in my green tea latte can have an effect, but it can be very hard to get almond milk in coffee shops. Also having milk and eggs together I’m more sensitive to, but I feel fine on eggs alone. I’m trying to cut out dairy completely as this is probably a major contributor to my acne because I eat relativey healthy. It’s very hard being a traveller and living with other people who can have dairy, especially while trying to not spend too much money. It helps to cut costs by having what my housemates eat/drink to a certain degree. It’ can be hard coming up with quick, easy and cost effective ways to stay away from dairy. I loe your recipes and articles.
Got any ideas?
Definitely sounds like you could do with less dairy in your life, Kym! As for the eggs + dairy, the two of them are very common allergens, so it’s no wonder that you’re reacting (I’m sensitive to eggs only if I eat them in their whole form, egg whites are okay… go figure?). Dairy-free living gets easier with time. And, once you’ve gotten the hang of it you’ll find that it’s actually way more cost effective than buying the cheeses, milks and such. As for soy, it’s another common allergen. Maybe your best bet would be to address dairy first, then play around with your soy consumption to see if that helps
I’m working on it every week , at the moment I’m getting used to my new surroundings. I’ll have to work out which stores sell what and go to a health food store if the grocery stores don’t sell it, which I think is what I’m going to have to do. I’m taking a new approach and have signed up for a fruit and vege box that gets picked up monthly which is going to be a good start. My idea is to eat fruit and vege as snacks so then I don’t even have to worry about accidentally consuming dairy. Thank you for your advice
You have some great plans! Would love to know how it goes for you over the next couple of months.
Does this freeze well? My 9 year old son is non-dairy and I use the crockpot a lot, which calls for cream of mushroom soup frequently in recipes. I like to make big batches and then freeze for easy use. I have one that I make with oat milk, but when you defrost it, it becomes very watery and while it tastes o.k., it doesn’t really work quite the same in recipes.
I haven’t frozen this particular soup, but I have done it with other cauliflower-based soups and it’s been okay so you should be fine. Would love to know what recipes you end up using it with!
Oh my God Leanne this was so good. Seriously divine. And as a post-graduate student who has to watch her pennies–SO AFFORDABLE. Thank you for making me successful in the kitchen!
YAY! I know, right? Don’t mean to toot my own horn, but I really, really enjoyed it to. And you’re right, super cost effective. Have an awesome weekend, Leah!
I was wondering about using it in recipies as well. Do you think it could be used as a replacement in recipies that call for it? Either way I am going to have to try some. I have never eaten cream of mushroom soup by its self. I love mushrooms!
In love with mushrooms and never had cream of mushroom soup? You better get on it! Heck, this recipe is so easy you’ll be making it every day. As for using it in other recipes, yes, I’m sure that you could! As long as you allow the soup to thicken to the right consistency, you could totally use it for anything!
This sounds terrific! I have cauliflower galore in my garden and have tried a couple of soups (for the first time ever with caul. and it’s surprising yummy). I’m going to try this one soon.
That’s awesome news, Maria. Wow, I wish I had a garden full of fresh veggies! Enjoy
you have a lovely blog here. i love it and i’m not even vegan. so bookmarking this recipe… love the idea of cauliflower in this soup, i’ve seen this trick being used with mashed potatoes as well. brilliant.
That’s a great idea too! I’ll definitely have to try the mashed potatoes trick. Thanks for sharing, and thanks for your kind words about my blog
I’ve never cooked with almond milk before…I’ve put it in smoothies, put it on cereal (before going grain-free), but I’ve never thought to use it in place of cream in a recipe like this one. Do you have any guidelines for cooking with almond milk in general? This recipe looks really wonderful! Thank you for sharing.
Hi Emily – oh you must try it! It’s one of the only dairy-free milks that acts just the same as regular milk so you can substitute it in just about any recipe. Have fun!
Genius. This is….this….it is…this it….is this….this is….GENIUS.
Thanks Avery! I just headed over to your blog to check it out, you have a great space! I’m so happy that you found me!
Agreed with Avery ^^
Oh my freakin’ goodness. This looks amazing!!!!
I just bought a big beautiful head of cauliflower from the market yesterday and had no plans in mind for it. Obviously I was destined to come across this post to put my cauliflower to good use =)
… it’ll be interesting to see what the soup looks like using purple cauliflower ;p
Ohh purple mushroom soup! I bet it’ll look awesome
Enjoy!
This looks delicious! I’ve been on a big creamy cauliflower and creamy broccoli soup kick. Love the addition of mushrooms.
Just discovered you from Chocolate Covered Katie’s blog… and what a lovely place! I can’t wait to try this recipe… maybe dinner tonight
Wow, I LOVE(ED) cream of mushroom soup, but haven’t been able to have it in years due to my daughters allergies. So excited beyond words to try this. AND we love cauliflower soups AND have all the ingredients on hand!!! Just found you through Chocolate Covered Katie’s blog (TWIX… are you kidding me? You are my new hero!). I will be devouring your blog, too, now!!
Hi Cat – so happy that this recipe will allow you and your family to enjoy your favorites again! Welcome to the blog, so great that you found me through CCK!
Oh! Sorry, was so excited by the recipe I totally forgot my question!
I can’t use almond milk (nut allergy). Do you think coconut milk would work? Thanks so much!
Haha no worries! Yes, any type of non-dairy milk will do well. We’ve made it with homemade hemp milk and almond milk but I think anything would work. Enjoy!
I don’t know about you, but our Superstore (Prince George, BC) started carrying this in their natural foods aisle a few months ago (http://www.pacificfoods.com/our-foods/condensed-soups/cream-of-mushroom) I bought one awhile back, but haven’t tried it yet!
Hey Kristin – thanks for the link up! Looks like a yummy product but there’s dairy in it
Would love to know your thoughts on it though, always looking for better cream of mushroom soups for my clients that can handle their dairy but want to avoid eating out of cans.
We made this last night and it was SO good! Thanks
Awesome! Thanks for reporting back. So happy that you liked the soup, Erin
I made this last night for my dairy loving mom and husband. We all flipped out over it. SO great tasting and incredibly simple. This will be a regular on our menu here at home. Thank you so much for this great recipe and your wonderful, insightful blog!
That’s ridiculously awesome! So happy that the three of you enjoyed it
Loved this soup! Creamy and filling! I used a mix of crimini and white mushrooms along with adding a bit of thyme during cooking. I top off my bowl with fresh ground pepper…amazing!
Wow the addition of thyme was probably amazing, no doubt. I’m so happy that you liked the recipe, Kathie!
Thank you soooo much for this recipe! I made it the other night and it was absolutely amazing. Yum, yum, I cannot get enough
I left out the onion because I do not digest it well, and it was still incredible. I also topped it with a sprinkle of Herbs de Provence.
Thanks again!!!!!! It even tasted amazing the next day (yes, I doubled the recipe so I would have left overs).
Great call on doubling the recipe, Chris! So happy that you enjoyed it
This soup looks amazing! I love the idea of using cauliflower to thicken the soup and add extra nutrients, brilliant!!!
Thank you. I’ve been looking for a milk free mushroom soup. This is on my list to make very soon.
I hope you enjoy it when you give it a whirl!
I just wanted to say I’ve made this 3 times….in a week and a half…
Ha! Awesome. There are worse things
Made this today and loved it! This will be a new staple in our home for sure!
Thanks great, Erica. So happy that you liked it!
This soup is AMAZING! I’ll definitely be making this again!
I did a couple of things differently:
1. I used hemp milk because I love hemp milk and I already had it on hand (it also has a mild nutty flavor to it).
2. I sauteed the onions separate from the mushrooms so I could throw them in with the cauliflower/milk mixture and puree them (I don’t like chunks of onion, but do like the flavor).
3. When done, I put it all in the crock pot on warm so we can enjoy it throughout the day and the flavors can continue to merge.
ohhhhh so good! Thanks!
Thanks for sharing your substitutions and adjustments, that’s awesome. I’ll have to try hemp milk with it next time. So happy that you liked the recipe, Cindy
“LIke” the recipe is an understatement. We LOVE this recipe. Love your site and your recipes. Thanks for making vegan so good and so easy.
Vegan cream of mushroom soup!! No way!! Love this – I will definitely be trying this soon!
Thanks Christine! It’s a gooder
I just made this for lunch this week and it is SOOOO good! Thanks so much for the recipe
Hey Ashley – I’m so happy that you liked the recipe! You can use it in place of the cream of mushroom soup in any recipe. Ah!
That’s such a good idea! Next time I find a recipe using cream of mushroom soup I will try it
Hi – I can honestly say that I’ve never left a review for anyhing online – but I had to tell you that I made this last night and it was ridiculously delicious and super quick and easy. Will definitely be making this again! Thank you!!
Well, I’m happy you broke that and stopped in to say hello! I’m so happy that you liked it, Adi
I really would like to try this recipe as I have been missing green bean casserole. I tried my own concoction of mushrooms, flax milk, tamari, pepper, and agar, and it set up alright, but was bland tasting and nothing like the original. I made my own fried onions with rice flour and they turned out well. I’ll try to get some cauliflower tomorrow and give it a go.
HI I am going to send this to a friend of mine who loved cream of mushroom soup and has not been able to find a good one that was dairy free, they usually taste like flour, ewwwww!! But we have no himalayan rock salt in his part of the island, can reg salt be used??
Awesome, Jerry. Thanks for sharing the love! For sure, any salt will do the trick.
He tried the soup tonight for dinner, he actually added some of the chicken juice to it, from the chicken he cooked and made it like a mushroom soup gravy, it was quite good actually!
Wow, brilliant! Glad he liked it
I am so happy to have found you! My kids absolutely love cream of mushroom soup but I hate giving them the canned crap that’s full of dairy and additives so this recipe I am going to make often. Thank you so much!!
I’m happy that you found me too, Tania! Thumbs down for the canned garbage. I’d love to know how they like it when you whip up a batch!
Yummy!! I made this tonight (with dried mushrooms) and it was sooooooooooo sooooooo good and so filling! I almost feel guilty for eating it (but not quite!) haha
Thanks for another awesome recipe! I added a bit extra salt, but I have been eating things a bit more salty these days!
Awesome! So happy that you liked it, Jessica. I’ve never, ever cooked with dried mushrooms! Ugh, I’m going crazy for the salt, too lately. No idea why!
Woah!!! My life just changed!!!! I CANNOT wait to make this.
This was awesome!! My 2 year old and I loved it. Thanks for a great recipe.
So great! Happy that you two liked it!
Ooooh, I love the idea of using cauliflower to create creaminess and simultaneously upping the veggie count! Nice work!
It’s a nice little trick!
I recommend this soup to everyone. Love it!
Thanks for passing on the recipe love!
This was amazing!!! The cauliflower was such a great idea!!
Hi Leanne,
Brilliant idea. I read this recipe the other day and instantly added your feed to my Google Reader, thank you.
I’ve just made this soup, but I think I’ve got some of the measurements wrong! Do you have a guide for converting your recipes into UK measurements (eg grams and ml)? I think I used too much caulflower and not enough milk or mushrooms – it came out more like a dip than a soup. I just added more milk while processing, but it doesn’t taste very mushroom-y. Please can you advise?
Hi Sam! So happy that you found me
Loads of readers have tried this recipe with lots of success so it must have been a measurement issue. Nothing a little math can’t fix! You could try this: cauliflower = 500mL (250grams), mushrooms = 350 mL (340 grams), milk = 400mL I’m not sure on the weight… that’s just a guess. I hope that makes sense and works out for you 
I’ll try these measurements next time! Thanks!!
My 3 year old and I just made this for lunch and it was wonderful! definitely a new staple for lunch. Thanks for sharing it
That’s great! I’m so happy that you two liked the recipe
Is there a way to store this to use in recipes for the future? We are going dairy free for my daughters chronic ear infections and when clearing out our cabinets I realized how much cream of… soup we use in our cooking. Could this possibly be frozen?
Hi Mallorie – I’ve frozen this a couple of times and it did pretty well… it’s not 100% perfect, but if you let it defrost and then reheat on the stovetop, it’s pretty good! I’d love to know how your daughter does once she’s been dairy-free for awhile!
Oh wow! thank you for this recipe! I have been looking all over the internet for a vegan mushroom recipe but they all call for veggie stock which…I have no time to prepare, and can’t seem to find the cubed ones at the supermarket. Thank you again for this, it just saved me! =) I’ll be making some tonight!
I hope you enjoyed the soup, Paige!
I did Leanne! However I switch it a bit, since almonds are quite expensive here in Costa Rica. I used plain soy milk, and roasted the tiny potato bits along with dry mushrooms, garlic, onion, salt, pepper and olive oil. The end result was a very subtle soup flavor combined with a strong tasting “topping” …it was brilliant!
Okay, everyone’s been saying this soup sounds great,
but I made it for lunch today and THIS SOUP IS AMAZING!!!
I have never eaten anything soooo creamy, especially without cream, and so little oil.
Thank you, thank you, thank you!
Big Hug!
Everyone has been saying? Wow, awesome!
I’m SO happy that you liked it!
I was wondering if you have used this in casseroles that call for cream soups? If so how much of it do you use for 1 can of soup? And does it freeze well?
Just found your site and am very excited that it is Gluten and Dairy Free!!
Hi Tracy – you sure can use this soup in casseroles! I’ve done it many times. I believe the canned soup makes 2 cups? And this recipe makes about 4 cups of soup. I hope that helps! Oh yes, and it freezes well. Just let it defrost on the counter and heat on the stove top.
I am fairly new to “whole foods” eating and eliminating dairy, and have been making up yummy soup and stew recipes for years. But I have to say this is one of THE BEST soups I have ever made. Period. Every time I eat it I say to myself, “This can’t be healthy. This is too yummy.” The cauliflower to thicken is brilliant and has my mind in overdrive thinking how I can incorporate this into other recipes.
Last night I made a quadruple batch of this, but instead of onion I used leeks and cooked them low and slow to almost caramelized them. It gave a wonderfully different sweet layer to the flavor. OMG, my mouth is watering just typing out this review.
THANK YOU for such a great and simple recipe!!!
Hi Leanne,
I’m never confident in my cooking skills, this recipe seems simple and easy with a few ingredients which I love. I have to say I’m surprised how taste it turned out from my first attempt! that never happen to me before!!! i don’t have almond mild on hand so I used unsweetened soy milk instead, this experience boost my confident in myself, I’m going to try making it again with almond milk!
I hope you come up with more recipes for those “suck at cooking” vegans like me!
Just made this for dinner and it is so good. I am already dreaming up ways to ad my own twist. I did add minced garlic in the onion stage but I add garlic to everything. This site has so many good recipes~ Thank you!
Hi Robin – garlic, yes! I’m the same way. I put that stuff on everything! So happy that you liked it, and like my blog
Have a great week!
I lost an entire night and day because I cooked a dish using dairy and MSG loaded canned mushroom soup. I can’t wait to try your homemade vegan alternative. Thanks for sharing!
Hi Leanne
Apart from being vegan, I don’t eat onions (or anything in the onion and garlic family) either. Do you think I could just omit the onions altogether or is there something that I could substitute it with? Thanks for sharing the recipe! Looks amazing.
I made this last night – it was delicious! So simple and easy. My husband loved it! Thank you so much for the recipe. I only made one change – used veggie broth in place of oil. I will need to doulbe the recipe because it so good. I have my soup on top of my brown rice.
I just just just made this using your recipe and it is insanely amazing!!!! I loved it! Even the smell of the pureed cauliflower and almond milk was great!
I made the vegan cream of mushroom soup tonight for my husband and teen age boys. My husband has always claimed that he hates cauliflower, so you know I wasn’t going to tell him what was in it until they finished eating. Let me preface this by saying that I was so excited to come across this recipe b/c I’m almost done with chemo, and my taste buds have gone all wonky on me. Finding things that sound appealing has been a challenge, and this soup sounded amazing! I made it and laid it out in the bowls for the fam. Before I knew it all the soup was gone. I asked for a thumbs up or thumbs down, and all of them gave it a thumbs up and said it was a “great keeper recipe.” Even, my cauliflower hating husband. Ha ha ha! Finally, they asked what was in it b/c they are very used to me hiding things in foods. I told them and they were so very impressed. Luckily I made extra, b/c i’m having it for lunch again tomorrow. This is my new favorite soup!!
I just want you to know how happy I am with this recipe. I’ve made it quite a few times already. Being vegan, I was positive that I would never be able to have green bean casserole again but this works great! Thank you so, so much.
I’m going to try this tonight on a pizza with spinach and maybe some ground turkey or shrimp. I recently switched to dairy free and gluten free so I’m going to love this! I used to make scalloped potatoes with cream of mushroom soup, so I’m thinking of using it with sweet potatoes for that recipe! Should be delicious!!
Thanks for sharing!! 
Wow! I just made this with a few personal tweaks and it wwas amazing! I just wish I’d made more cuz it was barely enough for two. Great recipe!!
I have a question regarding your choice of almond milk, it seems you replace milk with that a lot, do you have any non-milk (like any kind cow, goat, almond, coconut, soy) recipes? My daughter gets BAD eczema from any ‘white liquid’ that we’ve tried… if we stay away from the ‘white liquids’ she has beautiful skin.. but every kind of milk on the market that we’ve tried will make her break out… I’m a little desperate to find alternatives for the foods we loved eating before this allergy.
Hi Samantha – that must be frustrating for you, I’m so sorry she has to go through that! I make sunflower seed milk and flax milk. Is she sensitive to either of those? If not, you can find the recipes here: http://www.healthfulpursuit.com/2013/02/how-to-make-milk/ and here: http://www.healthfulpursuit.com/2012/04/homemade-flax-milk/ good luck!
I have not tried either of those, thank you we’ll give them a go… just went shopping today though so might be a few weeks before I get to it, I’ll try to update you if I remember and let you know how she reacts to them.