This mushroom, cauliflower, and leek soup is rich, creamy, and deeply savory. Pair it with crusty bread for a comforting winter meal!

This mushroom, leek, and cauliflower soup is one of my favorite dishes to make on cold nights. The mushrooms and leeks create its savory, umami base, and blended cauliflower gives it a wonderful creamy texture.

It’s SO comforting, but also healthy and fresh. Thanks to the cauliflower, this soup doesn’t require any heavy cream or other dairy. It’s rich and flavorful…and made almost entirely of veggies. I hope you love it as much as I do!

What’s In This Soup Recipe

This soup isn’t creamy because it contains cream. Instead, blended cauliflower creates its luscious texture. When you puree the soup, the cauliflower will make it amazingly smooth and creamy. You won’t miss the dairy one bit!

Here’s what else you’ll need to make this recipe:

Mushrooms – I like to use creminis here, though white button mushrooms would work fine too.
Extra-virgin olive oil – For richness.
Leeks, celery, and garlic – They add savory depth of flavor.
White wine, tamari, and balsamic vinegar – They add tang and enhance the mushrooms’ umami flavor.
Dijon mustard – For extra tang and peppery bite.
Thyme – It adds freshness to this rich, savory soup.
Vegetable broth – Use store-bought, or make your own.
And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Serving Suggestions

If you want to take this soup over the top, don’t skip the garnishes! Crunchy toppings like homemade croutons, sautéed mushrooms, and toasted pine nuts offer a delectable contrast to its smooth, luscious texture. I also like to add a sprinkle of herbs or microgreens for something fresh and a drizzle of coconut milk or olive oil for extra richness.

We often eat this soup as a meal on its own, but it pairs nicely with a side salad, too. Try it with any of these recipes:

Round out the meal with homemade focaccia or crusty bread.

Enjoy!

More Favorite Soup Recipes

If you love this recipe, try one of these delicious soups next:

Mushroom, Leek, and Cauliflower Soup

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Prep Time: 10

Cook Time: 30

Total Time: 40

Serves 4 to 6

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This mushroom, cauliflower, and leek soup is SO comforting and delicious! Blended cauliflower creates its creamy texture, so it's totally vegan. No dairy required!

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium leeks, white and light green parts, chopped (2 cups)
2 celery stalks, diced
16 ounces cremini mushrooms, chopped
2 tablespoons tamari
¼ cup dry white wine
2 large garlic cloves, chopped
2 tablespoons fresh thyme leaves
4 cups vegetable broth
1 pound cauliflower, broken into florets (5 cups)
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper

Topping options:

Drizzles of full-fat coconut milk
Sautéed Mushrooms
Croutons
Toasted pine nuts
Microgreens or tender thyme leaves

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.