Photo of Creamy Cauliflower Soup with Crispy Mushrooms by WW

Creamy Cauliflower Soup with Crispy Mushrooms

4
PersonalPoints™ per serving
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
4
Difficulty
Difficult
This hearty soup uses cauliflower with just a touch of nonfat yogurt to achieve a bisque-like creaminess. Thyme and bay leaf bring herbaceous flavor to the dish while onions become sweet and tender after cooking slowly in a bit of butter. For textural contrast and a bit of crunch, mushrooms are roasted in a blazing hot oven until browned and crispy, creating a restaurant-worthy garnish on top. For the combo of mushrooms, we particularly love oyster and shiitake mushrooms.

Ingredients

Fresh mushroom(s)

8 oz, mixed, (such as oyster, shiitake, and maitake), chopped

Olive oil

1 tsp(s)

Kosher salt

1¾ tsp(s), divided

Black pepper

tsp(s), plus 1/4 teaspoon divided

Unsalted butter

1 tbsp(s)

Uncooked sweet onions

2 medium, 2 cups chopped

Garlic clove(s)

1½ tsp(s), finely chopped

Ground nutmeg

tsp(s), additional for garnish

Cayenne pepper

1 pinch

All-purpose flour

1 tbsp(s)

Fat free reduced sodium vegetable broth

4 cup(s)

Fresh thyme

1 sprig(s)

Bay leaf

1 leaf/leaves

Uncooked cauliflower

8 cup(s), florets (1 medium head) or frozen florets

Grated Parmesan cheese

¼ cup(s)

Plain fat free Greek yogurt

3 tbsp(s)

Fresh parsley

1 tbsp(s), chopped for garnish, optional

Instructions

  1. Preheat oven to 450°F. Line a small sheet pan with parchment paper.
  2. In a medium bowl toss together mushrooms, olive oil, kosher salt, and pepper. Spread on prepared pan and roast until crisped, 30 to 35 minutes, stirring once half-way through cooking. Let mushrooms cool on the sheet pan.
  3. While mushrooms are roasting, in a large saucepan heat butter over medium-low heat. Add onion and 1 tsp salt and cook until onions are softened, about 10 minutes, stirring frequently. Add garlic, nutmeg, cayenne pepper, and flour and cook for 2 minutes, stirring to combine. Add broth, thyme, bay leaf, and cauliflower.
  4. Increase heat to high to bring the broth to a boil. Reduce to a simmer and cook, uncovered, until cauliflower is completely softened and falling apart, about 25 minutes, stirring occasionally.
  5. Discard bay leaf and thyme sprig. Using an immersion or countertop blender, puree soup completely. Add remaining 1 tsp kosher salt, Parmesan, and Greek yogurt and blend to combine.
  6. Serve soup topped with black pepper, crispy mushrooms, and a sprinkle of nutmeg, and chopped parsley, if desired.
  7. Per serving: 1 ½ cups