Creamy Cauliflower Soup with Crispy Mushrooms
4
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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
Mushrooms
8 oz, mixed, (such as oyster, shiitake, and maitake), chopped
Olive oil
1 tsp(s)
Kosher salt
1¾ tsp(s), divided
Black pepper
⅛ tsp(s), plus 1/4 teaspoon divided
Unsalted butter
1 tbsp(s)
Sweet onions
2 medium, 2 cups chopped
Garlic
1½ tsp(s), finely chopped
Ground nutmeg
⅛ tsp(s), additional for garnish
Cayenne pepper
1 pinch(es)
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
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