Healthy Cream of Mushroom Soup

Cream of Mushroom Soup Recipe

dairy free, gluten free, grain free, healthy, sugar free, vegan, vegetarian, thermomix

I made the mistake of watching an episode of My Kitchen Rules and one of the couples were cooking up a delicious batch of mushroom stock. Ever since then I have had a craving for cream of mushroom soup. Which is slightly insane when you live in a tropical climate and soup really should not be on the menu. 
Nonetheless I made some, but instead of using a traditional recipe which involves cream and lots of wasted calories, I tried a cauliflower puree as a thickener and it worked perfectly. 
Nitty Gritty: This soup is gluten free, sugar free, grain free, dairy free and vegan friendly. It is high in protein and low in calories. 

Hello Autumn


  • 500 gms of raw roughly chopped cauliflower
  • 300 gms of almond milk.
  • 1/2 cup of vegetable stock*
  • 1 tsp salt
  • 2 tsp macadamia oil.
  • 300 gms sliced mushrooms
  • 1 onion
  • 1 garlic clove
  • pepper for seasoning


  1. Place cauliflower into TM bowl and hit the Turbo button 3 times or until finely chopped.
  2. Add salt and almond milk, cook for 6 minutes at 100C on Speed 1.
  3. While that is cooking, melt butter in a large saucepan and saute onions and garlic for a couple of minutes.
  4. Add mushrooms and cook until golden brown.
  5. When TM has finished cooking for 6 minutes. Cook for a further minute at 100C on Speed 10.
  6. Pour cauliflower puree into the saucepan with the mushroom mixture.
  7. Add the vegetable stock now if you don’t like your soup too thick. I did. 
  8. Bring to the boil and then simmer for 20 minutes.

Blending Options:

  1. If you like your mushrooms diced then simply serve as is. 
  2. If you want them to be finely diced, add soup back into TM bowl and mix for 10 seconds on speed 5. 
  3. If you like your mushroom soup extra creamy then mix for 1 minute on Speed 9. Still too thick? ass a little water or vegetable stock and mix for 10 more seconds. 
  4. Serve
No Thermomix?


  1. Place finely diced cauliflower in a saucepan with salt and almond milk.
  2. Cover and bring to the boil for 7-8 minutes.
  3. In another saucepan follow steps 3 & 4 above.
  4. Use a blender or food processor and pulse cauliflower mixture into a fine puree.
  5. Follow steps 6 & 7 above.
  6. If you want your mushrooms to be blended then use your food proccessor or blender to do so until you achieve your required consistency. 

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