Blended Cauliflower and Mushroom Soup

Celebrate the final day of National Soup month with a healthy blended cauliflower and mushroom soup.


  • 4 tablespoons olive oil, divided
  • 1/2 lb. sliced assorted fresh mushrooms
  • 2-4 medium onions, chopped
  • 2 lbs. cauliflower, cut into florets
  • 1/4 cup finely grated Parmesan
  • 5 cups water


  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Sharp knife
  • Bowl
  • Soup pot/Dutch oven
  • Blender/Immersion blender


1.  Heat 2 tablespoons oil in soup pot/Dutch oven over medium-high heat.  Add mushrooms and cook, stirring occasionally, until golden brown, 5-8 minutes.  Transfer to bowl.
2.  Add 1 tablespoon oil to pot and cook onions, stirring, 3-5 minutes.  Stir in cauliflower and 5 cups water.  Simmer 20 minutes or until cauliflower is tender.
3.  Puree in blender (in batches) or  immersion blender until smooth.  If using a blender, return soup to pot.  Add mushrooms and Parmesan.  Season to taste.  Bring just to a simmer.
4.  Ladle soup into bowls and drizzle evenly with 1 tablespoon oil.

While you eat your meal, why not enjoy a good book?  

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