Creamy roasted cauliflower and mushroom soup
How to make Creamy roasted cauliflower and mushroom soup
For the soup:
* 1 medium sized head of cauliflower – about 2 pounds, cut into large florets
* about 1 pound of crimini mushrooms, cleaned and halved
* 2 large shallots, peeled and cut into quarters
* 4 garlic cloves, peeled and tough ends trimmed
* 1 tablespoon fresh thyme leaves, stripped from woody stem, or 1/2 teaspoon dried thyme
* 1/2 teaspoon fresh cracked black pepper
* 1 teaspoon sea salt
* 3–4 tablespoons olive oil or avocado oil – enough to generously coat veggies for roasting
* 1/2 cup raw cashews
* 5 1/2 cups broth
* 1 tablespoon coconut aminos or tamari
* 1 tablespoon nutritional yeast
* 1 tablespoon aged balsamic vinegar or balsamic reduction
* salt to taste – I used about 1 1/2 teaspoons
For the garnish:
* reserved roasted veggies
* aged balsamic or balsamic reduction
* fresh thyme
* black pepper
Preheat oven to 400 degrees F.
Add cauliflower florets, halved mushrooms, quartered shallots, and cleaned garlic cloves to a large sheet pan. Toss with salt, pepper, and enough olive oil to generously coat – about 3-4 tablespoons
Move to the oven and roast for about 30 minutes, tossing occasionally, until veggies are tender and starting to brown. Increase heat to 475 and roast for another 10-15 minutes, until everything is deeply caramelized.
Remove from the oven and reserve a few small crispy cauliflower + mushroom bits to garnish the soup with if desired. Add 1 1/2 cups broth to the sheet pan and scrape up any browned bits that have stuck to the bottom of the pan – this not only makes clean up easier, but also grabs all the umami packed flavor bits for the soup. Add the entire contents of the roasting tray to a large soup pot along with the remaining broth, raw cashews, nutritional yeast, coconut aminos or tamari, and balsamic vinegar. Bring to a boil and then quickly reduce heat to a simmer.
Cover and simmer for about 10 minutes, until cashews are plump and cauliflower is fall apart tender.
Blend soup in a blender (in batches if needed) until silky smooth. Return to the pot and season to taste with salt and pepper. Serve topped with reserved roasted veggies, a sprinkle of fresh thyme, and cracked black pepper.