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.

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