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Creamy Roasted Cauliflower and Mushroom Soup {vegan + gluten free + paleo + whole30 + keto}


  • Author: Nyssa Tanner
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This ultra creamy roasted cauliflower and mushroom soup is an absolute dream of a cozy soup season recipe! It’s rich in comforting flavor and packed with nourishing and healthy ingredients for a feel good soup that will warm you up from the inside out. Vegan, gluten free, paleo, keto friendly, and whole30 compliant!


Scale

Ingredients

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 
  • 34 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

Instructions

  1. Preheat oven to 400 degrees F.
  2. 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
  3. 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.
  4. 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.
  5. Cover and simmer for about 10 minutes, until cashews are plump and cauliflower is fall apart tender. 
  6. 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. 

Notes

  • To make this recipe nut free, simply omit the cashews or substitute 1 1/2 cups of the broth with your favorite non dairy milk or creamer.
  • Category: soup
  • Method: stove top
  • Cuisine: healthy

Keywords: mushroom, cauliflower, winter, cozy, soup, soup season, thyme, shallots, roasting, cashews, vegan, dairy free, gluten free, whole30, keto