Creamy Roasted Cauliflower and Mushroom Soup

{vegan + gluten free + paleo + whole30 + keto}

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.

– cauliflower – crimini mushrooms – shallots – garlic cloves – fresh and dried thyme leaves – fresh cracked black pepper – sea salt


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.

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.

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.

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.

Give this recipe a try! Tap the link for the full recipe details.