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. Vegan, gluten free, paleo, keto friendly, and whole30 compliant!

> medium sized head of cauliflower. > crimini mushrooms > large shallots > garlic cloves > fresh thyme leaves > fresh cracked black pepper. > sea salt > olive oil or avocado oil > raw cashews > broth > coconut aminos or tamari


Roast the vegetables and aromatics

Preheat the oven to 400 degrees F.

Remove sheet pan from the oven and reserve a few pieces of roasted cauliflower and mushrooms to garnish the soup if desired. Add 1 1/2 cups of the broth to the sheet pan and scrape up any brown / stuck on bits (AKA flavor bombs!) from the bottom of the pan.

Make the soup

Blend the soup in a blender (I love my vitamix for this step!) in bathces if needed, until siiiiiilky smooth.

Blend the soup

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