Ingredients
– 1 medium head of cauliflower (about 2 pounds), cut into large florets
– Approximately 1 pound of crimini mushrooms, cleaned and halved
– 2 large shallots, peeled and quartered (or 1 small to medium yellow onion cut into wedges as a substitute)
– 4 garlic cloves, peeled and ends trimmed
– 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
– ½ teaspoon freshly cracked black pepper
– 1 teaspoon sea salt plus about 1½ teaspoons additional for seasoning to taste
– 3 to 4 tablespoons oil for roasting, such as avocado or olive oil
– ½ cup cashews (optional, for creaminess; omit for nut-free version)
– 5½ cups vegetable broth
– 1 tablespoon gluten-free soy sauce or liquid aminos
– 1 tablespoon nutritional yeast
– 1 tablespoon aged balsamic vinegar or balsamic reduction
– Additional salt as needed
Instructions
1-Preheat the oven to 400°F (204°C).
2-In a large roasting pan, toss the cauliflower florets, halved mushrooms, quartered shallots (or onion), and garlic cloves with salt, pepper, and oil.
3-Roast the vegetables for 30 minutes, tossing occasionally, until tender and starting to brown.
4-Increase the oven temperature to 475°F (246°C) and roast for an additional 10 to 15 minutes to deepen caramelization and flavor.
5-Remove from the oven and set aside some crispy cauliflower and mushroom pieces for garnish.
6-Add 1½ cups of broth to the roasting pan to deglaze, scraping up browned bits.
7-Transfer the roasted vegetables, aromatics, and broth from the pan into a large pot.
8-Add the remaining broth, cashews (if using), soy sauce or liquid aminos, nutritional yeast, and balsamic vinegar.
9-Bring the mixture to a boil, then reduce heat and simmer covered for about 10 minutes until cashews soften and the cauliflower is tender.
10-Blend the soup in batches using a high-speed blender until smooth and creamy.
11-Return the soup to the pot, adjust salt and pepper seasoning as needed, and serve garnished with reserved roasted vegetables, fresh thyme, and cracked black pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Don’t skip the high-temperature roasting at the end – this extra step creates deep caramelization that adds incredible depth of flavor to the soup
🥛 For the creamiest texture, use a high-speed blender and let the cashews soak in hot water for 10 minutes before blending if you have time
🥄 Save some of the crispiest roasted vegetables before blending – they create the perfect garnish and add delightful texture contrast to the smooth soup
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Plant-Based
- Diet: Vegan, Gluten-Free, Paleo, Keto-Friendly, Whole30
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 185
- Sugar: 8g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg