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Creamy Roasted Cauliflower and Mushroom Soup - Dairy Free Recipe

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4.3 from 1 review

This creamy, dairy-free roasted cauliflower and mushroom soup is a comforting, flavorful blend of caramelized vegetables and rich broth, perfectly balanced with cashews, nutritional yeast, and balsamic vinegar for depth and umami. Roasted to bring out natural sweetness and served silky smooth, it's a delightful, vegan-friendly soup ideal for cozy meals.

Ingredients

Vegetables

  • 1 medium sized head of cauliflower (about 2 pounds), cut into large florets
  • 1 pound crimini mushrooms, cleaned and halved
  • 2 large shallots, peeled and quartered
  • 4 garlic cloves, peeled and tough ends trimmed
  • 1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Seasonings and Oils

  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon sea salt
  • 3-4 tablespoons olive oil or avocado oil (enough to generously coat vegetables)
  • 1 tablespoon coconut aminos or tamari
  • 1 tablespoon nutritional yeast
  • 1 tablespoon aged balsamic vinegar or balsamic reduction
  • Salt to taste (about 1 1/2 teaspoons additional recommended)

Liquids and Nuts

  • 1/2 cup raw cashews
  • 5 1/2 cups broth (vegetable or preferred broth)

For Garnish

  • Reserved roasted cauliflower and mushroom bits
  • Aged balsamic or balsamic reduction
  • Fresh thyme
  • Cracked black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Prepare Vegetables: On a large sheet pan, toss cauliflower florets, halved mushrooms, quartered shallots, and garlic cloves with salt, pepper, and 3-4 tablespoons of olive or avocado oil, ensuring the veggies are generously coated.
  3. Roast the Vegetables: Roast the veggies in the oven for about 30 minutes, tossing occasionally to promote even browning and tenderness. Then increase the oven temperature to 475°F (245°C) and roast for an additional 10-15 minutes until deeply caramelized and flavorful.
  4. Deglaze Pan and Combine: Remove the sheet pan from the oven. Reserve a few small crispy cauliflower and mushroom bits for garnish. Add 1 1/2 cups of broth directly to the pan and scrape up the browned bits at the bottom to capture the umami flavors. Transfer the contents of the pan along with the broth, raw cashews, nutritional yeast, coconut aminos or tamari, and balsamic vinegar into a large soup pot.
  5. Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. Cover and let it simmer for about 10 minutes, until the cashews become plump and the cauliflower is tender enough to fall apart.
  6. Blend Until Smooth: Carefully blend the soup in batches using a blender until the texture is silky smooth. Return the blended soup to the pot.
  7. Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve the soup hot, garnished with the reserved roasted veggie bits, a sprinkle of fresh thyme, cracked black pepper, and an optional drizzle of aged balsamic or balsamic reduction for extra flavor.

Notes

  • Use raw cashews for a creamy, dairy-free texture in place of cream.
  • Ensure vegetables are well roasted to develop rich, caramelized flavors essential for the soup’s depth.
  • This soup can be made vegan by using vegetable broth and tamari instead of coconut aminos if preferred.
  • Blending in batches prevents overfilling the blender and ensures a smooth consistency.
  • Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
  • Adjust broth quantity to reach your preferred soup thickness.

Find it online: https://recipefeastful.com/creamy-roasted-cauliflower-and-mushroom-soup-dairy-free-recipe/