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Creamy Roasted Cauliflower and Mushroom Soup - Dairy Free Recipe

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4.2 from 2 reviews

This dairy-free creamy roasted cauliflower and mushroom soup is a comforting, velvety blend of caramelized cauliflower, crimini mushrooms, and savory seasonings. Roasting the vegetables deepens their natural flavors, while raw cashews add a rich, creamy texture without dairy. Enhanced with nutritional yeast, balsamic vinegar, and coconut aminos, this soup delivers a complex umami profile perfect for a nourishing, plant-based meal.

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 cut into quarters
  • 4 garlic cloves, peeled and tough ends trimmed

Seasonings & Oils

  • 1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon fresh cracked black pepper
  • 1 teaspoon sea salt
  • 3-4 tablespoons olive oil or avocado oil (to generously coat veggies)
  • Salt to taste (about 1 1/2 teaspoons used at seasoning stage)
  • Fresh thyme (for garnish)
  • Black pepper (for garnish)

Soup Base & Additions

  • 1/2 cup raw cashews
  • 5 1/2 cups vegetable broth
  • 1 tablespoon coconut aminos or tamari
  • 1 tablespoon nutritional yeast
  • 1 tablespoon aged balsamic vinegar or balsamic reduction
  • Reserved roasted cauliflower and mushroom bits (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for roasting the vegetables.
  2. Prepare Vegetables: On a large sheet pan, combine the cauliflower florets, halved mushrooms, quartered shallots, and peeled garlic cloves. Toss them with 1 teaspoon sea salt, 1/2 teaspoon cracked black pepper, and 3-4 tablespoons of olive or avocado oil until all veggies are generously coated.
  3. Roast Vegetables: Place the sheet pan in the oven and roast the vegetables for about 30 minutes, tossing occasionally, until they become tender and begin to brown.
  4. Increase Heat and Caramelize: Increase the oven temperature to 475°F and continue roasting the vegetables for another 10-15 minutes, watching closely, until they are deeply caramelized and richly browned.
  5. Deglaze and Transfer to Soup Pot: Remove the pan from the oven. Reserve a small amount of crispy cauliflower and mushroom bits for garnish. Add 1 1/2 cups of broth to the hot sheet pan and scrape up all the flavorful browned bits. Transfer all the roasted vegetables and the broth mixture to a large soup pot. Add the remaining 4 cups broth, raw cashews, nutritional yeast, coconut aminos or tamari, and balsamic vinegar to the pot.
  6. Simmer: Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cover and let simmer for about 10 minutes until the cashews are plump and the cauliflower is tender enough to fall apart.
  7. Blend the Soup: Carefully transfer the soup in batches to a blender and blend until silky smooth. Return the blended soup to the pot.
  8. Season and Serve: Taste the soup and adjust seasoning with salt (about 1 1/2 teaspoons total) and pepper as needed. Serve hot, garnished with the reserved roasted veggies, a sprinkle of fresh thyme, and freshly cracked black pepper.

Notes

  • To make the soup nut-free, substitute the cashews with soaked cauliflower stems or silken tofu, but the texture may differ slightly.
  • Use gluten-free tamari to keep the recipe gluten-free.
  • For extra umami depth, aged balsamic vinegar or balsamic reduction is recommended.
  • Make sure to blend the soup well for the creamiest texture; a high-speed blender works best.
  • Leftovers keep well in the refrigerator for up to 3 days and also freeze well for up to 2 months.

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