Creamy, cozy and deeply flavorful, this roasted cauliflower soup with mushrooms transforms simple pantry ingredients into an elevated, comforting bowl of goodness. Roasted cauliflower and onion bring natural sweetness and depth, while toasted cashews add richness without dairy. Finished with savory sautéed mushrooms, fresh chives and a bright squeeze of lemon, this soup is perfect for chilly nights, light lunches or clean, plant-based comfort any time of year.
Roasted Cauliflower Soup With Mushrooms
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Ingredients
- 1 large head of cauliflower cut into florets
- 1/2 medium onion cut into chunks
- 3 Tbsp. olive oil
- Olive oil spray
- 2 tsp. garlic powder
- 1/2 cup cashews toasted
- 6 cups vegetable stock
- 1 cup mushrooms sliced
- 1 tsp. ground thyme
- Salt and black pepper to taste
- Chives to garnish
- Squeeze of lemon
Instructions
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Preheat oven to 375 degrees F.
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Spray olive oil on baking pan large enough to hold cauliflower florets and onion chunks without crowding.
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Place cauliflower and onion on pan and season lightly with salt, pepper and one teaspoon of garlic powder
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Drizzle vegetables with 2 tablespoons olive oil. Roast about 30-45 minutes until cauliflower is soft and lightly browned
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Roast cashews in separate pan until toasted while veggies are cooking. Check often so they do not burn.
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Remove vegetables and cashews from oven.
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Place cauliflower and onions in pot and cover with vegetable stock.
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Add thyme and second teaspoon of garlic powder to stock.
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When vegetables are soft, remove from heat. With immersion blender, blend ingredients until creamy. If too thick, add water.
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Add salt and pepper, to taste.
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Sauté mushrooms in remaining olive oil until browned. Reserve for garnish.
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Break cashews into pieces and reserve for garnish.
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To serve, ladle soup into bowls. Top with mushrooms and cashews and sprinkle with chives.
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Squeeze lemon on top for brightness.
Notes
Nutrition
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