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!

I’m not sure there is any better feeling than cozying up to a delicious bowl of homemade soup when there’s a brisk chill in the air. It really is the most comforting feeling! I am a huge fan of making soup, and eagerly anticipate the start of soup season every year.

Of course we have our favorites that we come back to every year, but I also love experimenting with some new creative soup recipes. Which is when I got the idea for this creamy roasted cauliflower and mushroom soup! It’s a fun (and delicious!) twist on a classic mushroom / cauliflower soup, with some deep umami rich flavors that are sure to please your taste buds.

Incredibly creamy without any dairy thanks to a few raw cashews. But if you have a cashew or nut allergy never fear, you can easily make the soup without or substitute with a little non dairy milk. I’m sharing all the details below so we can all thoroughly enjoy the start of soup season together!

Why you’ll love this creamy mushroom and cauliflower soup

This roasted cauliflower and mushroom soup is:

• Delightfully creamy
• Full of umami rich flavor
• Dairy free
• Comforting
• Easy to make
• Nourishing
• Satisfying

Creamy roasted cauliflower and mushroom soup ingredients

The only thing that makes a deliciously cozy soup better is when it’s made with simple + clean ingredients!

It’s actually hard to believe how much flavor this soup has considering the simplicity of the ingredient list. Thanks to a few flavor boosters like nutritional yeast, coconut aminos, and aged balsamic the flavors of the mushrooms and cauliflower really SHINE.

(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)

Here’s exactly what you need to make this dairy free soup:

• 1 medium sized head of cauliflower
• About 1 pound of crimini mushrooms – or a variety of other mushrooms
• 2 large shallots
• 4 cloves of garlic
• Fresh or dried thyme
• Salt + pepper
• Olive oil or avocado oil for roasting
• 1/2 cup raw cashews (can be omitted for nut allergy)
• Good tasting broth – bonus points for homemade but store bought works perfectly well!
• Coconut aminos or gluten free soy sauce (tamari)
• Nutritional yeast
• Aged Balsamic vinegar – or balsamic reduction

How to make this creamy roasted cauliflower and mushroom soup

One of the things that I LOVE about this soup is how easy it is to make. Because the mushrooms, cauliflower, and aromatics are roasted before they get added to the soup you achieve maximum flavor with minimal effort.

Here’s the step-by-step instructions:

Step 1: Roast the vegetables and aromatics

Preheat the oven to 400 degrees F.

Add the cauliflower florets, mushrooms, shallots, garlic, thyme, olive oil, salt, and pepper to a large sheet pan and toss to coat. You want to use enough oil to generously coat everything so that it doesn’t easily stick to the bottom of the pan while roasting.

Move to the oven and roast for about 30 minutes, tossing occasionally, until veggies are tender and starting to brown. Increase the heat to 475 and roast another 10-15 minutes – until everything is deeply caramelized.

Step 2: Make the soup

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. Add the entire contents of the roasting tray to a large soup pot along with the remaining broth, raw cashews, nutritional yeast, coconut aminos or tamari, and balsamic vinegar.

Bring to a boil and quickly reduce heat to a simmer. Cover and simmer for about 10 minutes – until cashews are plump and cauliflower is fall-apart tender.

Step 3: Blend the soup

Blend the soup in a blender (I love my vitamix for this step!) in bathces if needed, until siiiiiilky smooth. Return soup to the pot and season to taste with salt and pepper.

Step 4: Serve!

Serve soup topped with a drizzle of aged balsamic, reserved roasted veggies, a sprinkle of fresh thyme, and cracked black pepper.

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How to make this roasted cauliflower and mushroom soup without cashews

If you’d like to make this soup without the cashews there are two options.

You can:

1. Leave them out all together and simply blend the soup with veggies + broth – it won’t be *quite* as creamy but will still have incredible flavor and be silky smooth.
2. Replace 1 1/2 cups of the broth with your favorite non dairy milk, creamer, or coconut milk.

Because most of the flavor of the soup comes from the vegetables, aromatics, and umami boosting add-ins, leaving out the cashews won’t subtract any of the yumminess of the recipe!

Is this mushroom cauliflower soup healthy?

This roasted cauliflower and mushroom soup starts with healthy, plant based ingredients that are considered nourishing and healthy! It is vegan, dairy free, gluten free, paleo, keto friendly, and whole30 compliant.

How long does this cauliflower mushroom soup last in the refrigerator?

This healthy soup can be stored in the refrigerator for up to 1 week in a covered container.

Love this recipe? Here’s some other cozy dairy free soup recipes to try!

• Creamy Dairy Free Chicken and Vegetable Soup
• The Best Vegan Black Bean Soup
• Creamy Dairy Free Tomato and Red Pepper Soup
• 30 Minute Chickpea and Tomato Coconut Curry Soup

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