Creamy Roasted Cauliflower and Mushroom Soup {vegan + gluten free + paleo + whole30 + keto}

Name: Creamy Roasted Cauliflower and Mushroom Soup {vegan + gluten free + paleo + whole30 + keto}
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 medium sized head of cauliflower – about 2 pounds, cut into large florets; about 1 pound of crimini mushrooms, cleaned and halved; 2 large shallots, peeled and cut into quarters; 4 garlic cloves, peeled and tough ends trimmed; 1 tablespoon fresh thyme leaves, stripped from woody stem, 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 – enough to generously coat veggies for roasting; 1/2 cup raw cashews; 5 1/2 cups broth; 1 tablespoon coconut aminos or tamari; 1 tablespoon nutritional yeast; 1 tablespoon aged balsamic vinegar or balsamic reduction; salt to taste – I used about 1 1/2 teaspoons; reserved roasted veggies; aged balsamic or balsamic reduction; fresh thyme; black pepper

Instructions

Prep:10minCook:50min

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!

Updated at: Sun, 23 Jun 2024 02:56:30 GMT