Let me be clear – Roasted Cauliflower and Mushroom Soup stands out from ordinary soups. The dish feels like a warm embrace in a bowl becoming very common in my kitchen.
The first time I prepared the soup, excitement over roasted cauliflower took over. I kept eating pieces directly from the baking tray until half disappeared! Resisting those golden florets proved impossible because of how tasty they were.
After learning my lesson through trial and error, I discovered the secret to making this soup truly special. Slow roasting of cauliflower matters most.Taking your time ensures the vegetables are crispy on the outside and tender on the inside.
Pairing these roasted treats with earthy mushrooms next to aromatic leeks plus creamy coconut milk creates an amazing soup experience for sure!
This dish feels like a hug for your taste buds.
The best part? Making it is very simple even for beginners in the kitchen. Hands-on time stays minimal along with a huge payoff. This soup will become a favorite that family and friends request over and over.
Why wait? Collect ingredients, turn on the oven and prepare to create a cozy masterpiece that warms you down to your toes. Just remember to save some roasted cauliflower pieces for the soup ‒ trust me, it is worth it.
What You’ll Need
Each ingredient in this soup plays a role in building its cozy, satisfying flavors:
- Cauliflower: Roasting it until golden brown intensifies its natural sweetness and adds a nutty depth to the soup.
- Mushrooms: Earthy and rich, they form the hearty base of this vegan soup. A mix of cremini and button mushrooms works well, but feel free to try shiitake for added umami.
- Leek: Adds a delicate onion-like flavor that enhances the overall savory profile of the soup.
- Garlic: Provides warm, aromatic undertones that pair perfectly with the roasted vegetables.
- Thyme: This herb brings a subtle, woodsy note that complements the mushrooms beautifully.
- Coconut Milk: Introduced in the final minutes of cooking, it lends a luscious creaminess while subtly enhancing the flavor.
- Vegetable Broth: Acts as the soup’s foundation, tying all the elements together.
- Olive Oil: Used for roasting and sautéing, it imparts a smooth richness.
Pro Tip: Be sure to roast the cauliflower until golden and caramelized—that’s the secret to elevating the flavor of this soup.
Quick Directions at a Glance
- Roast the cauliflower: Toss florets in olive oil, season with salt, and roast until golden brown.
2. Sauté the leeks and mushrooms: Cook them with garlic and thyme in olive oil until softened and fragrant.
3. Blend: Combine the roasted cauliflower, sautéed vegetables, vegetable broth, and blend until smooth.
4. Add coconut milk: Stir in during the final minutes for a creamy finish. Adjust seasoning and serve warm.
Why You’ll Love This Roasted Cauliflower and Mushroom Soup
- Simple and Wholesome: No fancy ingredients here—just everyday veggies that come together beautifully.
- Totally Vegan: No dairy, no problem! Coconut milk adds a luscious creaminess without relying on animal-based ingredients.
- Customizable: Play with different mushroom varieties or add a sprinkle of chili flakes for a spicy kick.
- Perfect for Meal Prep: This soup tastes even better the next day and freezes well for up to three months.
Tips for Storage and Reheating
Refrigerator: This soup keeps well for up to 4 days. Just store it in an airtight container and reheat on the stove or in the microwave.
Freezer: It’s freezer-friendly! Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Perfect for Any Occasion This soup fits just about any vibe.
Need a cozy lunch on a cold day? Done. Looking for a starter that’ll impress your dinner guests? This is it. Or maybe you’re just meal-prepping for the week. Either way, it’s comforting, nourishing, and honestly hard to stop eating.
To Sum Up
This Roasted Cauliflower and Mushroom Soup is proof that simple ingredients, when treated with care, can create something truly extraordinary. There’s no cream, no fuss, just roasted veggies doing their thing. Whether you’re making it to warm up after a long day or to wow your guests, this Roasted Cauliflower and Mushroom Soup is guaranteed to hit the spot. So grab a spoon, get cozy, and enjoy every creamy, flavorful bite. And hey—don’t be surprised if you start roasting cauliflower just for the smell. It’s that good.
Craving more delicious vegetarian mushroom soups recipes? Click to explore them all!
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Roasted Cauliflower and Mushroom Soup
- Total Time: 65 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
This cozy soup brings together sweet roasted cauliflower and hearty mushrooms in a smooth, creamy blend. The cauliflower turns golden-brown and crispy in the oven, while mushrooms add a rich, earthy taste. Made even better with coconut milk, it’s like a warm hug in a bowl.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 pound (450 g) mushrooms, cleaned and sliced
- 1 leek, sliced and rinsed thoroughly
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 cup (240 ml) coconut milk
- 4 cups (960 ml) vegetable broth
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
1. Roast the Cauliflower:
Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt. Roast for 25–30 minutes, turning halfway, until deeply golden and caramelized.
2. Sauté the Leeks and Mushrooms:
In a large pot, heat the remaining olive oil over medium heat. Add the sliced leeks and cook for 2–3 minutes until softened. Stir in the mushrooms and cook for 8–10 minutes until tender and most of their moisture has evaporated. Add the minced garlic and thyme, cooking for another 2–3 minutes until fragrant.
3. Blend the Soup:
Add the roasted cauliflower to the pot with the sautéed vegetables. Pour in the vegetable broth and bring to a gentle simmer. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a countertop blender in batches.
4. Add Coconut Milk and Finish:
Return the blended soup to the pot (if needed) and stir in the coconut milk. Simmer for 2–3 minutes to warm through and let the flavors meld. Season with salt and pepper to taste, and serve hot. Garnish with a drizzle of olive oil, fresh thyme, or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: vegetarian
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Fat: 26.2 g
- Carbohydrates: 25.3 g
- Fiber: 7.1 g
- Protein: 10.6 g
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