Creamy Vegan Roasted Cauliflower Soup
This rich, creamy roasted cauliflower soup is the perfect winter meal. It is a creamy soup with roasted cauliflower, onions and garlic and its base is made with cashew cream, almond milk, and vegetable broth. It is quick and easy to make and is packed full of garlicky flavor. It's also loaded with a variety of nutrients making it a wholesome family meal!
- 1 cauliflower head
- 2 white onions
- 4 garlic cloves
- 1 cup cashew cream (see recipe above in post)
- 1 cup unsweetened almond milk
- 3 cups veggie broth
- 1 tbsp vegan butter
- 1 tbsp garlic powder
- 1 tbsp paprika
- salt and pepper to taste
Preheat the oven to 425 F. Then, chop the cauliflower head into smaller pieces and lay out on a baking sheet. Chop the onion and garlic cloves and lay out onto a baking sheet as well.
Drizzle all the vegetables with some olive oil and sprinkle on some paprika, garlic powder, salt, and pepper. Allow them to bake for 20-30 minutes or until golden brown.
Next, make the cashew cream. To make, blend one cup of cashews with 1/2 cup of water. I also added in 1 garlic clove and a dash of salt and pepper to give it a more savory taste. You'll want to blend in a high-speed blender until completely smooth.
Once the cauliflower, onions, and garlic are done roasting, add them to a high-speed blender. Blend with the cashew cream, nutritional yeast, almond milk, veggie broth, butter, and salt and pepper.
Blend until smooth and creamy and then add into a saucepan. Heat on medium heat and then serve and enjoy!