1-Getting started with Roasted Mushroom Cauliflower Soup is straightforward and fun, perfect for home cooks of any skill level. Begin by preheating your oven to 400°F, which helps caramelize the veggies for that rich flavor. Wash and cut your cauliflower into large florets, then clean and halve the crimini mushrooms to prepare them for roasting.

2-Next, toss the cauliflower, mushrooms, shallots, and garlic with the oil, sea salt, black pepper, and thyme on a baking sheet. This step ensures everything roasts evenly and develops a deep golden color. Spread them out in a single layer and roast for 30 minutes, then crank the heat to 475°F for another 10 to 15 minutes to achieve that perfect caramelization.

3-Once roasted, add 1 ½ cups of broth to the pan to deglaze and scrape up those tasty browned bits. Transfer the mixture to a large pot and mix in the remaining 4 cups of broth, cashews if you’re using them, coconut aminos, nutritional yeast, and balsamic vinegar. Bring it to a boil, then cover and simmer for about 10 minutes until everything is tender and the flavors meld together.

4-Now, blend the soup until it’s smooth and silky using an immersion blender right in the pot. Taste and adjust the seasoning with an additional 1 ½ teaspoons of salt and pepper as needed. Serve it hot, garnished with some reserved roasted veggies, fresh thyme, and a sprinkle of cracked black pepper for a finishing touch that makes it feel extra special.