Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!
How to Make Roasted Cauliflower Soup
This cauliflower soup starts with roasting the onions, garlic, and cauliflower to lightly caramelize them and add natural sweetness. Roasting the garlic also tames its bitterness and allows for adding more of its savory, immune-supportive goodness.
Once golden brown, the veggies are mixed with vegetable broth for flavor and white beans for a boost of heartiness, fiber, and protein. Adding a little nutmeg contributes a subtle warming and nutty component. The mixture is then simmered to let the flavors develop.
Then it all goes in the blender to become creamy and smooth. Blended cashews add a final boost of creaminess and richness and lemon juice provides balance.
All that’s left to do is sprinkle the soup with optional garnishes and devour! Parsley, red pepper flakes, pine nuts, and a swirl of olive oil are our favorite toppings for a colorful contrast of textures and flavors.
We hope you LOVE this roasted cauliflower soup. It’s:
Complex
Creamy
Nutty
Rich
& SO comforting!
It’s the perfect entrée or side for weeknights and beyond. Try it alongside our Gluten-Free Flatbread, Sautéed Kale with Lemon, Tahini & Hemp Seeds, and/or Perfect Roasted Carrots (Quick & Easy).
More Delicious Cauliflower Recipes
- Creamy Curried Cauliflower Lentil Soup (1 Pot!)
- 1-Pot Cauliflower Dal Green Curry
- Vegan Garlic Mashed Cauliflower
- The Best Whole Roasted Cauliflower (5 Ingredients!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Roasted Cauliflower Soup
Ingredients
- 1 medium head cauliflower, cut into florets
- 1/2 medium yellow onion, sliced (~3/4 cup as original recipe is written)
- 5 cloves garlic, peeled and left whole
- 1 Tbsp avocado oil
- 1 healthy pinch each sea salt & black pepper, plus more to taste
- 3/4 cup raw cashews
- 1 (15-oz) can white beans (such as Cannellini), rinsed and drained
- 4 cups vegetable broth (or store-bought)
- 1 cup water
- 1/4 tsp ground nutmeg
- 1 Tbsp lemon juice
FOR SERVING optional
- Parsley
- Red pepper flakes
- Pine nuts
- Olive oil
Instructions
- Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper.
- Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
- Place baking sheet in your preheated oven for 30 minutes, stirring halfway through.
- While your veggies are roasting, place cashews in a bowl or measuring cup and pour over enough boiling water to cover them, then set aside. Then rinse and drain your can of white beans.
- Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few pieces of cauliflower for garnishing, if desired. Add your rinsed beans, vegetable broth, water, and nutmeg to the pot and stir.
- Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.
- Turn off heat. Carefully transfer mixture to a high-speed blender (that’s safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that’s remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together.
- Taste and adjust flavor as needed, adding salt and pepper to taste or more nutmeg for nuttiness. Serve and enjoy with a garnish of your reserved cauliflower, a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of olive oil (all optional).
- Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.
The Vegan Goddess says
I made this again and forgot to blend the separate ingredients together (roasted garlic, onions, etc.) so the soup turned out chunky instead of smooth.
It was a happy accident! I loved it that way.
Another time, I topped the soup with your whole roasted cauliflower recipe, broken up in pieces, of course. That was scrumptious also.
Who knew cauliflower could be so delicious?
Haha yay! Thank you for sharing your happy accident! xo
McCall says
How is this soup soooo good!? Simplicity and perfection. I made it with chicken bone broth for extra protein and flavor. Adding to our rotation. Thank you MB!
Aw, we’re so happy you enjoy it, McCall! Simple + delicious is always what we aim for :) Thank you for the lovely review! xo
Donna says
This soup was so easy to make. The flavors of the roasted vegetables really come through. I wish I had set aside some of the cauliflower for garnish. The cauliflowerwould have added a great texture.
Thank you for sharing your experience, Donna! We’re so glad you enjoyed the recipe! xo
Francesca says
Five stars!!!!
Awh! Thank you so much, Francesca!
Francesca says
I make this soup so often! i love it so much. I’ve also started replacing the water with some silken tofu, to add some protein to the soup without much of a change in taste. I cannot say how much i love this soup. It’s the reason I have nutmeg in my house and i was encouraged to buy whole nutmeg and ground it right before using which was also game changing. Thank you for all the wonderful recipes!!!
We’re so glad you enjoy it, Francesca. We love the idea of adding silken tofu for more nutrition! Thanks so much for the lovely review. Next time would you mind leaving a star rating with your review? It’s super helpful to us and other readers! Thank you so much again. xo
Mandisa Ngubane says
still my one of my favorites from you! ❤️
We’re so glad you love this one, Mandisa! xoxo
Steffani Rideau says
Yummy soup! I will use less nutmeg next time, but the spices I buy are really fresh and potent so I should have known better to decrease it! This soup was really filling and easy to make, and made for amazing leftovers for lunch the next day.
Thanks so much for sharing your experience, Steffani! xoxo
Patricia Eilers says
Another winner for MinimalistBaker! I made the recipe as directed (used an immersion blender) and garnished it with a drizzle of chili infused olive oil. It was delicious and the leftovers tasted even better the next day. I will definitely be making this again. Thank you for another tasty recipe.
Your addition sounds incredible, Patricia! Thanks so much for sharing! xo
Linda says
I think this is the best cauliflower soup I’ve ever had! The texture is perfect and the nutmeg really makes it. Will definitely make again.
Wow! We’re so glad you enjoyed it, Linda! Thanks so much for the lovely review. xo
Leslie says
This was very tasty soup! I had more time so I simmered it longer before blending – about 30 minutes – which brought out nice flavor. I think next time I’ll leave some beans whole along with the cauliflower florets. I love creamy soup, but my picky teen doesn’t care for creamy soup texture. She wasnt home so didn’t try it last night, but I’m going to have her try some of the leftovers. :)
So glad you enjoyed it, Leslie! Thanks so much for sharing. xo
Sarah says
This was so easy to make and absolutely delicious. I don’t have the best blender but it didn’t matter! The flavor is so cozy and even good leftover. Another great recipe MB! :)
Amazing! We’re so glad you enjoyed it, Sarah. Thank you for the lovely review! xo
Nina says
Hi! Excited to make this! Can I use leeks instead of onion? And if I dont have nutmeg what would you substitute it with?
Leek would be lovely! You could leave it out or try paprika.
Brooke says
This was delicious! I didn’t make any modifications to the recipe and I don’t think any are needed. Thank you for a new family favorite!
Whoop! We’re so glad you and your family enjoyed it, Brooke. Thank you for sharing! xo
Veronique says
Another amazing recipe! I swapped the white beans for barley just because I am avoiding beans for the moment. More filling than I thought!
We’re so glad you enjoyed it, Veronique! Thanks so much for sharing! xo
Vess says
This is absolutely the best ever soup I have tried and want to thank you for sharing with all of us! It’s absolutely delicious and my toddler adored it! I can honestly say it’s my favorite dish in the world!!! Now I think I can eat it every single day now!
I love your website!! The recipes are just amazing!
Thank you
Thank you
Thank you
Vess
Woohoo! We’re so glad you and your toddler enjoyed this soup, Vess. Thanks for the great review!
Susan says
This was so good – really filing and warming. I had garam masala to use up and subbed that – fantastic! This is a great base recipe to play around with and I’m sure it’s fabulous as written as well.
Lovely! Thanks so much for sharing, Susan!
Geanina Gioacas says
This is the best soup I have ever made.
Thank you for sharing it with us!
I will make it again for sure.
KN says
DELICIOUS! I’ve made this twice – each time tripling the recipe and freezing it in mason jars for future use.
I didn’t have vegetable broth on hand this time and was too lazy to make it, so I used store bought chicken broth (the sam’s club members mark brand).
This is SO good and so filling. It freezes and reheats great. As others have noted, you can really adjust the amounts of various ingredients to your liking. It’s hard to screw it up.
The first time I used an immersion blender; this time I used the vitamix and I liked it both ways but prefer it the second way because blending the ingredients thoroughly gives the soup a depth I think was missing when I blended it with my wimpy immersion blender.
The nutmeg is a great addition. I was a little hesitant to add it because my limited cooking experience tells me nutmeg goes in cookies and coffee drinks only, but it adds another dimension to the soup which I love. Now I know nutmeg goes in cookies, frappes, and cauliflower soup.
Thanks for a great recipe.
We’re so glad you enjoy it! Thank you for sharing your experience! xo
Erin Pennington says
This soup is absolutely wonderful. We made slight modifications by omitting the nutmeg and lemon juice. We also added minced jalapeno and minced raw onion to the finished soup along with the cauliflower we set aside as a garnish. Oh my goodness – it was divine and easy to do. We like our soups a bit chunkier so I used a hand held blender to mix. Thank you for your wonderful recipes over the years. Your site is one I turn to again and again.
Woohoo! Thanks so much for the lovely review and for sharing how you served it, Erin. Sounds delish! So glad you enjoy our recipes!
Joanie says
OMG what a fabulous recipe. You can adjust everything — the nutmeg, the lemon juice, the seasoning, the garnishes — to your guests’ tastes or to the type of meal you’re building. Be warned, though, that unless you have a ginormous blender, you’ll need to blend your soup in several batches. I needed three, so I added the cashews, lemon juice, and salt to the final batch and then stirred it all up. Came out splendid. Thank you!
Yay! Thanks so much for the great review, Joanie. So glad you enjoyed!
Lisa says
I tried this version tonight after having tried a slightly different version I’d found on another site a few weeks ago. I’m sorry because I usually love Minimalist Baker recipes but this one didn’t hit the spot. I don’t understand why it calls for boiling all the ingredients together at the end, I think that waters down the flavors a lot and in my mum’s words “this soup really didn’t taste of much”. I recommend just blitzing everything right after the cauliflower is roasted (all ingredients are already cooked anyway), also try roasting a whole head of garlic method and adding some of those cloves. These two adjustments have, in the past, helped me make a soup which had a lot more flavor.
Hi Lisa, we’re so sorry you didn’t enjoy it! We’re not sure what you mean by boiling at the end. We add some of the soup back to the pot in step 7 because with the cashews, the volume is too much to fit in a standard blender, but we aren’t finding anything that says to boil it. Would you mind pointing out the part you’re referring to? This recipe is a reader favorite, so we wonder if something might have gotten mixed up!
Nina in CLE says
QuestionS: don’t have beans or cashews (sooo expensive!) on hand right now; would using cooked potatoes (2 medium) be a good swap for those or would you need to use something else in addition to them to compensate & make it creamy ENOUGH? Maybe a little coconut milk? also, would an immersion blender work o.k. if no regular blender is available, or is that really unsubstitutable-for with a rough-&-tumble veggie like cauliflower? Regardless of these lackings, am determined to give this a go today, even if necessity calls for a “switch hitter” (baseball season!) this time. Incidentally I Love, love, lOVE lots of your recipes, soo simple yet wonderfully flavorful combos!
Aw, we’re so glad you enjoy our recipes, Nina! If not using cashews, an immersion blender should be fine – it just won’t be quite as creamy. Potatoes + coconut milk sound like a great swap. Let us know if you try it!
Vee says
I made this and liked it. Thank you. It is very filling. I modified it a bit. I added 1/4 c. nutritional yeast for a cheesy flavor. I used 2 TBSP lemon juice. I also used 4 cups of veggie broth and no water because it would have been too thin with more liquid. Next time I would reduce the cashews to 1/2 cup. Or perhaps leave out all together and sub a potato for extra creaminess (for a lower fat soup). Overall a good recipe but the nutmeg did nothing for me and I will leave it out next time.
Thanks for the review and for sharing your modifications, Vee!
Lorri says
Made this last night and it was absolutely delicious! I had Navy beans on hand so used them.
Reserved some of the roasted cauliflower as suggested for topping but also crumbled cooked vegan bacon on top from BeLeaf. Yummmmm!!!
We’re so glad you enjoyed it, Lorri! Those toppings sound delicious! Thank you for sharing! xo
Meri Schroeder says
Ah-mazing soup. I followed the recipe exactly except for a pinch of a spice blend I made up. I ate two bowls and am absolutely stuffed. My husband, who isn’t a super lover of pureed soups, thought it was really good too! Great healthy recipe!
Yay! We’re so glad you both enjoyed it, Meri! Thank you for the lovely review! xo
Britney says
This was very delicious but don’t make my mistake and add the cashews into the soup it blend up with your immersion blender – it won’t be as creamy. Will make again and follow directions haha
So glad to hear you still enjoyed the soup, Britney. Thanks so much for the review!
Lisa says
This receipe is amazing. It has such complex flavor like it took hours, but it’s so quick and easy to make!! Another winner Dana! Thanks for making me look good!
We’re so glad you enjoyed it, Lisa! Thank you for the lovely review! xo
Steph says
I accidentally put in the cashews with all the other ingredients in the blender at once. Luckily, it turned out just fine!
Delicious soup! Thank you for sharing this recipe!
Great! We’re so glad you enjoyed it, Steph! Thank you for sharing! xo
The Vegan Goddess says
Ooh, I turned a big head of cauliflower that was in the fridge into this delicious roasted cauliflower soup.
It was rich, creamy and healthy!
Lovely! Thank you for sharing! xo
Jennifer says
This is a wonderfully creamy, rich tasting and satisfying soup. Excellent to have on a cold winter night. I cooked navy beans in my IP to use in the recipe but otherwise made as written (I did halve it). I served it with roasted tofu, carrots, zucchini and steamed kale with a dash of nutritional yeast. Highly recommend as it is very easy and quick to prepare.
Yum – that meal sounds delicious, Jennifer! Thank you for sharing! xo
Cynthia E Conrow says
Hi, I avoid cashews. Is the soup okay without them?
Hi Cynthia! The cashews help add creaminess and richness to this soup, it will definitely work without them but it might taste different! You could possibly add some coconut milk (~1 cup full fat) if you still wanted some extra creaminess. Hope this helps!
Setsuko says
Healthy, simple, easy to cook and unbelievably tasty yummy soup 😋 I put chives instead of parsley and garnished with a bit of dried chilli. I have to say this is the beast creamy soup I’ve ever had and I could make it if I were top level chef 👩🏻🍳
Thank you!!!
Yay! Thanks so much, Setsuko! So glad you enjoyed!
E says
Omg I never comment on recipes even though I’ve been making and loving minimalist bakers recipes for at least 6 years now but HOLY COW THIS SOUP. Please drop what you’re doing and make this soup asap. It was super easy, I barely needed to tweak anything (just added salt pepper and chili flakes to taste and about a tablespoon extra lemon juice). It’s so warming, so creamy and absolutely perfect for a cold winter night. Somehow it tastes potatoey and cheesy with no potatoes or cheese??? 10/5 stars..gonna go eat the rest of the pot now bye
Amazing! So glad you enjoyed this recipe, E! Thanks so much for the wonderful review!
Leah Saks says
Hello! Do you think I can use canned chickpeas instead of the white beans? I make a similar soup woth roasted cauliflower and chickpeas so I wonder if they would work here since I don’t have white beans
Hi Leah! The results might not be quite as creamy since chickpeas have a slightly drier texture than white beans, but we think it will work well! Let us know how it goes!
LizzieF says
First time making this and it was scrumptious. I’m not a fan of nutmeg in savoury foods, so I swapped it out for paprika. I also used a bag of frozen cauliflower instead of fresh and it worked out really well. So fulsome and creamy! Thanks for another awesome recipe.
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Lizzie! So glad you enjoyed!
E says
Oh girl you need to try it with the nutmeg..you don’t know what you’re missing..
Kathy says
I made the soup for the husband and our three kids and everyone loved it! It was such a hit! Hubby wants me to make it once a week from now on! Thanks so much :)
Woohoo! We’re so glad to hear that everyone enjoyed the soup! Thanks so much for the lovely review, Kathy!
janet says
Thx Kathy… you roasted the frozen cauliflower without thawing it first?
Lyn says
This will most definitely be a “it’s chilly, come on over for soup night”recipe, absolutely loved it, easy to make…. The flavor is amazing my hubby and I just looked at each other after the first spoonful, cocked our heads and grinned from ear to ear 😋
Aw, yay! We’re so glad you both enjoyed it, Lyn! Thank you for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Susan Dowkes says
Made this recipe for dinner tonight.
Amazing favour, creamy nutty flavour just the right blend not over powering.
I always add roasted parsnips to my cauliflower soups in the past.
I added 4 medium parsnips to this soup.
Everyone loved the soup. Served it with toasted Apple cheddar cheese tea biscuits and kale salad.
Made servings for 6. We have 4 adults in our gang and this gave me enough left over for 3 lunches.
Definitely adding this to my fall/winter soups recipes.
Super easy to make.
We’re so glad everyone enjoyed it! Thank you for the lovely review and for sharing your modifications, Susan! xo
Allie says
Made this for dinner tonight and it was so yummy! A great way to use any extra cauliflower. This will definitely be in recipe rolodex!
Yay! We’re so glad you enjoyed it, Allie. Thank you for sharing! xo
Lisa says
Came out really tasty! I made some changes- this seemed to work well with Northern beans. I didn’t have nutmeg, but decided to toss cardamom, cinnamon, & cumin in with the veggies before putting the in oven and again when I put them in the stock pot!
Yum! Thanks so much for sharing, Lisa. So glad you enjoyed!
Cam says
I really liked this soup!
As it is summer where I live, I enjoyed it as cold creamy soup, topped with parsley some rosted cauliflower and a bit of olive oil.
I added a bunch of spices,though ! I added paprika, powdered sweet chilli and powdered garlic to it, and I really liked it!
Thank you so much for sharing this amazing, easy and nutritious recipe!!!
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Cam! We are so glad you enjoyed!
Nurp says
My baby loves it! I’m gonna making again soon. I used my tefal actifry for 25 minutes. Used shallots, frozen beans. While the cauliflower was frying, i boiled water with the beans and bouillon and dinner celery leaves( discarded later)
Great! Thank you for sharing!
Lin says
Just made this soup. The whole family loves it and wished I made more of it. I will definitely make this again. Easy, delicious and healthy. What more can you expect from a recipe?!
Wonderful! SO glad to hear the whole family enjoys it. Thank you for sharing, Lin! xo
Kelly says
This was so great! And so easy. When I was simmering it all, I had my doubts. But I always trust these recipes, and the final product was 👍🏼. I added a little more lemon and a touch of nutritional yeast. Yum!
Yay! Thanks so much, Kelly!
Colleen says
This is F@$&ing AMAZING!! Best soup ever! I used your recipe to make veggie broth (which is mostly whatever produce scraps I’ve frozen so a little more variety just because I hate wasting food plus I’m vegan so lots of veggie scraps). Since I have a vitamix and didn’t want to dirty another pot, I just threw the cauliflower in there directly from the oven after roasting than added the rest of the ingredients. OMG you’re amazing, this soup is amazing, everyone needs to try this!!!
Aw, we’re thrilled to hear it, Colleen! Love that creative Vitamix hack. Thank you so much for the lovely review! xo
Sam says
Absolutely delicious and easy to make. :)
Yay! xoxo!
sabrina says
I made this tonight. Very delicous!
We’re so glad you enjoyed it, Sabrina! Thank you for sharing! xo
Brittany ramsey says
This looks amazing! Do you think coconut milk would work in this instead of using cashews?
Hi Brittany! We haven’t tried it but we think it could work, though it might change the consistency slightly. Let us know how it goes if you give it a try! xo
Cass says
Oh the nostalgia! This soup reminds me of one my grandmother used to make for me as a child. Thanks for giving me such a sweet walk down memory lane today.
Comforting, savory deliciousness. This was a perfect lunch with a side salad.
Aw, love that! Thank you for the lovely review, Cass!
MH says
This is so, so tasty!!! I will most certainly be making this again. Thank you for the fabulous recipe!
Aw, yay! We’re so glad you enjoyed it. Thank you for the lovely review! xo
Megan says
Historically I’m crap at making soups, but this turned out wonderful! Easy enough to make, and tasty. The red pepper flakes on top really give it a little extra “pop”!
We’re so glad it turned out well! Thanks for the lovely review, Megan! xo
Emilie says
I love everything about this recipe and I always double it. The lemon really elevates the flavor profile for me. I don’t like to heat up my kitchen, so I grill all the vegetables, skip the stove top simmer, and put everything in the instant pot set for 5 minutes with a natural release. In a pinch, I’ll sub tahini and nutritional yeast for the raw cashews and water.
Wow! Such great ideas and substitutions, Emilie! Thanks so much for the lovely review!
Jen says
Fantastic soup! I have made twice and prefer it without the nutmeg. For serving I put a few pumpkin seeds on top, along with olive oil, parsley and more lemon. I also add cayenne pepper while making it. It is truly one of my favorites!
We’re so glad you enjoy it, Jen! Love the pumpkin seed addition. Thanks so much for the lovely review! xo
Michele says
I made this soup yesterday and had some for dinner last night. It was really easy to make,which was great because I’m not a very good cook. It’s delicious 😋. I highly recommend people to make it. Thankyou for your great recipe 🙏🙏🥰
Thanks so much for the lovely review, Michele. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Angela Rose says
This soup was a hit and even my picky 9 year old loved it! I subbed nutmeg with smoked paprika and added a little extra garlic powder, salt and pepper! So smooth, creamy and delicious! Thanks for the recipe!
Yay! We’re so glad to hear it, Angela. Thank you for the lovely review and sharing your modifications! xo
Deni says
I made this soup and it was beyond gorgeous !!! I intend to return to this OFTEN✨ My hand blender couldn’t quite whizz the nuts away but this did NOT distract from the gorgeous taste. Could you please advise me of the blender you have please? I am looking to purchase an upright power blender and want something powerful. Cost is not a problem. Thank you, Deni
Aw, yay! We’re so glad you enjoyed it, Deni. You can find our blender review here. Hope that’s helpful!
Vanessa says
This soup is magic! So easy to make and the result is delicious!! Creamy, comforting, rich but without being heavy. I used Aleppo for the topping with some olive oil as suggested and it’s the perfect combo. Definitely a new favorite and I can’t wait to make it in the chillier months as well.
Woohoo! We’re so glad you enjoyed it, Vanessa. Thanks so much for the lovely review and for sharing your modification!
The Vegan Goddess says
I can’t wait to try this soup. It looks fantastic.
I recommend trying the One Pot Ace Plus Blender from the popular Instant Pot company that has a built-in heating element so it blends and heats soups. It can make creamy or chunky soups, smoothies, butters, crush ice and is high-powered like a Vitamix but better because it heats soups. And it has a glass container and is heavy and solid.
Amy says
I made this soup tonight and it is a hit with the family! I didn’t have cashews so I subbed almonds and I used an entire head of roasted garlic. I will definitely be making this again.
Thanks so much for the lovely review, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Nadia says
So delicious! This recipe will be on repeat in my house. I couldn’t find nutmeg, so I subbed toasted cumin seeds and it turned out delicious. I also blended the cashew cream with the (cooled) roasted garlic and onions on their own before adding them to the dutch oven, and I used an immersion blender for the rest. I didn’t mind the added texture, but I’ll re-blend it while it’s cold before reheating to get it a bit smoother.
Woohoo! Love your modifications too, Nadia! Thanks so much for sharing! xo
Ana says
Love your cumin idea. How much did you use? Cheers!
Estee says
I love cauliflower – this sounds yummy – can it be served cold? Now that the warm weather is here a cold soup is refreshing. BTW – I love your recipes!
Thanks, Estee! Yes, it can!
Tom says
This soup was everything I hoped it would be: creamy, nutty, delicious! The combination of roast garlic, onion and cauliflower made the best foundation. So good!
We’re so glad it turned out as you were hoping! Thanks so much for sharing, Tom!
Kerri says
I had some cauliflower I needed to use up and this was perfect!
I blended the cashews with the cup of water and then just used an immersion blender for the rest (simmered with 4 cups of broth and no extra water). Came out great!
Amazing! Thanks for the lovely review, Kerri! xoxo
Anita says
Pretty tasty! I’m a fan of cashew-based soups, such as vegan roasted mushroom. I worried that this wouldn’t have enough flavor, but the roasted garlic (I used 6 gloves) and onion really amped up the savory taste. The addition of white beans is smart, not only for protein and thickness, but also for a heartier finish. I would garnish with a bit of red chili paste (Trader Joe’s has a spicy Italian that would be perfect). Another substitution could be a teaspoon of miso during the simmering phase. I like the approach and will experiment with other spices such as cumin, coriander, and sumac. Thank you!
Love your ideas! Thanks for sharing, Anita! xo
Linda says
This is a great soup!!! Roasting the veggies makes it so delicious and the cashews so creamy. Thanks so much for including the nutritional info with your recipes- I like to keep track of my calcium :)
We’re so glad you enjoyed it, Linda! Thanks so much for sharing! xoxo
Joyce says
This sounds delicious! Is it freezer friendly?
Definitely!
Kim says
I love cauliflower soup but my gut doesn’t like cashews. Can you recommend a cashew-substitute that would work for this recipe?
Hi Kim, light coconut milk might work if you can have that, but we haven’t tried it so aren’t sure if there will be a noticeable coconut flavor. Or you can leave out the cashews and water. It won’t be quite as rich and creamy that way, but still tasty. Or, if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!
ANNA VANDEBUNTE says
If I can’t have cashews or almonds, any suggestions on what to sub?!
Hi Anna, light coconut milk might work if you can have that, but we haven’t tried it so aren’t sure if there will be a noticeable coconut flavor. Or you can leave out the cashews and water. It won’t be quite as rich and creamy that way, but still tasty. Or, if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!
roberta says
Question: My husband is allergic to nuts. If this soup is made without the nuts, will that adversely affect the taste? Are there any suggested substitutes?
Hi Roberta, it won’t be quite as creamy and rich, but will still be tasty! In that case, we’d suggest leaving the cashews and water out. Or if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!
Sadaf says
Hi! This looks great! Can i sub the cannellini beans with lentils?
Thanks!
We haven’t tried that, but maybe! Just know the color will be darker. Let us know how it goes!
Briana says
Have you tried an emersion blender on this? (I would chop cashews in food processor first)? I’m not sure if my blender is heat safe. Thx much; this recipe sound heavenly!
Hi Briana, an immersion blender might work for the soup if you blend up the cashews and water first to make cashew cream and then add that to the soup pot. Let us know if you try it!
Lorena says
Can I use bought cashew butter?
That could work!
Katia says
Hi! My kids can’t have nuts. What can i substitute the cashews with? Thanks in advance & we love your recipes!
Hi Katia, In that case, we’d suggest leaving the cashews and water out. It won’t be quite as rich and creamy, but is still tasty. Or, if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!
Nancy K says
I don’t have any white beans, could I add extra cashews instead? Or what else would you suggest? I’m a huge fan of your recipes!!! I’ve loved every one I’ve tried (and it’s a long list).
Aw, we’re so glad to hear it, Nancy! And yes, that should work well! Let us know how it turns out!