As the chilly breeze begins to creep in, I find myself longing for something warm and nourishing. That’s when I discovered this delightful Roasted Cauliflower, Cashew, and Tomato Soup that has quickly become my go-to comfort food. The moment I took a whiff of the garlic and roasted cauliflower mingling in the air, I knew I was in for a treat. Each bowl of this creamy, velvety soup is not just a meal; it’s a hug in a bowl, offering the perfect balance of health and indulgence.
Rich in nutrients yet incredibly satisfying, this vegan and gluten-free soup is remarkably versatile. Whether you’re serving it to soothe a weary soul after a long day or impress friends at a cozy dinner party, it’s bound to leave everyone craving more. With just a handful of wholesome ingredients, you’ll be whisked away to culinary bliss that even the most ardent fast-food lover will adore. Let’s dive in and bring some vibrant, healthy flavors to your kitchen!
Why will you love this Roasted Cauliflower, Cashew and Tomato Soup?
Comforting warmth: This creamy bowl is the epitome of comfort food, perfect for chilly evenings.
Nourishing ingredients: Packed with wholesome, healthy nutrients, it’s as good for your body as it is for your taste buds.
Easy to make: With straightforward steps, even novice cooks can impress with this delightful recipe.
Versatile flavors: Great on its own or paired with your favorite crusty bread, it suits any meal occasion.
Crowd-pleaser appeal: Whether serving family or friends, this delicious soup will have everyone coming back for seconds!
Discover more healthy soup options to expand your repertoire and keep the temperatures cozy!
Roasted Cauliflower, Cashew and Tomato Soup Ingredients
For the Soup
- Cauliflower – The star of the show, providing texture and vitamins; fresh florets are key to great flavor.
- Olive Oil – Essential for roasting and adds richness; substitute with avocado oil for a different taste.
- Onion – Builds a savory base; yellow onion is preferred, but shallots can add a mild sweetness.
- Garlic Cloves – Introduces aromatic depth; feel free to increase for more garlicky goodness.
- Cashew Nuts – Delivers creaminess without dairy; soak them beforehand for a smoother blend, or swap for sunflower seeds for a nut-free option.
- Tomato Passata – Creates a rich and tangy foundation for the soup; crushed tomatoes work in a pinch.
- Vegetable Broth – Provides hydration and flavor; both homemade and store-bought varieties are excellent.
- Nutritional Yeast – Imparts a cheesy profile; it’s optional but enhances the overall richness.
- Paprika – Adds warmth; try smoked paprika for a unique twist!
- Cayenne Pepper – Introduces a delightful kick; adjust according to your spice preference or skip it altogether.
- Salt & Pepper – For essential seasoning; taste as you go for the best results.
- Fresh Herbs (optional) – Dill, parsley, or coriander can elevate flavors and presentation; adding fresh herbs will make your soup shine.
With these simple yet nutritious ingredients, you’re well on your way to creating a bowl of Roasted Cauliflower, Cashew and Tomato Soup that brings warmth and joy to your dining table!
How to Make Roasted Cauliflower, Cashew and Tomato Soup
-
Preheat Oven:
Set your oven to 200°C (400°F). This is where the magic begins! -
Prepare Cauliflower:
Toss fresh cauliflower florets in olive oil, salt, and pepper. Spread them evenly on a baking tray and roast for 25-30 minutes until they are tender and golden brown. -
Sauté Aromatics:
In a large pot, heat a drizzle of olive oil over medium heat. Sauté chopped onion and minced garlic until they turn translucent, which should take about 4-5 minutes. -
Roast Cashews:
Add raw cashews to the pot, allowing them to roast for 1-2 minutes until they turn a lovely golden color and release their nutty aroma. -
Combine Ingredients:
Stir in the tomato passata, vegetable broth, paprika, and cayenne pepper (if using). Allow it to simmer gently for 20 minutes, letting those flavors meld beautifully. -
Blend Soup:
Add 100g of the roasted cauliflower and nutritional yeast to the pot. Using a hand blender, blend until smooth. If the soup is too thick, feel free to add more broth to reach your desired consistency. -
Serve:
Warm up the soup and serve it hot, garnishing with the remaining roasted cauliflower, a sprinkle of black pepper, and optional fresh herbs for an extra touch of flavor.
Optional: Top with toasted nuts or seeds for a delightful crunch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Roasted Cauliflower, Cashew, and Tomato Soup preparations are perfect for busy home cooks looking to streamline their meal planning! You can roast the cauliflower and cashews up to 24 hours in advance; just store them in an airtight container in the refrigerator to maintain their delicious texture. Additionally, you can sauté the onion and garlic before time, simply refrigerating them along with the roasted components. When you’re ready to enjoy this comforting meal, toss everything in a pot with the remaining ingredients and simmer until warmed through, blending as directed. This way, you can savor a creamy, flavorful soup with minimal effort on busy weeknights!
How to Store and Freeze Roasted Cauliflower, Cashew and Tomato Soup
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
- Freezer: Portion the cooled soup into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: When reheating, add a splash of vegetable broth if the soup has thickened too much. Stir well as it warms to restore its creamy texture.
- Serving Freshness: For best flavor, enjoy your Roasted Cauliflower, Cashew and Tomato Soup within the first few days after making it; freshness always enhances this comforting dish!
Expert Tips for Roasted Cauliflower, Cashew and Tomato Soup
-
Roasting Perfection: Ensure the cauliflower is evenly coated with olive oil for optimal caramelization and flavor.
-
Cashew Soaking: Soak your cashews for at least 2 hours prior to blending to achieve an incredibly creamy texture in your soup.
-
Blending Wisely: Be mindful when blending; blend only until smooth to keep the soup from overheating and losing its wonderful consistency.
-
Seasoning Carefully: Taste and adjust the seasoning throughout cooking to enhance the overall flavor profile of your Roasted Cauliflower, Cashew and Tomato Soup.
-
Texture Tip: If you prefer a chunkier texture, reserve some roasted cauliflower before blending and fold it back into the soup right before serving.
-
Spice It Up: Don’t hesitate to adjust the cayenne pepper to your taste preference; a little can go a long way in adding a delightful kick!
Roasted Cauliflower, Cashew and Tomato Soup Variations
Feel free to get creative and make this soup truly your own with delightful twists and substitutions!
-
Add Greens: Stir in fresh spinach or kale just before serving for an added nutrient boost and vibrant color.
-
Top with Crunch: Garnish with toasted nuts, seeds, or crispy croutons to introduce a satisfying texture contrast that enhances the experience.
-
Spice it Up: Incorporate chili flakes or diced jalapeños for an extra kick. You can adjust the heat level according to your preference for zesty enjoyment!
-
Creamy Coconut: Swap half the vegetable broth with coconut milk for a tropical twist that brings creaminess and richness to the dish.
-
Hearty Beans: Toss in some white beans or chickpeas for an added protein punch. This variation sees the soup transforming into a heartier meal suitable for any occasion.
-
Smoky Flavor: Use smoked paprika instead of regular paprika for a deeper flavor profile that elevates the soup with a punch of smokiness.
-
Herb Infusion: Include fresh herbs like thyme or rosemary during the cooking process for an aromatic depth that enhances your culinary delight.
-
Repurpose as Sauce: Transform the soup into a pasta sauce by blending in extra veggies (like bell peppers or zucchini) and simmering until thickened, perfect for a wholesome meal switch-up.
What to Serve with Roasted Cauliflower, Cashew and Tomato Soup?
A cozy bowl of creamy soup deserves delightful companions to elevate your meal experience.
- Crusty Bread: This classic pairing is perfect for dipping. The chewy texture of crusty bread complements the soup’s velvety richness, enhancing each bite.
- Mixed Green Salad: A refreshing salad with a light vinaigrette balances the soup’s warmth. Consider adding nuts or seeds for extra crunch and flavor contrast.
- Grilled Cheese Sandwich: This childhood favorite brings gooeyness that pairs beautifully with the soup. The crispy exterior and melty cheese create a satisfying duo.
- Roasted Vegetables: A side of seasonal roasted vegetables adds both color and heartiness, making your meal feel complete. The flavors of roasted carrots or brussels sprouts beautifully meld with the soup.
- Herbed Quinoa: Light and fluffy, herbed quinoa brings a nutty finish. Its subtle flavors enhance the soup and offer an added nutritional boost.
- Chilled White Wine: A glass of chilled Sauvignon Blanc or Chardonnay refreshes your palate while complementing the tomato’s acidity and enhancing the overall taste experience.
Each pairing not only enhances the rich flavors of the Roasted Cauliflower, Cashew, and Tomato Soup, but also creates a delightful dining adventure for special occasions or casual gatherings.
Roasted Cauliflower, Cashew and Tomato Soup Recipe FAQs
How do I choose ripe cauliflower?
Absolutely! For the best flavor and texture, select a cauliflower with firm, tightly packed florets that are free from blemishes or dark spots. It should feel heavy for its size, indicating freshness. If the leaves are still attached, they should be vibrant and green.
How should I store leftovers of the roasted cauliflower, cashew, and tomato soup?
Very good question! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat it gently on the stove or in the microwave until warm.
Can I freeze roasted cauliflower, cashew, and tomato soup?
Definitely! To freeze, first let the soup cool completely. Then, portion it into airtight containers or freezer bags, ensuring to leave some space for expansion. It will keep well frozen for up to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator, then reheat as directed.
What can I do if my soup is too thick after blending?
Not to worry! If you find that your soup is thicker than desired after blending, simply add a bit more vegetable broth. Start with a small amount, blend again, and adjust as needed until you reach your preferred consistency.
Is there a nut-free alternative to cashews for this soup?
Absolutely! If you’re looking for a nut-free version, I often recommend substituting the cashews with sunflower seeds. Soak them just like cashews for a smooth, creamy texture without the nuts!
Are there any dietary considerations I should be aware of?
While this soup is vegan and gluten-free, always check your ingredients, especially the vegetable broth and nutritional yeast, as some brands might have allergens. If serving to someone with allergies, use fresh herbs as a garnish to add flavor without adding allergens.
Creamy Roasted Cauliflower, Cashew and Tomato Soup for Joy
Ingredients
Equipment
Method
- Preheat the oven to 200°C (400°F).
- Toss cauliflower florets in olive oil, salt, and pepper. Roast for 25-30 minutes until golden brown.
- In a large pot, heat olive oil over medium heat and sauté onion and garlic until translucent, about 4-5 minutes.
- Add cashews to the pot and roast for 1-2 minutes.
- Stir in tomato passata, vegetable broth, paprika, and cayenne pepper. Simmer for 20 minutes.
- Blend the soup with roasted cauliflower and nutritional yeast until smooth. Adjust thickness with more broth if necessary.
- Serve warm, garnished with remaining roasted cauliflower, pepper, and herbs if desired.