1-Prepping and Roasting the Vegetables: First, toss the cauliflower florets, mushrooms, shallots, garlic, thyme, salt, and pepper with oil on a large roasting pan. This mixture roasts for about 30 minutes, stirring occasionally until tender and lightly browned, which brings out their natural sweetness. Then, increase the oven temperature to 475°F and roast for an additional 10 to 15 minutes until the vegetables are deeply caramelized, adding a rich, smoky depth to your soup.

2-Combining and Simmering: Once roasting is done, reserve some vegetables for garnish if you want a nice presentation. Add 1 1/2 cups broth to the roasting pan and scrape up those flavorful browned bits, then transfer everything to a large pot. Now, pour in the remaining broth, cashews if you’re using them, coconut aminos or soy sauce, nutritional yeast, and balsamic vinegar; bring to a boil, reduce to a simmer, cover, and cook for about 10 minutes until the cashews soften and cauliflower is very tender.

3-Blending and Serving: After simmering, blend the soup in batches using a high-speed blender until it’s smooth, then return it to the pot and adjust seasoning with salt and pepper. Serve it hot, garnished with those reserved roasted vegetables, fresh thyme, cracked black pepper, and a drizzle of balsamic if desired. The whole process takes about 1 hour and yields around 4 servings, making it ideal for family dinners. For more ideas on gluten-free dishes, explore our article on gluten-free soup ideas.