Creamy and velvety, this Roasted Cauliflower, Cashew and Tomato Soup is wholesome blend of veggies and cashews, offering the perfect balance between richness and healthiness.
When it comes to healthy comfort food, few dishes can compare to the soothing warmth of homemade soup. Whether it is a stew like Vegan Guinness Stew, rice-based like this Creamy Wild Rice Vegan Soup, packed with beans and healthy greens like Ribollita, or the absolute classic Leek and Potato Soup, one standout that's both nutritious and bursting with flavour is indeed this beautiful Roasted Cauliflower, Cashew and Tomato Soup I'm sharing with you today.
In this post, we’ll dive into the benefits of this delicious soup, the step-by-step process to make it at home, and why it deserves a place in your recipe rotation.
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🌟Why You'll Love this Recipe
Roasted Cauliflower, Cashew, and Tomato Soup is a perfect marriage of health and comfort. Its creamy, rich texture is achieved without dairy, and the combination of roasted vegetables and cashews provides a nutrient-packed meal that’s full of flavour. Whether you’re following a plant-based diet, looking for a gluten-free option, or just seeking a new, cosy recipe to add to your collection, this soup ticks all the boxes.
Serve it as a hearty lunch, a light dinner, or as part of a larger meal. However you enjoy it, this soup is sure to become a regular feature in your kitchen.
🌱What to Expect
This soup offers a delightful combination of flavours, textures, and nutrients. Here’s why it stands out:
Easy to Make Ahead: Roasted cauliflower, cashew and tomato soup can be prepared in advance, making it a great option for meal prep or for storing in the freezer for quick, delicious lunches and dinners.
Rich, Creamy Texture: The blend of roasted cauliflower and soaked cashews creates a naturally creamy base without the need for dairy. Cashews not only add richness but are packed with healthy fats and protein.
Deep, Roasted Flavour: Roasting the cauliflower before blending intensifies their flavours, giving the soup a smoky, slightly caramelized taste that elevates the dish.
Nutrient-Packed: Cauliflower is a low-calorie vegetable high in fiber, antioxidants, and vitamins like C and K, while tomatoes are rich in lycopene, a powerful antioxidant. Cashews bring in healthy fats, vitamins, and minerals, making this soup both satisfying and nutritious.
Vegan and Gluten-Free: This soup is naturally plant-based and free of gluten, making it suitable for various dietary preferences.
🥑Health Benefits
This soup is more than just a flavourful meal—it offers several key health benefits:
- Boosts Immune Health: Cauliflower and tomatoes are both rich in antioxidants that help protect the body from free radical damage and support immune function.
- Heart Health: Cashews provide monounsaturated fats, which can help lower bad cholesterol levels and promote heart health.
- Promotes Digestive Health: Cauliflower is high in fiber, which aids in digestion and helps keep you feeling full longer.
- Supports Skin Health: The high levels of vitamin C from the cauliflower and tomatoes contribute to collagen production, helping to maintain healthy skin.
🔪 How to Make Roasted Cauliflower, Cashew and Tomato Soup
STEP 1 - Roast the Vegetables
Place the cauliflower florets in a bowl, drizzle with olive oil and season with salt and pepper. Toss well, up until all florets are evenly coated in oil, then transfer to a baking tray and bake for 25-30 minutes in a 200°C (400° F) preheated oven. You’ll know cauliflower is cooked to perfection when it turns tender and golden. Roasting intensifies the sweetness and brings out a richer flavour.
STEP 2 - Prepare the Base
Sauté roughly chopped onion and crushed garlic clove(s) in a bit of olive oil and a pinch of salt until onions turn translucent (4-5 minutes on medium heat).
Add the cashew nuts and roast them until golden, stirring constantly to avoiding burning them.
STEP 3 - Simmer and Build Flavour Profile
Pour in the tomato passata and vegetable broth (starting with ½ cup-125g), season with salt, paprika and cayenne pepper, pop the lid on and simmer on medium low heat for 20 minutes.
STEP 4 - Blend the Soup & Enjoy
Once the cauliflower is roasted, transfer the florets to the pot, add nutritional yeast, and blend the soup until smooth with the help of an hand blender. Should the soup result too thick, add more vegetable broth and blend until you're happy with the consistency.
Serve it warm, topped with the remaining roasted cauliflower florets, a grind of black pepper and fresh herbs (dill, parsley and coriander work very well).
🍽️Variations and Serving Suggestions
This roasted cauliflower, cashew, and tomato soup is highly versatile. Here are a few ways you can customize or enhance your soup:
Pair with Bread: Serve with a side of crusty bread, sourdough, or garlic croutons for a complete and satisfying meal.
Spice it Up: For an extra kick, add a pinch of chili flakes or cayenne pepper to the soup when blending.
Add Greens: Stir in fresh spinach or kale just before serving for added nutrients and colour.
Top with Crunch: Garnish the soup with toasted nuts or seeds, such as sunflower seeds or slivered almonds, for a crunchy contrast.
Use it on Pasta: Whether it is plain or protein pasta, this soup works wonderfully too as a pasta sauce, providing you with an even more filling meal.
🥡Storage and Reheating Tips
This soup stores well and is perfect for meal prep:
In the Freezer: This soup freezes beautifully. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. If the soup thickens during storage, simply add a little more broth or water when reheating.
In the Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through.
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