If you’re craving loaded potato soup or a simply all about everything cauliflower, you’re going to love this new vegan Loaded Roasted Cauliflower Soup with shiitake bacon! It’s quick easy, features minimal ingredients, all are accessible and affordable, rich, creamy, packs tons of veggies, packs tons of flavor due to the roasting, perf for any season, low carb, high fiber, packed with protein from the cashews, the shiitake bacon just puts this soup over the top and it’s the perf alternative to the heavy traditional loaded potato soup!

Loaded Cauliflower Soup [Vegan]

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Calories

252

Serves

5

Cooking Time

45

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Ingredients

For the Soup:

  • 1 head of cauliflower
  • 1/2 cup soaked cashews
  • 6 cloves garlic, whole and smashed
  • 1/2 large yellow onion, chopped
  • 1 teaspoon vegan worcestershire
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 cups vegetable broth

For the Shiitake Bacon:

  • 1 Package of shiitakes
  • 1 tablespoon coconut oil
  • 2 teaspoons vegan worcestershire
  • 1 tablespoon soy sauce
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon red pepper flakes
  • Cracked black pepper and sea salt as desired

Toppings:

  • 1/4 cup chopped green onions
  • 1/4 cup chopped chives
  • 1/2 cup vegan shredded cheddar cheese
  • Vegan sour cream
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Preparation

  1. Make the shiitakes: Soak them in all of the ingredients for a few minutes, toss, coat. Bake on 250°F for 40 minutes, rotating shiitakes mid way. Should be soft, slightly crispy, not too crunchy. Remove from heat set aside.
  2. Preheat the oven to 450ºF and rub a baking sheet with olive oil.
  3. Place cauliflower, onions, and garlic on the baking sheet and drizzle with olive oil. If you're working with pre minced garlic, you can skip the garlic!
  4. Season with dried rosemary, salt, and pepper. Then, toss and make sure all vegetables are coated in spices.
  5. Place in the oven and roast vegetables at 450ºF for 30-40minutes.
  6. Once vegetables are cooked, remove from heat and set aside.
  7. Place soaked cashews in a high powder blender with a cup of broth. Blend until smooth.
  8. Pour the cooked vegetables into a blender, add the remaining broth, worcestershire, red pepper flakes, and blend until smooth*.
  9. Next, add soup to a large pot on the stove and bring to a boil. Reduce heat to simmer and let cook for 10-15 minutes. Add additional broth as needed to achieve desired consistency. Garnish with the toppings, enjoy!
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Nutritional Information

Per Serving: Calories: 252 | Carbs: 25 g | Fat: 14 g | Protein: 11 g | Sodium: 588 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.