Roasted Cauliflower Soup

You'll love this great make-ahead, vegetarian soup! It's even better the second day!

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Servings: 4

Prep Time: 00:25

Cook Time: 00:00

Main Ingredients

3/4 cup raw cashews, divided

3 cups low sodium vegetable broth, divided

6 tablespoons olive oil, plus more for serving

1 yellow onion, chopped

3 cloves garlic, chopped

1 head cauliflower, cut into florets (about 5 cups)

1 15- ounce can cannellini beans, drained and rinsed

2 tablespoons fresh thyme leaves

1 tablespoon fresh oregano leaves

kosher salt and freshly ground black pepper to taste


1Preheat oven to 400 degrees. Place 1/2 cup each cashews and water in a microwave-safe bowl; cover and microwave on high for 3 minutes; let cool. Transfer to a high powered blender, add 1/2 cup broth, and blend until very smooth.

2Heat 3 tablespoons oil in a large stock pot over medium-high heat. Add onion and garlic and cook, stirring, until softened, 2 to 3 minutes.

3Meanwhile, spread cauliflower florets on a baking sheet, drizzle with remaining 3 tablespoons olive oil, salt and freshly ground pepper. Roast for 12 - 15 minutes. When roasted, add cauliflower to onion and garlic.

4Add beans, thyme, oregano, salt, pepper and remaining 2 1/2 cups broth. Bring to a simmer and cook, covered for 10 minutes.

5Toast remaining 1/4 cup cashews on a baking sheet until golden, about 6 minutes. Chop and set aside.

6Add cauliflower mixture to the blender with cashews and puree until smooth. Serve soup topped with toasted cashews, a drizzle of oil, more chopped herbs and several grinds of pepper.

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