After the busy holiday festivities, hanging out in the kitchen was the last thing on my mind. This creamy miso roasted cauliflower mushroom soup was right up my alley. It’s a simple soup that doesn’t require much prep or babysitting, so we can use that energy to rest up to ring in the new year with a bang.

The holidays have come and gone and the new year is here! Heeeeello 2017!

We celebrated the new year with a quiet evening with some much needed rest and downtime. The holidays are usually pretty hectic with all the cooking, baking, eating and socializing so it was heavenly to be able to shut our brains off before starting a new year.
(Would you believe even Oscar & Wilbur were burnt out?) The little guys opted for huddling under blankets napping away rather than playing with their new toys.

 

Roasted Miso Cauliflower Mushroom Soup

 

We spent most of our time wrapped up in blankets and playing hours and hours of a video game called ‘Don’t Starve Together’. A charming survival game where you need to work together with your friends to survive the harsh wilderness where everything and anything can get you killed, from starving in the winter from lack of food to wild pigs charging through your camp and burning it all down — anything can happen! Lots of laughs and lots of fun if you’re into that kind of thing. The game taught us that Terry and I are lacking in the ‘working together’ department and excellent in dilly dallying around and wasting time while our insanity took a beating. Kinda like real life! 😀

 

During this time, I did not want to babysit the stove at all for our meals, so this soup was perfect since I didn’t need to babysit the oven and the actual soup process literally took only a few minutes. The flavours from this soup comes from the roasting of the vegetables. Roasting it easily enhances the flavours effortlessly by caramelizing it. Easy is good!

 

Let’s begin!

 

INGREDIENTS

Most of the ingredients are common and can be found at your local grocery store.

If you are having troubles finding the miso paste, you can try to look for it at asian grocery store.

 

Roasted Miso Cauliflower Mushroom Soup

 

For this recipe, I used a red miso paste, since I prefer a stronger miso flavour but you can use any colour miso paste for this recipe and it turns out just as tasty.

 

ROASTING

Toss all the ingredients with the miso, butter and a bit of oil before putting it into the oven.

 

Roasted Miso Cauliflower Mushroom Soup

 

Tip #1 : Keep the garlic in the skins when you’re roasting them. It prevents it from burning. Think of it as ‘steaming’ itself in its own skin!

 

Roasted Miso Cauliflower Mushroom Soup
Roasting the garlic with the skin on prevents it from burning! 🙂

SOUPING

Once the veggies are done roasting, throw them all into a big pan and add some chicken stock to it. Don’t forget to peel the garlic before putting it in the soup pot!

Simmer it for 15 minutes and blend it with a blender and voila! Soup is ready!

 

Roasted Miso Cauliflower Mushroom Soup

 

Let us know if you made this! We’d love to see how it turned out! Oh and we are always looking for cool new games to play so if anyone has any recommendations, poke us! 🙂

 

Happy Slurping!

Roasted Miso Cauliflower Mushroom Soup

Roasted Miso Cauliflower & Mushroom Soup
5 from 2 votes
Print
Roasted Miso Cauliflower Mushroom Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A simple and easy creamy soup made from caramelizing miso roasted cauliflower and mushrooms in the oven and then whizzing it in the blender. 

Course: Side Dish, Soup
Cuisine: American, asian
Servings: 6
Author: Pups with Chopsticks
Ingredients
  • 1 cauliflower (chopped or sliced)
  • 227 g mushrooms (sliced)
  • 3 cloves garlic
  • 1 1/2 tbsp miso paste
  • 3 tbsp butter
  • 4 tbsp oil
  • 7 cups chicken stock
  • 1 medium onion (chopped)
Toppings (Optional)
  • fried onions
  • garlic infused oil
Instructions
Roasting the Veggies
  1. Pre-heat the oven to 400 F (204 C)

  2. Chop up the cauliflower, mushroom, onions (do not chop the garlic, keep it intact with the skin during the roasting process to prevent it from burning)

  3. Melt the butter in the microwave for approximiately 25 seconds

  4. Stir in the miso paste into the melted butter

  5. Toss the miso butter and oil with the chopped veggies and lay it on a thin layer in a pan for roasting

  6. Roast the vegetables for 20 mins and flip it

  7. Roast it for another 30 minutes or until carmelized and brown

Putting the Soup Together
  1. Set the stove to medium low heat

  2. Remove the garlic from it's skin

  3. Add all the roasted vegetables and garlic into a large pan and add the chicken stock to it

  4. Let the soup simmer and meld together for 15 minutes

  5. Turn off the heat and use a hand blender or a food processor to blend the soup. (Be careful during this step, the soup is hot)

  6. Voila! Enjoy! You can add some fried onions or garlic oil as a topping to spiff it up if you feel so inclined

 

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25 thoughts on “Roasted Miso Cauliflower Mushroom Soup”

  1. I love this fermented Miso soup, very healthy one., especially mix with cauliflowers and mushrooms, the smoothness textures in the mouth is unbelievable ! Also, all these ingredients are easy to buy from supermarket. Thank-you.

    1. I’m so happy you like this! I usually like using miso for these types of soup because it’s so flavourful and naturally salty! 🙂

  2. These photos make me just want to show up on your doorstep and plop down in your kitchen for a bowl!! And I had NO idea that you should roast garlic in the skin. Thanks for the tip!

    1. Yes please! show up and share food with me! haha Yea isn’t it cool about the garlic? I just took the same concept of roasting garlic in the oven but applied it to a few cloves! haha 🙂

  3. Cauliflower is one of my favorites, just had some last night! This soup looks equally delicious and easy, can’t wait to try it! And I love your ingredient photo, so helpful! Pinning for later, thanks for sharing!

    1. Thanks Erica! Isn’t it cool how cauliflower makes everything creamy? I’m so happy you find it helpful 😀

    1. Thanks Romain! 🙂 I’m loving the garlic oil in everything, simple to make too! I just stick whole cloves into a oil with no taste, like grapeseed oil! 😀 and Voila!

    1. Thanks Marie! I need some healthy now after binging on sweets during the holidays haha. (and still binging snacks after the holidays haha) I get all of my stuff plates, and bowls from thrift stores. I love going once a week, feels like treasure hunting! 🙂

    1. Thanks Elizabeth! You can make it wihtout blending it too! 🙂 maybe chop the ingredients smaller and simmer it in the broth for 20 minutes more to soften it up! 🙂

  4. This looks sooo good and comforting!! Loved your little paragraph about “Don’t Starve Together”. It made me laugh. Your description of it really intrigued me and I don’t even play video games! My fiance does though, so maybe I’ll pass that along to him. He’ll be shocked that *I* actually recommended a video game to *him”. He’ll play the game and I’ll make this soup. Perfect! Thanks for sharing!

    1. Thanks Alyssa! You and your fiance definitely should try it out! haha It’s a very cute game, and challenging too! But you guys will get lots of laughs out of it I’m sure haha 🙂

  5. I thought this was going to be a lot harder when I saw the pictures. But after reading the recipe, this is really straight forward and looks delicious. Roasting the veggies first is really smart, since I’m sure it brings out a little caramelization. Thanks for sharing!

    1. Hi Alison!
      I’ve been doing that a lot lately, roasting veggies before do anything with them. I usually love my veggies crisp and raw but I love the extra flavour that caramelization brings out! I think I’ll be doing that for all my soups! haha 🙂

    1. Hi Becky,

      Thanks for pointing this out! I didn’t realize all the recipe cards have disappeared from my older posts. I have contacted support to have this issue corrected and will update you when the recipe cards (will will show you the ingredient amounts) are back up! 🙂

      In the meantime, the ingredient amounts are:
      1 cauliflower
      1 pack of mushrooms (sliced) (227g)
      3 cloves of garlic
      1 1/2 tbsp of miso paste
      3 tbsp of butter
      4 tbsp of oil (for coating the veg before baking)
      7 cups of chicken stock (or 8 if you prefer a less thick soup)
      1 medium onion (chopped)

      and they should be roasting in the oven at 400F (204C) for 20 minutes, then flip them at this mark and put them back in for another 30 minutes (for a total of 50 minutes).
      Check on it to make sure they are not too burnt since all ovens are a bit different 🙂 you want to see brown and caramelization but not black burnt 🙂
      Then when they are caramelized and done, put it all in a pot with the stock and then simmer it for 15 minutes before blending it into a smooth soup!
      Hope this helps!

        1. You’re very welcome! I am very thankful you pointed out the ingredient list wasn’t there! 😀 haha
          Please don’t hesitate to ask if you have any questions or ideas for substitutions! 🙂

  6. this is a great recipe. I love miso and I love cauliflower. imagine never putting them together before. bravo! and I particularly like how you mix the miso and butter and coat the veggies with it. great tip.
    btw, I really like your name and logo.

    1. Thanks so much! My thought process for that was to also have the miso be toasted with the soup to concentrate the flavours! 🙂 I’m so glad you like it!! Oh thanks for the kind words of my name and logo! 😀 haha I figured I spent all my time with the pups so why not just call it as it is! haha

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