A simple, flavourful and easy creamy soup made from caramelizing miso roasted cauliflower and mushrooms in the oven and then whizzing it in the blender. Babysitting the stove/oven not required. 🙂
The holidays have come and gone and the new year is here – 2017 here we come!
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.
We spent most of our time wrapped up in blankets and playing hours and hours of ‘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. Lots of laughs and lots of fun.
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 robust flavours from this soup comes from roasting and caramelizing the vegetables and the creaminess naturally came from the cauliflower.
INGREDIENTS
For this cauliflower mushroom soup recipe, 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.
For this recipe, I used a red miso paste, since I prefer a stronger miso flavour but you can use any type miso paste for this recipe and it turns out just as tasty. If you are new to miso, I would try the lighter miso‘s first (white and yellow misos), they will have a milder flavour.
ROASTING THE VEGGIES
Toss all the ingredients with the miso, butter and a bit of oil before putting it into the oven.
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! That way, you don’t have to roast the entire bulb, just roast what you need.
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!
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
Ingredients
- 1 cauliflower (chopped or sliced)
- 227 g mushrooms (sliced
- 3 cloves garlic
- 1 1/2 tablespoon miso paste
- 2 tablespoon butter
- 2 tablespoon oil
- 7 cups chicken stock
- 1 onion (chopped)
Toppings (Optional)
- fried onions
- garlic infused oil
- green onions (finely chopped)
Instructions
Roasting the Vegetables
- Pre-heat the oven to 400 F (204 C)
- 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)
- Melt the butter in the microwave for approximately 25 seconds
- Stir in the miso paste into the melted butter
- Toss the miso butter and oil with the chopped veggies and lay it on a thin layer in a pan for roasting
- Roast the vegetables for 20 mins and flip it
- Roast it for another 30 minutes or until caramelized and brown
Putting the Soup Together
- Set the stove to medium low heat
- Remove the garlic from it's skin
- Add all the roasted vegetables and garlic into a large pan and add the chicken stock to it
- Let the soup simmer and meld together for 15 minutes
- 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)
- (Optional) Top with fried onions, green onions or garlic oil
- Enjoy! 🙂
Nutrition
Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links
to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances
are they are cheaper locally as well!) 🙂
I have miso paste in my pantry but haven’t tried it yet! Your recipe sounds perfect for me to try it with! I love cauliflower soup! Thanks for the inspiration!
This soup is so creamy and delicious! I think any restaurant would want this on their menu! 🙂
The flavors in this soup sound so amazing. I don’t think I’ve combined miso and cauliflower before. Such a great idea! And that roasted garlic is mouth-watering!
SOunds like a nice and relaxing way to bring in the new year! I looove the sound of this soup! I also make a roasted cauliflower and garlic soup but never thought about adding miso — brilliant!
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.
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
Hi! Do you have the amounts for each ingredient that you used?
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!
Thank you so much!!!!
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! 🙂
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!
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 🙂
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!
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 🙂