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5 from 10 votes

Roasted Miso Cauliflower Mushroom Soup

A flavourful, simple and easy creamy soup made from roasting cauliflower and mushrooms coated in miso in the oven and then whizzing it in the blender.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer, Side, Soup
Cuisine: American, Asian
Servings: 6
Calories: 226kcal
Author: Joyce | Pups with Chopsticks


  • 1 cauliflower (chopped or sliced)
  • 227 g mushrooms (sliced
  • 3 cloves garlic
  • 1 ½ 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)


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! :)


Serving: 1Serving | Calories: 226kcal | Carbohydrates: 19g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 624mg | Potassium: 743mg | Fiber: 3g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 49mg | Calcium: 39mg | Iron: 1mg