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Vegan Roasted Loaded Cauliflower Soup














If there is one soup I’m completely enamored with, it’s loaded potato soup! Typically if you’re dining out this soup is heavy on the cream and all the things you don’t want. While I’ve created a cleaner version, I was curious as to wether you could do a cauliflower version. If you think about it, you can make fab cauliflower mash, so why not a fab loaded potato soup?!


..And the vegan Loaded Roasted Cauliflower Soup was born!!


When it comes to soups, I’m all about roasting the veggies. It’s great because you just simply throw everything together and let it do it’s thing and more importantly, it derives flavor!! I like to keep recipes as minimalist as possible, so if I can derive flavor without adding more spices, veggies etc, I’m all about it!!







What’s fab about this soup, is everything! 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!




If you’re craving loaded potato soup..

You’re going to love this new vegan Loaded Roasted Cauliflower Soup with shiitake bacon!!











Why this recipe is great: 







Packs tons of veggies

Packs tons of flavor

Smokey shiitake bacon

Low carb, high fiber, with a lil protein










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Vegan Loaded Cauliflower Soup

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  • Author: Eat Drink Shrink
  • Total Time: 1 hour
  • Yield: 2-4 servings 1x




Shiitake Bacon: 


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


  1. Make the shiitakes: Soak them in all of the ingredients for a few minutes, toss, coat. Bake on 250 degrees 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!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes


  • Serving Size: 1





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