clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Loaded Cauliflower Soup

  • 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
Top of page