I didn’t wake up singing this am. Instead, I woke up with a phrase in my mind. It was “carpe diem.” I’m not sure what I’m dreaming about these days (I don’t remember my dreams), but I’m beginning to notice a pattern in my subconscious thoughts :D.
Ok, onto the soup, which is another creation driven by my aimless walking through the Farmers Market. This time, I came across something that looked more like it should be on a Super Mario Bros. game than on your dinner table. The sign said, “Romanesco cauliflower,” and when I asked how it compared to conventional cauliflower, the vendor gave me a blank look and then replied that it was “nuttier.” If you recall, this is also how another vendor described the difference between tatsoi and bok choy. I was beginning to think that “nuttier” is the go to response when folks at DC Farmers Markets don’t feel like interacting with their customers. 😉
Anyhow, I bought a head and thought that it was slightly earthier than regular cauliflower, but I didn’t notice a “nuttier” taste. All in all, it made a lovely, silky, comforting and “creamy” soup… with no cream, that is!
Two quick things before I get to the recipe. 1. Como Water‘s empamosas were featured as the Recipe of the Week on the ROS Culinary Network site. Check it out here! and 2. I want to announce the giveaway winner. Congrats to Nikki of The Tolerant Vegan (lucky #1!!!). Happy Thursday folks!
Cream of Roasted Cauliflower and Mushroom Soup
1 head romanesco cauliflower (or conventional cauliflower is fine!)
1 1/2 cups cremini mushrooms
1/4 red onion–diced
1 clove garlic–minced
1 tablespoon Earth Balance (or margarine/butter)
2 tablespoons white wine
~3/4 cup vegetable broth
~1 cup unsweetened, unflavored almond milk
parsley for garnish
*Preheat oven to 375 degrees F. Cut cauliflower into florets. Add to baking dish. Sprinkle with salt and pepper. Drizzle with olive oil. Roast until tender (~25-35 minutes), turning 1-2 times. Set aside.
*Chop onion, slice mushroom, mince garlic. Heat 1-2 tablespoons olive oil and Earth Balance in large frying pan. Add onions and mushrooms. Saute over medium heat for ~5 minutes. Add garlic. Saute until soft. Set aside.
*Once cauliflower is tender and cooled for 5 minutes, add to a blender. Add 1/3 of the mushroom mixture to the blender. Blend. Add vegetable broth and almond milk. Blend. Adjust seasoning and add more almond milk to create desired texture (optional). Stir in remaining mushroom/onion/garlic mixture. Serve warm. Garnish with fresh parsley.
Oh yes, my kind of soup because both that cauliflower and mushrooms are super duper our fav, I am always using them for my cooking.
I like broccolo romano much better than simple cauliflower. It is pretty common in Italy and I find it a bit tastier than regular cauliflower. Hope you liked it!
This sounds delicious. I have been curious about the Romanesco Cauliflower and now ibhave a reason to try it.
I especially love when you give us a soup recipe–and one that’s creamy like this one is so inviting. When a vegan cook makes a creamy soup or sauce, it’s seems nothing short of alchemy. It’s a teachable moment to show everyone what they can do with almond milk (in this case), soy butter, and other non-dairy ingredients. Kudos Tiffany!
I love romanesco, and I’d agree on the earthy part. This soup looks gorgeous, very creamy! I haven’t had a soup of cauliflower that included mushrooms, but ti sounds to die for 🙂
Lovely soup. Strange looking cauliflower, I’ve not seen that. I have some regular coming up in my garden right now, they are so cute. This is my first year growing them. We have a long growing season here in Florida.
I have seen that crazy looking cauliflower too! It sounds like the “earthier” cauliflower would go perfectly with the mushrooms here. And the wine… ’cause who doesn’t like a little vino? 🙂
It’s pretty bad when a farmer doesn’t even know how to describe his own produce, no? It is a beautiful cauliflower though. I love what you did with it and think you seized the day perfectly!
Yummy yummy and more yummy! This looks so hearty and really good for these cold days in the Northeast!
This cauliflower really looks like a flower. I love the super creaminess and criminis are my fave!
I’ve never tried cauliflower romano.
I’m kind of scared of it, which is ridiculous, because I love trying new foods. It’s just the way it looks, but if you say it’s good, then I’m adding it to my list of foods to try. 🙂
I have never seen a cauliflower like that. I know the taste of conventional cauliflower with mushrooms.It is so creamy. You take me on this!
This sounds amazing. I love the idea of cauliflower & mushrooms. And soup is perfect for this cold weather! Yumm!
That’s it! You have inspired me to make some roasted cauliflower this weekend. I love the idea 🙂
Tiffany, never thought of using romanesco in regular cauliflower dishes – great idea also with the mushrooms. Love it! Bravo on your articles – way to go!
I love the offbeat kind of cauliflower–we never get it up here–and this really is a vibrant-looking, truly creamy soup without all the fat. Fabulous!
Wow! I LOVE every ingredient in this soup, I love that you used almond milk instead of heavy cream or milk. I’m excited to make a “cream” soup with an alternative for milk as well. Thanks for the inspiration! Great dish I love it! Thanks for sharing =]
Hi Tiffany! Love cauliflower, especially roasted one in the soup! Looks so yummy!
Ok, I have to admit, I’m not really a veggie lover, I’m a meat and potatoes kind of girl. However, Tiffany what you do with vegetables always makes me think, “Oh that looks and sounds so good!” This soup sounds wonderful!
I love cauliflower soup! This looks so creamy and delicious. I have a head of cauliflower in my fridge and will have to try this.
A creamy soup without the cream sure does sound delicious as well as healthy. I like the two veggie flavors you brought together here, but you have always had a great talent for creating great flavored dishes with healthy veggies. Tasty post, Tiffany!
I’ve been searching for a good cream of mushroom soup and I totally love the cauliflower in this! Perfect for the snow we’re expecting this weekend!
I saw this cauliflower at the farmer’s market too! I was all like, “Whaaaaaaat!?!” I love that you’ve used it. Now I won’t be so scared to try. And HOORAY for the book I am so excited!
What a wonderful recipe Tiff! Love that you added mushrooms! Congrats on top 9!!!
Congrats on Top 9, Tiffany!
I looove cauliflower soup, and I looove mushroom soup… so this one must be amaaazing!! 😉
Great recipe Tiff! The vendors you’ve been meeting sound really helpful, lol! I never tried almond milk, will have to pick so up this week. Love cauliflower so I definitely want to try this! Congrats on the Top 9 today 🙂
Sounds like a delicious and decadent soup! I should try doing soups with almond milk too.
My first time here and wanted to congratulate you for the Top 9:)This is a lovely flavorful creamy soup and very new to me.I was wondering how it would taste with the regular cauliflower – since you’ve certified that there is nothing extra ‘nutty’ about this cauliflower,I might as well go ahead and try this soup with the regular one:)Thanks for the recipe!
It is a raining day here in Cyprus and this soup looks perfect for today! Thanks for sharing.
I’m having a cauliflower moment too! Never tried the romanesco though, your soup sounds delish & vegan to boot! Congrats on Top 9 and Happy Sunday Tiffany! PS I’m getting my guest post ready, may involve cauliflower!! 😀
This sounds amaaaaaazing. I love cauliflower, and this sounds like it would be the perfect winter meal. Thank you for sharing!
The flavors sound so good together! I have been making a lot of soups this winter and I would love to try this one!
I have never seen romanesco cauliflower before. I need to get out more often! Beautiful cauliflower and the soup sounds amazing. Soup weather is finally here!
What a hearty cream of roasted cauliflower and mushroom soup, Tiff! Congrats on Top 9!
First time to hear about romanesco cauliflower. It looks a lot prettier than the regular cauliflower. I wonder if it tastes better…
Nuttier? I agree must be a blanket farmers’ market statement 🙂 This soup sounds wonderful, and such a lovely color!
Sounds marvelous! Can’t wait to try making it!
I’ve never used a romanesco cauliflower before – but this soup definitely makes me want to search for one!
This was very good and easy to make cream of mushroom soup recipe. I decided to use a blend of freshly picked Morels and Oyster mushrooms, as well as Portabella, Shiitake and cremini mushrooms, just for variety.
I have yet to try romanesco cauliflower but do love the look of it. Your soup sounds amazing. Thanks for participating in the YBR 🙂
Love the recipe! I used Truffle Oil and Truffle Salt in the recipe and it’s AMAZING! Perfect for fall 🙂