Oven Roasted Creamy Miso Cauliflower Soup
Make a bowl of Creamy Miso Cauliflower Soup with me, because a bowl of hot creamy soup always makes everything better. I started writing a cooking journal to continue sharing my cooking with my dad. This Creamy Miso Cauliflower Soup is one of my first entries because it’s comforting, warm, and soothing. For a creamy, buttery vegetarian soup, this cauliflower recipe is the one!
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Umami Packed Creamy Miso Cauliflower Soup
This Miso Cauliflower Soup is the perfect creamy fall season soup: comforting, herbal, umami-packed. The potatoes and cauliflower gives this soup such a satisfyingly velvety texture. To make this yummy soup, first oven-roast and sauté the vegetables. This brings out a roasted sweetness to the cauliflower that add so much depth to our soup. Then, add broth, simmer, and blend the soup so it becomes velvety smooth.
To make this vegetarian recipe fully vegan, you can replace the butter with any vegan butter alternative like margarine.
Sharing With Dad in My Food Journal
For awhile I was struggling to find happiness in my day to day life and had almost zero motivation to do anything. Food has always been “our thing” for my family, so it was so much harder for me to cook.
I recently started a diary where I write down everything I want to share with my dad when I see him again. Many of these things revolve around cooking, like this miso cauliflower soup recipe that I think he’ll really enjoy. Ever since I started this journal I’ve been inspired to cook again, go out for walks, and find a little sunshine in my life. This diary feels like my safe space to talk to my dad every day, and cooking feels like something we’re doing together again.
Add More Umami With Miso Paste
Miso Paste is a fully vegan fermented soy bean paste filled with rich minerals and tons of antioxidants that is great for your guts. You know I love miso for miso soups and creamy miso udon, but it’s got a ton of uses. Miso gives anything it’s added to a savory, umami-packed punch. Its flavor and thick consistency makes it a great addition to sauces, soups, and glazes. Learn more about what else you can do with miso with these beginner-friendly miso recipes!
To add it to your dish, it’s best to melt your miso into your soup at the end of cooking to preserve the gut probiotics and flavor.
Miso Cauliflower Soup Ingredients
- 1 whole cauliflower head cut into florets
- 1 onion diced
- 1 leek sliced
- 2 medium potato peeled and diced
- 6 cloves garlic peeled
- 2 cups vegetable stock or any stock of your choice
- 1 cup heavy cream optional
- 2 tbsp miso paste
- 2 tbsp butter optional (can also use olive oil instead)
- 3 tbsp olive oil
- 2 rosemary optional
- Salt and pepper to taste
- Preheat oven to 425F
- Toss cauliflower, garlic, onion, with 3 tbsp of olive oil, rosemary, salt and pepper on a large baking sheet, and roast for 45 min – 1 hour, turning half way through. Keep an eye out to prevent from burning.
- In a large pot, heat 2 tbsp of butter over medium heat
- Add in sliced leek, and saute for 4-5 minutes or until softened
- Add in the potatoes and saute for another 2-3 minutes.
- Remove the rosemary from the roasted vegetables, and add all the vegetables into the pot. Toss well then pour in vegetables stock. Bring everything to a simmer, add in 2 tbsp of miso paste, and cook for another 10 minutes or until potatoes are soft.
- Use an immersion blender or a regular blender and blend everything until it is smooth.
- Optional, stir in heavy cream for extra richness
- Taste and adjust seasoning with more salt and pepper
You’re going to need more Cozy Recipes for the Fall Season!
Creamy Miso Cauliflower Soup
By Tiffy Cooks
Ingredients
- 1 whole cauliflower head cut into florets
- 1 onion diced
- 1 leek sliced
- 2 medium potato peeled and diced
- 6 cloves garlic peeled
- 2 cups vegetable stock or any stock of your choice
- 1 cup heavy cream optional
- 2 tbsp miso paste
- 2 tbsp butter optional (can also use olive oil instead)
- 3 tbsp olive oil
- 2 rosemary optional
- Salt and pepper to taste
Instructions
- Preheat oven to 425F
- Toss cauliflower, garlic, onion, with 3 tbsp of olive oil, rosemary, salt and pepper on a large baking sheet, and roast for 45 min – 1 hour, turning half way through. Keep an eye out to prevent from burning.
- In a large pot, heat 2 tbsp of butter over medium heat
- Add in sliced leek, and saute for 4-5 minutes or until softened
- Add in the potatoes and saute for another 2-3 minutes.
- Remove the rosemary from the roasted vegetables, and add all the vegetables into the pot. Toss well then pour in vegetables stock.
- Bring everything to a simmer, add in 2 tbsp of miso paste, and cook for another 10 minutes or until potatoes are soft.
- Use an immersion blender or a regular blender and blend everything until it is smooth.
- Optional: stir in heavy cream for extra richness
- Taste and adjust seasoning with more salt and pepper.
This is such a heartwarming soup especially that it reminds you of your dad. I fully understand how to loose a loved one but sharing this with him makes it bearable. My family ate fan of yours and we will continue to support you and we are sending you hugs and warmth.
Hi Jane, thank you so much for your message. Recovering from grief is a process, and I’ve felt so supported by kind messages from many like you and your family. Jane, Thank you for being here for me!
I made this during soup season last year. It was my first time trying leeks but I ended up loving this soup! The flavors are really heart warming and I can’t wait to bring it back for the colder seasons. RIP to your dad, I’m sure he would’ve loved this soup.