This roasted cauliflower chestnut soup is pure comfort in a bowl: oven-roasted cauliflower meets chestnuts, cashews and a hint of rosemary for a velvety cream soup made with just a few ingredients and ready in 45 minutes. No cream, no oil – just lots of cozy flavor.
There's nothing quite like a creamy vegetable soup on a chilly fall evening. Oh yes, in my book, soups have to be creamy. Sure, I love my veggie-loaded white bean soup, but when it comes to texture, I'll always reach for a cream soup like my tomato soup. And I'm pretty sure there are plenty of fellow cream-soup fans out there. So prick up your ears (or eyes?!), because today I've got a creamy cauliflower chestnut soup for you.
Who would have thought that cauliflower and chestnuts make such a dream team? I'd call this one a real winner – this simple soup turned out seriously delicious.
But there's one little detail that decides whether this soup ends up boring or really, really good: the cauliflower doesn't go straight into the pot – it gets roasted in the oven first. That gives it lovely toasty flavors and a subtle nuttiness that pairs perfectly with the chestnuts.
The result: a velvety, warmly spiced soup made with just a handful of ingredients.
Why you'll love this recipe
- Creamy without cream: Soaked cashews and chestnuts make this soup velvety all on their own. No cream, no cooking-cream substitute.
- Nutrient-rich: Cashews and chestnuts provide healthy fats, fiber and plant-based protein, while cauliflower is packed with vitamins like vitamin C and K.
- Easy to make: Roast the cauliflower, blend everything, heat it up – done! This cozy cream soup is on the table in about 45 minutes.
The Ingredients
A few notes on the ingredients – you'll find the exact amounts in the recipe card below.
- Cauliflower: One large head gives you about 800 g (7-8 cups) of florets. Cut the florets roughly the same size so they brown evenly – ideally not too small, or they'll burn quickly. By the way, you can roast the inner leaves too!
- Cooked chestnuts: I use vacuum-packed, pre-cooked chestnuts. Freshly roasted chestnuts work too, of course; just plan in a little more time.
- Cashews: Raw and unsalted.
- Vegetable broth: The broth is the main source of seasoning in this recipe – so pick one you really love. Only add salt at the very end, because depending on your broth, you may barely need any.
- Rosemary: Dried, straight from the spice rack. If you prefer fresh rosemary, use about 2–3 tsp, chopped.
- Apple cider vinegar
- Apple and soy yogurt: For topping – they add a lovely fresh contrast.
Instructions
Preheat the oven to 185 °C (365 °F) fan/convection. Pour hot water over the cashews and let them soak.
Roast the cauliflower
Cut the cauliflower into florets. Spread them on a baking sheet, toss with salt and pepper and (optionally) give them a light spritz of oil spray. Roast at 185 °C (365 °F) for about 25 minutes.
Blend & heat
Set aside about ¼ of the roasted florets. Blend the remaining cauliflower with the drained cashews, chestnuts, broth, apple cider vinegar, dried rosemary, salt and pepper until silky smooth. Pour into a large pot, bring to a boil and let simmer for 5–8 minutes.
Season to taste with salt and pepper. Divide the soup among four bowls and top with the reserved roasted florets, a dollop of soy yogurt and diced apple.
Serving Suggestions
This delicious vegan chestnut cauliflower soup is really meant as a starter. Here's how to make it more filling or what to pair it with:
- a few slices of sourdough bread for dunking
- topped with crispy roasted chickpeas
- with a white bean fennel salad or sweet potato lentil salad on the side
FAQ
The chestnuts add extra creaminess and a subtle nutty note. But you can also leave them out – in that case, use about ¼ less liquid.
Yes! Cream soups made with cashews freeze really well. After thawing, the soup may separate a little – just give it a good stir or a quick blitz with an immersion blender, and it'll be velvety again.
You can also brown the cauliflower in a non-stick pan without oil until it takes on some color. It takes about the same time, but you'll need to turn it more often and work in batches. An air fryer works too – although with this much cauliflower, and depending on your air fryer's capacity, it'll take a little longer.
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I hope you'll give my vegan cauliflower soup with chestnuts a try! If you like the recipe, be sure to leave a comment, rate the recipe ⭐️ and feel free to tag me on instagram (@veggiejam).
PrintRecipe
Roasted Cauliflower-Soup with Chestnuts
It might not look like much, but this simple roasted cauliflower-soup with chestnuts definitely deserves a spot on the dinner table this fall season.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 servings
Ingredients
- 1 large head cauliflower (~8 cups / 800 g florets)
- ¾ cup cashews (90 g)
- 7 oz pre-cooked chestnuts (200 g)
- 5 cups vegetable broth
- ½-1 teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon dried rosemary
Instructions
- Pour hot water over cashews and put aside.
- Preheat the oven to 350 °F (175° C).
- Cut the cauliflower into florets, wash and spread on a covered baking tray. Sprinkle with ¼ teaspoon salt and bake for approx. 25 min until nicely roasted.
- Blend the roasted cauliflower with the remaining ingredients in a high-speed blender until smooth. Transfer the soup to a large pot, bring to boil and simmer for 6-8 min on low to medium heat.
- Lastly, season with more salt and pepper if needed. Garnish with a dollop of soy yogurt and diced apple.
Notes
If the soup is too thick for your liking, add more broth and season to taste.
Keep leftovers in the fridge for up to 4 days.
- Calories per serving: 283 kcal
- Fat: 11 g
- Carbohydrates: 32.3 g
- Fiber: 7.9 g
- Protein: 10.7 g
This post is also available in German (Deutsch).
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