Creamy Roasted Cauliflower Soup

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Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!

How to Make Roasted Cauliflower Soup

This cauliflower soup starts with roasting the onions, garlic, and cauliflower to lightly caramelize them and add natural sweetness. Roasting the garlic also tames its bitterness and allows for adding more of its savory, immune-supportive goodness.

Once golden brown, the veggies are mixed with vegetable broth for flavor and white beans for a boost of heartiness, fiber, and protein. Adding a little nutmeg contributes a subtle warming and nutty component. The mixture is then simmered to let the flavors develop.

Then it all goes in the blender to become creamy and smooth. Blended cashews add a final boost of creaminess and richness and lemon juice provides balance.

All that’s left to do is sprinkle the soup with optional garnishes and devour! Parsley, red pepper flakes, pine nuts, and a swirl of olive oil are our favorite toppings for a colorful contrast of textures and flavors.

We hope you LOVE this roasted cauliflower soup. It’s:

Complex
Creamy
Nutty
Rich
& SO comforting!

It’s the perfect entrée or side for weeknights and beyond. Try it alongside our Gluten-Free Flatbread, Sautéed Kale with Lemon, Tahini & Hemp Seeds, and/or Perfect Roasted Carrots (Quick & Easy).

More Delicious Cauliflower Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Creamy Roasted Cauliflower Soup

Incredibly rich, creamy roasted cauliflower soup with plenty of garlic, white beans, and a hint of ground nutmeg. Just 10 simple ingredients required!
Author Minimalist Baker
Print
4.93 from 38 votes
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Servings 4(Servings)
Course Entrée or Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 1medium headcauliflower, cut into florets
  • 1/2mediumyellow onion, sliced(~3/4 cup as original recipe is written)
  • 5clovesgarlic, peeled and left whole
  • 1Tbspavocado oil
  • 1healthy pincheach sea salt & black pepper, plus more to taste
  • 3/4cupraw cashews
  • 1(15-oz)can white beans (such as Cannellini), rinsed and drained
  • 4cupsvegetable broth(or store-bought)
  • 1cupwater
  • 1/4tspground nutmeg
  • 1Tbsplemon juice

FOR SERVING optional

  • Parsley
  • Red pepper flakes
  • Pine nuts
  • Olive oil

Instructions

  • Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper.
  • Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
  • Place baking sheet in your preheated oven for 30 minutes, stirring halfway through.
  • While your veggies are roasting, place cashews in a bowl or measuring cup and pour over enough boiling water to cover them, then set aside. Then rinse and drain your can of white beans.
  • Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few pieces of cauliflower for garnishing, if desired. Add your rinsed beans, vegetable broth, water, and nutmeg to the pot and stir.
  • Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.
  • Turn off heat. Carefully transfer mixture to a high-speed blender (that’s safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that’s remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together.
  • Taste and adjust flavor as needed, adding salt and pepper to taste or more nutmeg for nuttiness. Serve and enjoy with a garnish of your reserved cauliflower, a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of olive oil (all optional).
  • Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.

Video

Notes

*Nutrition information is a rough estimate calculated with DIY Vegetable Broth and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1servingCalories: 294Carbohydrates: 29gProtein: 12.3gFat: 16.6gSaturated Fat: 2.7gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 9.2gTrans Fat: 0gCholesterol: 0mgSodium: 568mgPotassium: 887mgFiber: 8.1gSugar: 7gVitamin A: 2308IUVitamin C: 79.2mgCalcium: 92.7mgIron: 3.7mg

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Reader Interactions

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  1. KNsays

    DELICIOUS! I’ve made this twice – each time tripling the recipe and freezing it in mason jars for future use.

    I didn’t have vegetable broth on hand this time and was too lazy to make it, so I used store bought chicken broth (the sam’s club members mark brand).

    This is SO good and so filling. It freezes and reheats great. As others have noted, you can really adjust the amounts of various ingredients to your liking. It’s hard to screw it up.

    The first time I used an immersion blender; this time I used the vitamix and I liked it both ways but prefer it the second way because blending the ingredients thoroughly gives the soup a depth I think was missing when I blended it with my wimpy immersion blender.

    The nutmeg is a great addition. I was a little hesitant to add it because my limited cooking experience tells me nutmeg goes in cookies and coffee drinks only, but it adds another dimension to the soup which I love. Now I know nutmeg goes in cookies, frappes, and cauliflower soup.

    Thanks for a great recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it! Thank you for sharing your experience! xo

      Reply
  2. Erin Penningtonsays

    This soup is absolutely wonderful. We made slight modifications by omitting the nutmeg and lemon juice. We also added minced jalapeno and minced raw onion to the finished soup along with the cauliflower we set aside as a garnish. Oh my goodness – it was divine and easy to do. We like our soups a bit chunkier so I used a hand held blender to mix. Thank you for your wonderful recipes over the years. Your site is one I turn to again and again.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks so much for the lovely review and for sharing how you served it, Erin. Sounds delish! So glad you enjoy our recipes!

      Reply
  3. Joaniesays

    OMG what a fabulous recipe. You can adjust everything — the nutmeg, the lemon juice, the seasoning, the garnishes — to your guests’ tastes or to the type of meal you’re building. Be warned, though, that unless you have a ginormous blender, you’ll need to blend your soup in several batches. I needed three, so I added the cashews, lemon juice, and salt to the final batch and then stirred it all up. Came out splendid. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the great review, Joanie. So glad you enjoyed!

      Reply
  4. Nina in CLEsays

    QuestionS: don’t have beans or cashews (sooo expensive!) on hand right now; would using cooked potatoes (2 medium) be a good swap for those or would you need to use something else in addition to them to compensate & make it creamy ENOUGH? Maybe a little coconut milk? also, would an immersion blender work o.k. if no regular blender is available, or is that really unsubstitutable-for with a rough-&-tumble veggie like cauliflower? Regardless of these lackings, am determined to give this a go today, even if necessity calls for a “switch hitter” (baseball season!) this time. Incidentally I Love, love, lOVE lots of your recipes, soo simple yet wonderfully flavorful combos!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad you enjoy our recipes, Nina! If not using cashews, an immersion blender should be fine – it just won’t be quite as creamy. Potatoes + coconut milk sound like a great swap. Let us know if you try it!

      Reply
  5. Veesays

    I made this and liked it. Thank you. It is very filling. I modified it a bit. I added 1/4 c. nutritional yeast for a cheesy flavor. I used 2 TBSP lemon juice. I also used 4 cups of veggie broth and no water because it would have been too thin with more liquid. Next time I would reduce the cashews to 1/2 cup. Or perhaps leave out all together and sub a potato for extra creaminess (for a lower fat soup). Overall a good recipe but the nutmeg did nothing for me and I will leave it out next time.

    Reply
  6. Lorrisays

    Made this last night and it was absolutely delicious! I had Navy beans on hand so used them.
    Reserved some of the roasted cauliflower as suggested for topping but also crumbled cooked vegan bacon on top from BeLeaf. Yummmmm!!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Lorri! Those toppings sound delicious! Thank you for sharing! xo

      Reply
  7. Meri Schroedersays

    Ah-mazing soup. I followed the recipe exactly except for a pinch of a spice blend I made up. I ate two bowls and am absolutely stuffed. My husband, who isn’t a super lover of pureed soups, thought it was really good too! Great healthy recipe!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you both enjoyed it, Meri! Thank you for the lovely review! xo

      Reply
  8. Britneysays

    This was very delicious but don’t make my mistake and add the cashews into the soup it blend up with your immersion blender – it won’t be as creamy. Will make again and follow directions haha

    Reply
    • Support @ Minimalist Bakersays

      So glad to hear you still enjoyed the soup, Britney. Thanks so much for the review!

      Reply
  9. Lisasays

    This receipe is amazing. It has such complex flavor like it took hours, but it’s so quick and easy to make!! Another winner Dana! Thanks for making me look good!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Lisa! Thank you for the lovely review! xo

      Reply
  10. Stephsays

    I accidentally put in the cashews with all the other ingredients in the blender at once. Luckily, it turned out just fine!
    Delicious soup! Thank you for sharing this recipe!

    Reply
    • Support @ Minimalist Bakersays

      Great! We’re so glad you enjoyed it, Steph! Thank you for sharing! xo

      Reply
  11. The Vegan Goddesssays

    Ooh, I turned a big head of cauliflower that was in the fridge into this delicious roasted cauliflower soup.

    It was rich, creamy and healthy!

    Reply
  12. Jennifersays

    This is a wonderfully creamy, rich tasting and satisfying soup. Excellent to have on a cold winter night. I cooked navy beans in my IP to use in the recipe but otherwise made as written (I did halve it). I served it with roasted tofu, carrots, zucchini and steamed kale with a dash of nutritional yeast. Highly recommend as it is very easy and quick to prepare.

    Reply
    • Support @ Minimalist Bakersays

      Hi Cynthia! The cashews help add creaminess and richness to this soup, it will definitely work without them but it might taste different! You could possibly add some coconut milk (~1 cup full fat) if you still wanted some extra creaminess. Hope this helps!

      Reply
  13. Setsukosays

    Healthy, simple, easy to cook and unbelievably tasty yummy soup 😋 I put chives instead of parsley and garnished with a bit of dried chilli. I have to say this is the beast creamy soup I’ve ever had and I could make it if I were top level chef 👩🏻‍🍳
    Thank you!!!

    Reply
  14. Esays

    Omg I never comment on recipes even though I’ve been making and loving minimalist bakers recipes for at least 6 years now but HOLY COW THIS SOUP. Please drop what you’re doing and make this soup asap. It was super easy, I barely needed to tweak anything (just added salt pepper and chili flakes to taste and about a tablespoon extra lemon juice). It’s so warming, so creamy and absolutely perfect for a cold winter night. Somehow it tastes potatoey and cheesy with no potatoes or cheese??? 10/5 stars..gonna go eat the rest of the pot now bye

    Reply
    • Support @ Minimalist Bakersays

      Amazing! So glad you enjoyed this recipe, E! Thanks so much for the wonderful review!

      Reply
  15. Leah Sakssays

    Hello! Do you think I can use canned chickpeas instead of the white beans? I make a similar soup woth roasted cauliflower and chickpeas so I wonder if they would work here since I don’t have white beans

    Reply
    • Support @ Minimalist Bakersays

      Hi Leah! The results might not be quite as creamy since chickpeas have a slightly drier texture than white beans, but we think it will work well! Let us know how it goes!

      Reply
  16. LizzieFsays

    First time making this and it was scrumptious. I’m not a fan of nutmeg in savoury foods, so I swapped it out for paprika. I also used a bag of frozen cauliflower instead of fresh and it worked out really well. So fulsome and creamy! Thanks for another awesome recipe.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Lizzie! So glad you enjoyed!

      Reply
  17. Kathysays

    I made the soup for the husband and our three kids and everyone loved it! It was such a hit! Hubby wants me to make it once a week from now on! Thanks so much :)

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad to hear that everyone enjoyed the soup! Thanks so much for the lovely review, Kathy!

      Reply
  18. Lynsays

    This will most definitely be a “it’s chilly, come on over for soup night”recipe, absolutely loved it, easy to make…. The flavor is amazing my hubby and I just looked at each other after the first spoonful, cocked our heads and grinned from ear to ear 😋

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you both enjoyed it, Lyn! Thank you for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  19. Susan Dowkessays

    Made this recipe for dinner tonight.
    Amazing favour, creamy nutty flavour just the right blend not over powering.
    I always add roasted parsnips to my cauliflower soups in the past.
    I added 4 medium parsnips to this soup.
    Everyone loved the soup. Served it with toasted Apple cheddar cheese tea biscuits and kale salad.
    Made servings for 6. We have 4 adults in our gang and this gave me enough left over for 3 lunches.
    Definitely adding this to my fall/winter soups recipes.
    Super easy to make.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad everyone enjoyed it! Thank you for the lovely review and for sharing your modifications, Susan! xo

      Reply
  20. Alliesays

    Made this for dinner tonight and it was so yummy! A great way to use any extra cauliflower. This will definitely be in recipe rolodex!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed it, Allie. Thank you for sharing! xo

      Reply
      • Lisasays

        Came out really tasty! I made some changes- this seemed to work well with Northern beans. I didn’t have nutmeg, but decided to toss cardamom, cinnamon, & cumin in with the veggies before putting the in oven and again when I put them in the stock pot!

        Reply
  21. Camsays

    I really liked this soup!
    As it is summer where I live, I enjoyed it as cold creamy soup, topped with parsley some rosted cauliflower and a bit of olive oil.
    I added a bunch of spices,though ! I added paprika, powdered sweet chilli and powdered garlic to it, and I really liked it!
    Thank you so much for sharing this amazing, easy and nutritious recipe!!!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Cam! We are so glad you enjoyed!

      Reply
  22. Nurpsays

    My baby loves it! I’m gonna making again soon. I used my tefal actifry for 25 minutes. Used shallots, frozen beans. While the cauliflower was frying, i boiled water with the beans and bouillon and dinner celery leaves( discarded later)

    Reply
  23. Linsays

    Just made this soup. The whole family loves it and wished I made more of it. I will definitely make this again. Easy, delicious and healthy. What more can you expect from a recipe?!

    Reply
    • Support @ Minimalist Bakersays

      Wonderful! SO glad to hear the whole family enjoys it. Thank you for sharing, Lin! xo

      Reply
    • Kellysays

      This was so great! And so easy. When I was simmering it all, I had my doubts. But I always trust these recipes, and the final product was 👍🏼. I added a little more lemon and a touch of nutritional yeast. Yum!

      Reply
  24. Colleensays

    This is [email protected]$&ing AMAZING!! Best soup ever! I used your recipe to make veggie broth (which is mostly whatever produce scraps I’ve frozen so a little more variety just because I hate wasting food plus I’m vegan so lots of veggie scraps). Since I have a vitamix and didn’t want to dirty another pot, I just threw the cauliflower in there directly from the oven after roasting than added the rest of the ingredients. OMG you’re amazing, this soup is amazing, everyone needs to try this!!!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re thrilled to hear it, Colleen! Love that creative Vitamix hack. Thank you so much for the lovely review! xo

      Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Sabrina! Thank you for sharing! xo

      Reply
  25. Brittany ramseysays

    This looks amazing! Do you think coconut milk would work in this instead of using cashews?

    Reply
    • Support @ Minimalist Bakersays

      Hi Brittany! We haven’t tried it but we think it could work, though it might change the consistency slightly. Let us know how it goes if you give it a try! xo

      Reply
  26. Casssays

    Oh the nostalgia! This soup reminds me of one my grandmother used to make for me as a child. Thanks for giving me such a sweet walk down memory lane today.

    Comforting, savory deliciousness. This was a perfect lunch with a side salad.

    Reply
  27. MHsays

    This is so, so tasty!!! I will most certainly be making this again. Thank you for the fabulous recipe!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoyed it. Thank you for the lovely review! xo

      Reply
  28. Megansays

    Historically I’m crap at making soups, but this turned out wonderful! Easy enough to make, and tasty. The red pepper flakes on top really give it a little extra “pop”!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it turned out well! Thanks for the lovely review, Megan! xo

      Reply
    • Emiliesays

      I love everything about this recipe and I always double it. The lemon really elevates the flavor profile for me. I don’t like to heat up my kitchen, so I grill all the vegetables, skip the stove top simmer, and put everything in the instant pot set for 5 minutes with a natural release. In a pinch, I’ll sub tahini and nutritional yeast for the raw cashews and water.

      Reply
      • Support @ Minimalist Bakersays

        Wow! Such great ideas and substitutions, Emilie! Thanks so much for the lovely review!

        Reply
  29. Jensays

    Fantastic soup! I have made twice and prefer it without the nutmeg. For serving I put a few pumpkin seeds on top, along with olive oil, parsley and more lemon. I also add cayenne pepper while making it. It is truly one of my favorites!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Jen! Love the pumpkin seed addition. Thanks so much for the lovely review! xo

      Reply
  30. Michelesays

    I made this soup yesterday and had some for dinner last night. It was really easy to make,which was great because I’m not a very good cook. It’s delicious 😋. I highly recommend people to make it. Thankyou for your great recipe 🙏🙏🥰

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Michele. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
      • Angela Rosesays

        This soup was a hit and even my picky 9 year old loved it! I subbed nutmeg with smoked paprika and added a little extra garlic powder, salt and pepper! So smooth, creamy and delicious! Thanks for the recipe!

        Reply
        • Support @ Minimalist Bakersays

          Yay! We’re so glad to hear it, Angela. Thank you for the lovely review and sharing your modifications! xo

          Reply
  31. Denisays

    I made this soup and it was beyond gorgeous !!! I intend to return to this OFTEN✨ My hand blender couldn’t quite whizz the nuts away but this did NOT distract from the gorgeous taste. Could you please advise me of the blender you have please? I am looking to purchase an upright power blender and want something powerful. Cost is not a problem. Thank you, Deni

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoyed it, Deni. You can find our blender review here. Hope that’s helpful!

      Reply
  32. Vanessasays

    This soup is magic! So easy to make and the result is delicious!! Creamy, comforting, rich but without being heavy. I used Aleppo for the topping with some olive oil as suggested and it’s the perfect combo. Definitely a new favorite and I can’t wait to make it in the chillier months as well.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed it, Vanessa. Thanks so much for the lovely review and for sharing your modification!

      Reply
    • The Vegan Goddesssays

      I can’t wait to try this soup. It looks fantastic.

      I recommend trying the One Pot Ace Plus Blender from the popular Instant Pot company that has a built-in heating element so it blends and heats soups. It can make creamy or chunky soups, smoothies, butters, crush ice and is high-powered like a Vitamix but better because it heats soups. And it has a glass container and is heavy and solid.

      Reply
  33. Amysays

    I made this soup tonight and it is a hit with the family! I didn’t have cashews so I subbed almonds and I used an entire head of roasted garlic. I will definitely be making this again.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  34. Nadiasays

    So delicious! This recipe will be on repeat in my house. I couldn’t find nutmeg, so I subbed toasted cumin seeds and it turned out delicious. I also blended the cashew cream with the (cooled) roasted garlic and onions on their own before adding them to the dutch oven, and I used an immersion blender for the rest. I didn’t mind the added texture, but I’ll re-blend it while it’s cold before reheating to get it a bit smoother.

    Reply
  35. Esteesays

    I love cauliflower – this sounds yummy – can it be served cold? Now that the warm weather is here a cold soup is refreshing. BTW – I love your recipes!

    Reply
  36. Tomsays

    This soup was everything I hoped it would be: creamy, nutty, delicious! The combination of roast garlic, onion and cauliflower made the best foundation. So good!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it turned out as you were hoping! Thanks so much for sharing, Tom!

      Reply
  37. Kerrisays

    I had some cauliflower I needed to use up and this was perfect!
    I blended the cashews with the cup of water and then just used an immersion blender for the rest (simmered with 4 cups of broth and no extra water). Came out great!

    Reply
  38. Anitasays

    Pretty tasty! I’m a fan of cashew-based soups, such as vegan roasted mushroom. I worried that this wouldn’t have enough flavor, but the roasted garlic (I used 6 gloves) and onion really amped up the savory taste. The addition of white beans is smart, not only for protein and thickness, but also for a heartier finish. I would garnish with a bit of red chili paste (Trader Joe’s has a spicy Italian that would be perfect). Another substitution could be a teaspoon of miso during the simmering phase. I like the approach and will experiment with other spices such as cumin, coriander, and sumac. Thank you!

    Reply
  39. Lindasays

    This is a great soup!!! Roasting the veggies makes it so delicious and the cashews so creamy. Thanks so much for including the nutritional info with your recipes- I like to keep track of my calcium :)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Linda! Thanks so much for sharing! xoxo

      Reply
  40. Kimsays

    I love cauliflower soup but my gut doesn’t like cashews. Can you recommend a cashew-substitute that would work for this recipe?

    Reply
    • Support @ Minimalist Bakersays

      Hi Kim, light coconut milk might work if you can have that, but we haven’t tried it so aren’t sure if there will be a noticeable coconut flavor. Or you can leave out the cashews and water. It won’t be quite as rich and creamy that way, but still tasty. Or, if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!

      Reply
    • Support @ Minimalist Bakersays

      Hi Anna, light coconut milk might work if you can have that, but we haven’t tried it so aren’t sure if there will be a noticeable coconut flavor. Or you can leave out the cashews and water. It won’t be quite as rich and creamy that way, but still tasty. Or, if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!

      Reply
  41. robertasays

    Question: My husband is allergic to nuts. If this soup is made without the nuts, will that adversely affect the taste? Are there any suggested substitutes?

    Reply
    • Support @ Minimalist Bakersays

      Hi Roberta, it won’t be quite as creamy and rich, but will still be tasty! In that case, we’d suggest leaving the cashews and water out. Or if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!

      Reply
    • Support @ Minimalist Bakersays

      We haven’t tried that, but maybe! Just know the color will be darker. Let us know how it goes!

      Reply
  42. Brianasays

    Have you tried an emersion blender on this? (I would chop cashews in food processor first)? I’m not sure if my blender is heat safe. Thx much; this recipe sound heavenly!

    Reply
    • Support @ Minimalist Bakersays

      Hi Briana, an immersion blender might work for the soup if you blend up the cashews and water first to make cashew cream and then add that to the soup pot. Let us know if you try it!

      Reply
  43. Katiasays

    Hi! My kids can’t have nuts. What can i substitute the cashews with? Thanks in advance & we love your recipes!

    Reply
    • Support @ Minimalist Bakersays

      Hi Katia, In that case, we’d suggest leaving the cashews and water out. It won’t be quite as rich and creamy, but is still tasty. Or, if not vegan or dairy-free, you could sub half and half or a lesser amount of heavy cream. Let us know if you try it!

      Reply
      • Nancy Ksays

        I don’t have any white beans, could I add extra cashews instead? Or what else would you suggest? I’m a huge fan of your recipes!!! I’ve loved every one I’ve tried (and it’s a long list).

        Reply
        • Support @ Minimalist Bakersays

          Aw, we’re so glad to hear it, Nancy! And yes, that should work well! Let us know how it turns out!

          Reply