1-Preheat your oven to 400°F: Arrange the cauliflower florets, halved crimini mushrooms, quartered shallots or onion wedges, and peeled garlic cloves on a large roasting tray. Then, toss them with the sea salt, black pepper, and 3 to 4 tablespoons of oil to coat evenly.

2-Roast the vegetables for about 30 minutes, tossing them occasionally until they’re tender and lightly browned. To get that caramelized goodness, crank up the oven to 475°F and roast for another 10 to 15 minutes. Don’t forget to set aside some small pieces of roasted cauliflower and mushrooms for a tasty garnish later.

3-Once done, add 1 and 1/2 cups of broth to the roasting tray and scrape up those delicious browned bits. Transfer everything, including the remaining 4 cups of broth, tamari, liquid aminos, and balsamic vinegar, to a large pot. Bring it to a boil, then reduce to a simmer, cover, and cook for about 10 minutes until the cashews plump up and the cauliflower is extra tender.

4-Blending and Serving: Next, blend the soup in batches using a high-speed blender until it’s smooth and creamy be careful with the hot liquid! Return it to the pot, taste, and adjust the salt and pepper as needed. Serve it hot, topped with those reserved roasted veggies, a sprinkle of fresh thyme, and a bit of cracked black pepper for extra flair.