This Creamy Roasted Vegan Cauliflower Soup is the ultimate vegan comfort soup that not only tastes amazing, but it's also wholesome and nourishing. It's one delicious creamy soup packed with flavour and easy to prepare.

Creamy soup goodness right here, my friends. This soup is a must for the colder months. I can't let this season go by without bringing you a healthy, delicious soup and easy to make. It's the one comfort soup that you need in your life. It's not only tasty but amazingly good. Also, I sneaked in one of my favourite herbs that brings a wonderful flavour dimension to this soup.

Paring flavours is the way to go, and I talk about that quite often on my blog posts. It's all about those flavours, friends.

First off, garlic is a must-add to this soup. It pairs so well with the sweetness and the buttery notes of the cauliflower. Garlic also brings its own sweet to pungent notes that are a real delight, especially if the garlic is baked. When baked, garlic is much more delicious and gets a nice caramelization and a bit of smokiness. It elevates a dish without the overwhelming notes of raw garlic cloves. If you haven't baked garlic yet, you must. You'll never go back. :) I bake an entire head of garlic usually and keep it refrigerated for up to a week, ready to use in salad dressings or savoury dishes.

My cauliflower love has no limits, and there are times when I literally indulge in an entire package of florets, especially roasted. There is no need for a dressing or sauce to dip it in, just plain roasted cauliflower with some salt, freshly group pepper and some green seasoning, no oil needed. It hits the spot for those healthy carbs when you have cravings. Cauliflower is just so good! So, cauliflower lovers, this soup is for you. :)

And, we're getting to the star herb of this soup. Can you guess what it is?  Tarragon! The beautiful aromatic tarragon. I grew up eating tarragon, especially in soups, and my mom making tarragon vinegar to add even more flavour just before serving the soup. Maybe that's why I have a special place for it in my heart. But it's seriously good. It might be a novelty for you, so here's the chance to try it out.

Tarragon is a powerful aromatic herb with sour, sweet and bitter notes, lemony and also a bit minty. The use of tarragon in this soup is meant to bring some freshness and to compliment the buttery sweet notes of cauliflower, garlic and cashew nuts. It balances the flavours so nicely that you'll be pleasantly surprised. So, you have to try it and see.

The making of the soup has only a few steps, friends. You roast the cauliflower and the garlic, and then you blend them up with the rest of the ingredients. It's ready in 50 seconds, after the roasting process. It can't get easier than that.

If you're a soup lover as I am, you'll more then enjoy this Creamy Roasted Cauliflower Soup. It makes an excellent appetizer or light lunch with a side of toast. You can keep it refrigerated for up to five days, and your lunch or dinner is all ready to go with only 40 minutes to get prepared and a few easy steps to follow.

Check out the recipe below and let me know what you think, ok? I'm curious to see how you find the addition of fresh tarragon leaves.

Stay healthy and happy, and don't forget to like, comment and share this delicious recipe. Your friends will thank you. :)