Roasted Brussels Sprouts and Cauliflower Soup

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Guys, you are going to LOVE this soup!! It’s creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth!

Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.Roasted Brussels Sprouts and Cauliflower Soup

Topped with more roasted vegetables for texture, it’s both filling yet light. Some of my other favorite creamy soups are Leek and Potato Soup, Cream of Asparagus Soup, and Carrot Ginger Soup.

My aunt shared this recipe with me, which she adapted from the Savory magazine she picked up at my local supermarket. At first thought I wasn’t sure how I felt about Brussels sprouts in a soup, but my first spoonful I was in love with the taste! The roasted flavor really comes through in every bite, perfect to warm up on this cold, snowy day.

You can see more Soup Recipes here!

Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.
Print WW Personal Points
4.72 from 25 votes
Did you make this recipe?

Roasted Brussels Sprouts and Cauliflower Soup

173 Cals 6.5 Protein 22 Carbs 8 Fats
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 4 Servings
COURSE: Dinner, Lunch, Soup
CUISINE: American
Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.

Ingredients

  • canola cooking spray
  • 16 oz cauliflower florets
  • 16 oz brussels sprouts, halved
  • 2 tbsp olive oil
  • 1 teaspoon butter, or more oil for DF, W30, V
  • 1/2 cup chopped shallots
  • 3 1/2 cups vegetable broth
  • 3/4 teaspoon kosher salt
  • black pepper, to taste

Instructions

  • Preheat oven to 450F.
  • Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
  • Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
  • Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
  • Transfer the rest to the pot and simmer 2 minutes.
  • Transfer in two batches to the blender and blend until smooth.
  • Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

Nutrition

Serving: 1cup + topping, Calories: 173kcal, Carbohydrates: 22g, Protein: 6.5g, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 2.5mg, Sodium: 393mg, Fiber: 8g, Sugar: 4g
WW Points Plus: 5
Keywords: Brussels Sprouts and Cauliflower Soup, cauliflower soup, dairy free soup, weight watchers, whole30

Leave a Reply

Your email address will not be published.

Rate this Recipe:




233 comments

  1. Can this soup be frozen?

  2. It’s delicious! I did also add garlic. I also used some flavor God garlic and herb salt and some Adobo but other than that, I followed the recipe and it was absolutely delicious!

  3. If you put the hot liquid in the blender, won’t it blow the lid off? I’ve read never do that so how do I get around it!

  4. Can this soup be frozen?

  5. I knew this soup was going to be bland. I had a plan since the beginning. I added two cloves of garlic when I roasted the vegetables. I cooked a very small potato with the broth. Instead of salt I added a knorr chicken bouillon, 1/8 teaspoon of ground thyme and 1/8 teaspoon of garlic. And finally I added 1/4 cup of heavy cream. Oh, yes. I am going to make this soup many more times. Absolutely delicious with my changes. Avoid adding the charred leaves. Delicious!!!

  6. OMG! This was so, so good!!! I’ll make it all the time. Really nice way to get those veggies in. I added whole cloves of garlic on the sheet pan with the veggies because I love roasted garlic. 

  7. Love this! How long does it last in fridge? Can this be frozen?

  8. I pair this with a well salted and peppered perfectly cooked steak.  The soup is almost a purée.  Soooo delicious.  I eat about 4oz of the steak and a massive bowl of soup with roasted veg on top.  Has become my go to indulgent meal.  Guests love it.  Trick is to purée until it’s super smooth and add a little water.   Dip the steak in the thick soup and enjoy.   

  9. Where do the Freestyle points come from?  The oil?

  10. So yummy! I made this as directed but added cayenne and red pepper because I like a little spice. I think I will make it again this Fall but add garlic like some reviewers have done and roast extra veggies to top the soup with. Delicious as is but there is definitely room to build up for folks that like more complex flavors.

  11. This recipe is TERRIFIC!! I’ve made it many times, and it’s a hit each and every time. Easy, healthy, and luscious! It’s one of my favorite soups.

  12. Hearty and ridiculously healthy. The cruciferous taste is very strong so I wouldn’t serve it to guests unless I knew they were really into cruciferous… like me! I added garlic and pepper to the vegetables when roasting them and added marjoram, thyme, and summer savory after they were puréed. I didn’t hold out any large pieces and puréed all of it in the pot with a stick blender.