Roasted Brussels Sprouts and Cauliflower Soup

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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.
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4.7 from 23 votes
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Roasted Brussels Sprouts and Cauliflower Soup

3
3
3
SP
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
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 5
Keywords: Brussels Sprouts and Cauliflower Soup, cauliflower soup, dairy free soup, weight watchers, whole30

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228 comments

  1. 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!!!

  2. 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. 

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

  4. 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.   

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

  6. 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.

  7. 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.

  8. 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.

  9. Çan you purée this in a pot if you don’t have a blender? 

  10. This soup is filling and great tasting. I added a clove or two of garlic on the sheet pan with the veggies, and a few sprigs of fresh thyme and a bay leaf when sautéing the shallots. I also added in some crumbled turkey bacon at the end. So much flavor and hits the spot every time I make it.

  11. Will be trying this tonight, but there seems to be something missing between 3 & 4. 4 says “shut the oven.”
    If you were roasting the veggies, wouldn’t it have been shut?

  12. This was delicious. The only thing I added was a few cloves of garlic when I was roasting the vegetables and 1 chopped clove of garlic when sautéing shallots. My soup was green like the photo. I made sure not to roast the vegetables too long and charred the vegetables left behind for garnish. I think fresh ground pepper is a must.

  13. Add salt when you pour the broth in.

  14. Step 4 says shut the oven but there is nothing before than says anything about opening it. Wondering if I’m missing a step. 

  15. I mean WAIT A MINUTE!! This soup is fantastic! Hard to believe that something so simple (and healthy!) can taste this good! I used 3 tsp. of low sodium Better than Boullion Chicken flavor + water instead of veggie broth. Really, really, really good! Will definitely make again…. tomorrow actually, as it’s already all gone!!

  16. I think I roasted the veggies a little too long (though did the specified time) and used onions instead of shallot. Mine was also brown and very thick. It was tasty. Not sure I like it as a soup but I think it somehow makes an awesome vegetarian gravy.

  17. So creamy and delicious. Easy to make and addictive. Especially yummy in the winter. The first time I made it my daughter was over and we ate all the servings!

  18. Could you roast the shallots with the cauliflower and brussel sprouts to save time and dishes while keeping flavor? Thanks for your input! And while I’m here, thank you for making such a beautiful site with such reliable, delicious, and inspiring meals. I don’t like to cook but I like to eat well so I am a huge fan of how simple, healthy, and delicious your recipes are!

  19. Butter is dairy. 😉

  20. I made this dish yesterday following the Whole 30 recipe and absolutely loved it!!! Great healthy dish. Thank you.
    Fiona

  21. Very good. Used onion and garlic since that’s what I had on hand and tasted great! Also blended it all since I was using it for lunches.

  22. I’m wondering why this soup isn’t 0 points. It’s all veggies except for some oil…. I substituted oil and didn’t  use butter. 

  23. Very filling, great flavor and super easy to make.  I “rough chopped” all the veg w/my immersion blender  instead of reserving a few whole pieces, but that’s just me being lazy.  I also added a bit more salt than called for (salted veg before roasting & added more to soup) – but we tend to go heavy on salt.  Color wasn’t really appetizing but it did not deter us at all!

  24. Thank you for this delicious soup! Admittedly, I looked at it sideways thinking it couldn’t possibly be that good, but I am stunned on how tasty it turned out. Like the others, mine turned a brown-green, but it tastes so good I don’t care about the color.

  25. Made this tonight! I used frozen brussels and regular onion and it was still freaking amazing!!! (Made some cornbread to go with it. YUM!)

  26. Loved this, and best of all, my husband liked it too. Keeper!!!

  27. My daughter and I made this for dinner tonight. It was good!  I put a half tsp of Parmesan cheese and 2 TBS of croutons on top along with the roasted veggies. We enjoyed it. The additions only changed the SP value by 1 point. 

  28. This soup is delightful! Prep really didn’t take very long, and is worth the healthy, filling result. I used chicken broth rather than vegetable, and used a spice mix (Badia) on the veggies before roasting. It was delicious, with a white cheddar and oatmeal bread grilled cheese on the side.

  29. Another amazingly delicious recipe!  Not complicated or time consuming. I used boat motor instead of blender 

  30. Help! My kitchen scale just
    broke- can anyone give input on how much cauliflower and brussel sprouts they used?

    • I’m making it tonight too and my kitchen scale is a little off. I basically did half a cookie sheet of each veg and I’m at high altitude so watching them carefully while they roast.

  31. Saw the recipe on Sunday,  whipped it up on Monday, just in time for our snow flurries,  I sprinkled some grated Parmigiano,  it was great! Thank you.

  32. Can you freeze this? I’m 110% certain my husband won’t appreciate it, but, I don’t want it to go bad before I finish it.

  33. Made this for dinner tonight.  Very good.  My color was not the bright color, but I think that is because of the vegetable broth color.  This will become a family favorite.  Very good on a cold night.

  34. Can I use chicken broth instead of vegetable broth?

  35. I made this today with leftover holiday veggies…I didn’t have quite enough cauliflower so I added some teeny tiny baby carrots.  I think I did roast my veggies a bit long, but I stirred in some Penzey’s Singapore seasoning, it just took the edge off.  It was delicious!  

  36. Mine turned out brown and bitter. Usually your recipes are so good! What did I do wrong? My veggies were browning a bit more than I think they should have so I stopped roasting at 20mins.   It seemed a bit thicker than it should have been so I added water. Then I added some laughing cow cheese to curb the bitterness. It’s still in the fridge so trying to think of other ways to save it.

  37. Can it be frozen or refrigerated?

  38. I didn’t see where you added the salt in the description. Maybe others who experienced a bland soup missed it as well? I lightly salted the veggies before putting in the oven and added rest to the finished product. Great. Thanks for the inspiration!

  39. Very delicious! I used an onion because I didn’t have shallots and it still turn out sooo good. Thanks for sharing this great recipe.

  40. I just made this tonight for dinner and it is going into my regular rotation. It was SO GOOD and so simple to make! It’s the perfect cozy comfort food for a late autumn night.

  41. Instead of using vegetable broth I used organic mushroom broth. Didn’t have whole shallots but I had dried so I eliminated the frying portion. I though it was fantastic. Will make again

  42. Why is the carb count so high in this soup?  Thanks for any input.

  43. Didn’t like the soup. It was very bland. I think it would have been better if I hadn’t roasted the vegetables and added a little spice of some sort, maybe curry or a spice combo.

  44. I made this tonight and it was pretty good. Only thing was it wasn’t the bright green as in the pictures. More of a brown color.  Did I do something wrong?

  45. Seriously good! My husband and I ate the whole batch in one sitting. Next time I’ll make extra!

  46. When do you use the salt?

  47. WHIle delicious mine did not turn out the bright green that your did.   Maybe I should cook veggies less?

  48. I made this tonight and used cooking spray for both oven vegetables and shallots. It was fantastic.

  49. I made this soup for my lunches this week. 2 hours post-lunch, and I’m STILL marvelling at its yumminess. So good. This one’s going into regular rotation for the fall. 

  50. Just made it! Had cauliflower and Brussels sprouts in the fridge that I didn’t know what to do with it – perfect! Love the combination. I added a cup of water along with the broth in order to get the consistency I liked. I also roasted a few garlic cloves with the veg. Since I used no salt veggie broth, I felt it needed a full teaspoon of salt. I like someone’s suggestion of roasting a jalapeno, too. Will try it next time!

  51. I made this recently, and it is good – but I did have some issues with it. First, I have a nice Ninja blender – but no matter how long I blended it for it never go completely creamy as pictured. Secondly, mine came out overly salty – not sure if I just used too much salt or it was the vegetable broth – but just be careful about that. Overall, it is a really healthy soup and I appreciate that!!

  52. Just made it!! So easy, So excellent! Mom and step dad approved. Recommend definitely. 

  53. In number 4, you say
    “Shut the oven, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.”
    I am wondering what “Shut the oven” means. Does it mean to shut the oven off, and leave the veggies in to keep warm?

  54. This was delicious.  I will make it again and again.  And I don’t have a real blender, but I have a nutribullet and used that.  Wow!  Blended in record time!

  55. This was amazing!  My whole family loved it!  I roasted some jalapeños with the cauliflower and brussel  sprouts and it gave it a tad bit of heat! Delicious!

  56. Just made this tonight and it’s delicious.   I used 4 cups of vegetable stock and thinned it further with about 2 cups of water.  Also included 2 cloves of garlic and some ground sage.  The sage really rounded out the flavors and gave it a distinctly autumn feel.  Thank you for a great recipe.  I love your site and have made quite a few of your dishes. 

  57. The Smart Points calculated is incorrect. Using the nutritional information at the bottom — the true SP value is 5.
    And thats assuming that there really isn’t any Saturated fat — since there was no value there.

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  58. This Soup is absolutely Incredible!!! SO tasty! Thank you!!
    I also added one onion, some spring onion and half a fennel. SO GOOD!!! 🙂

  59. I just tried this recipe in my Ninja, tastes great but it’s pretty chunky rather than smooth. This is my first time making soup in my Ninja. Any tips? What type of blender do you recommend for soups? Thank you!

  60. When you use the word “shallots”, do you mean green onions or the little brown cousins of onions?  I find that Americans seem to interchange them, and it is important to know upfront what a particular writer has in mind.

  61. I would like to subscribe to receive recipes, but it is not accepting either of my emails 

  62. can you use water instead of vegetable broth? my son has food allergies so I don’t use pre-made broths

  63. This soup is so good. I’ve made it twice with no changes. Easy to make!

  64. can u use frozen sprouts for this recipe.

  65. We had this last nite n I would give it 5 out of 5 stars.  I only had frozen cali n sprouts so roasted them as is; my son’s gf said ‘what smells sooo good?’ as she could smell it fr the road. I then sauteed the scallots in a big soup pan, added broth, simmered; put all the veg in next to simmer until they broke up to make it easier to blitz w/a quik stix hand held blender n voila. For presentation I swirled a bit of yogurt n cream on top n sprinkled w/crumbled feta.  Thank you for sharing this easy peasy recipe w/us. 

  66. This soup was so flavorful! I used the vegetable Better Than Bouillon and it had fantastic flavor. I will say the color was not very appetizing because of the roasted vegetables, but that doesn’t matter to us. 🙂 Thanks for another winner, Gina!

  67. This was amazing. Very flavorful. We loved it

  68. I made this a couple of months ago and it was SO good. It is on my list to make again next week.

  69. Looks delicious but it doesn’t say where to put the salt in?

  70. I made this soup for dinner tonight, and couldn’t wait to comment on how delicious it is! My boyfriend is a pretty picky eater, and was wary when I told him I was making brussel sprout and cauliflower soup for dinner. He asked to try a bite of mine before getting a bowl for himself, and he quickly decided he liked it and ate two bowls! I can’t say I’m surprised, I love all your online recipes and those in your Fast and Slow cookbook. Thank you Gina!!

  71. This soup is absolutely delicious. Creamy with rich flavor and very easy to make. My husband and I love it! Thank you for sharing.

  72. This is seriously a great recipe and one of my top 3 soup recipes.  It is very easy and quick to put together which is nice for soup since most need to cook for at least a couple of hours to get good deep flavors.  I made it as written the first time with the addition of some browned and crumbled Italian chicken sausage with mozzarella cheese added in at the end.  This last time I roasted carrots with the brussel sprouts and cauliflower since I didn’t have quite enough cauliflower on hand and added chicken and apple sausage at the end.  Fantastic recipe and easily adaptable to what you have in hand!  Thank you so much!  

  73. If I were to add diced pancetta to the dish would you suggest adding it in last or cooking it first then using the fat to cook the shallots with to keep the flavor?

    • I browned my chicken sausage with the shallots and then set it aside before adding it back in after blending.  Gave the soup base some reallly good flavor by doing it that way. The pancetta sounds great!  

  74. Can you tell me what the letters mean in this line
    (1 teaspoon butter (or more oil for DF, W30, V)) listed in the ingredient list?

    Can you expand on line 4. in the directions?
    4. Shut the oven, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.

  75. I made this today. This was one of the best soups I have eaten.

  76. Is 16 oz 2 cups or 1 lb?

  77. This was AMAZING! I cooked up some bacon to crumble on top and it was the perfect pairing. Hubby LOVED it. We couldn’t get over how creamy and rich it was and with NO dairy! Thank you!! We’ll definitely be making and enjoying this again!

  78. Would frozen cauliflower and brussel sprouts make this too runny?

  79. Love! I’m a lover of puréed soups and this is wonderful. I added a touch of truffle oil to the bowls just before serving. Fabulous and easy!

  80. I loved the flavor in this soup but for some reason mine came out with a very grainy texture. Any suggestions as to why this may have happened?

  81. I absolutely loved this soup. I roasted carrots, red onion, broccoli, and the leftover cauliflower and brussel sprouts that didn’t fit on the first pan to put on top the soup. Since my family didn’t quite enjoy it, I will make it again for me and my work buddies.

  82. Just made this last night and it was delicious. I used Imagine brand low sodium vegetable broth (which I love), a little oil instead of the butter and an immersion blender. The box of broth has 4 cups instead of the 3 1/2 called for in the recipe but it worked well. Will definitely make this again, it’s fast and easy. Thank you for your wonderful recipes.

  83. I love all of your recipes and this one did not disappoint! It is incredibly delicious and smooth. I would love to make this over and over again, but it caused terrible bloating. Is there anything that can be added or reduced to avoid? I rarely bloat and unfortunately did terribly with this recipe. Bummed because it is so tasty. 🙁

  84. I made this using purple onion instead of shallots and reduced-sodium chicken broth instead of vegetable broth. When finishing the soup, I garnished with a Romano, cheddar, and Parmesan cheese blend and fresh cracked black pepper. The soup has great flavor if you love roasted vegetables. Thanks Gina, for another great and healthy recipe!

  85. Just made this. Yum!!!!

  86. I used low sodium chicken broth but even I felt the need for more salt. The bacon was a good garnish as an alternative. Tomorrow I will try at work with hot sauce. I like the idea of using roasted garlic next time too.
    Thanks Gina.

  87. I made this and doubled the recipe to share. It was and still is delicious after 2 days. The flavors are spectacular together and it’s very very filling. Thank you for the recipe and it’s definitely a keeper.

  88. I love the creativity of your recipes!  I just made this one, and thanks to the reviews, I tweaked it a little.  I cut up 2 carrots and roasted them with the sprouts and cauliflower.  I also used a little more shallots and added some garlic.  I like the flavor of chicken stock more than vegetable, so I used that.  Delicious!  My husband had 2 bowls!

  89. So grateful for you Gina! Right when I began to get bored with food you inspire me yet again. Love this meal. Who would’ve thought to make a brussel and cauli soup☺️?!? Not this gal.  You rock my dear. Thank you so much????????????????. 

  90. Delicious!! I used frozen Brussels sprouts and cauliflower (steamed in microwave then roasted in oven), onion instead of shallots (that’s what I had on hand), and added a parmesan cheese rind and let that simmer for about 10-15 min. Don’t skimp on the S&P, it needs the seasoning!

  91. I think I might try this with Flower Sprouts, instead of Brussels Sprouts. They are an odd mix of kale and Brussels sprouts, and have them coming from the CSA this week. Will be interested to see how it comes out – fingers crossed it will be good!!

  92. I made this in my 3-quart sauce pot. but next time I’ll be using the big pot so that I can double the recipe and freeze a bunch for work lunches. This is one of the most unique and delicious soup recipes ever. A dollop of fat free sour cream made it even better. Next time I’ll roast a few garlic cloves with the veggies. Keep the great recipes, especially for soups, coming Gina! — One of your biggest fans, Doug.

  93. Just made this yesterday! It is so delicious!
    Even my picky 9 year old daughter who doesn’t try anything new loved it!

  94. The soup was delishhhh! But I have a question….where is your bowl from in the picture?! I love the odd shape to it! 

  95. Made this tonight with minor alternation – added garlic with the onlon, and had to use a white onion instead of a shallet. Tasted delicious and healthy. I added st/p along the way with the roasted veggies and the saute on/gr. I was making this ahead for lunch during the week so I didn’t save a lot of roasted veggies other than for taste testing. But I wish I had, the veggies on top gave it a nice taste and texture.

    When looking for healthy/hearty soup, would definitely make again.

  96. I made this and it was so good! I had broccoli so I roasted it with the cauliflower and brussels. Also added garlic. So yummy, thanks! 

  97. Oh my gosh, this is ridiculously good!  And so easy!  I used my immersion blender  and it did a more than adequate job of smoothing out the texture…and was easier that dragging out the blender and cleaning it afterwards. 

  98. I made this tonight following Dr. Furhman’s Eat To Live  program (no oil, vegan) so I broth sautéed the shallots and added some sweet onion. I also left out the salt but added nutritional yeast, red pepper flakes and turmeric. Even without butter, salt, or oil it was delicious. I thought about wilting some kale in it after blending but didn’t want to go too far with revisions ?.  Thank you Gina! Love your recipes, your website and cookbooks!

  99. This soup was wonderful even though I roasted the Brussels and cauliflower too long by mistake.  I also used a purple onion because I was out of shallots and that was fine.  My whole family loved this!  Thanks.

  100. We made this for dinner tonight and we love it! We changed it up a bit by using an onion instead and roasting the onion with the veggies too. We added minced garlic on the veggies with 10 minutes of roasting left. Once served it to out bowls we decided it needed a bit more brightness so we added a splash of lemon juice and a few drops of hot sauce to each. Yum!

  101. Well there’s always a first, this being the first of your recipes I didn’t like. We love cauliflower and Brussel sprouts, but this soup had almost no flavor even after roasting the vegetables. Silky mouth feel; no flavor. If we try again, we’ll take the suggestions for roasted garlic and hot pepper flakes. Fresh herbs of any kind would make sense too.

  102. Hi! This sounds yummy! Can anyone recommend a sandwich that might go with this? I was thinking a grilled smoked turkey and cheese sandwich…but I don’t know if that would compliment this delicious sounding soup!! Thanks in advance! 🙂

  103. This was delicious but felt it need some more flavor. I added Flower Power from Mom’s Gourmet spices (no I don’t work for them).  This blend has cumin, coriander, rosemary, savory, chili powder and some other things – garlic, maybe. Anyway, it gavenit some depth of flavor that I thought was needed. Also, don’t skimp on the salt. Otherwise it doesn’t taste like soup, but blended vegetables. 

  104. I never considered using Brussels sprouts in soup, but you’ve done it again – great recipe!  I’d like to add that not being a fan of cauliflower, I substituted purple sweet potato and it turned out fantastic, rich and creamy without the need for dairy! 

  105. Hi Gina! Love your recipes!

    I don’t have a shallot and really don’t want to run to store, is there something else I can substitute?

    Thanks!

  106. I completed a three day water fast yesterday – and broke my fast with this AMAZING soup.  Gina, your recipes are always my go too – they always turn out perfectly delicious.  I tell everyone who will listen to check out skinnytaste.  Thank you for all the wonderful recipes you continue to post!

  107. Made this last night after coming across it this weekend. Delicious and filling. A few thoughts for the next time I make it. I think I would roast some garlic cloves with the cauliflower and brussel sprouts to add another flavor dimension. I would also QUADRUPLE this recipe as I love to freeze for future healthy meals and I didn’t have enough to do that! The addition of a bit of crushed red pepper gives it a little zing too!

  108. When do we add the salt?

  109. I discovered your website this afternoon. I stopped at the store to pick up the ingredients on my way home from work and just finished having this AMAZING SOUP for dinner. I loved it!!! Thank you so much. I am super excited to try other recipes. Great job!

  110. I was a little hesitant to make this soup since I absolutely HATE cauliflower, but based on it’s great reviews, I decided to make this soup tonight for supper. It was absolutely delicious! Even my 3 year old daughter asked for seconds! I made a couple of substitutions based on our taste preference- I used chicken stock instead of veggie, sauteed garlic with the shallots and added pepper to taste. I also added just a sprinkle of Parmesan before serving. Thank you Gina for yet another fabulous recipe!

  111. Any reason why the nutritional facts uploaded  incorrectly on my fitness pal when I imported recipe from skinny taste .com ?  

    • WHat did you get for this recipe?

    • I saw that too…my fitness pal used steamed cauliflower and raw brussels for the automatic web entry – I edited the ingredients and changed them to ‘roasted with oil’ and it upped the calories to be more inline with the actual count. 

  112. Hi, I just started with WW and I was wondering what you mean by Smart Points: 3 Points +: 5. Is it 3 or 5 points for the current WW program? I’m confused.
    And the nutritional values are for the entire batch or for one serving? Also, how much is sat fat? Thank you. I loved your website! Can’t wait to try your recipes.

  113. Hi, just wondering how you got 3sp for the soup. I entered the nutrition facts you listed and it came up as 5sp per serving.  Maybe I am missing something? 

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      • Thank you!! I am new to WW (but a longtime Skinnytaste devotee) and was going crazy with the difference in points with the app calculator.

  114. Can you substitute broccoli for the Brussels sprouts?

  115. This looks fantastic and I’ll make it next week. Tonight is your meat sauce with spaghetti squash. I’ve never made anything from your site I didn’t love and I like how you post calories, WW points etc..Excellent job!!!

  116. The liquid portion is wrong on this recipe. It’s way too thick. Would not recommend cooking.

    • Then obviously add more liquid if you need it…Came out fabulous for me and I highly recommend cooking it. Thanks Gina for another great recipe!

  117. Gina you KNOW that I will be making this tomorrow!

  118. Just out of curiosity I  don’t have vegetable broth on hand but do have chicken broth. Is it okay to use chicken broth??

  119. Made this last night as part of my meal prep for the week, and it’s awesome! I defintly put a bunch of pepper in it, as well as adding a little galic powder to give it a bit of a kick. Super yummy, and looking forward to having it as a part of my lunches this week.

  120. I just finished making this and had to comment. It is SO good and easy to put together. Eating and typing right now. If you have an immersion blender I highly recommend using it. Thanks Gina for another great recipe!

  121. There is no way there is 6.5 grams of protein per serving.

    • According to the USDA here is the breakdown:

      16 oz cauliflower- 15.31 g protein
      16 oz brussels sprouts- 8.7 g protein
      1/2 cup shallots- 2.00 g protein

      Total protein is 26.01g / 4 servings = 6.5 grams/serving

  122. Hi Gina, I just had a delicious, creamy potato soup topped with roasted Brussel sprouts and a little pork belly at a small, local restaurant that just opened in our area, and it was sensational. I especially loved the addition of the roasted Brussel sprouts on top of the soup and thought about coming home to try and duplicate it,. Now, however, I can make this lovely sounding cauliflower soup instead. Thank you!

  123. I’m in love w/many of your recipes; however, it would be great if your could include the nutritional data for each recipes……. is there anyway that you can provide this information?

  124. Looks delish. Can I substitute vegetable broth for ff chicken broth?

  125. Very good and unusual Soup. I used Better than Bouillon Vegetarian No Chicken for the broth (what I had) and olive oil throughout for a vegan guest.

  126. Just made it for my boyfriend today! It’s so good!

  127. Why is the carb count so high? I thought cauliflower was low in carbs??? I don’t see any other sources. …

    • There are carbs in cauliflower, brussels sprouts and shallots. Good carbs!

    • I just double checked and the carbs are correct. According to the USDA, the breakdown is below:

      Broth- 10.5 g
      Cauliflower- 23.6 g
      Sprouts- 40.5 g
      Shallots- 13.4

      88 grams carbs total / 4 servings = 22 grams carbs per serving.

  128. Saving some of the roasted veggies as a garnish really makes a difference. Great recipe!

  129. This soup is excellent. The odds of me having cauliflower, Brussels sprouts, and shallots in my kitchen at the same time are low; I took it as providence when this recipe greeted me this morning and all three ingredients were at the ready – I was not about to go out in our 8-degree weather on a Sunday. I did not have vegetable broth in the pantry so I used chicken broth; also, I decided to make it early in the afternoon so I could simmer it with a Parmesan rind – a trick I learned from some of Gina’s other recipes. On a whim I added some red pepper flakes and a squirt of anchovy paste (which has become a “gee this is good” hidden ingredient). Thank you, Gina, for helping so many of us embrace healthy cooking and eating.

  130. Can chicken broth be used instead?

  131. Great recipe! I used my food processor and it worked fine.I put it in my crockpot on warm, so I can have it ready in a few hours for our family Sunday dinner. Thankyou for all the great recipes!

  132. I just made this and it is amazing!  I used my immersion blender because I got one for Christmas and have been dying to use it…and I didn’t want to dirty another pan!  Thanks for the great recipes!

  133. This is so delicious and smooth!!  Thank you for posting it!  I love that I had all the ingredients to try it out!!  

  134. Could you use an immersion blender?

  135. This looks AMAZING! This might be a stupid question…do you think I could use low sodium chicken broth instead of veggie without ruining it? I happen to have a lot of low sodium chicken broth (damn you, Costco!) that I am trying to use up. Thanks!

  136. This looks Uh-Mazing! I’ve been on a cauliflower and brussels sprouts kick lately. Any way that this can be prepped for the week? I’m sure that the soup will hold, but what about the roasted veggies that you put on top? 

  137. Hi Gina, I can’t wait to make this soup! Gina, what hand blender do you use for your soups?  Thank you!  

  138. Step 5 says to transfer to a large pot. I am assuming you also add the  broth mixture to the pot? Can you mix with an immersion blender?

  139. Could you freeze this soup?

  140. This looks amazing!! I think it’s begging for a topping of bacon, though.

  141. Can it be reheated and still taste good?

  142. Could I make this with riced cauliflower?

  143. Excited to make this tonight!!  One question:  Will an immersion blender work?!  I was gifted one for Christmas and have been waiting to use it. 

  144. Hello from my the UK! Massive fan over here and must make at least 3 meals of your a week! Could I make this 0 SP and leave out the butter and oil? Just use spray oil? Or does it massively affect the flavour? 

    • To roast the veggies you really need some oil but spraying generously will work, but don’t kid yourself, it wouldn’t be 0 points with spray. It would be less though.

    • Just like with smoothies made with fruit, once you puree veggies, you have to count the points.

      • You don’t have to count pureed veggies as points, for anyone doing weight watchers. The rule is, if you eat it with a spoon, it’s still zero! If you drink it through a straw it changes the points. The exception is fruit made with a Yonanas maker or something similar – more than 1/2 cup and you have to start counting points. (From a weight watchers leader/corporate trainer.)

  145. How is this dairy free when there is butter in the ingredients?

    • As written next to the butter on the ingredients list “1 teaspoon butter (or more oil for DF, W30, V)” meaning for dairy free, Whole30 or vegan.

      • You can use ghee or clarified butter as a substitute if making this as a Whole30 meal.

      • That’s a silly question. Obviously if there’s butter in there it’s not. So why ask why!!)-! Just improvise and enjoy!

  146. This looks delicious!! Can’t wait to try! Sorry if this is a dumb comment, but is it technically dairy free if there is butter in it? I guess you could use vegan butter and that would fix that…. anyway, looks amazing Gina! 

  147. I love roasted cauliflower soup. Going to have to try it with brussle sprouts. I add the onion/shallots half way thru the baking process so I don’t have to use the butter.  Thanks for the recipe!

  148. This looks marvelous…I’m going to try…Coud you stretch this for 6 people as a starter for a meal for entertaining…main course chicken?