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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.

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Roasted Brussels Sprouts and Cauliflower Soup

4.74 from 26 votes
3
Cals:173
Protein:6.5
Carbs:22
Fat:8
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.
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.
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Yield: 4 Servings
Serving Size: 1 cup + topping

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.

Last Step:

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Nutrition

Serving: 1 cup + topping, Calories: 173 kcal, Carbohydrates: 22 g, Protein: 6.5 g, Fat: 8 g, Saturated Fat: 1.5 g, Cholesterol: 2.5 mg, Sodium: 393 mg, Fiber: 8 g, Sugar: 4 g

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234 comments on “Roasted Brussels Sprouts and Cauliflower Soup”

  1. 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.

  2. Avatar photo
    Michele Bowman

    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?

  3. 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.

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

    1. I believe after you finish roasting your veggies she just wants you to turn off the oven but keep a small portion to top the soup warm in the oven while you finish up the soup.

  5. 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!!

  6. 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.

  7. Avatar photo
    Nancy Abramson

    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!

  8. 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!

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

  10. Avatar photo
    Katia Mottert

    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.

  11. 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. 

  12. Avatar photo
    Robin Johnson

    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!

  13. 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.

  14. Avatar photo
    Virginia Fisher

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

  15. 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. 

  16. 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.