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4.7 from 93 votes

Roasted Brussels Sprouts and Cauliflower Soup

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 Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 Servings
Calories: 173 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 450F.
  2. 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.
  3. 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.
  4. Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
  5. Transfer the rest to the pot and simmer 2 minutes.
  6. Transfer in two batches to the blender and blend until smooth.
  7. Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

Nutrition Information

Serving 1cup + topping Calories 173kcal (9%) Carbohydrates 22g (7%) Protein 6.5g (13%) Fat 8g (12%) Saturated Fat 1.5g (8%) Cholesterol 2.5mg (1%) Sodium 393mg (16%) Fiber 8g (32%) Sugar 4g (8%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 173

% Daily Value*

Serving 1cup + topping
Calories 173kcal 9%
Carbohydrates 22g 7%
Protein 6.5g 13%
Fat 8g 12%
Saturated Fat 1.5g 8%
Cholesterol 2.5mg 1%
Sodium 393mg 16%
Fiber 8g 32%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.