Roasted Brussels Sprouts and Cauliflower Soup Recipe

You’re going to love this soup. It’s creamy and dairy-free, with a rich, comforting flavor that comes from roasting the vegetables until they’re caramelized and tender. Roasting intensifies the natural sweetness of the cauliflower and Brussels sprouts, giving the soup depth and a satisfying roasted note. Topped with a few reserved roasted pieces for texture, it’s both hearty and light—perfect for a chilly evening or a simple weeknight meal.

Roasted Brussels Sprouts and Cauliflower Soup

Topped with reserved roasted vegetables for texture, this soup manages to feel substantial without weighing you down. If you enjoy creamy vegetable soups, other favorites that pair with this one include Leek and Potato Soup, Cream of Asparagus Soup, and Carrot Ginger Soup—simple, vegetable-forward bowls that highlight natural flavors without heavy cream.

This recipe was adapted from a magazine version my aunt shared with me. At first I was skeptical about Brussels sprouts in soup, but the first spoonful won me over. The roasting step transforms them: instead of tasting bitter or flat, the sprouts become sweet, nutty, and deeply flavorful. On a cold, snowy day this is exactly the kind of bowl that warms you from the inside out.

Recipe Overview

Yield: 4 servings. Serving size: about 1 cup plus topping. Prep time: 5 minutes. Cook time: 30 minutes. Total time: about 35 minutes. This dairy-free recipe relies on roasting and pureeing to achieve a velvety texture. It is naturally gluten-free and suitable for many plant-forward diets if you substitute the butter with extra oil.

Nutrition (per serving)

Calories: 173 kcal
Carbohydrates: 22 g
Protein: 6.5 g
Fat: 8 g
Fiber: 8 g
Sodium: 393 mg

Ingredients

Canola cooking spray (or oil for the pan)
16 oz cauliflower florets (about one medium head, cut into florets)
16 oz Brussels sprouts, halved
2 tbsp olive oil (for roasting; plus more if needed)
1 tsp butter (or use an additional tablespoon of oil to keep it fully dairy-free)
1/2 cup chopped shallots (or a mild onion)
3 1/2 cups vegetable broth (adjust for preferred thickness)
3/4 tsp kosher salt, or to taste
Black pepper, to taste

Instructions

Preheat the oven to 450°F (230°C).
Line a large baking sheet with foil or parchment and lightly spray or brush with oil. Arrange the cauliflower florets and the halved Brussels sprouts cut side down. Drizzle with the olive oil so the vegetables are lightly coated.
Roast on the lower third of the oven for about 25 minutes, tossing once halfway through, until the vegetables are slightly browned and caramelized. Keep an eye on them so they don’t burn—you want good color and concentrated flavor.
While the vegetables roast, warm the butter (or oil) in a large saucepan over low heat. Add the chopped shallots and cook until translucent, about 5 minutes. Add the kosher salt and the vegetable broth, bring to a simmer, and let it cook for about 5 minutes to allow the flavors to meld.
When the roasted vegetables are done, turn the oven off and reserve about 1 generous cup of the roasted pieces on the baking sheet for topping. Keep those warm.
Transfer the remaining roasted vegetables to the saucepan with the broth and simmer for 2 minutes to combine flavors.
Working in batches, transfer the vegetable and broth mixture to a blender and puree until completely smooth. Alternatively, use an immersion blender directly in the pot for a quicker method—blend until creamy and uniform.
Return the pureed soup to the saucepan to warm through if needed. Taste and adjust seasoning with more salt or pepper as desired.
Ladle the soup into bowls and garnish each serving with the reserved roasted vegetables and a grind of fresh black pepper. Serve immediately while warm.

Tips, Variations, and Serving Suggestions

For a richer mouthfeel without dairy, stir in a tablespoon of neutral-flavored nut butter or a splash of unsweetened plant-based milk at the end. If you’d like a smoky note, add a pinch of smoked paprika or a few drops of liquid smoke. For extra herb aroma, garnish with chopped fresh parsley or chives just before serving.

Make it vegan by replacing the butter with an additional tablespoon of olive oil or coconut oil. Use low-sodium broth if you prefer to control the salt level, and adjust the seasoning at the end. Leftovers keep well and make a great next-day lunch.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring occasionally; add a splash of broth or water if it thickens. This soup also freezes well: cool completely, freeze in freezer-safe containers for up to 2–3 months, and thaw in the refrigerator overnight before reheating.

Final Note

If you try this recipe, please leave a rating or comment to share how it turned out and any tweaks you made. Hearing how people adapt recipes helps improve them and inspires new variations. Enjoy this cozy, flavorful bowl of roasted Brussels sprouts and cauliflower soup.