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This creamy cauliflower soup with Brussels sprouts is a rich, hearty dish that’s easy to prep and so delicious. Plus, it’s packed with vitamins and antioxidants!
Are you torn between wanting comfort food but also wanting to eat something healthy?
This creamy cauliflower soup with Brussels sprouts is the best of both worlds! The coconut milk gives the soup a rich, hearty texture, and the vegetables are packed with vitamins and antioxidants. Talk about a win-win!
Roasting the vegetables really brings out their natural sweetness. It deepens the flavor profile, making this dish truly irresistible.
After one bite, you might realize that this healthy soup is your new favorite comfort food!
How to make creamy cauliflower soup with Brussels sprouts
This simple recipe involves roasting the vegetables and then bringing everything together on the stove.
Step 1: Preheat the oven to 450°F.
Step 2: Place the cauliflower florets and Brussels sprouts in a large bowl. Add 3 tablespoons of olive oil and toss until evenly coated, then season with salt and pepper and toss again.
Step 3: Pour the vegetables onto a baking sheet and arrange so that the Brussels sprouts are cut side down and the pieces aren’t touching.
Step 4: Place in the oven and roast, stirring after the 10-minute mark, until the vegetables are tender, about 15 minutes total. Remove from the oven.
Step 5: While the vegetables are roasting, heat a 3½ quart saucepan over medium heat and add the remaining 1 tablespoon olive oil.
Step 6: Add the onion and sauté until it’s translucent, then add the broth.
Step 7: Bring everything to a boil, then reduce the heat to low and simmer for about 10 minutes.
Step 8: Add two-thirds of the roasted vegetables to the saucepan and simmer for a few minutes, stirring occasionally. Remove from heat.
Step 9: Purée the soup either by using an immersion blender right in the pan or by transferring the mixture to a blender. Stir in the coconut milk and purée again if necessary.
Step 10: Pour into 4 serving bowls, garnish with remaining roasted vegetables, and serve immediately.
This soup is so rich and creamy, you’ll be amazed that it’s actually good for you!
Coconut or low-fat milk
If you make this recipe with coconut milk, it will be vegan, dairy-free, gluten-free, and paleo-friendly.
However, if you prefer not to eat the saturated fat found in coconut milk, you can substitute 1 cup of low-fat milk. This will reduce each serving to 228 calories, 16 grams of fat, and 3 grams of saturated fat.
Keep in mind that this will increase the cholesterol, sugar, and carbs slightly, and the soup will no longer be dairy-free or vegan.
Storage
This soup is best served immediately. However, if you do have leftovers, you can store them covered in the refrigerator for 3-4 days.
If possible, try to store the whole-roasted veggies separately so they don’t become soggy in the soup.
Other low-carb soup recipes
If you aren’t a fan of Brussels sprouts (or are just looking for delicious and healthy soup recipes) here are a few soups I think you’ll enjoy:
You can also take a look at my list of the best low-carb soup recipes for more inspiration.
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Creamy Cauliflower Soup with Brussels Sprouts
Ingredients
- 10 ounces cauliflower florets
- 1 pound Brussels sprouts, (trimmed and cut in half)
- 4 tablespoons olive oil, (divided)
- Kosher salt
- Freshly ground pepper
- ½ medium onion, (diced)
- 2 cups low-sodium vegetable broth
- 14 ounces coconut milk
Instructions
- Preheat the oven to 450°F.
- Place the cauliflower florets and Brussels sprouts in a large bowl. Add 3 tablespoons of olive oil and toss until evenly coated, then season with salt and pepper and toss again.10 ounces cauliflower florets, 1 pound Brussels sprouts, 4 tablespoons olive oil, Kosher salt, Freshly ground pepper
- Pour the vegetables onto a baking sheet and arrange so that the Brussels sprouts are cut-side down and the pieces aren’t touching.
- Place in the oven and roast, stirring after the 10-minute mark, until the vegetables are tender, about 15 minutes total. Remove from the oven.
- While the vegetables are roasting, heat a 3½ quart saucepan over medium heat and add the remaining 1 tablespoon olive oil.4 tablespoons olive oil
- Add the onion and sauté until it’s translucent, then add the broth.½ medium onion, 2 cups low-sodium vegetable broth
- Bring everything to a boil, then reduce the heat to low and simmer for about 10 minutes.
- Add two-thirds of the roasted vegetables to the saucepan and simmer for a few minutes, stirring occasionally. Remove from heat.
- Purée the soup either by using an immersion blender right in the pan or by transferring the mixture to a blender. Stir in the coconut milk and purée again if necessary.14 ounces coconut milk
- Pour into 4 serving bowls, garnish with remaining roasted vegetables, and serve immediately.
