Home - Recipes - Creamy Brussels Sprout and Cauliflower Soup

Creamy Brussels Sprout and Cauliflower Soup

Roasted winter veggies add depth to this simple winter soup.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
227 calories per serving


> 1 lb Brussels sprouts
> 1 (10 oz) bag cauliflower florets
> 3 tbsp olive oil
> 1 tbsp butter
> 1/2 cup diced onion
> 2 cups vegetable broth
> 1 cup 2% milk


Preheat oven to 450°F. Halve Brussels sprouts. Arrange sprouts and cauliflower on a large sheet pan and drizzle with the olive oil. Roast for 15 min., stirring halfway.
Meanwhile, melt butter in a large sauce pan and sauté diced onion until translucent. Add the vegetable broth and bring to a boil. Simmer over low heat for 5 min.
Transfer half of the roasted vegetables to the broth and simmer for about 2 min., stirring occasionally. Return the remaining vegetables on the baking sheet to the oven, to roast for another 5 min.
Use an immersion blender to purée the soup. Remove from heat and stir in the milk and remaining roasted vegetables. Serve immediately.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you