Low-Carb Roasted Brussels Sprouts Soup
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If you love roasted Brussels sprouts, you are going to love this low-carb roasted Brussels sprouts soup. It may seem odd to make a creamy soup with this low-carb vegetable, but trust us, after one taste of this soup, you’ll be a believer!

While this soup utilizes cauliflower florets as well, much of the great flavor comes from the roasted Brussels sprouts. There’s a delicious sweetness in the soup that comes from those Brussels sprouts after they’ve been cooked at such a high temperature.

The soup is also dairy-free, so there’s no heavy cream or half and half mixed in. Instead, the veggies in this soup are blended into a purée to create that comforting, creamy texture that a cold weather soup is delightful for.

And while this soup is very satisfying and filling, it also feels incredibly light, so you won’t go to bed feeling super stuffed or heavy.  Overall, this low-carb recipe is a must-try and an excellent addition to your dinner rotation.

Low-Carb Roasted Brussels Sprouts Soup

serves 4


  • 16 oz. cauliflower florets
  • 16 oz. Brussels sprouts, cut in half
  • 2 tbsp olive oil
  • 1 tsp unsalted butter (or olive oil for completely dairy-free)
  • 1/2 cup chopped shallots
  • 3 1/2 cups vegetable broth
  • 3/4 tsp kosher salt
  • freshly ground pepper, to taste


  1. Preheat the oven to 450°F. Spread out the cauliflower florets and brussels sprouts onto a large baking sheet. Drizzle the veggies with the olive oil, then use your hands to swirl them around to make sure they’re all properly covered with oil. Place the baking sheet on the bottom rack of the oven. Roast for 20 to 25 minutes, giving the veggies a toss halfway through. Temporarily set aside.
  2. In a large saucepan over low heat, melt the butter and cook the shallots until they’re translucent, about 5 minutes. Add the salt along with the vegetable broth, then let the mixture simmer for 5 minutes.
  3. Reserve 1 cup of the roasted vegetables, leaving them on the baking sheet to stay warm, while you add the remaining vegetables to the saucepan. Allow the vegetables to cook in the saucepan for a couple of minutes before transferring the saucepan ingredients into a blender (in two batches) to blend until smooth and puréed.
  4. Serve with a pinch of freshly ground pepper and the reserved, roasted vegetables on top.

Recipe adapted from Skinny Taste