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Creamy cauliflower soup
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5 from 5 votes

Creamy Cauliflower Soup with Brussels Sprouts

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soups and Stews
Cuisine: American
Diet: Diabetic
Keyword: cauliflower soup, easy dinner recipes
Servings: 4
Calories: 418kcal
Author: Diabetic Foodie


  • 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 vegetable broth
  • 14 ounces coconut milk


  • 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.
  • 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.
  • Add the onion and sauté until it’s translucent, then add the 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.
  • Pour into 4 serving bowls, garnish with remaining roasted vegetables, and serve immediately.


This recipe is for 4 servings of cauliflower and Brussels sprouts soup.
To reduce the amount of saturated fat, you can substitute the coconut milk for 1 cup of low-fat milk. Keep in mind that the soup will no longer be dairy-free or vegan.
This dish is best served immediately. If you do have leftovers, they can be stored covered in the refrigerator for 3-4 days.


Serving: 1bowl | Calories: 418kcal | Carbohydrates: 18.6g | Protein: 6.2g | Fat: 36.4g | Saturated Fat: 15.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 510.6mg | Potassium: 486.4mg | Fiber: 4.6g | Sugar: 6.7g | Net carbs: 14g