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Roasted Vegetable Soup

Roasted Brussels Sprouts & Cauliflower Soup

This dairy free, gluten free, and vegan soup is not only healthy but really delicious. You'll love the simple, clean flavors!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch
Cuisine Soup
Servings 4 servings
Calories 162 kcal

Ingredients
  

Soup Ingredients:

  • Canola Cooking Spray optional - use if roasting with foil
  • 16 oz Cauliflower Florets cut in bite-sized pieces
  • 16 oz Brussels Sprouts cut in half
  • 2 T. Olive Oil
  • 1 t. Dairy Free Butter like Earth Balance or else olive oil
  • 1/2 cup Shallots diced
  • 3 1/2 cups Chicken Stock Kitchen Basics has dairy free stocks, or broth will work too and you can use Vegetable stock/broth
  • Kosher Salt to taste
  • Freshly Ground Black Pepper to taste

Instructions
 

  • Begin by preheating your oven to 450 degrees. while the oven heats, clean and cut the cauliflower and Brussels Sprouts. Then chop the shallots.
  • Use 2 baking sheets lined with Silpats and put about a cup of the Brussels sprouts and cauliflower on one sheet. Then put the rest of the sprouts and cauliflower on the other baking sheet. Drizzle with olive oil, and then season with salt and pepper.
  • Bake the veggies in the oven for 22-25 minutes and toss the vegetables and switch spots in the oven halfway through so they bake evenly.
  • While the vegetables roast, heat the butter in a pot over medium-low heat. Then cook the shallots for about 5 minutes so they start to become translucent. Add the chicken stock to the pot and heat for 5 minutes.
  • Once the vegetables are roasted, turn off the oven and leave the baking sheet that has one cup of veggies in the oven. Remove the other baking sheet and add those vegetables to the stock. Heat through for a couple of minutes.
  • Use a handheld blender to blend the veggies in the pot until it’s smooth. Alternatively you can use a blender and blend the soup in about 2 batches, but I find the handheld blender perfect for blending soup . . . and it’s fun! Once the soup is blended, taste and add more salt and pepper if needed.
  • Serve the soup right away and top with the remaining roasted veggies that are reserved in the oven. Add some freshly cracked pepper to the top and enjoy!

Notes

Useful kitchen equipment for this recipe include Silpats and a Handheld Blender.