This roasted brussels sprouts and cauliflower soup guarantees flavor and depth. By adding extra roasted vegetables on top, this soup becomes filling but not too heavy. Containing 173 calories per serving, this flavorful soup is the perfect healthy dinner recipe to add to your diet.


Total Time: 30 Minutes


  • non-stick cooking spray

  • 16 oz cauliflower florets

  • 16 oz brussels sprouts, halved

  • 1 teaspoon butter substitute (0 calories)

  • 1/2 cup chopped shallots

  • salt, to taste

  • black pepper, to taste


1.   Preheat the oven to 450 degrees Fahrenheit.

2.   Line a baking tray with foil and then coat with non-stick cooking spray. Place the cauliflower and brussels cut side down on the baking sheet.

3.   Bake the veggies on the bottom third of the oven, flip the veggies with a spatula halfway through (about 25 minutes).

4.   While you're waiting for the veggies to brown, melt the butter substitute in a large saucepan over low heat then add shallots. Cook until translucent (about 5 minutes).

5.   Add salt and broth and simmer 2 minutes. Turn off the oven and remove all but 1 cup of veggies from the tray. Put tray with remaining 1 cup of vegetables back into the oven to keep warm. Put the vegetables that you took off the tray into the pot containing the butter substitute and shallots, simmer 2 minutes.

6.   Transfer in two batches to the blender and blend until smooth.

7.   Pour soup into four bowls and top with the warm vegetables from the oven. Add pepper, to taste.

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*Calorie estimation is based on using low sodium vegetable broth in recipe.