Roasted Brussels Sprout Potato Soup

Posted by on Nov 29, 2012 in Fall, Seasonal, Soups | 0 comments

… Winter Bliss in a Bowl!

Roasted Brussels Sprout Potato Soup
I need to state right up front that this is a gluten-free, dairy-free Roasted Brussels Sprout Potato Soup. Why am I making such an obvious point? Because once you sip your first spoonful and your tastebuds savor those first flavors, you’ll likely forget!  Flecked with bits of basil leaves, the roasted Brussels sprouts mingle with diced potatoes in a spa of coconut-milk-infused chicken broth. Much lighter than a cream-based soup, and with no hints of coconut flavor, the translucent liquid intrigues the eye, enticing you to seek hidden treasures as you spoon your way through every bite. A lovely soup to look at, with even more palate-pleasing qualities. The Brussels sprouts become sweetened during their slow-roasting, and the sautéd potatoes yield perfectly to the tooth. To paraphrase Alton Brown of Food Network, “There isn’t a white sauce that doesn’t appreciate a little nutmeg.” This proves to be true here as well. Though the nutmeg is not a prominent flavor profile, it somehow fills out the creaminess and gives the soup just a bit more depth. Not discounting the deliciousness of this soup, some other aspects I really love are that it is low in fat, so simple to make, and is filling and gratifying – especially on cold winter days. Serve this with some homemade Sweet Potato Yam Biscuits (that can be ready as quickly as the soup), and you’ll have a crazy-good combo. A small bowl of this soup would make a great “starter” to a holiday or Christmas dinner, too!


No Dairy Bug No Gluten BugPrep time: about 45 minutes (about 30 active, 15 inactive)

Cooking time: included in the prep – in this recipe it’s mixed together

Roasting time: about 45 minutes (included in the prep/cooking time)

Oven temp: 350ºF

Makes: 6 to 8 servings



30-40 Brussels sprouts, ends trimmed, outer leaves removed, sprouts cut in half through stem

2 teaspoons dried basil, divided 1 tsp + 1 tsp

1 clove garlic, peeled and minced

5 Tablespoons extra virgin olive oil, divided 4 Tbsp + 1 Tbsp

4 small to medium russet potatoes, peeled and cut into small cubes

1/2 sweet or yellow onion, peeled and diced

1/2 teaspoon paprika

1/2 teaspoon white pepper

1/4 teaspoon garlic powder

pinch of kosher salt

4 cups low-sodium, fat-free chicken broth – Swanson’s is gluten-free

1 cup coconut milk (or non-dairy milk of your choice) – I use So Delicious Unsweetened

2-3 scrapes of whole nutmeg on micro-grater, or about 1/16-1/8 teaspoon ground

more salt and pepper, to taste



Preheat oven to 350ºF. In a large bowl, combine Brussels sprouts, 1 teaspoon basil, garlic, and 1 Tablespoon olive oil. Toss well to distribute seasonings and oil. On a foil-lined baking sheet, spread out Brussels sprouts into a single layer and not touching too much. Bake for 30 to 45 minutes, turning with a spatula every 15 minutes or so, until they’ve become tender, golden brown, and beginning to shrivel slightly. Remove from oven and set aside until ready to incorporate into soup.

If you’ll be making Sweet Potato Yam Biscuits or another type of biscuit, prepare those now so they’re ready to pop into the already hot oven (though you’ll need to increase the heat according to your biscuit recipe). They can bake while you make the rest of the soup. How long the soup simmers at the end of the cooking cycle is very flexible, as long as the heat is on low so the potatoes don’t become mushy.

While the Brussels sprouts are roasting, peel and cut your onion and potatoes. In a large, heavy soup pot, add 4 Tablespoons olive oil and heat over medium heat. When warm, add onion and sauté for a couple minutes until becoming translucent and soft. Add potatoes and stir well to coat with oil. Add paprika, white pepper, and garlic powder. Stir and reduce heat to medium low so potatoes cook and become tender but do not brown. When potatoes are fork tender, add chicken broth and a pinch of salt. Bring to a boil, then immediately reduce heat to low to not overcook potatoes. Add coconut milk and nutmeg. Stir well, then simmer on low about 10 minutes, or until Brussels sprouts are done roasting. Add in the Brussels sprouts and the herbs and garlic they roasted in. Let simmer a few more minutes to meld flavors. Adjust salt and pepper, if necessary. Serve hot.

Roasted Brussels Sprout Potato Soup crop
If you have leftovers, allow to cool to room temperature, then refrigerate in an airtight container. Reheats well in microwave or on stovetop.

Do you have a favorite winter soup? What says “palate-pleasing” to you on cold winter days?  

Safe food is a journey … Thrive!™

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