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Home » Tomato, Carrot, Brussels Sprouts Soup

Tomato, Carrot, Brussels Sprouts Soup

December 21, 2017 By Diane Smith 8 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Tomato, Carrot, Brussels Sprouts Soup in bowl on stack of four plates
Tomato, Carrot, Brussels Sprouts Soup in bowl on stack of four plates

This hearty Tomato, Carrot, Brussels Sprouts Soup is not only loaded with veggies and flavor, it’s also loaded with nutrient dense, hearty healthy goodness! I’ll bet you’ve never had Brussels sprouts in a soup, but they are delicious served this way.

This soup is warm, creamy, and savory with a little bit of sweetness and spice. Lots of veggies, beans, and nut butter make this a delicious and comforting soup you will want to have all winter.

Tomato Brussels Sprout Soup

This is the kind of soup where you can add what you have on hand so no need to go to the store if you don’t have every ingredient. It was inspired by Dr. Fuhrman.

Although I have Dr. Fuhrman’s book, Eat for Health, and I love the recipes, I don’t always have everything that’s called for. So, I improvise with what I have. It’s hard to fail with most soups and easier to use up what you have on hand.

While your here, check out these plant-based recipes:

  • Green Berry Smoothie
  • Instant Pot Butternut Squash Risotto with Basil Pesto
  • Arugula, Orange Fennel Salad
  • Tempeh Reuben Sandwich
  • Potato Gratin with Jalapeño & Tempeh Bacon

Carrot-JuiceFor this recipe, I had carrots, onion, Brussels sprouts, lentils, beans, and home-grown beets. Using veggies from my garden always make dishes even more delightful.

Many of Dr. Fuhrman’s recipes call for carrot juice and I did use that here, but it adds sweetness and if you don’t like that in a soup, use water or veggie broth instead.

I actually found organic carrot juice in a jar from Lakewood brand. It may not be as fresh as freshly squeeze but may be easier for you.

You can substitute vegetable broth if you don’t have carrot juice.

If you don’t have everything you need for this hearty, plant-based soup, use what you do have and up your nutrient density for the day.

Tomato, Carrot, Brussels Sprouts Soup in bowl on stack of four plates

Mix n match with these main ingredients:

  • Liquid: broth, water, carrot juice,
  • Vegetables: cruciferous or root veggies of your choice.
  • Beans: lentils, chickpeas, kidney beans

Enjoy! I’d love to hear your feedback in the comments below for this Tomato, Carrot, Brussels Sprouts recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Tomato Brussels Sprout Soup
Print Recipe
3.84 from 24 votes

Tomato, Carrot, Brussels Sprouts Soup

This heart-healthy, nutrient-rich soup recipe is not only chock-full of goodness but is so good tasting, too. Carrot juice adds a touch of sweetness and the Brussels sprouts are a unique addition.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 6 people

Equipment

  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Vegetable Peeler
  • Stainless Steel Pot Set
  • Ladle

Ingredients

  • 1/4 cup low-sodium vegetable broth (Trader Joe's brand) or water for sauteing (or 1/4 cup homemade)
  • 1 medium onion chopped
  • 5 cloves garlic minced
  • 2 carrots peeled and cut into rounds
  • 1 large beet peeled and cut into 1/2″ cubes
  • 3 cups brussels sprouts cut in half or fourths
  • 4 cups water or vegetable broth
  • 2 cups carrot juice or vegetable broth
  • 1/3 cup uncooked green lentils
  • 1/2 cup uncooked red lentils
  • 1/2 cup kidney beans canned no salt Eden brand
  • 1 8 oz. can tomato sauce
  • 1/3 tsp Ceylon cinnamon*
  • 1/2 tsp garam masala
  • 2 Tbl almond or peanut butter
  • sea salt and pepper to taste
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Instructions

  • In a large pot, sauté the onions and garlic in 1/4 cup of water or vegetable broth until wilted.
  • Add the cinnamon and garam masala and stir.
  • Add the rest of the chopped vegetables and sauté a few more minutes.
  • Add the red and green lentils, water or vegetable broth, carrot juice, tomato sauce, beans, and nut butter.
  • Simmer soup, covered for 30-45 minutes until the vegetables are crisp tender and the lentils are soft.
  • Season with salt and pepper to taste.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.

Nutrition

Nutrition Facts
Tomato, Carrot, Brussels Sprouts Soup
Amount per Serving
Calories
244
% Daily Value*
Fat
 
3.9
g
6
%
Saturated Fat
 
0.4
g
3
%
Sodium
 
199.3
mg
9
%
Carbohydrates
 
42.5
g
14
%
Fiber
 
9.3
g
39
%
Sugar
 
11.2
g
12
%
Protein
 
12.7
g
25
%
Vitamin A
 
12300
IU
246
%
Vitamin C
 
71
mg
86
%
Calcium
 
110
mg
11
%
Iron
 
4.3
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Lisa

    December 2, 2019 at 10:19 am

    I made this yesterday, and it turned out wonderfully. I didn’t use carrot juice — it’s not something I generally have in my pantry — rather, a combination of broth and water. Full of flavor, and it’s a nice, warming, hearty bowlful on a blustery day like today. Oh, and out house smelled great all day long! Thank you…

    Reply
    • Diane Smith

      December 2, 2019 at 4:58 pm

      I’m so glad you enjoyed the recipe! I love the smell of cooking soups, especially when cinnamon and garam masala are involved. 🙂

      Reply
  2. Glynis Crawford

    December 29, 2020 at 11:05 am

    I made this with left over carrots and brussel sprouts. I didn’t have green lentils, carrot juice or a large both but it was still very tasty and will definitely make it again.

    Reply
    • Diane Smith

      December 31, 2020 at 10:20 am

      I’m glad you enjoyed it and happy to see you made it your own. Soups are great the way you can add or subtract just about any ingredient and they usually work well. 🙂

      Reply
  3. Julia A. Roman

    December 31, 2021 at 1:33 pm

    Can this soup be preserved though pressure canning
    thanks

    Reply
    • Diane Smith

      January 5, 2022 at 2:33 pm

      Unfortunately, I’m not familiar enough with canning to know the answer. It sounds like a good idea, though.

      Reply
  4. Maggie

    March 4, 2022 at 9:06 am

    Very nice! I didn’t have tomato sauce, so I used a good quality tomato basil pasta sauce. Didn’t have any beets, just put in more Brussels sprouts. Used tahini instead or peanut butter. Thank you very much!

    Reply
    • Diane Smith

      March 4, 2022 at 10:09 am

      Hey Maggie, You’re welcome! I love that you improvised with what you had on hand!

      Reply

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