Cheesy Roasted Brussels Sprouts Soup recipe

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Ingredients

1 pound Brussels sprouts, trimmed and halved
1 medium onion, thickly sliced
3 tablespoons olive oil
3 tablespoons butter
2 teaspoons chopped garlic
3 cups chicken stock
1 cup milk
½ cup heavy cream
4 ounces Cheddar cheese
salt and ground black pepper to taste

Nutrition Info

322.1 calories
carbohydrate: 12 g
cholesterol: 65.9 mg
fat: 27.5 g
fiber: 3.2 g
protein: 9.6 g
saturatedFat: 13.8 g
servingSize: -
sodium: 571.1 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.

  3. Roast sprouts mixture in the preheated oven for 20 minutes, stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.

  4. Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

Brussels sprouts and onions are roasted till caramelized and then turned into a delicious soup with the addition of chicken stock, cream, and cheese. Easy to make in one pot.

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