Cheesy Roasted Brussels Sprouts Soup

5.00 (3)
⏱ 85 mins 🍽 ['6', '6 servings'] 🌶 american 🏷 Main course

This rich and creamy soup transforms roasted Brussels sprouts and onions into a velvety purée. Blended with chicken stock, milk, cream, and sharp Cheddar cheese, it creates a deeply flavourful and comforting dish. The roasting process caramelises the vegetables, adding a sweet depth that balances beautifully with the cheese. It's an ideal choice for a satisfying dinner, yielding six generous portions.

Cheesy Roasted Brussels Sprouts Soup

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
  • 0.5 cup heavy cream
  • 4 ounces Cheddar cheese
  • salt and ground black pepper to taste

Method

  1. Set your oven to 350 degrees F (175 degrees C) to preheat.
  2. In a large ovenproof soup pot, toss the halved Brussels sprouts, sliced onion, olive oil, butter, and chopped garlic until well combined.
  3. Place the pot in the oven and roast the mixture for 20 minutes, then give it a stir. Continue roasting, stirring every 20 minutes, until the vegetables are tender and browned, for about 1 hour in total.
  4. Move the pot to the stove. Pour in the chicken stock and bring it to a simmer. Stir in the milk, heavy cream, and Cheddar cheese, heating for 5 to 10 minutes more. Use an immersion blender to purée the soup to your preferred texture. Finish by seasoning with salt and ground black pepper.

Nutrition (per serving)

Calories322 kcal
Fat28 g
Sugars5 g
Protein10 g
Sodium571 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorNEERONDOGS