Cheesy Roasted Brussels Sprouts Soup Recipe

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

Directions

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

Step 2: In a large heatproof soup pot, combine Brussels sprouts, onion, olive oil, butter, and garlic. Mix everything together until well coated.

Step 3: Roast the mixture in the preheated oven for 20 minutes, stirring halfway through.

Step 4: Continue roasting for another 40 minutes, stirring every 20 minutes, until the sprouts are soft and browned. The total roasting time should be around 1 hour.

Step 5: Remove the pot from the oven and place it on the stove over medium heat.

Step 6: Add the chicken stock and bring it to a simmer. Stir occasionally to combine.

Step 7: Pour in the milk, heavy cream, and Cheddar cheese. Heat the mixture for another 5 to 10 minutes, allowing the cheese to melt and everything to blend together.

Step 8: Using a stick blender, puree the soup to your desired consistency. You can leave it chunky or blend it until smooth.

Step 9: Season with salt and pepper to taste, then serve hot.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.