Description
Brussels sprout and cheddar soup is a creamy, comforting dish that blends the earthy flavors of roasted Brussels sprouts with the rich creaminess of sharp cheddar cheese. This velvety soup is perfect for chilly evenings and offers a delightful depth of flavor that warms both body and soul. Serve it as an appetizer or main course, and enjoy its wholesome goodness alongside crusty bread for the ultimate cozy experience.
Ingredients
Scale
- 1 lb fresh Brussels sprouts, halved
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash Brussels sprouts thoroughly, trim wilted leaves, and halve them.
- Spread Brussels sprouts on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 20-25 minutes until golden brown.
- In a large pot over medium heat, sauté chopped onion in butter until translucent (about 5 minutes). Add garlic; cook for another minute.
- Combine roasted Brussels sprouts with the sautéed onions and garlic in the pot; pour in vegetable broth and heavy cream. Simmer gently for about 10 minutes.
- Use an immersion blender to blend the mixture until smooth or leave some chunks if desired.
- Stir in shredded cheddar cheese until melted. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg