Cheesy Roasted Brussels Sprouts Soup
Description
This ultra-smooth Brussels sprouts soup is a revelation made with sweet roasted onions, garlic, heavy cream, and Cheddar cheese.
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
•
1/2 cup heavy cream
•
4 ounces Cheddar cheese
•
salt and ground black pepper to taste
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.