Creamy Roasted Brussels Sprouts and Cheddar Soup

Creamy Roasted Brussels Sprouts and Cheddar Soup

Name: Creamy Roasted Brussels Sprouts and Cheddar Soup
Total time: 85 min
Ingredients: 450g Brussels sprouts, trimmed and halved; 1 medium onion, thickly sliced; 45ml olive oil; 45ml butter; 2 teaspoons chopped garlic; 720ml chicken stock; 240ml milk; 120ml heavy cream; 115g Cheddar cheese, grated; salt and ground black pepper to taste

Indulge in the velvety richness of this creamy roasted Brussels sprouts and Cheddar soup, bursting with the sweetness of caramelized onions and the savory depth of garlic-infused butter.

85 min

easy

6 servings

322kcal

calories

12g

carbohydrates

66mg

cholesterol

28g

fat

fiber

10g

protein

14g

saturated fat

571mg

sodium

sugar

unsaturated fat

Dinner American

Ingredients

450g Brussels sprouts, trimmed and halved

1 medium onion, thickly sliced

45ml olive oil

45ml butter

2 teaspoons chopped garlic

720ml chicken stock

240ml milk

120ml heavy cream

115g Cheddar cheese, grated

salt and ground black pepper to taste

Directions

Step 1

Preheat the oven to 175°C (350°F).

Step 2

In a large heatproof soup pot, combine the Brussels sprouts, onion, olive oil, butter, and garlic. Mix well.

Step 3

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

Step 4

Return the pot to the stove over medium heat. Add the chicken stock and bring to a simmer. Then add the milk, heavy cream, and Cheddar cheese, and heat through for 5 to 10 minutes more.

Step 5

Use a stick blender to puree the soup to the desired consistency. Season with salt and pepper.