Description
Brussels sprout and cheddar soup is a delightful blend of creamy richness and earthy flavors, perfect for cozy evenings. This comforting dish marries the nutty taste of roasted Brussels sprouts with the sharpness of aged cheddar, creating a warm hug in a bowl. Ideal as a hearty main course or an impressive appetizer, this vibrant green soup is sure to impress at any gathering. Whip it up in no time and savor each spoonful on chilly nights.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic until translucent (about 5 minutes).
- Roast halved Brussels sprouts at 400°F (200°C) for 20-25 minutes until crispy.
- Add roasted Brussels sprouts to the pot with sautéed onions and garlic. Pour in vegetable broth and season with salt and pepper. Simmer for about 10 minutes.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Blend the soup until smooth, leaving some chunks for texture.
- Serve hot, garnished with extra cheese or crispy bacon bits if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg