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My review
Cheesy Roasted Brussels Sprouts Soup
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16
NEERONDOGS
"Brussels sprouts and onions are roasted till caramelized and then turned into a delicious soup with the addition of chicken stock, cream, and cheese. Easy to make in one pot."
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Ingredients
1 h 25 m servings 322Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.
- 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.
- 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.