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Cheesy Roasted Brussels Sprouts Soup

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"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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1 h 25 m servings 322 cals
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 322 calories; 27.5 g fat; 12 g carbohydrates; 9.6 g protein; 66 mg cholesterol; 571 mg sodium. Full nutrition

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