Cream of Brussels Sprout Roasted Garlic Soup
Cozy up with a bowl of Cream of Brussels Sprout Roasted Garlic Soup, a luxuriously creamy and deeply flavorful dish that's perfect for fall and winter. This comforting soup combines the nutty sweetness of caramelized, oven-roasted Brussels sprouts with the mellow richness of roasted garlic, all blended into a velvety base of vegetable broth, heavy cream, and Parmesan cheese. Fresh thyme adds an herbaceous touch, while a hint of black pepper brings just the right amount of warmth. Perfect as a starter or a light meal, this soup is best served with a slice of crusty bread for dipping. Healthy, hearty, and irresistible, it’s a deliciously unique way to showcase humble Brussels sprouts while optimizing your cold-weather comfort food collection.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 1 whole Garlic bulb
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 sprigs Fresh thyme
- 0.25 cup Parmesan cheese
- Crusty bread (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the ends of the Brussels sprouts and slice them in half. Spread them evenly on the baking sheet.
Cut the top off the head of garlic to expose the cloves slightly, drizzle with a teaspoon of olive oil, and wrap it tightly in aluminum foil. Place the foil-wrapped garlic on the baking sheet with the Brussels sprouts.
Drizzle the Brussels sprouts with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Roast the Brussels sprouts and garlic in the preheated oven for 25-30 minutes, or until the sprouts are golden and tender, and the garlic is softened and caramelized.
While the vegetables roast, finely chop the onion.
In a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté for 5-7 minutes, or until softened and slightly golden.
Once the garlic is roasted, allow it to cool slightly before squeezing the cloves out of their skins.
Add the roasted Brussels sprouts, roasted garlic, vegetable broth, thyme sprigs, salt, and black pepper to the pot with the sautéed onion. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
Remove the thyme sprigs and use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the soup to a stand blender in batches, then return it to the pot.
Stir in the heavy cream and Parmesan cheese. Adjust seasoning to taste with additional salt and pepper if needed.
Allow the soup to heat for another 2-3 minutes, but do not let it boil.
Ladle the soup into bowls, garnish with grated Parmesan, a drizzle of olive oil, or fresh thyme if desired, and serve with crusty bread.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 5248 mg | 228% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 32.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
