Cheesy Roasted Brussels Sprouts Soup: A Comforting Winter Warmer

Brussels sprouts, often relegated to the sidelines, deserve a starring role in your culinary repertoire. When roasted to caramelized perfection and blended into a creamy, cheesy soup, they transform into a dish that’s both sophisticated and deeply comforting. This Cheesy Roasted Brussels Sprouts Soup is a testament to the versatility of this humble vegetable, turning it into a flavorful and satisfying meal perfect for chilly evenings. This recipe provides step-by-step instructions on how to make a rich, creamy soup with a delicious roasted flavor.

Why You’ll Love This Recipe

* **Unexpectedly Delicious:** Roasting Brussels sprouts brings out their natural sweetness, mellowing any bitterness. The cheese adds richness and a delightful tang.
* **Comfort Food at Its Finest:** Warm, creamy, and packed with flavor, this soup is the perfect antidote to cold weather blues.
* **Easy to Make:** While roasting the Brussels sprouts takes some time, the overall process is straightforward and requires minimal effort.
* **Versatile:** Easily adaptable to dietary restrictions. Make it vegetarian, vegan (with substitutions), or gluten-free.
* **Nutritious:** Brussels sprouts are packed with vitamins, minerals, and fiber.

Ingredients You’ll Need

* **Brussels Sprouts:** Fresh Brussels sprouts are key. Look for firm, compact sprouts with tightly packed leaves. About 2 pounds.
* **Olive Oil:** For roasting and sautéing. Extra virgin olive oil provides the best flavor.
* **Onion & Garlic:** The aromatic base of the soup. Yellow or white onion works well.
* **Vegetable Broth:** Adds depth of flavor. Chicken broth can also be used for a richer taste (if not vegetarian).
* **Heavy Cream:** For a creamy texture. Can be substituted with half-and-half for a lighter soup.
* **Sharp Cheddar Cheese:** The star of the show! Sharp cheddar provides the most flavor. Other cheeses like Gruyere, Parmesan, or Monterey Jack can also be used.
* **Dijon Mustard:** Adds a subtle tang and enhances the cheese flavor.
* **Salt & Pepper:** To taste.
* **Optional Garnishes:** Croutons, crispy bacon, chives, a swirl of cream, a sprinkle of red pepper flakes.

Equipment Needed

* **Large Baking Sheet:** For roasting the Brussels sprouts.
* **Large Pot or Dutch Oven:** For making the soup.
* **Blender or Immersion Blender:** To blend the soup until smooth.
* **Cutting Board & Knife:** For prepping the vegetables.
* **Measuring Cups & Spoons
**

Step-by-Step Instructions

Step 1: Roast the Brussels Sprouts

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). This high heat is essential for achieving that perfect caramelization.
2. **Prepare Brussels Sprouts:** Wash and trim the Brussels sprouts. Cut off the stem end and remove any loose or yellowing outer leaves. Halve or quarter the Brussels sprouts, depending on their size. Smaller sprouts can be halved, while larger ones should be quartered to ensure even cooking.
3. **Season and Toss:** In a large bowl, toss the Brussels sprouts with 2-3 tablespoons of olive oil, salt, and pepper. Make sure the sprouts are evenly coated with oil and seasonings. This ensures they roast properly and develop maximum flavor.
4. **Arrange on Baking Sheet:** Spread the Brussels sprouts in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the sprouts instead of roasting them. If necessary, use two baking sheets.
5. **Roast:** Roast for 25-35 minutes, or until the Brussels sprouts are tender and caramelized, with slightly charred edges. Flip the sprouts halfway through roasting to ensure even browning. Keep a close eye on them, as roasting times may vary depending on your oven.

Step 2: Sauté the Aromatics

1. **Heat Olive Oil:** While the Brussels sprouts are roasting, heat 1-2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. **Sauté Onion:** Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. **Add Garlic:** Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Make the Soup

1. **Add Roasted Brussels Sprouts:** Once the Brussels sprouts are roasted, add them to the pot with the sautéed onion and garlic. Reserve a few roasted Brussels sprouts for garnish, if desired.
2. **Pour in Broth:** Pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer. The broth should cover the Brussels sprouts. If needed, add a little more broth.
3. **Simmer:** Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the Brussels sprouts are very tender. This allows the flavors to meld together.

Step 4: Blend the Soup

1. **Blend:** Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy. If using a regular blender, work in batches to avoid overflowing. Be extremely careful when blending hot liquids, as the steam can cause splattering.
2. **Return to Pot:** Pour the blended soup back into the pot. (Skip this step if you used an immersion blender.)

Step 5: Add Cheese and Cream

1. **Stir in Cheese:** Stir in the shredded sharp cheddar cheese until it is melted and smooth. Ensure the cheese is fully incorporated for a creamy, cheesy texture.
2. **Add Cream and Mustard:** Stir in the heavy cream and Dijon mustard. Heat through gently, but do not boil. Boiling can cause the cream to curdle.
3. **Season to Taste:** Season with salt and pepper to taste. Adjust the seasoning as needed, adding more salt if necessary. Remember that the cheese and broth already contain salt.

Step 6: Serve and Garnish

1. **Serve:** Ladle the soup into bowls.
2. **Garnish (Optional):** Garnish with croutons, crispy bacon, chopped chives, a swirl of cream, a sprinkle of red pepper flakes, or the reserved roasted Brussels sprouts.

Tips for the Best Cheesy Roasted Brussels Sprouts Soup

* **Don’t overcrowd the roasting pan:** Overcrowding will steam the Brussels sprouts instead of roasting them. Use two baking sheets if necessary.
* **Roast until deeply caramelized:** The caramelization is key to developing the rich, sweet flavor of the Brussels sprouts.
* **Use good quality cheese:** Sharp cheddar provides the best flavor, but feel free to experiment with other cheeses.
* **Adjust the consistency:** If the soup is too thick, add a little more broth. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
* **Don’t boil the soup after adding the cream:** Boiling can cause the cream to curdle.
* **Taste and adjust seasonings:** Always taste the soup before serving and adjust the salt and pepper as needed.

Variations and Substitutions

* **Vegan:** Substitute the heavy cream with coconut cream or cashew cream. Use vegan cheddar cheese or nutritional yeast for a cheesy flavor. Use vegetable broth.
* **Vegetarian:** Ensure you’re using vegetable broth instead of chicken broth.
* **Gluten-Free:** This recipe is naturally gluten-free. Just ensure your broth and cheese are also gluten-free.
* **Spicy:** Add a pinch of red pepper flakes to the soup or garnish with a drizzle of hot sauce.
* **Smoked Paprika:** Add a teaspoon of smoked paprika to the soup for a smoky flavor.
* **Other Vegetables:** Add other roasted vegetables like carrots, parsnips, or sweet potatoes for extra flavor and nutrients.
* **Different Cheeses:** Try using Gruyere, Parmesan, Monterey Jack, or a blend of cheeses.

Serving Suggestions

* **Serve as a starter:** This soup is a perfect appetizer for a fall or winter meal.
* **Serve as a main course:** Pair it with a grilled cheese sandwich, a crusty loaf of bread, or a side salad for a complete meal.
* **Serve with a garnish:** Croutons, crispy bacon, chopped chives, a swirl of cream, and a sprinkle of red pepper flakes add flavor and visual appeal.

Storage and Reheating Instructions

* **Storage:** Store the soup in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. Avoid boiling. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.
* **Freezing:** While this soup can be frozen, the texture may change slightly after thawing. The cream may separate slightly. To freeze, let the soup cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

(Per serving, may vary based on ingredients and portion size)

* Calories: 350-450
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 500-700mg
* Carbohydrates: 20-25g
* Fiber: 5-7g
* Sugar: 5-8g
* Protein: 10-15g

Detailed Recipe

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 55 minutes

**Ingredients:**

* 2 pounds Brussels sprouts, trimmed and halved or quartered
* 4-5 tablespoons olive oil, divided
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 6 cups vegetable broth (or chicken broth)
* 1 cup heavy cream
* 8 ounces sharp cheddar cheese, shredded
* 1 tablespoon Dijon mustard
* Salt and pepper to taste
* Optional garnishes: croutons, crispy bacon, chives, a swirl of cream, red pepper flakes

**Instructions:**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare Brussels Sprouts:** Wash and trim the Brussels sprouts. Cut off the stem end and remove any loose or yellowing outer leaves. Halve or quarter the Brussels sprouts, depending on their size.
3. **Season and Toss:** In a large bowl, toss the Brussels sprouts with 2-3 tablespoons of olive oil, salt, and pepper. Make sure the sprouts are evenly coated.
4. **Arrange on Baking Sheet:** Spread the Brussels sprouts in a single layer on a large baking sheet. Avoid overcrowding.
5. **Roast:** Roast for 25-35 minutes, or until the Brussels sprouts are tender and caramelized, flipping halfway through.
6. **Sauté Onion:** While the Brussels sprouts are roasting, heat 1-2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
7. **Add Garlic:** Add the minced garlic and cook for another minute, until fragrant.
8. **Add Roasted Brussels Sprouts:** Add the roasted Brussels sprouts to the pot with the sautéed onion and garlic. Reserve a few for garnish, if desired.
9. **Pour in Broth:** Pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer.
10. **Simmer:** Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the Brussels sprouts are very tender.
11. **Blend:** Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy. Work in batches if using a regular blender. Be careful when blending hot liquids.
12. **Return to Pot:** Pour the blended soup back into the pot. (Skip this step if you used an immersion blender.)
13. **Stir in Cheese:** Stir in the shredded sharp cheddar cheese until it is melted and smooth.
14. **Add Cream and Mustard:** Stir in the heavy cream and Dijon mustard. Heat through gently, but do not boil.
15. **Season to Taste:** Season with salt and pepper to taste.
16. **Serve:** Ladle the soup into bowls.
17. **Garnish (Optional):** Garnish with croutons, crispy bacon, chopped chives, a swirl of cream, or the reserved roasted Brussels sprouts.

Enjoy this warm and comforting Cheesy Roasted Brussels Sprouts Soup! It’s a perfect way to enjoy this often-overlooked vegetable in a new and delicious way. This recipe is also a crowd pleaser. Feel free to experiment with different cheeses and garnishes to create your own signature version. Bon appétit!