This creamy Roasted Brussels Sprouts Cheddar Soup is the perfect blend of rich flavors and healthy greens. It’s smooth, cheesy, and oh-so-comforting on chilly days!
I love how the crispy roasted sprouts add a nice crunch. Pair it with some warm bread, and you’ve got a meal that feels like a cozy hug! 🥰
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are essential for this soup. If they’re not available, you can substitute with broccoli, but the flavor will be a bit different.
Cheddar Cheese: Sharp cheddar gives the soup its distinct flavor. For a milder taste, try medium cheddar or gouda. A dairy-free cheese alternative can work if you prefer a dairy-free option.
Butter: Unsalted butter adds richness. You can use olive oil or vegan butter for a dairy-free version, though it may alter the flavor slightly.
Broth: Chicken broth enhances flavor, but vegetable broth is perfect for vegetarians. Homemade broth gives a more complex taste, but store-bought works well in a pinch!
How Do You Get the Best Flavor from Roasted Brussels Sprouts?
Roasting Brussels sprouts brings out their natural sweetness, making them a star ingredient in this soup. Here are my tips to get them just right:
- Make sure the sprouts are cut in half and all roughly the same size for even cooking.
- Roast them at high heat (400°F) to achieve that nice caramelization. Don’t overcrowd the baking sheet; give them space to roast nicely.
- Use plenty of olive oil with salt and pepper to help enhance their flavor.
- Keep an eye on them to avoid burning; turn them halfway through for even browning.
What’s the Best Way to Achieve a Creamy Soup Texture?
To get a wonderfully creamy texture without lumps, here are a few key steps:
- After making the roux (butter and flour mixture), slowly whisk in the broth to dissolve any lumps.
- Using an immersion blender helps achieve smooth consistency right in the pot—no need for transferring to a blender!
- Add cheese at low heat to prevent it from clumping; stirring continuously helps it melt evenly.
Roasted Brussels Sprouts Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/4 teaspoon smoked paprika (optional)
- Fresh parsley or thyme for garnish
- Crumbled cooked bacon for garnish (optional)
How Much Time Will You Need?
This delightful soup takes about 15 minutes for preparation and 30 minutes for cooking, totaling around 45 minutes. You’ll spend about 25 minutes roasting the sprouts and another 20 minutes preparing the soup. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Roast the Brussels Sprouts:
Start by preheating your oven to 400°F (200°C). In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are well coated. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, turning halfway through, until they are golden brown and tender. Remember to save a few whole roasted sprouts for garnish later!
2. Prepare the Soup Base:
In a large pot over medium heat, melt the butter. Add the finely chopped onion and sauté until it becomes translucent and soft, which should take about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 2-3 minutes to cook the flour and remove any raw taste. This will help thicken your soup.
4. Add Broth and Milk:
Gradually whisk in the chicken or vegetable broth to prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for about 5 minutes until it slightly thickens. Now, stir in the milk or cream for that creamy texture!
5. Combine with Roasted Brussels Sprouts:
Next, add the majority of the roasted Brussels sprouts to the soup pot (leave a few for later). Let everything simmer together for about 5 minutes so that the flavors meld.
6. Blend the Soup:
If you have an immersion blender, use it to blend the soup until it’s nice and smooth. If you’re using a regular blender, carefully blend the soup in batches, then return it to the pot.
7. Add Cheese and Season:
Lower the heat and stir in the shredded cheddar cheese until it’s completely melted and the soup is creamy. Taste your soup and season with salt, pepper, and smoked paprika if you like a bit of extra flavor.
8. Serve Warm:
Ladle the soup into bowls. Garnish with the reserved roasted Brussels sprouts, crumbled bacon (if you’re using it), and a sprinkle of fresh parsley or thyme for a lovely touch. Add a dash of black pepper on top for extra flavor!
9. Enjoy Your Meal:
Serve your warm, cheesy soup with crusty bread or crackers on the side for a completely satisfying meal. Enjoy every comforting spoonful!
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes, you can use frozen Brussels sprouts, but keep in mind that they may be a bit softer when cooked and may not get as crispy. It’s best to thaw them in the refrigerator beforehand and pat them dry before roasting for the best results.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. If the soup thickens, add a splash of water or milk to bring it back to the desired consistency.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute whole milk or cream with a dairy-free alternative like almond milk, coconut milk, or soy milk. For the cheese, look for a dairy-free cheese that melts well to maintain that creamy texture.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread, crackers, or a fresh side salad. For a heartier meal, serve it alongside a sandwich or wrap!