Cheesy Roasted Brussels Sprouts Soup Recipes

CHEESY ROASTED BRUSSELS SPROUTS SOUP

Cheesy Roasted Brussels Sprouts Soup image

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.

Provided by NEERONDOGS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound Brussels sprouts, trimmed and halved
1 medium onion, thickly sliced
3 tablespoons olive oil
3 tablespoons butter
2 teaspoons chopped garlic
3 cups chicken stock
1 cup milk
½ cup heavy cream
4 ounces Cheddar cheese
salt and ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 12 g, Cholesterol 65.9 mg, Fat 27.5 g, Fiber 3.2 g, Protein 9.6 g, SaturatedFat 13.8 g, Sodium 571.1 mg, Sugar 4.7 g

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS

Delicious Creamy Cheesy Brussels Sprouts image

This is the ONLY way I can get my husband and kids to eat Brussels sprouts, and everybody that tries this dish LOVES it! Mouth-watering creamy cheesy sauce slathered over Brussels sprouts so soft your teeth slide through them. You may need to double this recipe to have enough! I always make the sauce while sprouts are cooking, to save time and have it all ready at about the same time.

Provided by Katie Hanson

Categories Side Dish Vegetables Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 pound Brussels sprouts, trimmed and scored
2 tablespoons butter
2 tablespoons all-purpose flour
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup milk
2 ½ cups processed cheese (such as Velveeta®), diced

Steps:

Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 12.3 g, Cholesterol 54.2 mg, Fat 17.6 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 10.5 g, Sodium 780.9 mg, Sugar 6.8 g

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