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Roasted Brussels Sprouts Garlic Cream Soup


Course Soup
Cuisine American
Keyword Brussel Sprouts
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 lb Brussels sprouts
  • 1 onion
  • 2 garlic bulbs
  • 2 tablespoons plus 1/2 cup olive oil
  • 3 cups vegetable broth
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup heavy cream

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.

  3. Rinse the Brussels sprouts and pat dry. Cut them in half and place them on the baking sheet.

  4. Drizzle or spray with 2 tablespoons olive oil.
  5. Cut the tops off of the garlic bulbs, drizzle with 1 tablespoon of oil, wrap in aluminum foil.

  6. Place the Brussels sprouts and the garlic in the oven and roast for 45 minutes.

  7. Remove from oven and let cool.
  8. Unwrap the garlic and squeeze the cloves out of the garlic heads. Set the cloves aside and discard the rest.
  9. Peel and chop the onion into small pieces.
  10. Heat the remaining two tablespoons of oil.
  11. Add the onions and cook, stirring until transparent.
  12. Separate 4 halves of the roasted Brussel sprouts.

  13. Add the rest of the roasted Brussels sprouts to the pan along with the garlic and stir to combine.

  14. Cook for 3 minutes - stirring. Add the vegetable broth to the pan, bring to a boil.
  15. Lower the heat and let simmer for 15 minutes.
  16. Stir in the cream and let cook for another 5 minutes.
  17. Season with kosher salt and freshly ground black pepper to taste.

  18. Transfer the soup to bowls, garnish with the reserved roasted Brussels sprout pieces and serve.