Monday, November 20, 2017

Roasted Brussel Sprouts Garlic Cream Soup

I'm that Thanksgiving menu overkill person your mother warned you about. I always make at least three appetizers, four to five sides in addition to the turkey, stuffing, and gravy. The dessert count is too embarrassing to mention. A signature cocktail, wine and after dinner liqueurs are also present and accounted for.

As if all that is not enough, I love to create a soup to go with the meal as well. So here's my Thanksgiving soup recipe for 2017, a rich and creamy option that's full of yum. 

Roasting both the Brussel sprouts and the garlic before adding them to the soup is the key to the soup's deep delicious flavor.

This recipe provides enough servings for four soup bowls. If you want to serve it in smaller portions for Thanksgiving, it will serve 6. You can easily double the recipe to feed a larger crowd.

Thanksgiving aside, this is a lovely fall/winter soup option that is so hearty, a bowl accompanied with a chunky slice of hearty bread is a meal in itself. 

Roasted Brussel Sprouts Garlic Cream Soup
Prep Time: 15 minutes
Bake/Cook: Time 1 hour
Yield: Serves 4
  • 1 lb Brussel sprouts
  • 1 onion
  • 2 garlic bulbs
  • 2 tablespoon plus 1/2 cup olive oil
  • 3 cups vegetable broth
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup heavy cream 

  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • Rinse the Brussel sprouts and pat dry. Cut them in half and place them on the baking sheet.
  • Drizzle or spray with 2 tablespoons olive oil. 
  • Cut the tops off of the garlic bulbs, drizzle with 1 tablespoon of oil, wrap in aluminum foil.
  • Place the Brussel sprouts and the garlic in the oven and roast for 45 minutes.
  • Remove from oven and let cool.
  • Unwrap the garlic and squeeze the cloves out of the garlic heads. Set the cloves aside and discard the rest.
  • Peel and chop the onion into small pieces.
  • Heat the remaining two tablespoons of oil.
  • Add the onions and cook, stirring until transparent. 
  • Separate 4 halves of the roasted Brussel sprouts. 
  • Add the rest of the roasted Brussel sprouts to the pan along with the garlic and stir to combine.
  • Cook for 3 minutes - stirring. Add the vegetable broth to the pan, bring to a boil.
  • Lower the heat and let simmer for 15 minutes.
  • Stir in the cream and let cook for another 5 minutes. 
  • Season with kosher salt and freshly ground black pepper to taste.
  • Transfer the soup to bowls, garnish with the reserved roasted Brussel sprout pieces and serve. 

Looking for more Thanksgiving soup recipes? Try these:
(Clockwise from left)

(Left to right)

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