Cream of Brussels Sprout Roasted Garlic Soup

Total Time
50mins
Prep 15 mins
Cook 35 mins

This is a take on my Creamy Easy Brussels Sprouts Soup. Using roasted garlic to really kick it up. No flour making this gluten free. A great way to use the leftover Brussels sprouts. Yes you can use broccoli, or spinach for just as wonderful results.

Ingredients Nutrition

Directions

  1. In a large pot melt butter with the oil.
  2. Saute the onions, carrots and half the garlic for 4 minutes.
  3. Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
  4. Add the cream and remaining garlic.
  5. Blend the soup with an immersion blender or carefully in a blender.
  6. Pour into bowls top with a dab of butter and lots of fresh grated pepper.
  7. Garnish with fresh parsley.
Most Helpful

Delicious! I roasted my garlic tonight and then made the soup....just wonderful! I used brussels sprouts, and I will make this often! Thanks for sharing.....made for Bargain Basement!

breezermom December 05, 2012

I've tried brussels sprouts many ways but I think the best method for me will always be roasted. Once I started roasting brussels sprouts, steaming and pureeing them for soups, etc. doesn't cut it for me anymore. It was an interesting culinary experiment though. Thank you anyway!

COOKGIRl April 15, 2011