Cream of Brussels Sprout Roasted Garlic Soup

Submitted by Rita1652

"This is a take on my Recipe #54632. 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."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 6-10

ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 1⁄4 cup grated carrot
• 14 roasted garlic cloves, mashed and rough chopped, divided
• 3 3 cups spinach or 3 cups broccoli
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon nutmeg
• 1 teaspoon dried parsley
• 6 cups chicken broth or 6 cups vegetable broth
• hot pepper sauce
• salt
• 1 cup cream or 1 cup milk

• Garnish

• fresh parsley
• butter
• lots of fresh grated black pepper

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.

Reviews

[breezermom]

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!

 

[Kimberly M.]

Excellent soup. I omitted the olive oil because I diced 3 thin slices of bacon & added that to the beginning with the carrots, onions & garlic. It’s definitely a keeper!

 

[COOKGIRl]

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!