Cream of Brussels Sprout Roasted Garlic Soup

"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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
50mins
Ingredients:
16
Serves:
6-10
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ingredients

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directions

  • In a large pot melt butter with the oil.
  • Saute the onions, carrots and half the garlic for 4 minutes.
  • 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.
  • Add the cream and remaining garlic.
  • Blend the soup with an immersion blender or carefully in a blender.
  • Pour into bowls top with a dab of butter and lots of fresh grated pepper.
  • Garnish with fresh parsley.

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Reviews

  1. 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!
     
  2. 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!
     
  3. 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!
     
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Tweaks

  1. Kimberly M.
    Omitted olive oil; diced 3 thin slices of bacon & added it to the onion, carrots, & garlic.
     

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