If you’ve ever thought Brussels sprouts were just a side dish, wait until you try this Creamy Roasted Brussels Sprouts Soup Recipe that turns these often underrated greens into a luscious, comforting bowl of goodness. The roasting brings out a deep, caramelized flavor that perfectly balances the gentle creaminess of the blended soup. It’s a warm hug in a bowl, brightened by subtle hints of thyme and nutmeg, making it an ideal way to enjoy Brussels sprouts in a whole new way that’s both nourishing and downright delicious.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this soup. Each one may seem simple, but together they create a harmonious blend of savory, creamy, and aromatic flavors that make the Creamy Roasted Brussels Sprouts Soup Recipe truly special.
- Brussels sprouts (1 pound): Choose fresh, firm sprouts for a sweeter, less bitter flavor when roasted.
- Olive oil (2 tablespoons): Helps roast the sprouts to a golden finish and sauté the aromatics to deepen flavor.
- Onion (1, chopped): Adds subtle sweetness and depth to the soup base.
- Garlic (3 cloves, minced): Provides a fragrant kick that complements the earthiness of the sprouts.
- Vegetable broth (4 cups): Creates the liquid base, enhancing the soup’s warmth without overpowering the main ingredient.
- Unsweetened almond milk (1 cup): Adds creamy richness while keeping the soup light and dairy-free-friendly.
- Dried thyme (1/2 teaspoon): Offers herbal notes that brighten the roasted flavors.
- Nutmeg (1/4 teaspoon): Brings a gentle warmth that rounds out the soup’s profile.
- Salt and black pepper: Essential for seasoning and balancing all of the flavors perfectly.
- Optional toppings: Croutons, a drizzle of olive oil, or fresh parsley add texture and fresh vibrancy.
How to Make Creamy Roasted Brussels Sprouts Soup Recipe
Step 1: Roast the Brussels Sprouts
Start by preheating your oven to 400°F (200°C). Toss the trimmed and halved Brussels sprouts with one tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet to ensure they roast evenly. Roasting them for 20 to 25 minutes until they turn golden and tender brings out a beautiful caramelized flavor that forms the soup’s backbone.
Step 2: Sauté Aromatics
While the sprouts roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook it for 5 to 7 minutes until it’s soft and translucent—this soft sweetness perfectly complements the roasted sprouts. Then stir in the minced garlic and cook for an additional minute until fragrant, making sure not to let it burn.
Step 3: Simmer the Soup
Once the sprouts are roasted, add them to the pot along with the vegetable broth, dried thyme, and a pinch of nutmeg. Bringing this mixture to a boil and then reducing the heat to simmer for 10 minutes melds the flavors together and softens the sprouts even further to prep them for blending.
Step 4: Blend Until Creamy
Using an immersion blender (or a regular blender in batches), puree the soup until it’s beautifully smooth and creamy. Stir in the almond milk to give the soup its signature silky texture and mild nutty undertone. Don’t forget to taste and adjust with salt and pepper to make sure every spoonful sings.
Step 5: Serve & Garnish
Ladle your gorgeous, creamy soup into bowls and dress it up with a handful of crunchy croutons, a gentle drizzle of olive oil, or some freshly chopped parsley for a colorful, fresh burst. This step transforms a simple soup into a memorable meal.
How to Serve Creamy Roasted Brussels Sprouts Soup Recipe
Garnishes
Adding garnishes elevates this soup from comforting to elegant. Croutons add satisfying crunch, a drizzle of olive oil brings an extra layer of richness, and parsley offers a lovely pop of color and freshness that brightens the bowl. Other ideas include a sprinkle of toasted nuts or a few shavings of Parmesan for a savory twist.
Side Dishes
This soup shines as a light meal on its own, but pairing it with crusty bread or a crisp green salad will round out your meal perfectly. For a heartier option, try it alongside a roasted chicken or a warm grain bowl for added texture and bulk.
Creative Ways to Present
Serve your Creamy Roasted Brussels Sprouts Soup Recipe in rustic bowls for a cozy feel or clear glass mugs for a modern touch at parties. Swirl in a spoonful of pesto or swirl some cream on top for a fun visual and flavor contrast. Miniature portions in shot glasses make delightful appetizers for gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months. To make sure it stays creamy, stir well after thawing as some separation may occur.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. You can add a splash of almond milk or broth to loosen the texture if needed. Avoid boiling to keep the smooth creaminess intact.
FAQs
Can I use regular cream instead of almond milk?
Absolutely! Feel free to swap almond milk with regular cream or any milk you prefer. Using cream will give the soup a richer, indulgent texture, while almond milk keeps it light and dairy-free.
What can I substitute if I don’t have dried thyme?
If you don’t have dried thyme, dried oregano or rosemary make excellent substitutes. Both will add an herbal note that complements the roasted Brussels sprouts beautifully.
Can I make this soup in a slow cooker?
You sure can! Roast the Brussels sprouts first, then add all ingredients to a slow cooker and cook on low for 4-6 hours. Blend just before serving for the same creamy effect.
Is this soup suitable for vegans?
Yes! This recipe uses vegetable broth and almond milk to keep it completely plant-based. Just double-check any toppings to keep everything vegan-friendly.
How can I make the soup less bitter?
Roasting the Brussels sprouts well until they’re golden helps reduce bitterness by bringing out their natural sweetness. Also, balancing the soup with nutmeg and creaminess from almond milk softens any sharp flavors.
Final Thoughts
If you’re looking for a fresh way to savor Brussels sprouts, this Creamy Roasted Brussels Sprouts Soup Recipe is your new best friend. It’s simple to make, filled with flavor, and wonderfully comforting. I encourage you to give it a try, share it with loved ones, and enjoy a bowl of pure delight that will change how you think about this humble vegetable forever.
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Creamy Roasted Brussels Sprouts Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy Brussels sprout soup that’s perfectly balanced with roasted flavors and aromatic herbs. This healthy recipe uses vegetable broth and almond milk to create a smooth, flavorful soup that’s ideal for a cozy meal.
Ingredients
Vegetables
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids & Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
Spices & Seasonings
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and black pepper, to taste
Optional Toppings
- Croutons
- A drizzle of olive oil
- Fresh parsley
Instructions
- Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast in the oven for 20 to 25 minutes, until they turn golden brown and tender.
- Sauté Aromatics: While the sprouts roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Simmer the Soup: Add the roasted Brussels sprouts to the pot along with the vegetable broth, dried thyme, and nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld together.
- Blend Until Creamy: Using an immersion blender, carefully blend the soup in the pot until it reaches a smooth and creamy consistency. If you do not have an immersion blender, transfer the soup in batches to a regular blender and puree, then return to the pot.
- Finish the Soup: Stir in the unsweetened almond milk and season with additional salt and black pepper as needed. Heat through gently but do not boil once the milk is added.
- Serve & Garnish: Ladle the finished soup into bowls and garnish with your choice of toppings, such as crunchy croutons, a drizzle of olive oil, or chopped fresh parsley for added color and flavor.
Notes
- You can substitute almond milk with any milk of your choice, including dairy options.
- For a richer soup, add a splash of cream instead of almond milk.
- Make sure to taste and adjust seasonings before serving.
- Use an immersion blender for easy blending directly in the pot to avoid mess.
- Leftover soup can be stored covered in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave before serving.
