Description
This Simple Brussels Sprout Soup is a creamy and comforting dish that’s easy to prepare, featuring roasted Brussels sprouts blended with aromatic onions, garlic, and herbs. Perfect as a warm appetizer or a light meal, it combines healthy ingredients and subtle spices for a deliciously smooth texture and rich flavor.
Ingredients
Scale
Vegetables
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids & Broth
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
Oils & Seasonings
- 2 tablespoons olive oil
- 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 pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until they’re golden brown and tender, bringing out a rich, caramelized flavor.
- Sauté Aromatics: Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant, building a flavorful base for the soup.
- Simmer the Soup: Add the roasted Brussels sprouts into the pot along with the vegetable broth, dried thyme, and nutmeg. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld together.
- Blend Until Creamy: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. This step creates a velvety texture without the need for cream.
- Finish the Soup: Stir in the unsweetened almond milk and taste the soup. Adjust seasoning with additional salt and pepper as needed to balance the flavors.
- Serve & Garnish: Ladle the soup into bowls and garnish with optional toppings such as crunchy croutons, a drizzle of olive oil, or fresh parsley for added texture and freshness. Serve warm and enjoy.
Notes
- You can substitute almond milk with any milk of your choice, including dairy options or other plant-based milks.
- Roasting the Brussels sprouts enhances their natural sweetness and depth of flavor in the soup.
- For a richer taste, you may add a splash of cream or a dollop of yogurt when serving.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- If you don’t have an immersion blender, transfer the soup carefully in batches to a standard blender and blend until smooth.
