Name: Roasted Brussels Sprouts Cheddar Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 1–2 large carrots, peeled and chopped; 2 tablespoons avocado oil, divided; Sea salt and ground black pepper, to taste; 2–3 celery ribs, diced; 1 large shallot, diced; 3 fresh garlic cloves, minced; 3 cups chicken bone broth or vegetable stock; 1 cup milk of choice; 6 oz freshly shredded cheddar cheese

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This velvety roasted brussels sprouts cheddar soup combines the deep, caramelized flavor of roasted Brussels sprouts and carrots with a creamy cheese-infused broth. Blended until smooth and rich, it’s a comforting bowl that’s perfect for cool weather and hearty appetites.

Roasted Brussels Sprouts Cheddar Soup

Why You’ll Love This Recipe

A unique twist on classic cheddar soup with roasted vegetables
Velvety smooth texture with a hint of sweetness from carrots
Packed with flavor but simple to prepare
Can be made vegetarian with vegetable broth
Perfect as a light meal or starter for a cozy dinner

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb Brussels sprouts, trimmed and halved
1–2 large carrots, peeled and chopped
2 tablespoons avocado oil, divided
Sea salt and ground black pepper, to taste
2–3 celery ribs, diced
1 large shallot, diced
3 fresh garlic cloves, minced
3 cups chicken bone broth or vegetable stock
1 cup milk of choice
6 oz freshly shredded cheddar cheese

directions

Preheat oven to 375°F (190°C) and line a sheet pan with parchment paper.
Spread the halved Brussels sprouts and chopped carrots on the sheet pan. Drizzle with 1 tablespoon avocado oil, season with salt and pepper, toss to coat, and roast for about 30 minutes until tender and caramelized. Stir once or twice during roasting.
Meanwhile, in a large Dutch oven or stockpot, heat the remaining tablespoon of avocado oil over medium heat. Add the diced celery and shallot and sauté for 3–4 minutes until translucent.
Stir in the minced garlic and cook for another minute.
Add the roasted Brussels sprouts and carrots to the pot. Pour in the broth and milk, then bring to a gentle simmer. Let simmer uncovered for about 20 minutes.
Remove from heat and stir in the shredded cheddar cheese until fully melted.
Use an immersion blender to blend the soup until smooth, or carefully blend in batches using a high-speed blender.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories: Approximately 365 kcal per serving

Variations

Make it vegetarian by using vegetable broth instead of chicken bone broth
Use white cheddar, smoked cheddar, or a cheddar blend for different flavor profiles
Add a small potato or cauliflower floret to increase creaminess
Finish with a drizzle of cream or a sprinkle of fresh herbs before serving
Stir in a touch of Dijon mustard or a splash of lemon juice for brightness

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days
Reheat gently over medium-low heat, stirring occasionally until warmed through
Avoid boiling the soup when reheating to preserve the texture and flavor of the cheese
Freeze for up to 2 months; thaw overnight in the refrigerator and reheat gently

FAQs

Can I use frozen Brussels sprouts?

Yes, but for best texture and flavor, thaw and roast them thoroughly before blending.

Is there a dairy-free option?

Use plant-based milk and omit the cheese or use a dairy-free cheddar substitute. The texture will still be creamy from the blended vegetables.

Can I skip roasting the vegetables?

Roasting enhances the flavor significantly. Skipping this step will result in a milder soup.

What’s the best way to blend the soup?

An immersion blender is most convenient, but a high-speed blender will give the smoothest result. Be careful when blending hot liquids.

Can I use pre-shredded cheese?

Freshly shredded cheddar melts better and avoids graininess. Pre-shredded cheese may contain anti-caking agents.

Can I add herbs or spices?

Absolutely. Thyme, rosemary, or a pinch of nutmeg can complement the soup well.

Is this soup filling enough for dinner?

Yes, especially when paired with crusty bread or a green salad. The vegetables and cheese make it satisfying.

Can I make this ahead of time?

Yes, it stores and reheats well. Make it a day ahead and blend just before serving for best texture.

What type of milk works best?

Whole milk or 2% yields the creamiest texture, but unsweetened almond or oat milk can also work.

Will kids enjoy this soup?

Yes, especially if they already like cheddar cheese. You can reduce the amount of Brussels sprouts or blend extra smooth for picky eaters.

Conclusion

Roasted Brussels sprouts cheddar soup is a comforting and flavorful option for cozy meals. With the sweetness of roasted carrots, richness of cheddar, and earthiness of Brussels sprouts, this creamy soup is a seasonal favorite that’s simple to prepare and always satisfying.