Description
Velvety and comforting cheddar soup blended with roasted Brussels sprouts and carrots, delivering a rich and flavorful bowl perfect for chilly days.
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
Instructions
- Preheat oven to 375°F (190°C) and line a sheet pan with parchment paper.
- Place halved Brussels sprouts and chopped carrots on the prepared pan. Drizzle with 1 tablespoon avocado oil, season with salt and pepper, toss to coat, and spread in a single layer.
- Roast for about 30 minutes, stirring occasionally, until vegetables are tender and caramelized.
- Meanwhile, heat the remaining tablespoon of avocado oil in a Dutch oven or stockpot over medium heat. Add diced celery and shallot, sauté until translucent (3–4 minutes), then add garlic and cook for 1 more minute.
- Transfer roasted Brussels sprouts and carrots to the pot. Pour in broth and milk, bring to a gentle simmer, and cook uncovered for 20 minutes.
- Remove from heat and stir in shredded cheddar cheese until melted.
- Blend soup until smooth using an immersion blender or high-speed blender in batches.
- Season with additional salt and pepper if needed. Serve hot.
Notes
- For a creamier texture, add a splash of cream or extra cheese after blending.
- Use vegetable stock and dairy-free cheese to make it vegetarian.
- Top with croutons or crispy Brussels sprout leaves for added crunch.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 365
- Sugar: 7g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
