Description
This simple Brussels sprout soup is a creamy, comforting dish that highlights the natural flavors of roasted Brussels sprouts. Roasting the sprouts brings out a caramelized, nutty sweetness which pairs perfectly with aromatic onions, garlic, and warming spices like thyme and nutmeg. Blended to a smooth, velvety texture with almond milk, this soup is both dairy-free and easy to prepare, making it an ideal light lunch or starter.
Ingredients
Main Ingredients
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 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 to 25 minutes, until they’re golden brown and tender with caramelized edges.
- 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. Then add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Soup: Add the roasted Brussels sprouts into the pot with the sautéed onion and garlic. Pour in the vegetable broth, and add the 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.
- Blend Until Creamy: Using an immersion blender, carefully blend the soup until completely smooth and creamy. Stir in the almond milk to add richness and adjust the seasoning with salt and black pepper to taste.
- Serve & Garnish: Ladle the soup into bowls and garnish with your choice of croutons, a drizzle of olive oil, or freshly chopped parsley for added texture and flavor. Serve warm and enjoy!
Notes
- For a non-vegan version, substitute almond milk with cream or regular milk.
- Use a high-powered blender if you don’t have an immersion blender for a smoother texture.
- Roasting the Brussels sprouts adds a deeper flavor—don’t skip this step!
- Adjust consistency by adding more broth or milk if the soup is too thick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
