Cheesy Roasted Brussels Sprouts Soup
Brussels sprouts and onions are roasted till caramelized and then turned into a delicious soup with the addition of chicken stock, cream, and cheese. Easy to make in one pot.
Brussels sprouts, trimmed and halved
1
pound
onion, thickly sliced
1
medium
olive oil
3
tablespoons
butter
3
tablespoons
chopped garlic
2
teaspoons
chicken stock
3
cups
milk
1
cup
heavy cream
½
cup
Cheddar cheese
4
ounces
salt and ground black pepper to taste
 Preheat the oven to 350 degrees F (175 degrees C).
  Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.
  Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.
  Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.
