Cheesy Roasted Brussels Sprouts Soup

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Place the Brussels sprouts, onion, olive oil, butter, and garlic into a large oven-safe soup pot and toss to combine.

3. 3

   Transfer the pot to the oven and roast for 1 hour total, stirring every 20 minutes, until the vegetables are tender and golden brown.

4. 4

   Move the pot back to the stovetop over medium heat. Pour in the stock and bring to a gentle simmer. Stir in the milk, heavy cream, and Cheddar cheese, cooking for 5–10 minutes until heated through. Use an immersion blender to blend the soup to your preferred texture, then season with salt and pepper.