Eat your Brussel Sprouts!
Brussel Sprouts are the runt of the vegetable family. Pet dogs cheer when they’re served at dinner, because kids are nearly always secreting them off their plates, onto the table and then into the waiting open mouths of the pet pooch. It’s why Roasted Brussel Sprout Soup is such a welcome surprise at suppertime.
The rich flavors of the roasted Brussel Sprouts, creamy potatoes, whole carrots and green onions are blended with wonderful herbs and spices to create the perfect fall Roasted Brussel Sprout Soup.
The blending of perfect flavors
I have a dear friend Mindy (shoutout to Morah Mindy in Chicago!) who makes an awesome Brussel Sprout dip. I have a phobia about Brussel sprouts on a lot of levels, but after tasting her dip I’m sold on foods that include ground Brussel Sprouts.
I recently purchased a Brandless Professional Blender. I’ve been playing with it a bit, and it’s able to accommodate hot foods…perfect for soups.
I included roasted potatoes in the soup to give it some creaminess and body. It was a good decision. The texture of Roasted Brussel Sprout Soup is velvety because of the potatoes. I didn’t blend the roasted carrots into the broth, but chose to dice them for texture and color.
Depending upon the size of your blender, you may need to blend the roasted vegetables in several batches. There are just too many to blend properly in one batch unless you have a super large blender. You could also put the vegetables in a pot with the added broth and use an immersion blender to blend the soup.
If the quantity of soup that this recipe makes is too large for one family dinner, you can halve the recipe or store the remainder in the fridge for a weekday lunch. You can even freeze quart containers for another meal.Print
Roasted Brussel Sprout Soup gets it rich flavor from slow roasting the Brussel sprouts with carrots, potatoes and green onions. Seasoned with fragrant dill, herbs and spices this is the perfect heart warming soup!
- nonstick vegetable spray
- 1 1/2 pounds fresh Brussel Sprouts, halved
- 1 1/2 pounds potatoes (2 large), peeled, cubed
- 1/2 pound whole carrots (4 medium), peeled
- 5 large green onions, ends trimmed
- 2 tablespoons garlic oil, or 2 tablespoons extra virgin olive oil plus 2 cloves minced garlic combined
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cartons vegetable stock
- 1 teaspoon dried dill
- 1 tablespoon dried parsley
- Croutons (optional)
Preheat oven to 325°F.
Line a baking sheet with foil and spray with nonstick vegetable spray.
Place the Brussel sprout halves, potato cubes, whole carrots and green onions on the prepared baking sheet. Drizzle the garlic oil, and evenly sprinkle the salt and pepper over the vegetables.
Roast uncovered for 30 minutes.
Remove the roasted carrots to a cutting board, then dice. Set the carrots to the side to add after the remaining vegetables are blended.
Blend the roasted vegetables in batches with the vegetable stock.
Transfer the blended soup to a large stock pot. Add in the diced carrots, the dill and parsley. Stir until completely combined.
Heat the soup. Serve topped with croutons.
You can blend the vegetables with the broth in a large stock pot using an immersion blender.
- Serving Size: 1 Bowl
- Calories: 150
- Sugar: 5.6 g
- Sodium: 895.8 mg
- Fat: 4.1 g
- Carbohydrates: 26.2 g
- Protein: 5.2 g
- Cholesterol: 0 mg
Keywords: Soup, Brussel Sprouts, Fall Soup, Seasonal Soup, Gluten Free, Dairy Free, Nut Free Vegan, Plant Based Vegetarian
More Super Soup Recipes
- Sweet Potato Soup with Candied Pecans
- Asparagus Soup with Dill Pollen
- Miso Soup with Bok Choy
- Roasted Cauliflower and Caramelized Onion Soup
- Hearty Vegetable Soup
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