Are you ready to elevate your soup game with a mind-blowing recipe that turns humble vegetables into a creamy, flavor-packed masterpiece? This Roasted Brussels Sprouts and Cauliflower Soup is not just another boring soup – it's a culinary adventure that will make you fall in love with vegetables all over again! Imagine the rich, caramelized flavors of roasted Brussels sprouts and cauliflower blended into a silky smooth soup that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1 head cauliflower, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 onion, diced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Brussels sprouts by washing them thoroughly, trimming the stem ends, and cutting them in half lengthwise. Chop the cauliflower into similar-sized florets to ensure even roasting.
- Place the halved Brussels sprouts and cauliflower florets on the prepared baking sheet. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables to ensure they are evenly coated with oil and seasonings.
- Roast the vegetables in the preheated oven for 20-25 minutes, turning them halfway through cooking. Look for golden brown edges and caramelization, which will enhance the soup's depth of flavor.
- While the vegetables are roasting, dice the onion and sauté in a large pot over medium heat until translucent and slightly softened, approximately 5 minutes.
- Once the roasted vegetables are done, remove them from the oven and transfer to the pot with the sautéed onions.
- Pour the vegetable broth into the pot, covering the roasted vegetables. Bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld together.
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the mixture to a blender and blend until completely smooth.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin it with a little additional vegetable broth.
- Serve hot, optionally garnishing with a drizzle of olive oil, fresh cracked pepper, or some toasted pumpkin seeds for added texture.
Tips
- Roasting is Key: The secret to this soup's incredible depth of flavor is proper roasting. Make sure to cut your vegetables into similar-sized pieces to ensure even caramelization.
- Don't Overcrowd the Baking Sheet: Give your vegetables breathing room when roasting. Overcrowding will steam the vegetables instead of allowing them to develop those delicious golden-brown edges.
- Blending Technique: For the smoothest possible soup, use an immersion blender directly in the pot or carefully transfer to a blender. Blend in batches if needed to achieve a perfectly creamy consistency.
- Seasoning Matters: Taste and adjust your seasonings. The roasting process concentrates flavors, so be mindful when adding salt and pepper.
- Optional Garnish Ideas: Elevate your soup with toppings like toasted pumpkin seeds, a drizzle of good olive oil, fresh herbs, or a dollop of cream for extra richness.
- Make Ahead Friendly: This soup can be made in advance and reheats beautifully, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
