Happy Spring Everyone! Although here in the Northeast we got whacked by another snow storm last week which made it less than spring-like. With the cold sticking around, I’ve been having a major craving for soup! I love creamy thick soups but those are usually packed with tons of calories and oodles of fat. So I set out to make something quick and easy but still creamy to satisfy my craving but not lack in flavor. And I think I’ve done it – Roasted Brussel Sprout Soup. Just a few ingredients and less than an hour of actually cooking time (some of this is just waiting for the veggies to roast), it really was simple and easy to put together. You guys, there’s BACON in this, so what’s not to love? Not a fan of brussel sprouts? I think this would work SOOO well with cauliflower or really any vegetable you can roast would be great in this – OH! Carrots!?!?. Just adjust your roasting time if using a softer vegetable like cauliflower or broccoli.
Serving size – 2 (These are hefty serving sizes, with room for a second helping)
- 3/4 lb Brussel Sprout – Cut in half (I bought ones that were precut – time saver!)
- 3 slices center cut – Center cut has less fat, but this I personal preference
- 50g Diced Onions (About half a small onion)
- 3-4 cloves garlic – minced or sliced
- 3-4 cups Chicken Stock – We’ll be putting about 3 cups into the pot, but have some extra on hand in case you want to thin out the soup a bit at the end
- Garlic Powder
- Cooking Spray
- Preheat oven to 400 degrees F. While oven is heating up, wash and cut your Brussel sprouts in half, laying them out in one level on a baking sheet that’s been sprayed with cooking spray. If you have, throw down a silicon mat for an easier nonstick option.
- Spray the tops of the brussels with cooking spray (or if preferred drizzle with olive oil) and season liberally with salt, pepper, garlic powder and paprika. Toss to coat all the veggies with the spices. Really any spice here will work. Throw on an Italian blend or red pepper flakes. It’s really up to you!
- Roast for about 30mins or until soft. Oven time will vary so just take a peek every 15 mins.
- While the sprouts are roasting away, cook bacon in a dutch oven or pot till crispy. Remove bacon and lay on a paper towel to cool them crumble.
- In the bacon fat (YUMMMMMYYY), sauté onions on medium heat till they turn translucent, about 5 mins. Season lightly with some salt and pepper. Now you don’t want to brown the onion as that would alter the taste of the soup and make the onion flavor too overpowering. Or if you are like me and trying to cook and snap pics for your blog, you will totally burn them. Which I did…TWICE…WHOOPS
- Halfway thru cooking the onions, add in the garlic, and sauté till you can smell it.
- Pour in the chicken broth and simmer on low for 5-10 scrapping up any burnt bits of bacon (or remaining onion bits) up off the bottom. Add in your now roasted Brussel sprouts and half of the crumbled bacon (leave some bacon to top at the end). Simmer for another 5 mins so flavors blend.
- In batches, transfer soup mixture to blender and blend till smooth. Or if you have, an immersion blender would work great to puree the soup. Taste and season with salt and pepper to your liking.
- If mixture is too thick to blend, add in a bit of the reserved chicken broth. Also, if you are making this to serve a crowd, dump the blended soup into a new pot and simmer on low till ready to serve.
- When ready, portion out soup and top each bowl with the remaining crumbled bacon and fresh cracked pepper. And that’s it!
Creamy and full of flavor, and not to mention packed with vitamins and other healthy goodness…