Creamy Roasted Brussels Sprout Soup (Printable Version)
Caramelized Brussels sprouts and creamy white beans in a rich, herb-scented broth perfect for warming up on cold days.
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
05 - 1 celery stalk, diced
→ Beans and Broth
06 - 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
07 - 4 cups vegetable broth
08 - 1 cup water
→ Dairy and Fats
09 - 2 tablespoons olive oil, divided
10 - 1/2 cup heavy cream or full-fat coconut milk
→ Herbs and Seasonings
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - 1/2 teaspoon smoked paprika
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)
# How To Make:
01 - Preheat oven to 425°F. Toss trimmed and halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Arrange cut side down on a baking sheet.
02 - Roast Brussels sprouts for 20–25 minutes until golden and caramelized, stirring halfway through cooking time.
03 - While the sprouts roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook for 6–8 minutes until softened.
04 - Stir in minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute until fragrant.
05 - Add the roasted Brussels sprouts, drained white beans, vegetable broth, water, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
06 - Remove and discard the bay leaf. Using an immersion blender, puree the soup until mostly smooth, leaving some texture for a rustic feel. Alternatively, blend in batches using a standard blender.
07 - Stir in heavy cream or coconut milk. Taste and adjust salt and pepper as needed. Heat gently over low until warmed through.
08 - Ladle into bowls and garnish with freshly chopped parsley. Serve with crusty gluten-free bread if desired.
# Expert Advice:
01 -
- Those roasted Brussels sprouts turn golden and nutty in the oven, and half of them never make it into the pot because you will eat them standing at the counter.
- The white beans break down just enough to make everything velvety without needing flour or any thickener at all.
02 -
- Do not crowd the sprouts on the baking sheet or they will steam instead of roast, and you will miss that deep caramelized flavor entirely.
- Adding the cream off the heat or over very low warmth prevents it from breaking and turning grainy in the soup.
03 -
- Shaking the baking sheet halfway through roasting flips the sprouts naturally and saves you from burning your fingers.
- Reserving a few whole roasted sprouts to float on top of each bowl makes the presentation look intentional rather than rustic.