Savory Balsamic Roasted Brussels Sprout Soup

If you’re on the lookout for a deliciously unique soup that highlights the earthy flavors of Brussels sprouts, you’re in the right place! This Balsamic Roasted Brussels Sprout Soup is an enticing blend of roasted vegetables and rich balsamic vinegar that brings warmth and comfort to any meal. Perfect for those who love vegetable & plant-based soups, this recipe will surely impress your taste buds.

Imagine a creamy soup that captures the essence of roasted Brussels sprouts, with a hint of tanginess from the balsamic vinegar. This soup isn’t just a dish; it’s an experience. Whether you’re enjoying a quiet dinner at home or entertaining guests, this recipe is guaranteed to be a crowd-pleaser. Plus, it’s simple to make!

A Unique Take on Vegetable Soup

Savory Balsamic Roasted Brussels Sprout Soup in a rustic bowl with thyme garnish and bread on a wooden table.

This roasted Brussels sprout soup is rich, creamy, and packed with flavor. The roasted Brussels sprouts provide a deep, savory taste, while the balsamic vinegar adds a delightful tang, making each spoonful a treat for your palate.

Ingredients

1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper to taste
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
2 tablespoons balsamic vinegar
Fresh thyme or parsley for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Brussels Sprouts: Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until golden brown and tender.
Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 5 minutes.
Combine Ingredients: Once the Brussels sprouts are roasted, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender.
Add Creaminess: Stir in the coconut milk or heavy cream and balsamic vinegar. Heat gently over low heat, adjusting seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley. Enjoy it warm!