Best Brussels Sprouts Soup With Caramelized Onions Recipes

CHEESY ROASTED BRUSSELS SPROUTS SOUP

Cheesy Roasted Brussels Sprouts Soup image

Brussels sprouts and onions are roasted till caramelized and then turned into a delicious soup with the addition of chicken stock, cream, and cheese. Easy to make in one pot.

Provided by NEERONDOGS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound Brussels sprouts, trimmed and halved
1 medium onion, thickly sliced
3 tablespoons olive oil
3 tablespoons butter
2 teaspoons chopped garlic
3 cups chicken stock
1 cup milk
½ cup heavy cream
4 ounces Cheddar cheese
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.
Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.
Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 12 g, Cholesterol 65.9 mg, Fat 27.5 g, Fiber 3.2 g, Protein 9.6 g, SaturatedFat 13.8 g, Sodium 571.1 mg, Sugar 4.7 g

CARAMELIZED ONION-PECAN BRUSSELS SPROUTS

Caramelized Onion-Pecan Brussels Sprouts image

Caramelized onion, pecans and Brussels sprouts make a delicious side dish for your fall meal.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 8h35m

Yield 8

Number Of Ingredients 6

Ingredients

1 lb fresh Brussels sprouts
1 large onion, halved lengthwise, thinly sliced
1/4 cup butter or margarine
1 cup broken pecans
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Cut Brussels sprouts in half; cut each half crosswise into thin slices. Place sprouts and onion in separate resealable food-storage plastic bags; seal bags. Refrigerate 8 hours.
In large heavy skillet, melt butter over medium-high heat. Cook pecans in butter 5 minutes, stirring frequently, until toasted. Remove from skillet.
Add onion to skillet. Cook 15 minutes, stirring occasionally, until caramel colored. Add Brussels sprouts and toasted pecans. Cook about 3 minutes, stirring frequently, until sprouts are tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 180, Carbohydrate 9 g, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg