Brussels Sprouts Cheddar Soup
Creamy Brussels sprouts cheddar soup with sharp cheese and Dijon mustard. This cozy winter recipe is ready in under 1 hour and makes a perfect family dinner.
Equipment
- large pot or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring cups
- whisk
- wooden spoon
- grater
Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 lb Brussels sprouts trimmed and quartered
- 1/4 cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups whole milk
- 8 oz sharp cheddar cheese freshly shredded
- 1 tsp Dijon mustard
- 1 tsp kosher salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
Instructions
- Melt the unsalted butter in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Add the quartered Brussels sprouts to the pot. Continue to cook, stirring occasionally, for 8 to 10 minutes, until the sprouts are slightly tender-crisp and have begun to brown lightly in spots.
- Sprinkle the all-purpose flour over the vegetables in the pot. Cook, stirring constantly with a wooden spoon or whisk, for 1 to 2 minutes to create a roux. The flour should cook out and turn a pale golden color.
- Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring that the mixture remains smooth and lump-free. Once all the broth is incorporated, slowly whisk in the whole milk.
- Bring the soup to a gentle simmer over medium heat, stirring occasionally, until it thickens slightly, about 10 to 15 minutes. The soup should coat the back of a spoon.
- Reduce the heat to low. Add the freshly shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is completely melted and smooth before adding more. Stir in the Dijon mustard. Be careful not to let the soup boil once the cheese is added, as high heat can cause the cheese to separate.
- Season the soup with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, or adjust to your taste. Taste the soup and add more seasoning if needed.
- Serve the Brussels sprouts cheddar soup hot, optionally garnished with extra shredded cheddar cheese or fresh chives.
Notes
Be careful not to let the soup boil once the cheese is added, as high heat can cause the cheese to separate.