If you’re looking to turn humble greens into a soup that tastes as lush and comforting as any classic, this Brussels Sprout Soup is an absolute must-try. It brilliantly transforms the notorious sprout into a silky, beautifully flavored bowl that will surprise you in all the best ways. Gentle onions, soft potato, and fragrant garlic create a backbone of savory flavor, while a swirl of cream and a sprinkle of Parmesan (if you choose!) elevate every spoonful. Whether you’re a longtime fan of Brussels sprouts or just dipping your toes into cooking with them, this nourishing soup is about to become a regular on your table.
Ingredients You’ll Need
This Brussels Sprout Soup only needs a handful of everyday ingredients, but each one plays a crucial role in building depth and creating that signature creamy-meets-green flavor. Don’t skip or swap anything unless absolutely necessary — every item brings something special!
- Olive oil: Provides a fruity base and helps the vegetables sauté gently without burning.
- Unsalted butter: Adds richness and helps develop a luscious mouthfeel in the finished soup.
- Onion: Its sweetness balances the earthy Brussels sprouts and lends aromatic depth.
- Garlic: Minced garlic infuses the soup with savory warmth — don’t be shy about it!
- Brussels sprouts: The star! Trimmed and halved for easy cooking and the brightest, freshest flavor.
- Potato: Thickens the soup and contributes to its velvety texture; Yukon gold or russet are both winners.
- Vegetable broth: Gives the soup a flavorful body; opt for low-sodium so you can control the saltiness.
- Salt and black pepper: Simple, but essential seasonings to enhance every ingredient.
- Heavy cream (optional): A splash at the end guarantees a luxurious, creamy finish — but the soup is still delicious without it!
- Grated Parmesan (optional): Adds nutty, umami richness and a little extra savory flair.
- Chopped fresh chives or parsley: A final sprinkle of color and fresh, herbal brightness.
How to Make Brussels Sprout Soup
Step 1: Sauté the Onion and Garlic
Begin by setting your soup pot over medium heat, then pour in the olive oil and drop in the butter. As soon as the butter melts and sizzles, scatter in the chopped onion. Sauté for three to four minutes, stirring occasionally, until the onion turns translucent and soft. Toss in the minced garlic, and cook for another half-minute — just enough to release that irresistible aroma.
Step 2: Add Brussels Sprouts and Potato
Pop those trimmed, halved Brussels sprouts and diced potato into the pot. Stir them around so they get coated in the garlicky, buttery goodness. Let everything cook together for five minutes; this gives the sprouts a head start softening and helps the flavors mingle right from the outset.
Step 3: Simmer with Broth and Seasonings
Pour in the vegetable broth, followed by the salt and pepper. Give the pot a good stir, crank up the heat to bring it all to a gentle boil, then lower it to a simmer. Cover the pot, and let the magic happen for about twenty minutes. You’re aiming for potatoes that are fork-tender and sprouts that are meltingly soft.
Step 4: Blend Until Velvety
Take the pot off the heat and use an immersion blender to puree the soup directly in the pot to a smooth, creamy consistency. If you don’t have an immersion blender, scoop the soup into a traditional blender in batches (just be careful — hot soup expands quickly!). This step is where Brussels Sprout Soup gets its signature silky-smooth texture.
Step 5: Add Cream and Parmesan
If you’re feeling fancy (and haven’t made it dairy-free), stir in the heavy cream and grated Parmesan now. Gently reheat the soup until it’s steaming and the cheese melts in. Taste, adjust salt and pepper if needed, and get ready for the most inviting aroma to fill your kitchen.
Step 6: Garnish and Serve
Ladle the velvety green soup into bowls and finish each with a dusting of fresh chives or parsley. If you like, top with reserved bits of roasted or sautéed Brussels sprouts for extra texture and a touch of flair. Your Brussels Sprout Soup is ready to delight!
How to Serve Brussels Sprout Soup
Garnishes
Take your Brussels Sprout Soup from simple to spectacular with a few thoughtful garnishes. Chopped fresh chives or parsley add a pop of green and fresh flavor. You might also swirl in a little extra cream, scatter some crisped-up Brussels sprouts, or shower on more Parmesan for an extra-cheesy finish. Even a sprinkle of toasted seeds or croutons provides irresistible crunch!
Side Dishes
This soup shines as a light lunch or dinner starter but pairs beautifully with all sorts of sides. Serve with a hunk of crusty sourdough or a grilled cheese sandwich for a cozy combo. For a lighter touch, try a simple salad dressed with lemon and olive oil, or sliced apples with sharp cheddar to bring a balancing sweetness.
Creative Ways to Present
Go beyond the basic bowl by serving Brussels Sprout Soup in cute little mugs or espresso cups for a holiday appetizer, or swirl in basil oil for a restaurant-worthy look. Pour it over cooked grains for a hearty, stew-like meal, or use it as a stunning green base for roasted vegetables or even a poached egg on top — who says soup can’t surprise?
Make Ahead and Storage
Storing Leftovers
Brussels Sprout Soup keeps like a dream in the fridge. Pour any cooled leftovers into an airtight container and they’ll stay fresh for up to four days. The flavors deepen as it sits, making tomorrow’s lunch (or midnight snack) even more exciting!
Freezing
Want to make a batch ahead? Skip the cream and cheese if you’re planning to freeze Brussels Sprout Soup, as dairy tends to separate when frozen. Let the soup cool completely, then portion into freezer-safe containers. It’ll keep in the freezer for up to three months — ideal for busy weeks or lazy weekends.
Reheating
When you’re ready to enjoy your soup again, thaw frozen portions overnight in the fridge, then gently reheat on the stovetop over medium-low heat. If you left out the dairy earlier, you can stir in cream and cheese as it warms up. Give it a good whisk if it needs to come back together, then ladle and enjoy!
FAQs
Can I make Brussels Sprout Soup vegan?
Absolutely! Just use olive oil instead of butter, skip the cream and cheese, and double-check your vegetable broth is plant-based. The soup is still every bit as creamy and satisfying.
How do I keep the green color bright?
To keep your Brussels Sprout Soup vibrant, don’t overcook the sprouts and blend the soup soon after simmering. Garnishing with fresh herbs and a swirl of cream right before serving also helps boost the color.
Is it necessary to peel the potato?
Peeling ensures the smoothest soup texture, but if you’re using a thin-skinned potato and like a bit of rustic vibe, feel free to leave the skins on. Just scrub them well first.
Can I use frozen Brussels sprouts?
Yes, frozen Brussels sprouts can work in this recipe. Let them thaw partially before sautéing so they cook evenly, and keep in mind they may be a bit softer and milder in flavor.
What if I don’t have an immersion blender?
No worries! Carefully blend the soup in batches in a regular blender (just never fill your blender more than halfway with hot liquids). Blend until smooth, then return to the pot and finish with cream and cheese.
Final Thoughts
If you’ve ever doubted how irresistible Brussels sprouts can be, this Brussels Sprout Soup is your proof. It’s nourishing, surprisingly elegant, and so easy to whip up for any occasion. Grab a spoon, trust the process, and let this cozy green soup become your new favorite comfort food!
Print
Brussels Sprout Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Enjoy a creamy and flavorful Brussels Sprout Soup that’s perfect for a cozy dinner. This vegetarian and gluten-free recipe is easy to make and packed with healthy ingredients.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- ½ cup heavy cream (optional)
- 2 tablespoons grated Parmesan (optional)
- Chopped fresh chives or parsley for garnish
Instructions
- In a large pot, heat the olive oil and butter. Add the onion and sauté until translucent.
- Stir in the garlic and cook briefly. Add Brussels sprouts and potato, cook for 5 minutes.
- Pour in the broth, salt, and pepper. Simmer for 20 minutes until tender.
- Puree the soup with a blender. Add cream and Parmesan if desired, then heat through.
- Taste and adjust seasoning. Garnish with chives or parsley.
Notes
- For a dairy-free version, skip the cream and cheese.
- For extra texture, reserve some roasted Brussels sprouts to stir in after blending.
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