Brussels Sprout Soup Recipe

There’s something undeniably comforting about a warm, creamy bowl of soup—especially when it’s loaded with flavor and nourishment. Enter the Brussels Sprout Soup Recipe, a cozy yet vibrant dish that transforms humble sprouts into a silky, savory sensation. With its balance of creamy texture, subtle earthy notes, and a burst of freshness from herbs, this is the kind of soup you’ll crave on chilly nights or anytime you need a wholesome reset. Whether you’re a lifelong Brussels sprout fan or cautiously curious, this recipe might just surprise you with how deliciously satisfying it can be.

Why You’ll Love This Brussels Sprout Soup Recipe

• Creamy and comforting without being too heavy
• Ready in under 30 minutes – perfect for busy weeknights
• Packed with fiber and nutrients from sprouts and potatoes
• Easily adaptable for vegan, keto, or low-fat diets
• Great for meal prep – stores well and reheats beautifully
• Budget-friendly ingredients that don’t compromise flavor
• Kid-friendly texture once blended into a silky puree
• Pairs well with multiple proteins, from bacon to tofu

Ingredients

For the Soup:

• 1 tablespoon olive oil – for sautéing, heart-healthy fat
• 1 tablespoon unsalted butter – adds richness and depth
• 1 small onion, chopped – brings sweetness and aromatics
• 2 cloves garlic, minced – essential for flavor base
• 1 pound Brussels sprouts, trimmed and halved – the star!
• 1 medium potato, peeled and diced – helps create creaminess
• 4 cups vegetable broth – use low-sodium for better control
• ½ teaspoon salt – adjust to taste
• ¼ teaspoon black pepper – a simple spice touch

Optional Garnishes:

• ½ cup heavy cream – for that luxurious, velvety finish
• 2 tablespoons grated Parmesan – umami-rich topper
• Fresh chives or parsley – brightness and color

Substitutions:

• Potato: use cauliflower for lower carbs
• Vegetable broth: swap with chicken broth for added depth
• Cream: substitute with coconut milk for a dairy-free option

How to Make Brussels Sprout Soup (Step-by-Step)

1. Sauté aromatics: In a large pot, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent—about 3–4 minutes. Stir in garlic and cook for 30 seconds.
2. Add main vegetables: Toss in the halved Brussels sprouts and diced potatoes. Cook for 5 minutes, stirring occasionally, to lightly caramelize the veggies.
3. Simmer: Pour in the vegetable broth, then season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the sprouts and potatoes are fork-tender.
4. Blend: Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.
5. Finish: Stir in the optional cream and Parmesan. Heat through for another 2–3 minutes.
6. Taste and adjust: Add more salt or pepper if needed. Serve garnished with fresh herbs.

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(Insert a 1200×630 emotionally resonant photo of a steaming bowl of creamy Brussels sprout soup with garnish)

Pro Tips for the Perfect Brussels Sprout Soup

How do you make Brussels sprout soup from scratch?

Use fresh, halved Brussels sprouts and blend after simmering with broth and seasonings. Don’t skip the sauté step—it builds a deep flavor base.

Can you use frozen Brussels sprouts for soup?

Yes, but thaw and pat dry first to avoid extra water. Roast them briefly for a richer taste before adding to the soup.

What herbs pair best with Brussels sprouts in soup?

Parsley, thyme, chives, and dill complement the mild bitterness of sprouts beautifully. Use fresh herbs as a finishing touch.

How do you make creamy Brussels sprout soup without cream?

Blend in a cooked potato or soaked cashews. Both create a creamy consistency without dairy.

Best Ways to Serve This Soup

Pair your Brussels Sprout Soup Recipe with:

• Crusty garlic bread
• Grilled cheese or paninis
• Roasted chicken thighs
• Vegan chickpea salad
• A sprinkle of crumbled bacon or tempeh bacon

🔗 Crosslink to: [Easy Garlic Butter Recipe], [No-Bake Healthy Pumpkin Pie Energy Balls]

Nutrition Breakdown (per serving)

• Calories: 190 kcal
• Carbs: 22g
• Protein: 4g
• Fat: 10g
• Fiber: 5g
• Vitamin C: 80% DV
• Iron: 10% DV

Storage & Leftovers

• Fridge: Store in airtight containers for up to 4 days
• Freezer: Freeze up to 2 months (skip cream until reheating)
• Reheating: Reheat gently on stovetop or microwave, stirring to restore consistency

FAQs

Can I freeze Brussels sprout soup? Absolutely! Just omit dairy before freezing and stir in fresh cream when reheating.

What protein can I add to Brussels sprout soup? Try shredded rotisserie chicken, white beans, crispy tofu, or crumbled bacon.

Is Brussels sprout soup keto-friendly? Yes, if you replace potatoes with cauliflower and use heavy cream.

What goes well with Brussels sprout soup? Think toasted sourdough, sharp cheeses, herbed croutons, or even poached eggs.

Variations

• Vegan: Use coconut milk, skip cheese, and opt for veggie broth
• Spicy: Add red pepper flakes or a splash of hot sauce
• Roasted: Roast Brussels sprouts before blending for caramelized depth
• Chunky: Reserve a handful of sprouts and potatoes to stir in after blending
• Herbed: Add fresh thyme or rosemary during simmering

Conclusion & Call to Action

Creamy, comforting, and surprisingly versatile, this Brussels Sprout Soup Recipe is your answer to weeknight warmth and feel-good eating. Whether you enjoy it silky smooth or slightly chunky, with bacon bits or coconut cream, it adapts to your tastes and lifestyle. Don’t forget to share your version with us and tag it with #TastyEdSoupLove—because nothing beats discovering how others enjoy their bowl of green gold!

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