When chilly weather strikes or you’re craving a nourishing bowl of comfort, this Brussels Sprout Soup Recipe delivers warmth, flavor, and satisfaction in every spoonful. Inspired by traditional vegetable soups but elevated with creamy richness and vibrant green goodness, this cozy bowl brings out the best in a somewhat misunderstood vegetable.
Brussels sprouts have come a long way from being the soggy side dish of our childhood memories. When prepared right—as in this savory sprout soup—they transform into a star ingredient full of nutty sweetness, hearty texture, and remarkable depth. Whether you’re preparing a quick weeknight dinner, hosting a comforting holiday meal, or just seeking a healthy Brussels sprout soup with potatoes and leeks, this is the one.
Let’s dive into this creamy green masterpiece and unlock the secrets behind what makes it not only a cold-weather go-to but also an easy, crave-worthy classic you’ll make again and again.
Why You’ll Love This Brussels Sprout Soup Recipe
- 🕒 Quick and easy – ready in under 40 minutes.
- 💚 Nutrient-packed – high in fiber, vitamin C, and antioxidants.
- 🍲 Rich & creamy without being heavy.
- 💰 Budget-friendly using accessible ingredients.
- 🧅 Complex flavor from caramelized onions and roasted sprouts.
- 🥔 Customizable for low-carb, vegan, or dairy-free diets.
- 🌱 Perfect for leftovers – flavor deepens the next day.
- 🧄 Great freezer meal – make a batch and reheat when needed.
Ingredients for Flavorful Brussels Sprout Soup
Each component in this Brussels Sprout Soup Recipe has a purpose. Here’s what you need and why it matters:
🛒 Main Ingredients:
- Brussels sprouts (1 lb, halved) – the star. Roasting or sautéing first enhances flavor.
- Yukon gold potatoes (2 medium, cubed) – adds body and natural creaminess.
- Leeks (2, sliced) – provides a mild, onion-like sweetness.
- Celery (2 stalks) – enhances aroma and base flavor.
- Garlic (4 cloves, minced) – aromatic and immune-boosting.
- Vegetable broth (4 cups) – your flavor base; use homemade or low-sodium.
- Olive oil or butter (2 tbsp) – for sautéing and richness.
- Heavy cream or coconut milk (½ cup) – balances bitterness and adds silkiness.
🧂 Optional Enhancements:
- Dijon mustard (1 tsp) – brightens the flavor and adds a French bistro touch.
- Nutmeg (pinch) – enhances creaminess with a subtle warm note.
- Parmesan (¼ cup, grated) – for a cheesy umami finish.
- Chili flakes – if you like a touch of heat.
Substitutions:
- Swap cream for Greek yogurt for tangy richness.
- Use cauliflower instead of potatoes for a keto version.
- Add bacon crumbles for smoky depth (if not vegetarian).
How to Make Brussels Sprout Soup – Step-by-Step
This Brussels Sprout Soup Recipe is not just easy; it’s rooted in techniques that maximize flavor and texture.
Step 1: Sauté the Aromatics
Heat olive oil or butter in a large pot over medium heat. Add leeks, celery, and garlic. Cook until soft and fragrant—about 5 minutes. This builds your soup’s foundational flavor.
Step 2: Add Brussels Sprouts
Toss in halved Brussels sprouts. Sauté for another 5–7 minutes to lightly caramelize the cut sides. This step releases the sprouts’ nutty flavor and prevents bitterness—a scientific trick that enhances natural sugars through the Maillard reaction.
Step 3: Add Potatoes and Broth
Add diced potatoes and pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes or until the potatoes are fork-tender.
Step 4: Blend to Perfection
Use an immersion blender to purée the soup until smooth. For a chunkier texture, leave some bits whole. If using a countertop blender, let the soup cool slightly before blending in batches.
Step 5: Finish with Cream and Seasoning
Stir in cream or coconut milk. Add salt, pepper, and optional Dijon mustard or nutmeg. Heat gently, do not boil after adding dairy.
Pro Tips for the Best Soup Texture and Taste
### How do you make deviled eggs from scratch?
Oops! You’re thinking of egg appetizers—easy mix-up. For soup: start with fresh, firm Brussels sprouts. Trim the ends and halve them to allow even caramelization.
### What’s the secret to creamy Brussels sprout soup?
The balance of cream + starch. Potatoes offer body while cream adds smoothness. Blend well but don’t overmix, or the starches can turn gummy.
### Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day. The flavors meld beautifully after a night in the fridge.
Best Ways to Serve This Soup
- Pair with crusty sourdough bread or a cheddar biscuit.
- Top with roasted Brussels sprouts halves for texture.
- Sprinkle with toasted pine nuts or pumpkin seeds.
- Add a swirl of Greek yogurt or pesto for flavor contrast.
- Serve alongside a chopped kale salad with vinaigrette for a full meal.
Try it with these recipes:
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbs | 18 g |
| Protein | 5 g |
| Fat | 14 g |
| Fiber | 5 g |
| Vitamin C | 80% DV |
| Vitamin K | 150% DV |
| Iron | 10% DV |
Storage and Leftovers
- Fridge: Store in airtight container for up to 4 days.
- Freezer: Freeze in labeled containers for up to 2 months. Reheat gently over low heat to avoid curdling cream.
- Reheating: Add a splash of broth or water when reheating to restore original texture.
Frequently Asked Questions
What are the best ingredients for Brussels sprout soup?
Leeks, garlic, and potatoes form a perfect base. Brussels sprouts should be fresh and halved for best results.
How do you keep creamy soup from getting watery?
Avoid adding too much broth early—start with less and thin as needed. Use Yukon Gold potatoes, which have natural starch.
Is this soup keto or low-carb?
With potatoes, it’s moderate carb. Replace them with cauliflower for a keto Brussels sprout soup.
Can I use frozen Brussels sprouts?
Yes, but roast them first or sauté thoroughly to reduce excess moisture and boost flavor.
What herbs pair well with Brussels sprouts?
Thyme, rosemary, sage, and parsley all enhance the earthy flavor.
Variations to Try
- Vegan Brussels sprout soup with coconut milk – skip the cream, use plant-based broth.
- Roasted Brussels sprout soup for winter dinners – roast all veggies first for deep flavor.
- Brussels sprout and potato soup with bacon – add crisped bacon for smoky crunch.
- Spicy Brussels sprout bisque – add chili oil or cayenne for a fiery twist.
- Southern-style with cheese – stir in shredded cheddar at the end.
Conclusion: Share the Warmth
This Brussels Sprout Soup Recipe is more than a bowl of comfort—it’s a culinary comeback story for a once-overlooked veggie. With just the right balance of creamy, savory, and wholesome, it’s a dish you’ll turn to again and again.
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Creamy Brussels Sprout Soup Recipe: A Cozy Classic Reinvented
Description
Classic Deviled Eggs—creamy, tangy, and perfectly seasoned. An easy, crowd-pleasing appetizer for holidays, picnics, and potlucks!
Ingredients
Eggs:
6 large eggs
Filling:
3 tablespoons mayonnaise
1 teaspoon yellow mustard
½ teaspoon white vinegar
⅛ teaspoon salt
⅛ teaspoon black pepper
Instructions
Boil the Eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10–12 minutes. Transfer to ice water to cool.
Prepare the Filling: Peel the eggs, slice in half, and remove yolks. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Fill the Eggs: Spoon or pipe yolk mixture back into egg whites. Sprinkle with paprika before serving.
Notes
Add a pinch of garlic powder or swap yellow mustard for Dijon for a flavor twist.
These can be made a day ahead and kept chilled.