Transform humble Brussels sprouts into a creamy, comforting soup that will change how you think about this nutritious vegetable. This Brussels sprout soup recipe creates a velvety, flavorful bowl of warmth that’s perfect for chilly days and packed with vitamins and minerals.
Why You’ll Love This Recipe
This Brussels sprout soup recipe delivers incredible flavor while being surprisingly simple to make. The natural sweetness of Brussels sprouts shines through when properly prepared, creating a soup that’s both elegant enough for dinner parties and cozy enough for weeknight meals. The addition of potato creates a naturally creamy texture without heavy cream, though you can add it for extra richness. Plus, it’s an excellent way to get picky eaters to enjoy Brussels sprouts, as the soup format mellows any bitterness while highlighting the vegetable’s nutty, cabbage-like flavor.
Ingredients You’ll Need
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
How to Make Brussels Sprout Soup Recipe
Step-by-Step Instructions:
Step 1: Prepare the Base Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Brussels Sprouts Add the halved Brussels sprouts to the pot and cook for 5-6 minutes, stirring occasionally. This step helps develop deeper flavors and removes any bitterness from the Brussels sprouts.
Step 3: Add Remaining Ingredients Add the diced potato, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until both the Brussels sprouts and potato are fork-tender.
Step 4: Blend the Soup Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender. For a chunkier texture, blend only half the soup and stir it back together.
Step 5: Final Touches Taste and adjust seasoning with additional salt and pepper as needed. If using heavy cream, stir it in now and heat through for 2-3 minutes.
Step 6: Serve Ladle the soup into bowls and garnish with grated Parmesan, fresh chives, or parsley as desired.
Helpful Tips
Choose Brussels sprouts that are bright green, firm, and tightly packed for the best flavor in your Brussels sprout soup recipe. Avoid any with yellowing leaves or soft spots. When trimming, remove any outer leaves that look damaged and cut off just the stem end. If your Brussels sprouts are particularly large, quarter them instead of halving to ensure even cooking.
Don’t skip the step of cooking the Brussels sprouts before adding liquid – this helps caramelize them slightly and reduces any bitter notes. The potato acts as a natural thickener, so make sure it’s completely tender before blending. If you prefer a completely smooth soup, strain it through a fine-mesh sieve after blending.
For extra depth of flavor, try roasting the Brussels sprouts in the oven at 400°F for 15-20 minutes before adding them to the pot. This adds a lovely caramelized flavor to the finished soup.
Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6 bowls
Difficulty: Easy
This Brussels sprout soup recipe is naturally gluten-free and can easily be made vegan by omitting the butter, cream, and Parmesan cheese. Simply use extra olive oil instead of butter and finish with a drizzle of good olive oil instead of cream.
Notes
The key to a great Brussels sprout soup recipe is not overcooking the vegetables initially, as this can lead to a sulfurous smell and bitter taste. The simmering time allows the flavors to meld beautifully while maintaining the vegetable’s natural sweetness.
If you find your finished soup too thick, thin it with additional vegetable broth or water. If it’s too thin, simmer uncovered for a few more minutes to reduce and concentrate the flavors. The soup should have a creamy consistency that coats the back of a spoon lightly.
For a dairy-free version, substitute coconut milk for the heavy cream, which adds richness without overpowering the Brussels sprouts flavor.
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe? Yes, but thaw and drain them thoroughly first. Frozen Brussels sprouts may release more water, so you might need to cook them a bit longer to evaporate excess moisture before adding the broth.
How can I make this Brussels sprout soup recipe less bitter? The cooking method in this recipe naturally reduces bitterness, but you can also add a pinch of sugar or a splash of apple cider vinegar to balance the flavors. Make sure not to overcook the Brussels sprouts initially.
Can I make this soup ahead of time? Absolutely! This Brussels sprout soup recipe actually tastes better the next day as the flavors have time to develop. Store in the refrigerator for up to 3 days and reheat gently on the stovetop.
What can I serve with Brussels sprout soup? This pairs beautifully with crusty bread, grilled cheese sandwiches, or a simple salad. For a heartier meal, serve alongside roasted chicken or pork tenderloin.
Storage Instructions
Store leftover Brussels sprout soup in the refrigerator for up to 4 days in airtight containers. The soup may thicken when chilled, so add a splash of broth or water when reheating to reach your desired consistency.
For longer storage, this Brussels sprout soup recipe freezes well for up to 3 months. Freeze in portion-sized containers for easy reheating. If you used cream in the original recipe, note that it may separate slightly when thawed – simply stir vigorously or blend briefly to recombine.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling, especially if your soup contains cream, as this can cause curdling.
Conclusion
This Brussels sprout soup recipe proves that sometimes the most humble ingredients create the most satisfying meals. With its creamy texture, rich flavor, and impressive nutritional profile, this soup transforms Brussels sprouts from a often-maligned vegetable into the star of your dinner table. The recipe is flexible enough to accommodate various dietary needs while being simple enough for beginner cooks to master.
Whether you’re looking to incorporate more vegetables into your diet, warm up on a cold day, or simply try something new, this Brussels sprout soup recipe delivers on all fronts. The combination of caramelized Brussels sprouts, aromatic vegetables, and optional cream creates a restaurant-quality soup you can easily make at home. Give this recipe a try, and discover why Brussels sprout soup deserves a place in your regular meal rotation.
