Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 4 persons
Key Highlights:
- Rich, creamy texture without heavy cream options
- Perfect way to use seasonal Brussels sprouts
- Freezer-friendly for make-ahead meals
- Naturally gluten-free with vegan modifications
Transform Brussels Sprouts Into Liquid Gold
Ever stared at a bag of Brussels sprouts wondering what to do beyond roasting? I’ve been there. This Brussels Sprout Soup Recipe transformed my relationship with these little green gems. Velvety smooth with a subtle sweetness, this soup converts even the most stubborn sprout skeptics.
The Brussels Sprout Soup Recipe combines simple ingredients to create a luxurious texture that tastes like it came from a restaurant kitchen. Ready in just 45 minutes, it’s perfect for busy weeknights when you need comfort without complications. Just like my potato soup, this recipe proves that simple ingredients can create extraordinary flavors.
Nutrition Facts Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 285 | – |
| Fat | 18g | 23% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fiber | 6g | 24% |
| Sodium | 650mg | 27% |
| Vitamin C | 125mg | 139% |
| Vitamin K | 175mcg | 146% |
Values based on using heavy cream option
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts | 1 pound | Trimmed and halved |
| Yellow onion | 1 medium | Finely diced |
| Garlic | 3 cloves | Minced |
| Vegetable broth | 4 cups | Low sodium preferred |
| Heavy cream | 1 cup | Room temperature |
| Olive oil | 2 tablespoons | Extra virgin |
| Fresh thyme | 1 teaspoon | Leaves only |
| Salt | To taste | Start with 1 teaspoon |
| Black pepper | To taste | Start with ¼ teaspoon |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven | Main cooking vessel |
| Sharp chef’s knife | For prep work |
| Cutting board | For safe chopping |
| Blender or immersion blender | To puree soup |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Colander | For washing sprouts |
| Ladle | For serving |
Optional Toppings
- Crispy fried shallots
- Homemade croutons
- Extra virgin olive oil drizzle
- Fresh herbs (thyme or chives)
Step-by-Step Instructions
Before You Begin (5 minutes)
- Set up your workspace:
- Clear and clean your counter
- Place cutting board on a non-slip surface
- Gather all equipment and ingredients
- Place a large bowl for scraps nearby
- Keep a kitchen towel within reach
- Read through entire recipe once:
- Understand all steps before starting
- Check that you have all ingredients
- Ensure enough time to complete recipe
- Take cream out of refrigerator to warm slightly
Preparation Phase (15 minutes)
- Prepare Brussels sprouts (8-10 minutes):
- Rinse sprouts in cold water
- Place sprouts on cutting board, stem end facing up
- Cut ¼ inch off stem end (the tough brown part)
- Remove any yellow or damaged outer leaves
- Cut each sprout in half lengthwise through the stem
- Place prepared sprouts in colander
- Rinse again and let drain
- Target size: Each half should be about the size of a quarter
- Tip: Even sizes cook more uniformly
- Prepare onion (3-4 minutes):
- Cut onion in half from top to bottom
- Peel off outer skin and first layer
- Place flat side down on cutting board
- Make lengthwise cuts, stopping just short of root end
- Cut across these slices to create small squares
- Pieces should be about ¼ inch in size
- Gather diced onion in small bowl
- Warning: Keep fingers curled under while cutting
- Prepare garlic (2-3 minutes):
- Separate 3 cloves from head of garlic
- Place flat side of knife on clove
- Press firmly with palm to crush
- Peel off papery skin
- Finely chop garlic
- Keep chopping until pieces are very small
- Gather minced garlic in separate small bowl
- Tip: Let minced garlic rest 10 minutes for enhanced flavor
- Final prep steps:
- Measure 4 cups broth into measuring cup
- Remove cream from refrigerator
- Set out olive oil, salt, and pepper
- Pull thyme leaves from stems if using fresh
Cooking Phase (30 minutes)
- Heat the pot (3-4 minutes):
- Place large pot on stove
- Turn heat to medium
- Add 2 tablespoons olive oil
- Wait until oil shimmers slightly
- Test with one piece of onion – should sizzle gently
- Warning: Never leave hot oil unattended
- Cook onions (7-8 minutes):
- Add all diced onion to pot
- Stir with wooden spoon to coat with oil
- Sprinkle with ¼ teaspoon salt
- Stir every minute
- Watch for onions to become transparent
- They should not brown – reduce heat if browning
- Final color should be translucent, not golden
- Add garlic (1-2 minutes):
- Add all minced garlic
- Stir constantly for 1 minute
- Watch carefully – garlic burns easily
- It should smell fragrant but not brown
- Common mistake: Burnt garlic will make soup bitter
- Cook Brussels sprouts (15 minutes):
- Add all prepared sprouts
- Stir to coat with oil and onion mixture
- Cook 5 minutes, stirring every minute
- Add all broth
- Increase heat to high
- Watch for bubbles around edges
- When bubbling, reduce heat to medium-low
- Cover pot partially with lid
- Cook 10 minutes
- Test sprout with fork – should pierce easily
- Tip: For extra flavor, try my technique from easy wonton soup and add ¼ teaspoon nutmeg here
- Blend the soup (5-7 minutes):
- Turn off heat
- Let soup cool 5 minutes
- If using immersion blender:
- Keep blender head submerged
- Move slowly through soup
- Blend until no large pieces remain
- If using regular blender:
- Transfer soup in batches (no more than half full)
- Remove center cap from blender lid
- Cover with kitchen towel
- Blend each batch 30 seconds
- Return blended soup to pot
- Warning: Hot liquid expands in blenders!
- Finish the soup (3-4 minutes):
- Add cream slowly while stirring
- Add thyme
- Add ½ teaspoon salt and ¼ teaspoon pepper
- Stir well
- Taste and adjust seasoning
- If needed, warm over low heat
Serving Instructions
- Ladle soup into bowls:
- Fill each bowl ¾ full
- Leave room for toppings
- Watch for steam – soup is hot
- Add optional toppings:
- Sprinkle crispy shallots
- Add few croutons
- Drizzle olive oil
- Garnish with fresh herbs
- Serve immediately:
- Provide spoons
- Warn others soup is hot
- Have extra salt and pepper available
- Tip: For a complete meal, pair with crusty bread like I suggest in my busy day soup recipe
Troubleshooting Tips
| Problem | Cause | Solution |
|---|---|---|
| Soup too thick | Not enough liquid | Add warm broth ¼ cup at a time |
| Grainy texture | Undercooked sprouts | Blend longer or cook sprouts more |
| Bitter taste | Overcooked garlic or older sprouts | Add ½ teaspoon honey or maple syrup |
| Soup separated | Added cold cream to hot soup | Temper cream with hot soup before adding |
| Watery consistency | Too much liquid | Simmer uncovered to reduce |
Variations & Substitutions
- Make it vegan: Replace heavy cream with coconut cream or cashew cream
- Extra creamy: Add 1 potato, peeled and diced, with the sprouts
- Lower calorie: Use half-and-half or milk instead of cream
- Extra flavor: Add ¼ cup white wine with the broth
- Add protein: Stir in cooked white beans or chickpeas after blending
- Spice it up: Add red pepper flakes or smoked paprika with the garlic
Dietary Notes:
- Vegetarian as written
- Gluten-free (verify broth ingredients)
- Can be made dairy-free/vegan with substitutions
- Contains no nuts, eggs, or soy in base recipe
Storage & Reheating
Storage:
- Refrigerator: Up to 4 days in airtight container
- Freezer: Up to 3 months (without cream)
- Tip: For freezing, leave out cream and add when reheating
Reheating:
- Stovetop:
- Pour into saucepan
- Heat on medium-low
- Stir every minute
- Heat until steaming (about 5-7 minutes)
- Microwave:
- Use microwave-safe container
- Cover loosely
- Heat on 70% power for 2 minutes
- Stir well
- Continue heating in 30-second intervals
- Warning: Hot spots can develop in microwaved soup
Safety Notes & Tips
- Never fill blender more than halfway with hot liquid
- Point blender lid away from you when removing
- Allow steam to escape when blending
- Always check temperature before serving to children
- Store within 2 hours of cooking
- Reheat to at least 165°F (74°C)
Pro Tips:
- Choose fresh, firm sprouts with tight leaves for best flavor
- Cut all vegetables same size for even cooking
- Taste and season at each step of cooking
- Don’t rush the onion cooking process – it builds flavor foundation
- For meal prep, make double batch and freeze half
- Serve with grilled cheese for a complete meal
