Creamy Brussels Sprout Soup: A Simple Comfort Food Recipe

Time Required:

• Prep: 15 minutes
• Cook: 30 minutes
• Total: 45 minutes

Key Highlights:

• Perfect winter comfort soup using fresh Brussels sprouts
• Ready in under 45 minutes with basic kitchen tools
• Naturally vegetarian with vegan options
• Freezer-friendly for meal prep

What Makes This Recipe Special

Looking for a way to enjoy Brussels sprouts beyond roasting? This creamy Brussels sprout soup transforms these nutritious vegetables into a velvety, comforting bowl that even skeptics love. The natural sweetness of the sprouts shines through while garlic and herbs create depth.

Equipment Needed

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Blender or immersion blender
• Measuring cups and spoons
• Wooden spoon
• Colander

Ingredients

Main Components:

• 1 pound fresh Brussels sprouts, trimmed and halved
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut cream for vegan option)
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Optional Toppings:

• Crispy fried shallots
• Croutons
• Extra virgin olive oil
• Fresh herbs

Step-by-Step Instructions

Before You Begin (5 minutes)

1. 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

1. Read through entire recipe once:

• Understand all steps before starting
• Check that you have all ingredients
• Ensure enough time to complete recipe
• Note any ingredients that need room temperature

Preparation Phase (15 minutes)

1. Prepare Brussels sprouts (8-10 minutes):

• Rinse sprouts in cold water
• Place sprouts on cutting board, stem end facing up
• Cut 1/4 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

1. 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 1/4 inch in size
• Gather diced onion in small bowl

1. 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

1. 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)

1. 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

1. Cook onions (7-8 minutes):

• Add all diced onion to pot
• Stir with wooden spoon to coat with oil
• Sprinkle with 1/4 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

1. 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

1. 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

1. 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

1. Finish the soup (3-4 minutes):

• Add cream slowly while stirring
• Add thyme
• Add 1/2 teaspoon salt and 1/4 teaspoon pepper
• Stir well
• Taste and adjust seasoning
• If needed, warm over low heat

Serving Instructions

1. Ladle soup into bowls:

• Fill each bowl 3/4 full
• Leave room for toppings
• Watch for steam – soup is hot

1. Add optional toppings:

• Sprinkle crispy shallots
• Add few croutons
• Drizzle olive oil
• Garnish with fresh herbs

1. Serve immediately:

• Provide spoons
• Warn others soup is hot
• Have extra salt and pepper available

Troubleshooting Tips

Problem: Soup is too thick

• Solution: Add warm broth gradually until desired consistency

Problem: Grainy texture

• Solution: Blend longer, making sure sprouts are fully tender before blending

Problem: Bitter taste

• Solution: Add 1/2 teaspoon honey or maple syrup

Variations & Substitutions

• Make it vegan: Use coconut cream instead of heavy cream
• Extra creamy: Add 1 potato, peeled and diced, with the sprouts
• Lower calorie: Use half-and-half instead of cream
• Extra flavor: Add 1/4 cup white wine with the broth

Storage & Reheating

Storage:

• Refrigerator: Up to 4 days in airtight container
• Freezer: Up to 3 months (without cream)

Reheating:

1. Stovetop: Heat slowly, stirring occasionally
2. Microwave: Use medium power, stir every 30 seconds

Safety Notes & Tips

• Never fill blender more than halfway with hot liquid
• Allow steam to escape when blending
• Always check temperature before serving
• Store within 2 hours of cooking
• Reheat to at least 165°F (74°C)

Pro Tips:

• Choose fresh, firm sprouts with tight leaves
• Cut sprouts same size for even cooking
• Taste and season at each step
• Don’t rush the onion cooking process