Brussels Sprout Soup
Brussels Sprout Soup is a cozy, nourishing dish that transforms a humble vegetable into a smooth, flavorful bowl of comfort. When cooked gently with onions, potatoes, and aromatic herbs, Brussels sprouts develop a mellow sweetness and earthy depth that balances beautifully with a touch of cream. This soup is perfect for cool evenings, simple lunches, or as a wholesome starter for a larger meal. Potatoes add natural thickness, while garlic, leeks, or celery can enhance the savory base. A splash of cream or milk gives the soup its velvety finish, making it feel rich without being overly heavy. Optional toppings like crispy bacon or grated cheese provide extra texture and flavor for those who want a heartier version. Easy to customize and simple to prepare, this Brussels sprout soup is a great way to enjoy seasonal vegetables in a comforting and satisfying way that works for both everyday cooking and special occasions.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Yield: 4–6 servings
Ingredients
Vegetables:
1 lb (450 g) Brussels sprouts, trimmed and halved
1 medium onion, diced
1 medium potato, peeled and cubed
2 cloves garlic, minced (optional but recommended)
Optional additions: ½ cup chopped leeks, carrots, or celery
Liquids:
4 cups chicken or vegetable broth
½ cup heavy cream, sour cream, or milk
Fats & Seasonings:
2 tbsp olive oil or butter
Salt and black pepper, to taste
½ tsp dried thyme or marjoram
Optional Additions:
3 slices cooked bacon, crumbled
¼ cup grated cheese (Parmesan or cheddar)
Pinch of nutmeg or smoked paprika
Instructions
Heat olive oil or butter in a large pot over medium heat until melted and warm.
Add diced onion and optional leeks, carrots, or celery. Cook for 4–5 minutes until softened and fragrant.
Stir in minced garlic and cook for about 30 seconds, releasing its aroma without browning.
Add the Brussels sprouts and cubed potato to the pot, stirring to coat them lightly with the oil and aromatics.
Pour in the broth and add thyme or marjoram. Bring the mixture to a gentle boil.
Reduce heat to low, cover partially, and simmer for about 20–25 minutes until vegetables are very tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender.
Return the soup to low heat and stir in cream, sour cream, or milk for a silky finish.
Taste and adjust seasoning with salt and black pepper. Add optional spices like nutmeg if desired.
Serve warm, topped with crumbled bacon, grated cheese, or a drizzle of olive oil for added flavor.
Tips
Trim Brussels sprouts carefully, removing tough outer leaves before cooking.
Cut vegetables evenly so they cook at the same rate.
Potatoes naturally thicken the soup without needing flour.
Blend thoroughly for a silky texture or leave slightly chunky for rustic style.
If using a countertop blender, allow steam to escape slightly to prevent pressure buildup.
Add cream gradually to control richness.
For deeper flavor, lightly roast Brussels sprouts before adding to the pot.
Use homemade broth when possible for richer taste.
A squeeze of lemon juice at the end can brighten flavors.
Store leftovers in airtight containers and reheat gently to maintain texture.
Variations
Vegan Version: Use vegetable broth and coconut milk or cashew cream.
Bacon Lover’s Soup: Cook bacon first and use the fat to sauté vegetables.
Cheesy Brussels Soup: Stir in sharp cheddar or Parmesan for extra depth.
Spicy Kick: Add chili flakes or cayenne pepper.
Roasted Garlic Style: Roast garlic cloves before blending for sweeter flavor.
Herb Garden Version: Add fresh parsley, chives, or dill.
Low Carb Option: Replace potatoes with cauliflower florets.
Smoky Flavor: Include smoked paprika or smoked salt.
Lemon Herb Twist: Finish with lemon zest and fresh thyme.
Chunky Vegetable Soup: Blend only half the soup for a mix of textures.
Q&A
Can I use frozen Brussels sprouts?
Yes, just adjust cooking time slightly.
How do I make it thicker?
Add more potato or reduce the broth slightly.
Can I make this ahead of time?
Yes, it keeps well in the fridge for up to 4 days.
Is it freezer friendly?
Yes, freeze before adding cream for best results.
What cream alternative works best?
Coconut milk or cashew cream are good options.
Why does my soup taste bitter?
Overcooked sprouts or strong outer leaves may cause bitterness; balance with cream or lemon.
Can I make it without blending?
Yes, chop vegetables small for a chunky soup.
What toppings work well?
Toasted nuts, croutons, or crispy onions add texture.
Can I add protein?
Chicken pieces or white beans make it heartier.
How do I reheat leftovers?
Warm slowly on the stove, stirring occasionally.
Nutrition
(Approximate per serving)
Calories: 210
Protein: 6 g
Carbohydrates: 20 g
Fiber: 5 g
Fat: 12 g
Sugar: 5 g
Sodium: 420 mg
Conclusion
Creamy Brussels Sprout Soup is a comforting and versatile dish that highlights the natural flavor of Brussels sprouts in a smooth, satisfying way. With its blend of tender vegetables, warming herbs, and creamy finish, it offers a wholesome meal that feels both nourishing and indulgent. Easy to customize with different toppings, spices, or add ins, this soup adapts well to personal taste and seasonal ingredients. Whether served as a cozy starter or a light main course with crusty bread, it delivers warmth and flavor in every spoonful while making the most of simple, everyday ingredients.