Brussels Sprout Soup Recipe

Introduction

This Brussels Sprout Soup is a comforting and flavorful way to enjoy this nutritious vegetable. Creamy and smooth, with just the right amount of seasoning, it makes a perfect starter or light meal, especially on chilly days.

Ingredients

• 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
• ½ cup heavy cream (optional)
• 2 tablespoons grated Parmesan (optional)
• Chopped fresh chives or parsley for garnish

Instructions

1. Step 1: 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.
2. Step 2: Add the halved Brussels sprouts to the pot and cook for 5-6 minutes, stirring occasionally. This helps develop deeper flavors and reduces any bitterness.
3. Step 3: Stir in the diced potato, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the Brussels sprouts and potato are fork-tender.
4. Step 4: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender. For a chunkier texture, blend half the soup and mix it back in.
5. Step 5: Taste and adjust seasoning with additional salt and pepper if needed. If using heavy cream, stir it in now and heat through for 2-3 minutes.
6. Step 6: Ladle the soup into bowls and garnish with grated Parmesan and chopped fresh chives or parsley as desired.

Tips & Variations

• For a richer soup, substitute half the vegetable broth with chicken broth or add a splash of white wine before blending.
• To make it vegan, skip the butter, use only olive oil, and omit the heavy cream and Parmesan or use plant-based alternatives.
• Adding a pinch of nutmeg before blending enhances the warmth and depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well—freeze in portions for up to 2 months and thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this soup?

Yes, frozen Brussels sprouts can be used. Just add them in step 2 and cook a bit longer until they are tender before adding the potato and broth.

How can I make the soup creamier without heavy cream?

You can add a small potato or a peeled and cooked cauliflower piece before blending, which will create a naturally creamy texture without dairy.