Simple Brussels Sprout Soup Recipe

If you think Brussels sprouts are just a holiday side dish, get ready to fall in love with them all over again in this Simple Brussels Sprout Soup. Imagine a velvety, comforting bowl packed with green goodness, creamy undertones, and a mellow sweetness from slow-cooked onions and potatoes. It’s not just delicious—it’s colorful, deeply satisfying, and designed to warm you up on even the chilliest day. Whether you’re a hardcore sprout devotee or trying to win over the skeptics in your household, this soup offers a delightful way to celebrate these tender little cabbages, transforming them into something truly crave-worthy.

this Recipe

Ingredients You’ll Need

Everything in this recipe works together in perfect harmony, creating rich flavor and a vibrant green color. The ingredients are simple but each brings something special—aromatic base notes, creamy body, and fresh brightness at the end. Let’s break down what you’ll need and why it matters:

• Olive oil: Adds depth and helps the butter reach its full flavor potential without burning.
• Unsalted butter: Makes the soup silky and lends a subtle richness that balances the veggies.
• Yellow onion: Sweet and savory, onions are the flavor backbone here.
• Garlic: Brings an aromatic kick and essential savory warmth; don’t skip it!
• Brussels sprouts: The star of the show—choose fresh, tightly closed sprouts for the best flavor.
• Russet potato: Gives the soup a creamy texture and a gentle, mellow flavor.
• Low-sodium vegetable or chicken broth: Forms the soup’s base; low-sodium lets you control the saltiness.
• Salt: Enhances all the natural flavors; add just enough at first and adjust as you go.
• Black pepper: Adds a subtle bite and balances the creaminess.
• Heavy cream or half-and-half: For that dreamy smooth finish; use half-and-half for something lighter.
• Fresh parsley (optional): A pop of color and freshness to brighten the bowl just before serving.

How to Make Simple Brussels Sprout Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil and butter together in a large soup pot over medium heat. The combination of these fats gives you both great flavor and the assurance your butter won’t burn. Once the butter melts, toss in the chopped onion and let it cook, stirring occasionally, until it’s soft, fragrant, and turning gently golden—about 4 to 5 minutes. Then, stir in the garlic and let it cook for just a minute so it doesn’t brown. This step forms the foundation of your soup’s flavor, so take your time letting those aromatics sweat and sweeten!

Step 2: Build the Body

Next, add the halved Brussels sprouts and diced potato directly into the pot. Stir them around so they soak up all that oniony goodness and begin to soften a bit at the edges. These veggies are going to give your Simple Brussels Sprout Soup its signature thickness and fabulous green hue, so let them hang out in the pot for a minute or two. Now’s the time to sprinkle in the salt and pepper too—seasoning along the way means deeper, tastier results.

Step 3: Simmer Until Tender

Pour in your low-sodium vegetable or chicken broth, making sure the vegetables are fully submerged. Increase the heat to bring everything to a gentle boil, then immediately lower it to a steady simmer. Cover the pot and let the soup bubble away for about 15 to 20 minutes. You’ll know it’s ready when the Brussels sprouts and potatoes are extremely soft—you want them to practically fall apart when poked with a fork. This simmering phase lets all the flavors meld together for the ultimate cozy comfort in a bowl.

Step 4: Blend to Silky Perfection

Now comes the magic! Take the pot off the heat and use an immersion blender right in the pot to puree the mixture until irresistibly smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and whiz until creamy—just be cautious and don’t fill it too full, as hot soup expands. Your reward? A luxurious Simple Brussels Sprout Soup that looks and tastes like it took far more effort.

Step 5: Add the Cream and Finish

Return your soup pot to low heat and stir in the heavy cream or half-and-half. Let it simmer gently for another 2 to 3 minutes so it all melds together into a harmonious, creamy pot of goodness. Taste and adjust the salt and pepper if needed. Right before serving, scatter in some freshly chopped parsley for a burst of color and freshness. Now you’re ready to scoop, serve, and savor every spoonful!

How to Serve Simple Brussels Sprout Soup

Garnishes

A final flourish always takes your bowl from great to gorgeous! Sprinkle with bright green parsley, a swirl of extra cream, or even some chopped toasted nuts if you like a little crunch. For an extra pop, try a zip of lemon zest or a dusting of nutmeg—both wake up the soup’s flavors beautifully.

Side Dishes

Simple Brussels Sprout Soup pairs so well with hearty slices of crusty sourdough bread, a gooey grilled cheese, or even garlicky crostini for dunking. Add a crisp salad with a tangy vinaigrette on the side to round out your meal and balance the soup’s creamy richness.

Creative Ways to Present

Serve this soup in small mugs or shooters as a starter for dinner parties, or ladle it into shallow bowls and top with a dollop of crème fraîche and a scatter of microgreens. If you’re feeling extra fancy, finish with a ribbon of truffle oil for earthy depth, or float crunchy croutons on top for a playful, satisfying touch.

Make Ahead and Storage

Storing Leftovers

Got extra Simple Brussels Sprout Soup? Let it cool to room temperature before transferring to an airtight container. It keeps well in the fridge for up to 4 days, and the flavors get even better after a day or two as everything has time to meld together.

Freezing

This soup is perfect for stocking your freezer! Leave out the cream if you’re planning to freeze, and add it after reheating for the best texture. Pour the cooled, blended soup into freezer-safe containers, leaving some space at the top for expansion, then freeze for up to three months.

Reheating

To reheat, simply warm the soup gently on the stovetop, stirring often to prevent scorching. If you’ve frozen the soup, thaw it overnight in the fridge first. Once it’s hot, stir in the cream and heat through until piping hot. Give it a taste and add a dash of salt or a squeeze of lemon for brightness if desired.

FAQs

Can I make Simple Brussels Sprout Soup dairy-free?

Absolutely! Swap the butter with more olive oil, and use coconut milk or oat cream in place of the heavy cream. The result will be just as creamy, and still full of flavor.

Can I use frozen Brussels sprouts instead of fresh?

Yes, frozen Brussels sprouts will work in a pinch. Just thaw and drain them first, and remember that the soup may be slightly less vibrant in color but still completely delicious.

Is this soup suitable for meal prep?

Definitely! Simple Brussels Sprout Soup holds up beautifully for several days in the fridge, making it a superb option for weekday lunches or easy dinners. Just reheat and enjoy!

Can I add extra vegetables to the soup?

Of course. Feel free to toss in spinach, leeks, or even cauliflower alongside the Brussels sprouts and potato for a custom twist. Just keep the ratios similar so the soup stays creamy.

What if I don’t have an immersion blender?

No immersion blender? No problem! Use a regular blender, but work in small batches and be extra careful with hot liquids. Loosen the blender lid slightly and cover with a kitchen towel to allow steam to escape.

Final Thoughts

If you’re longing for something cozy, vibrant, and a little bit different, Simple Brussels Sprout Soup is your ticket to a happy, heartwarming meal. With humble ingredients and simple steps, it’s the perfect way to make any day a little brighter—and I truly hope you’ll give it a try soon!

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