Table of Contents
Brussels sprouts often get a bad rap, but this Easy Brussels Sprouts Soup is here to change that! Creamy, comforting, and surprisingly delicious, this soup is the perfect way to enjoy these little green gems. Whether you’re looking for a cozy lunch or a light dinner, this recipe is a quick and flavorful option that will warm you up from the inside out. Let’s dive in!
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or a dairy-free alternative)
- 2 tbsp olive oil
- 1 tsp thyme (fresh or dried)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- Crusty bread, for serving (optional)
Serving Size:
Serves 4
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Directions:
1. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook the Brussels Sprouts
Add the halved Brussels sprouts to the pot and season with salt, pepper, and thyme. Cook for about 7–10 minutes, stirring occasionally, until the sprouts start to brown and caramelize. This step adds a deep, rich flavor to the soup.
3. Simmer the Soup
Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low, cover, and let the soup simmer for about 15 minutes, or until the Brussels sprouts are tender.
4. Blend Until Smooth
Using an immersion blender, carefully puree the soup until smooth and creamy. If you prefer a chunkier texture, blend just a portion of the soup. Stir in the heavy cream, and adjust the seasoning with more salt and pepper if needed.
5. Serve and Enjoy
Ladle the soup into bowls, garnishing with fresh parsley if desired. Serve hot with a side of crusty bread for dipping — it’s the ultimate comfort meal!
A Quick Tip:
For a lighter version of this soup, you can substitute the heavy cream with coconut milk or skip it altogether. The soup will still be rich and creamy, thanks to the pureed Brussels sprouts.
Why You’ll Love This Recipe:
This Easy Brussels Sprouts Soup is a game-changer for anyone who thinks they don’t like Brussels sprouts. The caramelization process brings out their natural sweetness, and the blending transforms them into a silky, comforting soup that’s perfect for any occasion. Plus, it’s quick enough to whip up on a busy weeknight but special enough to serve at a dinner party.
Sister’s Diary:
The first time I made this soup, I was honestly just trying to use up some leftover Brussels sprouts. I wasn’t expecting much, but from the first spoonful, I was hooked. It’s become one of those recipes that I make over and over, especially when I need something comforting but not too heavy. My family loves it too — even the kids who claim they don’t like Brussels sprouts! Give it a try, and you might just find yourself falling in love with these little green veggies in a whole new way.