Creamy Brussels Sprouts Soup with Parmesan and Chives Recipe

Introduction

This creamy Brussels sprout soup is a comforting and flavorful way to enjoy a seasonal vegetable. Blended smooth with potato and seasoned simply, it makes a perfect starter or light meal any time of year.

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 Brussels sprouts and potato are tender.
4. Step 4: Blend the soup until smooth using an immersion blender or in batches in a regular blender. For a chunkier texture, blend only half the soup and stir it back in.
5. Step 5: Taste and adjust seasoning with more salt and pepper if needed. If using, stir in the heavy cream and heat through for 2-3 minutes.
6. Step 6: Serve the soup in bowls and garnish with grated Parmesan and chopped fresh chives or parsley as desired.

Tips & Variations

• For a richer soup, substitute the potato with sweet potato or add a splash of white wine before simmering.
• To make it vegan, omit the butter and heavy cream or use plant-based alternatives.
• Roasting the Brussels sprouts before adding them can add a toasty, caramelized flavor.
• Add a pinch of nutmeg or smoked paprika for a subtle 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 can also be frozen for up to 2 months—thaw overnight in the fridge 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. Add them directly to the pot without thawing, but you may need to simmer a few minutes longer until tender.

How can I make the soup creamier without heavy cream?

Pureeing the soup well with the potato adds natural creaminess. You can also stir in a spoonful of plain yogurt or coconut milk after blending for a dairy-free creamy texture.

Creamy Brussels Sprouts Soup with Parmesan and Chives Recipe

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4.4 from 128 reviews

This creamy Brussels Sprout Soup is a comforting and flavorful dish made by sautéing fresh Brussels sprouts with onions and garlic, then simmering with potatoes and vegetable broth. Blended to a smooth consistency, it can be enriched with a splash of heavy cream and garnished with Parmesan and fresh herbs, making it perfect for a nourishing lunch or cozy dinner.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Soup:

• 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

Garnish (optional):

• ½ cup heavy cream
• 2 tablespoons grated Parmesan
• Chopped fresh chives or parsley

Instructions

1. Prepare the Base: 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. Add the Brussels Sprouts: Add the halved Brussels sprouts to the pot and cook for 5-6 minutes, stirring occasionally. This step helps develop deeper flavors and removes any bitterness from the Brussels sprouts.
3. Add Remaining Ingredients: Add the diced potato, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until both the Brussels sprouts and potato are fork-tender.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender. For a chunkier texture, blend only half the soup and stir it back together.
5. Final Touches: Taste and adjust seasoning with additional salt and pepper as needed. If using heavy cream, stir it in now and heat through for 2-3 minutes.
6. Serve: Ladle the soup into bowls and garnish with grated Parmesan, fresh chives, or parsley as desired.

Notes

• For a vegan version, omit the butter, heavy cream, and Parmesan or use vegan substitutes.
• Blending half the soup and leaving the rest chunky gives a nice texture contrast.
• Use fresh, firm Brussels sprouts for the best flavor and texture.
• This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
• Reheat gently on the stovetop or in the microwave before serving.

Keywords: Brussels sprout soup, creamy soup, vegetarian soup, comforting soup, healthy soup, easy soup recipe