Creamy Brussels Sprouts Soup with Parmesan and Chives Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
