Cream of Brussels Sprouts Soup
Cozy up with a bowl of velvety-smooth Cream of Brussels Sprouts Soup, a comforting dish that transforms humble Brussels sprouts into a luxurious meal. This recipe marries the nutty sweetness of tender Brussels sprouts with the richness of heavy cream, a touch of Parmesan, and a hint of warm nutmeg. Sautéed onions and garlic build a savory base, while the vegetable broth ties everything together. Blended to perfection, this creamy soup is both hearty and elegant, perfect for chilly evenings or a festive starter. Serve with crusty bread for dipping, and you’ll have a restaurant-quality dish that’s wholesome, satisfying, and beautifully simple.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 0.25 cup Parmesan cheese (optional, shredded)
- 1 loaf Crusty bread (optional, for serving)
Instructions
Trim the ends of the Brussels sprouts, remove any browned outer leaves, and halve or quarter them depending on their size.
Peel and dice the yellow onion, and mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until melted.
Add the diced onion to the pot and sauté for 5-6 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and sauté for 1 additional minute until fragrant.
Add the Brussels sprouts to the pot and stir to coat in the butter and oil mixture. Cook for about 5 minutes, allowing them to start softening and browning slightly.
Pour in the vegetable broth, then bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes until the Brussels sprouts are tender when pierced with a fork.
Remove the pot from the heat and allow it to cool slightly. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender and blend until creamy.
Return the soup to low heat and stir in the heavy cream, salt, black pepper, and ground nutmeg. Taste and adjust seasoning as needed.
If desired, stir in grated Parmesan cheese for added richness.
Ladle the soup into bowls and garnish with an extra drizzle of cream or sprinkle of Parmesan, if desired. Serve with crusty bread on the side.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 198 mg | 15% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
