Creamy Easy Brussels Sprouts Soup
Warm up your table with this irresistibly creamy and easy Brussels sprouts soup, a delightful blend of wholesome flavors and velvety textures! Featuring tender Brussels sprouts simmered with aromatic onion and garlic, then pureed to silky perfection and enriched with a splash of heavy cream, this soup is as comforting as it is nutritious. With just 10 minutes of prep and a total cook time of 25 minutes, it’s a quick yet elegant choice for cozy weeknight dinners or entertaining guests. Seasoned with a hint of nutmeg and garnished with crisp croutons and fresh parsley, this dish is an inviting balance of earthy, creamy, and savory notes. Perfect for vegetarians, this soup pairs wonderfully with crusty bread or a light salad for a complete meal.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 1 medium Yellow onion
- 2 units Garlic cloves
- 2 tablespoons Olive oil
- 750 milliliters Vegetable broth
- 120 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 50 grams Croutons (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and roughly chop the yellow onion and garlic cloves.
Trim the bottoms of the Brussels sprouts and slice them in half.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
Add the Brussels sprouts to the pot and cook for 5 minutes, stirring occasionally, until they start to soften slightly.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 15 minutes until the Brussels sprouts are tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
Stir in the heavy cream, and season with salt, black pepper, and nutmeg (if using). Taste and adjust seasoning as needed.
Heat the soup on low for another 2 minutes, stirring gently to combine.
Serve hot, garnished with croutons and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.1 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 913 mg | 19% | |
*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.
