Get ready to cozy up with a bowl of Simple Brussels Sprout Soup, a dish that transforms the humble Brussels sprout into a creamy, vibrant, and wonderfully comforting delight. This is the kind of soup that surprises even the skeptics—each spoonful is full of fresh, earthy flavor, rich texture, and just the right hint of herb and spice. Whether it’s a chilly evening or you simply crave something wholesome and satisfying, Simple Brussels Sprout Soup offers warmth, nourishment, and a bold pop of green color that brightens any meal.
Ingredients You’ll Need
What makes this soup special is how it takes a handful of everyday ingredients and turns them into a surprisingly elegant meal. Each component is carefully chosen to complement the Brussels sprouts, bringing out their best flavor, creamy body, and beautiful color, while letting their freshness shine through.
- Olive oil: As the base, it adds smoothness and a subtle, fruity note that gives the soup a lovely mouthfeel.
- Onion: Provides a mellow sweetness that balances the earthiness of the Brussels sprouts.
- Garlic: Adds depth and a little bite, making each spoonful more aromatic and complex.
- Brussels sprouts: The star of the show—trimmed and halved, they become deliciously soft and blend up beautifully.
- Potato: Offers natural creaminess and heft, thickening the soup gently without overpowering flavor.
- Vegetable or chicken broth: Liquefies the soup and infuses it with savory undertones—choose depending on your dietary preferences.
- Salt and black pepper: Essential for bringing the flavors together and adding a bit of zing.
- Dried thyme: Lends an aromatic, woodsy quality that complements the Brussels sprouts perfectly.
- Heavy cream or coconut milk (optional): For extra richness and a silky finish—either option works beautifully.
- Fresh lemon juice (optional): A splash at the end brightens up all the flavors and adds irresistible freshness.
How to Make Simple Brussels Sprout Soup
Step 1: Sauté the Aromatics
Start by heating up the olive oil in a large soup pot over medium heat. Add the diced onion and let it cook for about 3 to 4 minutes—just until it softens and becomes translucent. Stir in the garlic, giving it only 30 seconds to bloom and fill your kitchen with that comforting garlicky aroma. This step is essential; it creates a flavorful base that sets the stage for the rest of the soup.
Step 2: Add the Vegetables and Seasonings
Next, toss in the halved Brussels sprouts and diced potato. Sprinkle over the salt, black pepper, and dried thyme. Stir everything together so the veggies get coated with the fragrant oil and the seasoning is distributed evenly. The potato will begin to soften and soak up all those savory flavors.
Step 3: Pour in the Broth and Simmer
Pour in the vegetable or chicken broth, making sure there’s enough to cover the veggies fully. Increase the heat to bring the mixture to a gentle boil, then reduce the heat, cover the pot, and let it simmer for 15 to 20 minutes. At this point, your kitchen will be filled with the cozy scent of soup simmering away, and the Brussels sprouts and potatoes should be very tender and easy to pierce with a fork.
Step 4: Blend the Soup
Once the veggies are perfectly tender, it’s time to transform them into a luscious, silky soup. Use an immersion blender right in the pot for easy cleanup—or carefully transfer the soup in batches to a blender. Purée until it’s completely smooth, with no large pieces remaining. If you like a chunkier texture, you can blend only half the batch and stir it back in.
Step 5: Finish and Season
Stir in the heavy cream or coconut milk if you want the soup extra creamy, and don’t forget a splash of fresh lemon juice for brightness. Taste and adjust the seasoning as needed; sometimes a little extra salt or pepper makes all the difference. Now you’re ready to serve up your Simple Brussels Sprout Soup while it’s still steaming hot!
How to Serve Simple Brussels Sprout Soup
Garnishes
The garnish is the fun, finishing flourish that makes your Simple Brussels Sprout Soup sing. A swirl of cream, a shower of fresh herbs like chives or parsley, a dusting of Parmesan, or even a pinch of extra black pepper gives both color and flavor. For crunch lovers, a handful of homemade croutons or crispy bacon on top is pure heaven.
Side Dishes
This soup is delightful on its own, but pairing it with a hearty slice of sourdough bread, a simple salad of bitter greens, or a gooey grilled cheese sandwich can create a cozy, complete meal. For a lighter spread, serve with crisp veggie sticks or a cheese board for variety and texture.
Creative Ways to Present
Elevate your presentation by ladling the soup into mugs for an easy appetizer, or serve it in hollowed-out mini bread bowls for an extra-special touch. If you’re entertaining, offer a “build your own” garnish bar so everyone can top their bowl of Simple Brussels Sprout Soup their way. It’s a show-stopper for impressing guests yet so easy to execute.
Make Ahead and Storage
Storing Leftovers
Your Simple Brussels Sprout Soup keeps wonderfully in the fridge for up to three days. Just let it cool completely before transferring to an airtight container. When you’re ready for another bowl, you’ll find the flavors are even more developed and harmonious after some time together.
Freezing
If you want to stash some soup away for busy days, pour cooled soup into freezer-safe containers (leaving some space for expansion), and freeze for up to two months. Skip the cream if you’re planning to freeze, then simply stir it in when you reheat for the freshest flavor and smooth texture.
Reheating
Thaw frozen Simple Brussels Sprout Soup overnight in the fridge, then reheat gently in a saucepan over medium heat, stirring often. If the soup thickens up too much, add a splash of broth or water to bring it back to your favorite consistency. A quick taste at the end lets you adjust seasoning as needed before serving.
FAQs
Can I make this soup dairy-free?
Absolutely! Swap the heavy cream for full-fat coconut milk or simply leave it out for a lighter but still velvety finish. The soup base of vegetables and broth is naturally dairy-free, making Simple Brussels Sprout Soup ideal for a variety of dietary needs.
Will this work with frozen Brussels sprouts?
Frozen Brussels sprouts work perfectly in this recipe! There’s no need to thaw them ahead—just add them straight to the pot after the onions and garlic, and continue as directed. The texture is just as creamy once blended.
How do I make the soup thicker?
You can add an extra potato or simmer the soup uncovered a few extra minutes to let some liquid evaporate for a slightly thicker bowl. Blending thoroughly also helps create that creamy, luxurious texture in Simple Brussels Sprout Soup.
What can I use instead of potatoes?
If you’re looking for a potato alternative, try parsnip or cauliflower. Both will thicken the soup and give a different but delicious twist on the classic Simple Brussels Sprout Soup with slightly sweet or nutty undertones.
Can I add protein for a heartier meal?
Definitely! Stir in a handful of shredded rotisserie chicken, cooked bacon, or even white beans just before serving. These additions boost the protein content and make Simple Brussels Sprout Soup filling enough for lunch or dinner on its own.
Final Thoughts
I hope you’re as excited as I am to enjoy this bowl of Simple Brussels Sprout Soup—it’s a personal favorite for good reason. The flavors are fresh yet comforting, the method is genuinely simple, and the results are always soul-satisfying. If you’re after a soup that wows without any fuss, give this recipe a try and watch those Brussels sprouts turn into pure comfort. Happy cooking!
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Simple Brussels Sprout Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This simple Brussels sprout soup is a comforting and nutritious dish perfect for chilly days. Creamy and flavorful, it’s a great way to enjoy this underrated vegetable in a delicious form.
Ingredients
1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium potato, peeled and diced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup heavy cream or coconut milk (optional)
- fresh lemon juice (optional, for brightness)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened.
- Add the garlic and cook for another 30 seconds until fragrant. Stir in the Brussels sprouts and diced potato, then season with salt, pepper, and thyme.
- Pour in the broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, or until the vegetables are very tender.
- Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches. Stir in the cream or coconut milk if using, and add a splash of lemon juice to brighten the flavor. Adjust seasoning to taste and serve warm.
Notes
- For extra richness, add a handful of grated Parmesan before blending.
- You can also stir in crispy bacon or croutons before serving.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
