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Transform humble greens into a cozy masterpiece with Brussels Sprout Soup! This silky, savory Brussels soup blends tender sprouts, creamy potatoes, and aromatic garlic into a comforting bowl perfect for chilly days or light meals. Easy to make and endlessly customizable, this green soup will surprise and delight everyone at the table!

Why You’ll Love This Recipe

Rich Flavor: Earthy Brussels sprouts shine in a velvety, savory green soup.
Simple to Make: Straightforward steps for a wholesome Brussels soup.
Versatile: Customize with vegan options or extra garnishes.
Comforting: Perfect for cozy lunches or dinner starters.
Nutritious: Packed with veggies for a healthy, satisfying meal.

Ingredients for Brussels Sprout Soup

Here’s what you’ll need for this green soup (serves 4–6):

2 tbsp (30ml) olive oil
1 tbsp (15g) unsalted butter
1 medium onion (150g), diced
2 garlic cloves, minced
1 lb (450g) Brussels sprouts, trimmed and halved
1 medium Yukon gold potato (200g), peeled and diced
4 cups (960ml) low-sodium vegetable broth
½ tsp salt
¼ tsp black pepper
¼ cup (60ml) heavy cream (optional)
¼ cup (25g) grated Parmesan (optional, for garnish)
2 tbsp (5g) chopped fresh chives or parsley (for garnish)

Equipment

Large pot
Immersion blender or standard blender
Cutting board and knife
Measuring cups and spoons

Ingredient Tips

Brussels Sprouts: Use fresh for vibrant flavor; thaw frozen sprouts for this Brussels soup.
Potato: Russet works if Yukon gold is unavailable for this green soup.
Broth: Swap with chicken broth for a non-vegetarian Brussels soup.
Cream: Use coconut milk for a vegan Brussels Sprout Soup.
Parmesan: Skip or use vegan cheese for dairy-free green soup.

Directions for Brussels Sprout Soup

Let’s make this comforting Brussels Sprout Soup!

Sauté Onion and Garlic

In a large pot over medium heat, I heat 2 tbsp olive oil and 1 tbsp butter until melted. I add 1 diced onion, sautéing for 3–4 minutes until soft. I stir in 2 minced garlic cloves for 30 seconds, creating an aromatic base for this Brussels soup.

Cook Brussels Sprouts and Potato

I add 1 lb halved Brussels sprouts and 1 diced potato, stirring to coat in the buttery mix. I cook for 5 minutes to soften the sprouts for this Brussels Sprout Soup.

Simmer with Broth

I pour in 4 cups vegetable broth, add ½ tsp salt and ¼ tsp black pepper, and bring to a gentle boil. I reduce to a simmer, cover, and cook for 20 minutes until the potato and sprouts are tender for this green soup.

Blend the Soup

I remove the pot from heat and blend with an immersion blender until smooth. If using a standard blender, I blend in batches carefully, returning the creamy mix to the pot for this Brussels Sprout Soup.

Add Cream and Serve

I stir in ¼ cup heavy cream (if using) and gently reheat. I ladle into bowls, garnishing with ¼ cup Parmesan and 2 tbsp chives or parsley for a vibrant Brussels soup.

Nutrition

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6 (about 1.5 cups per serving)
Calories: ~200–250 kcal per serving (with cream)
Macros per Serving: 20g carbs, 5g protein, 12g fat, 4g fiber

Nutrition Notes

Calories and macros are estimates based on ingredients, including optional cream. Omitting cream and Parmesan reduces calories to ~150–180 kcal and fat to ~8g per serving.

Variations for Brussels Sprout Soup

Try these twists on this green soup recipe:

Vegan Option: Use olive oil and coconut milk for vegan Creamy Brussels Soup.
Spicy Kick: Add a pinch of red pepper flakes for a zesty Brussels soup.
Extra Veggies: Include spinach or kale for a greener green soup.
Herb Swap: Use fresh thyme instead of chives for a fragrant Brussels soup.
Cheesy Boost: Stir in extra cheddar for a richer Brussels Sprout Soup.

Serving Ideas:

Pair with crusty sourdough for dipping.
Serve with a lemon-dressed salad for balance.
Enjoy with hot tea for a cozy meal.

Storage

I store this Brussels soup in an airtight container in the fridge for up to 4 days. For freezing, I omit cream and cheese, cool completely, and store in freezer-safe containers for up to 3 months, thawing overnight in the fridge. I reheat on the stovetop over medium-low heat, adding cream or cheese after warming, for a fresh green soup.

Serving Tips

Presentation: Serve this vibrant Brussels Sprout Soup in bowls or mugs for cozy vibes.
Garnish: Top with extra Parmesan, chives, or toasted seeds for texture.
Pairing: Pair with bread or a salad to complement the green soup.
Portion Size: About 1.5 cups per person as a main or starter.
Occasions: Perfect for weeknight dinners, lunch, or holiday appetizers.

FAQs About Brussels Sprout Soup

Here are answers to some common questions about Brussels Sprout Soup:

Can I make this green soup vegan?
Yes, use olive oil, coconut milk, and vegan cheese for vegan Brussels Sprout Soup.

How do I keep this Brussels soup vibrant green?
Avoid overcooking sprouts and blend soon after simmering for bright Brussels Sprout Soup.

Do I need to peel the potato for this green soup?
Peeling ensures a smoother texture, but unpeeled thin-skinned potatoes work for a rustic Brussels soup.

Can I use frozen Brussels sprouts in this macaroni soup?
Yes, partially thaw frozen sprouts for even cooking in this green soup.

What pairs well with this green soup?
Sourdough, salads, or tea complement Brussels Sprout Soup.

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Conclusion

Brussels Sprout Soup is a silky, flavorful dish that transforms humble sprouts into a cozy favorite. This green soup recipe is a must-try. Make this Brussels soup, share with loved ones, and enjoy the warm, comforting flavors!