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    Home » Lunch » Soup

    Brussels Sprout Soup

    Published: Jan 17, 2022 by Aqueena · This post may contain affiliate links · Leave a Comment

    Brussels Sprout get such a bad wrap but you know what they taste amazing, especially as a soup! When I cook Brussels Sprout, I like to treat them like little cabbage rolls and they taste the same way. That's how this soup is. Four simple ingredients blended smooth and oddly enough the final product is a warm, comforting soup. If I had to compare it to another soup I would say it is closest to Quick and Easy Broccoli Cheddar Soup It is the much lighter and healthier version though 😏

    close up shot of brussels sprout soup

    Ingredients in Brussels Sprout Soup

    • Onion
    • Butter
    • Brussels Sprout (Fresh or Frozen!)
    • Chicken Stock
    • Salt and Pepper
    ingredients for brussels sprout soup

    How to Make Brussels Sprout Soup

    The Gist of it:

    1. Melt Butter
    2. Saute Diced Onion until Tender
    3. Add Brussels Sprout and Stock
    4. Bring to a boil until sprouts are cooked.
    5. Blend
    6. Serve
    melt butter
    frozen brussels sprouts
    brussels sprouts in chicken stock
    immersion blender in brussels sprout soup

    Frequently Asked Questions

    What Changes if I use frozen brussels sprouts instead of Fresh ones?

    Nothing happens. The result and process is the exact same. I guess it is a bit easier as you do not need to wash and trim the sprouts as that has already been done! *happy dance*

    What toppings can I use?

    Salt and Pepper and Grated Cheddar. Its always nice to add a table spoon or two of fat to each bowl such as Cream, Coconut Milk, Sour Cream or Plain Greek Yogurt

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    close up shot of brussels sprout soup

    Brussels Sprout Soup

    Only Four Ingredients to a creamy healthy soup!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 2 mins
    Cook Time 13 mins
    Total Time 15 mins
    Course Soup
    Cuisine American, Canadian
    Servings 6 Servings
    Calories 119 kcal

    Equipment

    • Immersion Blender

    Ingredients
      

    • 2 Tablespoons Salted Butter
    • 1 Large Yellow Onion
    • 1 Litre Chicken Stock
    • 1 Pound Brussels Sprout
    • Salt & Pepper to taste

    Optional Toppings

    • 6 Tablespoons Sour Cream
    • 6 Teaspoons Cheddar Cheese Shredded
    • Salt & Pepper to taste

    Instructions
     

    • Melt the butter in a large pot/ Dutch Oven
    • Add in the diced onion. Sauté until tender - about 5 minutes
    • Add the Brussels Sprout. If frozen you can add them frozen straight from the bag as is. If using fresh peel and was them first.
    • Add in the chicken or vegetable stock and bring to a boil. Cook until the brussels sprouts are tender. This usually only takes 5 minutes.
    • Using an immersion blender or stand blender, blend until smooth.
    • Season to your liking with salt and pepper. If you find the soup needs a little something and you're the kind of person who uses 6 cloves of garlic when the recipe calls for 2, add in 1 teaspoon of garlic powder.
    • Divide into 6 bowls and top with a tablespoon of sour cream and a teaspoon of shredded cheddar cheese. Plus salt and Pepper.

    Notes

    without added topping this is 76 cals/bowl.
    Other options for toppings: Coconut Milk, Cream, Greek Yogurt.
    Nutrition is calculated with sour cream.

    Nutrition

    Serving: 1bowlCalories: 119kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 94mgPotassium: 354mgFiber: 3gSugar: 3gVitamin A: 811IUVitamin C: 66mgCalcium: 87mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Soup

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    • Carrot and Red Pepper Soup
    • Cabbage Roll Soup
    • Classic Chicken Noodle Soup

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