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.