Delicious Brussels Sprout Soup Recipe
Brussels Sprout Soup Recipe
Table of Contents
Brussels Sprout Soup Recipe
This creamy Brussels sprout soup is the perfect blend of earthy flavors and comforting texture. Ideal for a cozy dinner or a warm lunch, this soup showcases the versatility of Brussels sprouts, making it a must try for vegetable lovers and soup enthusiasts alike. Easy to prepare and packed with nutrients, this Brussels sprout soup will quickly become a favorite in your household.
Description
Brussels sprout soup is a delightful dish that not only warms the soul but also celebrates the unique flavors of this often overlooked vegetable. With its nutty, slightly sweet taste, Brussels sprouts are a powerhouse of nutrition, rich in vitamins C and K, fiber, and antioxidants. This soup brings out the best in these tiny cabbages, creating a creamy and delicious meal that’s both comforting and healthy.
Preparing Brussels sprout soup is straightforward, making it perfect for both novice and seasoned cooks. The soup starts with sautéing onions and garlic, which form the aromatic base. Next, we add in the Brussels sprouts, allowing them to sauté until they begin to caramelize, enhancing their natural sweetness. The addition of vegetable or chicken broth elevates the flavors, while a splash of cream gives the soup a luscious, velvety texture.
This recipe is incredibly versatile. You can add spices like nutmeg or thyme for a warm, herby note, or even toss in a bit of crispy bacon for an extra crunch. The soup is also easily customizable: feel free to experiment with additional vegetables such as potatoes or carrots for a heartier version.
Served with a slice of crusty bread or a sprinkle of grated Parmesan cheese, this Brussels sprout soup makes a satisfying meal. It’s not only delicious but also visually appealing, with its vibrant green color that speaks to its freshness and healthiness.
Whether you’re looking for a nourishing lunch option or a light dinner, this Brussels sprout soup is sure to impress. Its simple ingredients come together to create a rich, flavorful dish that will leave everyone asking for seconds.
Perfect for chilly days or a casual gathering with friends, this Brussels sprout soup is a versatile addition to your recipe repertoire. Plus, it’s a great way to sneak in some vegetables, making it an excellent choice for families with picky eaters.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut cream for a dairy free option)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: ½ tsp nutmeg or thyme
- Optional: Crumbled bacon or Parmesan cheese for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Cook Brussels Sprouts: Add the halved Brussels sprouts to the pot. Cook for 8-10 minutes, stirring occasionally, until they begin to caramelize and turn golden brown.
- Add Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes until the Brussels sprouts are tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
- Finish with Cream: Return the pureed soup to the pot. Stir in the heavy cream and season with salt, pepper, and optional spices. Heat through but do not boil.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon or Parmesan cheese if desired. Serve warm with crusty bread.
Notes
- For a vegan version, use coconut cream and vegetable broth.
- Add other vegetables such as potatoes for extra creaminess and texture.
- Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Delicious Brussels Sprout Soup Recipe
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut cream for a dairy free option
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: ½ tsp nutmeg or thyme
- Optional: Crumbled bacon or Parmesan cheese for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Cook Brussels Sprouts: Add the halved Brussels sprouts to the pot. Cook for 8-10 minutes, stirring occasionally, until they begin to caramelize and turn golden brown.
- Add Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes until the Brussels sprouts are tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
- Finish with Cream: Return the pureed soup to the pot. Stir in the heavy cream and season with salt, pepper, and optional spices. Heat through but do not boil.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon or Parmesan cheese if desired. Serve warm with crusty bread.
Notes
- For a vegan version, use coconut cream and vegetable broth.
- Add other vegetables such as potatoes for extra creaminess and texture.
- Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
