Cream of Brussels Sprout Soup makes a show-stopping starter for your holiday table or just a simple soup to pair with a sandwich or salad!
The inspiration behind this recipe:
I can’t remember the first time I had a Brussels sprout, I just know that I was a sprout lover when sprout-loving wasn’t cool. It seems they were ignored for most of my lifetime.
However, Brussels sprouts have now become an “it” vegetable. I think the worldwide love affair began when a food genius somewhere decided to roast them. Kudos to you, Food Genius!
There’s cream-of-everything-else soup, so why not Cream of Brussels Sprout soup?
“Cream of” soups are easy and elegant and once you make them yourself, you’ll never buy canned cream soup again.
Basic Technique for Making a Cream Soup:
The basic technique I follow for cream soups is to:
- Cook onion in butter and oil (oil is needed so the butter doesn’t burn).
- Add garlic, vegetable or chicken broth followed by the green veggie I’m using.
- Bring it to a boil, reduce the heat and simmer uncovered until the veggies are tender–about 20 minutes. I like to simmer uncovered so the flavors concentrate.
- I then add the cream or half-and-half. Here, I used ricotta cheese instead for a light cheesy touch.
- Puree until smooth in a food processor, blender or in the pot with an immersion blender. An immersion blender is highly recommended so you’re not transferring hot liquids to a blender or food processor.
- Season to taste with salt and black pepper and voila!
- Depending upon the cream soup you’re making, alcohol such as wine or sherry or an acid such as lemon juice is a nice touch. For example, sherry is amazing with mushrooms. However, when you’re working with green vegetables, alcohol and acids can turn the color of your soup a not-very-attractive drab green so it’s best to avoid them.
Top with thinly sliced Brussels sprouts sauteed in a little bit of butter then seasoned with salt and pepper and lightly toasted almonds.
More creamy soups you’ll love!
- Spinach Goat Cheese Bisque with Crispy Lemon Chickpeas
- Pumpkin Soup with Marsala and Mascarpone
- Creamy White Bean, Rutabaga and Roasted Garlic Soup
- Creamy Roasted Tomato Basil Bisque
- Cream of Celery Leaf and Scallion Soup
- Cream of Green Vegetable Soup
- Potato Leek Soup with White Cheddar
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- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, chopped
- 1 1/2 pounds Brussels sprouts, trimmed and halved (reserve 4 sprouts for garnish)
- 4 cups chicken broth
- 1/3 cup ricotta cheese, whole or part-skim
- salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 1/4 cup sliced almonds
- 1 tablespoon turbinado sugar
- SOUP: Heat 2 tablespoons butter and the oil over medium-high heat in a large saucepan.
- Add the onion, reduce heat to medium and cook 6 to 8 minutes or until onion is softened, being careful not to brown it.
- Add the garlic and all but 4 of the Brussels sprouts. Stir to coat with the fat.
- Add the broth, bring to a boil, reduce heat to low and simmer 20-25 minutes or until Brussels sprouts are very tender.
- Add the ricotta cheese and puree until smooth. Season to taste with salt and black pepper. Keep warm.
- Thinly slice the remaining Brussels sprouts.
- In a small skillet, heat the remaining 1 tablespoon butter. Add the sliced Brussels sprouts and cook 2 to 3 minutes or until tender, being careful not to brown them. Season with salt and black pepper.
- Serve soup topped with some of the cooked sliced Brussels sprouts and toasted almonds.
Amount Per Serving: Calories: 342Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 46mgSodium: 1390mgCarbohydrates: 27gFiber: 6gSugar: 12gProtein: 13g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.