Cream of Brussels Sprout Soup

5 from 3 votes
45 minutes
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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!

Photo of two bowls of Cream of Brussels Sprouts Soup with Butter Roasted Almonds on serving platter.

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.

Photo of two bowls of Cream of Brussels Sprouts Soup with Butter Roasted Almonds on serving platter with one on an embroidered napkin.

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.

Close-up photo of a bowl of Cream of Brussels Sprouts Soup with Butter Roasted Almonds on embroidered napkin with another bowl in the background.

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!

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Two bowls of Cream of Brussels Sprouts Soup on decorative napkin with soup spoons on silver tray.

Cream of Brussels Sprout Soup

5 from 3 votes

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By: Carol | From A Chef's Kitchen
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!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soups and Stews
Cuisine American
Servings 4 -6
Calories 273 kcal



  • 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



  • 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.

Almonds and Garnish

  • 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.


MAKE AHEAD:  Soup can be made 1-2 days ahead of time.  Cool thoroughly then refrigerate.  Reheat on the stovetop.
FREEZER-FRIENDLY:  Cool thoroughly then place in freezer containers as desired.  Thaw in the refrigerator.  Reheat on the stovetop, stirring frequently to smooth the soup out and bring it back together.


Serving: 4 | Calories: 273kcal | Carbohydrates: 27g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 938mg | Potassium: 1049mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1404IU | Vitamin C: 164mg | Calcium: 196mg | Iron: 4mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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5 from 3 votes (3 ratings without comment)

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  1. Holy moly. This is just too beautiful. I love the idea of brussels sprout soup and those crunch almonds on top must just make it over the top awesome. Love love love. Saved and pinned!

  2. Mmmm…those Butter and Turbinado Toasted Almonds are downright marketable and would make great nibbles on holiday tables too! I’m actually playing with a recipe I found weeks ago that uses brussels sprouts, both in the soup and as garnish. Love your cream soup, looks so elegantly presented with tasty ingredients (like the ricotta in it!).