Cream of Brussels Sprout Soup

5 from 3 votes

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 Time20

Cook Time25

Total Time45

Course: Soups and Stews

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Servings: -6

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

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. Heat the remaining butter in a small nonstick skillet over medium heat. Add the shaved Brussels sprouts and cook for 1-2 minutes or until softened and lightly browned. Serve on top of the soup.

MAKE AHEAD:

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.