There’s something undeniably comforting about a steaming bowl of soup, and this Simple Brussels Sprout Soup captures that feeling in every spoonful. Built upon humble, wholesome ingredients, it’s a creamy, nourishing dish where Brussels sprouts truly shine — their earthy sweetness mellowed with potato, mellowed further by a kiss of cream, and brightened with fresh parsley. This is one of those soups that’s not just easy to make, but equally wonderful as a cozy weeknight dinner or a lovely lunch with friends. If you’re looking for a new way to enjoy one of winter’s best vegetables, this Simple Brussels Sprout Soup is here to warm you up from the inside out.

Simple Brussels Sprout Soup Recipe - Recipe Image

Ingredients You’ll Need

The greatest thing about this soup is how few, yet essential, ingredients it takes to make something so satisfying. Each one plays a clear role in flavor, texture, or even color, proving that simplicity can be utterly delicious.

Olive oil: Adds a subtle richness and helps soften the veggies gently.
Unsalted butter: Brings a touch of creaminess that works beautifully with the Brussels sprouts.
Onion: Provides a sweet, savory backdrop for the soup — be sure to cook until just soft for best flavor.
Garlic: Two cloves add depth and a hint of warmth; fresh garlic makes all the difference.
Brussels sprouts: The star! Trim and halve for faster cooking and easier pureeing.
Potato: Gives the soup body and a naturally creamy texture without needing too much dairy.
Vegetable broth: The base — use a flavorful store-bought or homemade version for the fullest flavor.
Salt: Brings out every ingredient’s best taste; adjust to your preference at the end.
Black pepper: Adds gentle warmth, balancing all the green flavors.
Dried thyme: Earthy and aromatic, it rounds out the soup’s herbal notes.
Heavy cream (optional): For those who crave extra silkiness and richness. You can skip or swap for milk.
Fresh parsley: Chopped and sprinkled over at the end, it’s a refreshing, vibrant finish.

How to Make Simple Brussels Sprout Soup

Step 1: Sauté Onion and Garlic

Start by heating the olive oil and unsalted butter together in a large soup pot over medium heat. Once the butter melts, toss in the chopped onion. Let it cook, stirring occasionally, for about 3 to 4 minutes until it’s softened and just starting to become fragrant. Add in the garlic and let it mingle with the onion for another minute — your kitchen will already start to smell amazing at this point. This gentle sauté forms the robust, cozy foundation for your Simple Brussels Sprout Soup.

Step 2: Add Brussels Sprouts and Potato

Next, stir in your halved Brussels sprouts and diced potato. Give them a good mix in the onion and garlic goodness, letting their edges begin to soften and pick up a little golden color. This step not only deepens the flavor, it also helps everything cook evenly later on. Cook and stir for another 3 to 4 minutes so they soak up every bit of flavor.

Step 3: Pour in Broth and Simmer

Pour in the vegetable broth, making sure it covers all the veggies well. Sprinkle in the salt, black pepper, and dried thyme. Turn up the heat just until the soup starts to bubble, then lower it to a gentle simmer. Cover your pot and let everything cook for 15 to 20 minutes — just until the potatoes and Brussels sprouts are tender and can be easily pierced with a fork. The soup will start to take on a brilliant green hue.

Step 4: Blend to Perfection

Now for the most satisfying part: puréeing! Remove the pot from the heat. If you have an immersion blender, blitz the soup right in the pot to your desired smoothness — completely silky or with a few chunky bits, your choice. If you don’t have an immersion blender, let the soup cool slightly, then carefully ladle it into a countertop blender in batches.

Step 5: Finish with Cream and Season

If you want a creamy soup, stir in the heavy cream (or use a splash of milk for a lighter touch) and taste for salt and pepper. You can always add a pinch more seasoning at this point if needed. Stir everything together until velvety and hot. Your Simple Brussels Sprout Soup is ready to ladle up!

How to Serve Simple Brussels Sprout Soup

Garnishes

A sprinkle of freshly chopped parsley brightens each bowl and adds a fresh contrast to the soup’s creamy richness. For extra flair, top with a scatter of grated Parmesan, a swirl of heavy cream, or even some crisp croutons for crunch.

Side Dishes

This soup pairs wonderfully with crusty bread for dipping, or a simple side salad if you’d like something lighter alongside. If you’re serving it for a bigger meal, try pairing with grilled cheese sandwiches or a slice of warm focaccia for pure comfort.

Creative Ways to Present

For a dinner party twist, serve your Simple Brussels Sprout Soup in small cups or shot glasses as an amuse-bouche. Drizzle each with a touch of truffle oil or a sprinkle of toasted seeds for elegance. You can even ladle it into hollowed-out sourdough rolls for a fun, edible soup bowl that wow guests and kids alike.

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool to room temperature before transferring it into an airtight container. Store it in the refrigerator, where it will stay fresh and delicious for up to four days. What’s great about Simple Brussels Sprout Soup is that its flavors even deepen and improve overnight.

Freezing

This soup freezes very well (especially if you skip adding cream until after reheating). Pour cooled soup into freezer-safe containers or bags, leaving a little room for expansion. It’ll keep for up to three months — perfect for last-minute lunches or dinners.

Reheating

To reheat, simply pour the soup into a saucepan and warm gently over medium-low heat until steaming and heated through. If you froze the soup, thaw overnight in the fridge, then reheat. Stir in cream after it’s hot, if you skipped it before freezing, and refresh the flavors with a sprinkle of salt or squeeze of lemon.

FAQs

Can I make Simple Brussels Sprout Soup vegan?

Absolutely! Just use plant-based butter (or skip the butter and use all olive oil), and substitute the heavy cream with a splash of full-fat coconut milk or cashew cream. The soup will still be luscious and silky.

Can I use frozen Brussels sprouts?

You can! Let them thaw and pat dry to remove excess moisture before adding to the pot. The flavor and color may be slightly milder, but they’ll blend up beautifully in this Simple Brussels Sprout Soup.

What’s the best way to get a really smooth texture?

For an ultra-smooth soup, use a countertop blender in batches and blend until you can’t see any flecks of vegetables remaining. Just be sure to work carefully and vent the blender lid to let steam escape safely.

Can I add other vegetables?

This recipe is wonderfully flexible. Try adding a handful of spinach or a few florets of broccoli for more color and variety, or a chopped celery stalk if you want a slightly different base flavor. Just keep the focus on the star: Brussels sprouts!

How do I make Simple Brussels Sprout Soup lighter?

Skip the heavy cream or swap it for a splash of milk, unsweetened plain yogurt, or a milk alternative like oat milk. The potato already gives you a silky consistency, so you won’t miss out on creaminess.

Final Thoughts

If you’ve always wanted to make Brussels sprouts the hero of your table, this Simple Brussels Sprout Soup is the way to go. It’s honest, cozy, and deeply satisfying — just the kind of recipe I love sharing. Give it a try and you might find yourself craving it all year long. Happy simmering!

Simple Brussels Sprout Soup Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the comforting flavors of this simple Brussels Sprout Soup, a creamy and hearty dish that’s perfect for cooler days. With a smooth texture and a hint of thyme, this soup is a delicious way to enjoy Brussels sprouts.

Ingredients

Scale

Vegetable Soup:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, chopped
2 garlic cloves, minced
1 pound Brussels sprouts, trimmed and halved
1 medium potato, peeled and diced
4 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

Optional:

1/2 cup heavy cream
Chopped fresh parsley for garnish

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Instructions

Sauté Aromatics: In a large pot, heat olive oil and butter. Sauté onion until soft. Add garlic and cook briefly.
Cook Vegetables: Add Brussels sprouts and potato, cook for a few minutes.
Add Broth and Seasonings: Pour in vegetable broth, season with salt, pepper, and thyme. Simmer until vegetables are tender.
Blend: Use an immersion blender to purée the soup until smooth.
Finish: Stir in heavy cream if desired. Adjust seasoning and garnish with parsley.