Published By: Lisa Huff |Created On:  |Updated: | 22 Comments
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Cream of Brussels Sprout Soup, an easy one pot creamy Brussels sprout soup recipe with fresh Brussels sprouts, vegetables, broth, and a little cream.
Cream of Brussels Sprouts Soup, a homemade creamy Brussels Sprout soup recipe for you today! Can’t get enough soup this time of year? Check out my easy Egg Roll Soup and Chicken Tortilla Soup for more delicious soup recipes. Or even this Chicken Alfredo Soup made all just in one-pot.
Are you ready to talk about some soup? This Cream of Brussels Sprout Soup recipe is so easy! You put everything in a pot, let is cook, then blend it all together and add a little cream. That’s it!
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My family calls this Brussel Sprout Soup, although technically they’re Brussels sprouts with that “s” on the end and capital B. I call it Cream of Brussels Sprout Soup, they call it Brussel Sprout Soup, but either way, it’s easy and delicious.
I love how you basically put all the ingredients (except the cream) into one pot all at the same time!
To start, place the fresh Brussels sprouts in the pot. I trimmed off the ends and cut each sprout in half so they wouldn’t take so long to cook.
Then add the chopped celery, carrot, onion, garlic, dried thyme, and salt and pepper to the pot. You may need to adjust the seasoning to your family’s personal preference. I also added a little Dijon mustard but if you’re not a mustard fan you can leave it out.
Next, pour the broth on top of the other ingredients. I used chicken broth but you could use vegetable broth for a vegetarian soup.
I also added a little apple cider that we had in the house but you could omit or could also add a little more if you like apple. Fresh chopped apple would also be great in the soup!
Bring it all to a boil, then simmer for about 10-15 minutes or until the vegetables are soft.
When the vegetables are soft and cooked through, use an immersion blenderto blend the soup. I left mine a little on the chunkier side but you can continue blending until it’s a lot smoother.
Then add the cream and cook a little longer. If you want a creamier or thicker soup you can use more cream.
I LOVE my immersion blender, but if you don’t have one and don’t want to get one, you can also use a blender (or even a food processor). Be sure the soup is either cold when you add it to the blender or leave part of the top off of the blender to let the steam escape if the soup is hot, otherwise, it may explode, and you don’t want that.
Here’s a quick video so you can see how easy this creamy Brussels sprout soup is to put together…
Hope you enjoy this easy Cream of Brussels Sprout Soup recipe, or as my kids say, Brussel Sprout Soup! These Homemade Dinner Rolls would be great on the side too!
You might also like this Broccoli Cheddar Soup!
Cream of Brussels Sprout Soup, an easy creamy one pot Brussels Sprout soup with fresh Brussels Sprouts.
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Yield 6 servings (makes about 6 cups, serving - 1 cup)
Calories 122kcal
Author Lisa Huff
Ingredients
- 1 pound fresh Brussels sprouts ends cut off and cut in half
- 1/3 cup chopped celery
- 1/3 cup chopped carrot
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 cups chicken broth (or vegetable broth)
- 3 tablespoons apple cider (optional)
- 1/2 cup heavy cream
Instructions
Place the fresh Brussels sprouts, celery, carrot, onion, garlic, mustard, thyme, pepper, and salt in a medium pot. Pour broth and cider and stir to combine.
Place pot over medium-high heat, and bring to a boil. Simmer for about 10-15 minutes or until vegetables are cooked through and soft.
Use an immersion blender to blend everything to desired consistency.
Stir in cream and cook another few minutes until slightly thickened.
Notes
SNAPPY TIPS: If you don't have an immersion blender you can put the soup in a blender. BUT make sure the soup is cooled or you leave part of the blender top off to let the steam get out.
SNAPPY SUBSTITUTIONS: The apple cider and mustard are optional. Use your favorite herb instead of the dried thyme if desired. The seasoning and salt/pepper may need to be adjusted to your family's personal preference.
Course: Soup
Cuisine: American
Keywords: homemade vegetable soup, winter soup
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Nutrition:
Calories: 122kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 668mg | Potassium: 499mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2082IU | Vitamin C: 77mg | Calcium: 66mg | Iron: 2mg
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Love Brussels sprouts and want more Brussels Sprouts recipes? Check out my Roasted Brussels Sprouts recipe for an easy delicious side dish. This Bacon Brussels Sprout with Maple Bourbon Glaze also looks and sounds incredible from Our Salty Kitchen. Or how about this fun Roasted Potato Pizza with Shaved Brussels Sprout Slaw from Snixy Kitchen. Fun!
