Cheesy Brussels Sprout Soup is rich, velvety, and full of nourishing goodness. Easy to make with simple ingredients and ready in under 30 minutes.
I’ll admit, Brussels sprouts didn’t win me over at first. Growing up, they seemed like the dreaded side dish and were boiled to smithereens.
But now, I really do like them! Sure, I love them roasted with my Christmas dinner, but I also enjoy them all winter long while they're in season.
I regularly make Brussels Sprout Slaw, Brussels Sprout Pasta, and Creamy Miso Brussels Sprouts.
I hope you'll also love them in this creamy, cheesy Brussels Sprout Soup. This dish is a game-changer, even for sprout skeptics.
Imagine the deep, earthy flavor of Brussels sprouts, blended into a velvety soup, with the sharp bite of cheddar or the nuttiness of Gruyère cheese.
It’s hearty but not heavy, perfect for a chilly evening, veg-packed lunch, or when you’re craving something comforting but wholesome.
The addition of potato adds creaminess without needing much dairy, and a touch of thyme ties it all together with an herby warmth.
This soup comes together in under 30 minutes with pantry staples and fresh ingredients. Serve it with crusty bread, a sprinkle of extra cheese, or even a dollop of cream. Try it with Air Fryer Croutons!
Love soup? I sure do! Be sure to check out a few of our absolute favorites, like Lentil Soup, Kale Soup, or Cabbage Soup. I tend to make those three soup recipes a lot during the winter months!
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Why You'll Love This Recipe
- Quick and Easy: Ready in under 30 minutes with minimal prep.
- Affordable: Uses simple, budget-friendly ingredients.
- Versatile: Great as a starter, main course, or meal prep option.
- Nutrient-Packed: Full of vitamins from Brussels sprouts and the hearty satisfaction of cheese.
- Crowd-Pleasing: Even sprout skeptics tend to love it.
Ingredients
- Brussels Sprouts: The star of the dish, offering a slightly nutty, earthy flavor. Choose fresh, firm sprouts for the best results. Frozen ones work in a pinch but may be less vibrant.
- Olive Oil: For sautéing and adding depth. Substitute with butter for a richer flavor.
- Onion: Adds a sweet base note. Yellow or white onions work best.
- Garlic: A small amount adds warmth without overpowering the sprouts.
- Potato: Creates creaminess without heavy cream. Yukon Gold or russets are ideal.
- Vegetable Stock: Forms the flavorful base.
- Dried Thyme: Complements the earthy sprouts with subtle herbal notes.
- Cheese: Sharp cheddar or Gruyère adds richness. Parmesan can work for a lighter touch.
- Salt and Pepper: Essential for balancing and enhancing flavors.
See the recipe card for quantities.
How to Make Brussels Sprout Soup
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Trim the Brussels sprouts by cutting off the tough stem and removing any yellow or damaged outer leaves, then cut each one in half for faster cooking.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the halved Brussels sprouts and diced potato to the pot. Sauté for 3-4 minutes, stirring occasionally. Stir in the thyme.
Pour in the vegetable stock, ensuring the vegetables are fully submerged.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the Brussels sprouts and potatoes are tender.
Use an immersion blender to puree the soup until smooth, or leave it a little chunky if you prefer. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.
Stir in the grated cheddar cheese, allowing it to melt completely. Taste and adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with a sprinkle of extra cheese, if desired. You can also add a drizzle of olive oil or cream, or a few croutons.
Variations
- Add a splash of cream for extra richness.
- Swap cheddar for blue cheese for a tangy kick.
- Use roasted garlic instead of fresh for a mellow, caramelized flavor.
- Stir in a handful of spinach or kale for added greens.
- Spice it up with a pinch of chili flakes.
Serving Suggestions
- Serve with crusty sourdough bread.
- Garnish with extra cheese and fresh thyme.
- Pair with a crisp green salad.
- Serve in small bowls as an appetizer.
- Add a swirl of cream or Greek yogurt.
- Sprinkle with toasted nuts for crunch.
- Pair with grilled cheese sandwiches.
Storage
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezing: Freeze in individual portions for up to 3 months. Let the soup cool completely before freezing. Reheat directly from frozen or thaw overnight in the fridge.
- Make-Ahead: Prepare the soup up to the blending step. Store in the fridge, then reheat and add cheese before serving.
Top tips
- Trim the sprouts properly: Remove the tough ends and any damaged leaves for a smoother texture.
- Don’t rush the sauté: Let the onions and garlic soften fully for the best flavor.
- Blend carefully: Use an immersion blender or let the soup cool slightly before transferring to a blender.
- Taste as you go: Adjust seasoning after blending and before serving.
- Cheese matters: Use a high-quality cheese for the best results.
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📖 Recipe
Brussels Sprout Soup
Equipment
- Pot
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 pound Brussels sprouts 450g, trimmed and halved
- 4 cups vegetable stock 1 litre
- 1 medium potato peeled and diced (for creaminess)
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 cup grated sharp cheddar cheese or Gruyère for a nuttier flavor
Instructions
- Trim the Brussels sprouts by cutting off the tough stem and removing any yellow or damaged outer leaves, then cut each one in half for faster cooking.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.
- Add the halved Brussels sprouts and diced potato to the pot. Sauté for 3-4 minutes, stirring occasionally. Stir in the thyme.
- Pour in the vegetable stock, ensuring the vegetables are fully submerged.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the Brussels sprouts and potatoes are tender.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.
- Stir in the grated cheddar cheese, allowing it to melt completely. Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with a sprinkle of extra cheese, if desired. You can also add a drizzle of olive oil or cream, or a few croutons.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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