Brussels Sprouts Soup

Course: Main Course

Cuisine: North American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 161kcal

Author: Lord Byron's Kitchen

A creamy and delicious soup prepared with the help of a few aromatic vegetables. Love them or hate them, Brussels Sprouts Soup really is a dish for everyone, because if you don't tell them, they won't know!

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Ingredients

1 tablespoon olive oil
1 large white onion, diced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
5 cups low-sodium vegetable stock
2 pounds Brussels Sprouts, frozen (see notes if using fresh sprouts)
1/4 teaspoon dried thyme

Instructions

Add the olive oil, onions, salt, and ground black pepper to a heavy-bottomed pot. Over medium heat, cook the onions for five minutes, stirring occasionally.
Add the garlic. Stir into the onions and cook for 2-3 minutes.
Pour in the stock; add the dried thyme, and add the Brussels sprouts. Stir to combine.
Once the soup comes to a low boil, reduce heat to medium-low, place a lid on the pot and cook for 20 minutes.
Check to see if the sprouts are fork tender. This mostly applies if you used fresh Brussels Sprouts. Frozen sprouts will be fully cooked at this point.
Transfer the soup to a blender and puree. Or, use a hand-held immersion blender to puree the soup. Be careful! The soup is hot and will burn if it splatters onto your skin.
Once pureed, taste for seasoning. Serve immediately. Add toppings of choice.

Notes

To use fresh Brussels sprouts instead of frozen, please take the following steps. Wash them and then trim the bottom core from each sprout. Discard the stem. Larger sprouts should be halved or even quartered. You will greatly speed up cooking time if you halve all of them.

Because cooking fresh Brussels sprouts will take longer, you will lose some of the stock. If using fresh sprouts, add one additional cup of vegetable stock.

Nutrition