Indulge in the comforting warmth of our Brussels sprouts soup, a culinary symphony of flavors that will tantalize your taste buds. Roasted Brussels sprouts, caramelized onions, and a hint of garlic create a harmonious blend of flavors, while a creamy chicken broth adds richness and depth. This delectable soup is not only satisfying but also packed with nutrients, making it a perfect choice for a healthy and flavorful meal.
Our recipe collection offers a variety of Brussels sprouts soup options to suit different preferences and dietary needs. The classic Brussels sprouts soup is a timeless favorite, featuring roasted Brussels sprouts, onions, and a creamy broth. For a vegetarian delight, try our creamy vegan Brussels sprouts soup, which uses vegetable broth and coconut milk to create a rich and flavorful base.
If you're looking for a quick and easy option, our 15-minute Brussels sprouts soup is the perfect choice. Simply toss all the ingredients into a pot and let it simmer until the vegetables are tender. And for those who love a bit of spice, our spicy Brussels sprouts soup adds a touch of heat with the addition of chili peppers or cayenne pepper.
No matter which recipe you choose, you're in for a treat. Our Brussels sprouts soup is a versatile dish that can be enjoyed as a starter, a main course, or a side dish. Serve it with a crusty bread or a fresh salad for a complete and satisfying meal.
BRUSSELS SPROUTS SOUP
"I've always liked brussels sprouts but had few ways to prepare them until I discovered this simple and sensational soup, remarks Suzanne Strocsher of Bothell, Washington.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.
Nutrition Facts :
BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS
I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.
Provided by carenough2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
- Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
- Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
- Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 31.5 g, Cholesterol 13.4 mg, Fat 10.5 g, Fiber 7.3 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 801.3 mg, Sugar 13.4 g
CREAMY EASY BRUSSELS SPROUTS SOUP
This is quick and easy. Can be doubled. Use vegetable stock if staying away from meats. Add a couple drops of green food coloring for St. Patty's Day. Don't tell the kids they'll love it!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook Brussels sprout in water till tender 5 minutes.
- Put into blender and puree till smooth.
- Return back to pot and add rest of ingredients.
- Simmer 5 minutes stirring not to stick to bottom of pan.
CELERY ROOT AND CHESTNUT SOUP WITH BRUSSELS SPROUTS
This soup, which came to The Times from executive chef Michael Anthony of New York City's Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Prepare the soup. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Add celery root and sweat for 4 minutes. Season with salt and pepper.
- Add milk and then add water to cover, and simmer for 45 to 50 minutes.
- Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.
- Prepare the chestnut puree. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Deglaze the pan by adding the Calvados. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.
- To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl. Garnish each bowl with diced celery root, carrots, turnips and roasted chestnuts.
CHESTNUT PUREE FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS
This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X" side-down on a baking sheet. Transfer to oven and roast until opened, 10 to 12 minutes. Peel immediately, using a towel if chestnuts are too hot to touch; coarsely chop.
- Heat olive oil in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent. Add chestnuts and cook for about 1 minute. Add vegetable stock; bring to a simmer and cook for 30 minutes.
- Add molasses, maple syrup, and roasted garlic. Bring to a simmer and continue cooking until chestnuts are soft, about 30 minutes more. Working in batches, carefully transfer to the jar of a blender; blend until smooth.
CREAM OF BRUSSELS SPROUTS SOUP
Make and share this Cream of Brussels Sprouts Soup recipe from Food.com.
Provided by TishT
Categories Greens
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim tough outer leaves if sprouts and put and X in each stem.
- Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes.
- Blend sprouts in a food processor, reserving cooking liquid.
- Melt 3 Tbs of the butter in a saucepan and stir in flour.
- Blend well.
- Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes.
- Add pureed sprouts, milk, and nutmeg.
- Simmer 5 minutes.
- Add cream and Tabasco, and salt and pepper to taste.
- Heat just to a simmer.
- Swirl in remaining butter and serve hot.
CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add celery root, onions, celery, leek, and shallots. Cover and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add stock and bring to a simmer. Place cardamom, cinnamon, coriander, and star anise in a piece of cheesecloth. Using kitchen twine, tie to enclose; add to saucepan. Simmer until celery root is tender, about 35 minutes. Meanwhile, in a medium skillet, heat remaining teaspoon olive oil. Add brussels sprout leaves and cook, stirring, until lightly browned and just wilted. Remove from heat and set aside. Add heavy cream to saucepan and return to a simmer; cook 10 minutes more. Meanwhile, heat butter in a small skillet over medium-high heat until melted. Continue heating until butter is golden and fragrant; immediately remove from heat and set aside. Remove cheesecloth packet from saucepan and discard. Working in batches, transfer mixture to the jar of a blender and carefully blend until pureed. Return puree to a saucepan, add browned butter, and reheat, if necessary. Serve hot, garnishing each bowl with 1 teaspoon reserved brussels sprout leaves, 1 teaspoon chopped apples, 3 tablespoons chestnut puree, and 1 teaspoon croutons.
BRUSSELS SPROUTS AND BARLEY SOUP
A hearty fall soup is made with Brussels sprouts, green beans and barley.
Provided by Jan Nelson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Measure the chicken broth into a large soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
- Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 16.6 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 1013.4 mg, Sugar 3.2 g
Tips:
- Choose fresh Brussels sprouts: Look for firm, deep green sprouts with tightly closed leaves. Avoid any with yellowing or wilted leaves.
- Trim and clean the Brussels sprouts: Cut off the stem end and any discolored or damaged leaves. Rinse the sprouts well under cold water.
- Use a variety of vegetables: In addition to Brussels sprouts, this soup can be made with other vegetables such as carrots, celery, onions, leeks, and potatoes.
- Add some protein: For a more substantial soup, add some cooked chicken, beef, or tofu.
- Season to taste: Be sure to taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
- Serve with a garnish: A dollop of sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil can add a nice finishing touch to the soup.
Conclusion:
Brussels sprouts soup is a delicious and nutritious way to enjoy this healthy vegetable. It is perfect for a quick and easy weeknight meal or a hearty lunch. With a few simple ingredients and a little bit of time, you can create a delicious soup that the whole family will love. So next time you're looking for a healthy and flavorful soup, give Brussels sprouts soup a try!
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