Brussels Sprouts Soup

"I know most people hate this veggie, but the kids and I adore it. If you love your sprouts you'll love this creamy soup, which so easy to make. Go on give it a try!!"
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by TasteTester photo by TasteTester
Ready In:


  • 2 tablespoons butter or 2 tablespoons oil
  • 1 finely sliced onion
  • 1 kg prepared Brussels sprout
  • 4 cups chicken stock
  • 14 cup cream


  • Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
  • Puree in a food processor or put the soup mixture through a sieve.
  • Reheat and serve with swirls of cream.

Questions & Replies

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  1. I love this recipe. It's so quick and delicious. thanks for sharing! my tweaks are I use shallots instead of onion, caramelize the brussel sprouts and shallots and add a nice dose of Tony Chachen's Creole Seasoning in the last two minutes of caramelization, before adding stock. I eat this once a month at least, and the recipe will last for 5 lunches or so.
  2. Mmmm, what a yummy way of serving brussels sprouts!!! They are one of my favourite autumn veggies and I can never try enough new recipes featuring them. I am so glad I gave this one a try! It is a creamy, flavourful and easy to make soup and Ill definitely make it again! Then Ill try adding in some garlic and nutmeg as I think theyd add a great touch to the soup. THANK SO MUCH for sharing this great recipe with us, Tisme! Made and reviewed for Ed'n #9-Make my recipe!
  3. Meant to parboil Brussels sprouts, but left them in the water more than 1". So I thought about soup and found this recipe, and was I ever glad I did. Who would ever guess that Brussels sprouts soup would be so delicious.
  4. I had a bag of brussel sprouts that I didn't know what to do with and found this recipe. I added garlic, salt and pepper and substituted the cream with a potato to create a creamy vegan version. Delicious!
  5. Fantastic! My 4 year old son and I just ate and ate it! I didn't add the cream because for us it wasn't necessary, the consistency was just fine. :) I added a couple cloves of garlic, just because I love it...and it didn't overpower the flavor of the soup....Thank you!!


  1. Roasted the Brussels sprouts at 375 for 20 min. Added a potato to the onions to increase the creaminess. Didn’t have to add the cream.
  2. Used veal stock, made using a veal breast.



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