This creamy Brussels sprouts soup is a cozy and nutritious dish that highlights the earthy flavors of Brussels sprouts in a smooth, velvety base. Blending Brussels sprouts with onions, garlic, and potatoes, this soup delivers a rich, yet light flavor profile. The addition of a bit of cream adds luxurious texture without overwhelming the natural taste of the vegetables. It’s a comforting, hearty soup that’s perfect for cold days, served with crusty bread or a fresh salad for a complete meal.
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 large potato, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk (optional for a creamier soup)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced potatoes and Brussels sprouts. Season with a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, to allow the vegetables to develop some flavor.
- Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Using an immersion blender (or transferring the soup in batches to a blender), blend the soup until smooth and creamy.
- Stir in the cream (if using), and heat the soup until warmed through. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh thyme or parsley if desired.
Enjoy the warmth and comfort of this delightful Brussels sprouts soup!
