Simple Brussels Sprout Soup A comforting, creamy soup made with roasted Brussels sprouts, garlic, and simple ingredients for a light yet satisfying meal. This soup is perfect for chilly days when I want something warm and nourishing without being too heavy.
Why I Love This Recipe
Roasting the Brussels sprouts enhances their natural sweetness and gives the soup a deep, rich flavor.
It’s dairy-free and can be easily customized with different milk alternatives.
The soup is both nutritious and filling while staying light.
It blends up beautifully into a creamy, smooth texture.
Simple, wholesome ingredients make this a healthy yet delicious option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound (450g) Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup unsweetened almond milk (or any milk of choice)
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
Salt and black pepper, to taste
Optional toppings: Croutons, a drizzle of olive oil, or fresh parsley
Directions
Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until golden and tender.
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened.
Stir in the garlic and cook for an additional minute, or until fragrant.
Add the roasted Brussels sprouts to the pot along with the vegetable broth, dried thyme, and nutmeg. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
Using an immersion blender (or transferring the soup to a blender in batches), blend until smooth and creamy. Stir in the almond milk and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with croutons, a drizzle of olive oil, or fresh parsley.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: 135 kcal per serving
Variations
Make it richer: Swap almond milk for coconut milk or heavy cream for a more indulgent texture.
Add protein: Blend in some cooked white beans or top with crispy chickpeas for extra protein.
Spice it up: A pinch of cayenne or smoked paprika adds a nice kick.
Cheesy twist: Stir in a handful of grated Parmesan or nutritional yeast for extra depth.
Chunky style: Instead of blending completely, leave some Brussels sprouts in small chunks for a more textured soup.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth or milk.
Related Recipes:
- Garlic Parmesan Roasted Brussels Sprouts
- Roasted Brussels Sprouts and Crispy Tofu with Honey-Sesame Glaze
- The Best Homemade Tomato Soup
FAQs
How can I make this soup thicker?
I can reduce the amount of broth slightly or add a small potato when simmering to naturally thicken it.
Can I use frozen Brussels sprouts?
Yes, but roasting fresh ones brings out more flavor. If using frozen, roast them straight from frozen without thawing.
What’s the best way to blend the soup?
An immersion blender is the easiest method, but a high-speed blender will make it extra smooth. Just be sure to let it cool slightly before blending to avoid splattering.
Can I make this soup ahead of time?
Absolutely! The flavors develop even more after sitting for a day, making it perfect for meal prep.
What can I serve with this soup?
I love pairing it with crusty bread, a grilled cheese sandwich, or a simple green salad for a complete meal.
Conclusion
This simple Brussels sprout soup is a creamy, flavorful dish that makes a cozy and healthy meal. Roasting the sprouts adds depth, and the combination of garlic, nutmeg, and thyme brings out a delicious balance of flavors. Whether enjoyed on its own or with toppings, it’s a great way to turn Brussels sprouts into a comforting soup that even skeptics will love.
📖 Recipe:
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Simple Brussels Sprout Soup
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Simple Brussels Sprout Soup is creamy, flavorful, and packed with wholesome ingredients. Roasting the Brussels sprouts enhances their natural sweetness, creating a rich, comforting soup that’s perfect for chilly days. It’s dairy-free, easy to make, and can be customized with different toppings or mix-ins. A healthy and satisfying meal!
Ingredients
1 pound (450g) Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup unsweetened almond milk (or any milk of choice)
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
Salt and black pepper, to taste
Optional toppings: Croutons, a drizzle of olive oil, or fresh parsley
Instructions
- Roast the Brussels Sprouts:
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
- Sauté Aromatics:
- Heat the remaining 1 tbsp olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5-7 minutes until soft.
- Stir in minced garlic and cook for another minute until fragrant.
- Simmer the Soup:
- Add the roasted Brussels sprouts, vegetable broth, dried thyme, and nutmeg to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend Until Creamy:
- Use an immersion blender to blend until smooth.
- Stir in almond milk and adjust seasoning with salt and pepper.
- Serve & Garnish:
- Ladle into bowls and top with croutons, a drizzle of olive oil, or fresh parsley.
Notes
For a richer texture, use coconut milk or heavy cream instead of almond milk.
To add protein, blend in white beans or top with crispy chickpeas.
Add a spicy kick with cayenne or smoked paprika.
For a cheesy flavor, stir in grated Parmesan or nutritional yeast.
Prefer a chunky soup? Blend only partially, leaving some whole pieces.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Blending & Roasting
- Cuisine: American, Healthy
Nutrition
- Serving Size: 4 servings
- Calories: 135 kcal per serving
