Classic Cream of Brussels Sprouts Soup
Classic Cream of Brussels Sprouts Soup
Introduction
Prepare to have your perceptions delightfully challenged! Savor the unexpected delight of this classic, velvety soup. A comforting bowl that transforms humble Brussels sprouts into a creamy, heartwarming experience, perfect for a cozy evening or an elegant starter. Even the most skeptical will find themselves reaching for seconds of this surprisingly rich and flavorful creation. It’s a testament to how simple ingredients, with a little care, can create something truly extraordinary.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds Brussels sprouts, trimmed and halved (or quartered if very large)
- 4 cups chicken or vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of freshly grated nutmeg (optional)
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- For garnish (optional): croutons, crumbled cooked bacon, fresh parsley or chives
Instructions
- Prepare the Aromatics: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook the Brussels Sprouts: Add the trimmed and halved Brussels sprouts to the pot. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften slightly and develop a bit of color.
- Simmer to Tenderness: Pour in the chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the Brussels sprouts are very tender when pierced with a fork.
- Blend the Soup: Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, you can transfer the soup in batches to a standard blender, being cautious when blending hot liquids (vent the lid and cover with a kitchen towel).
- Finish and Season: Return the pot to low heat (if using a standard blender). Stir in the heavy cream. Add the salt, black pepper, and optional nutmeg. Taste and adjust seasonings as needed. If the soup is too thick, add a little more broth or water until desired consistency is reached. Heat through gently, but do not bring to a rolling boil after adding the cream.
- Serve: Ladle the warm soup into bowls. Garnish with croutons, crumbled bacon, or fresh herbs if desired, and serve immediately.
Pro Tips & Notes
- For Deeper Flavor: Before adding to the pot, you can roast the Brussels sprouts in the oven at 400°F (200°C) for 15-20 minutes with a drizzle of olive oil, until slightly caramelized. This adds a wonderful depth of flavor to the soup.
- Adjusting Creaminess: For a richer soup, increase the amount of heavy cream. For a lighter soup, use half-and-half or even milk, though it will be less thick.
- Make Ahead & Storage: This soup can be made a day in advance and reheated gently. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing Instructions: While you can freeze this soup, dairy-based soups can sometimes separate upon thawing. To mitigate this, freeze the soup before adding the cream. When ready to serve, thaw, reheat, and then stir in the cream.
Nutrition Facts (per serving)
- Calories: 210-280 kcal
- Protein: 8-12g
- Fat: 15-22g (Saturated Fat: 8-12g)
- Carbohydrates: 12-18g
- Fiber: 5-7g
- Sugars: 4-6g
- Sodium: 450-600mg
Frequently Asked Questions
- Q: Can I make this soup vegetarian or vegan? A: Absolutely! Use vegetable broth instead of chicken broth. For a vegetarian option, keep the dairy. For a vegan option, substitute the butter with olive oil or a plant-based butter, and use a plant-based cream alternative like cashew cream or full-fat coconut milk (though the flavor profile will shift slightly).
- Q: My soup is too thin. How can I thicken it? A: You can either simmer the soup uncovered for a bit longer to allow some of the liquid to evaporate, or you can create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir this into the simmering soup and cook for another minute or two until it thickens.
- Q: I'm not a huge fan of Brussels sprouts. Will I like this soup? A: Many people who are wary of Brussels sprouts find this soup to be a revelation! Blending them into a creamy soup mellows their distinct flavor and removes any bitterness, making it a much more approachable and enjoyable experience. Give it a try!
- Q: What are some good substitutions for the broth? A: While chicken or vegetable broth are standard, a light mushroom broth could also add an interesting umami depth to the soup. Ensure any broth you use is low-sodium so you can control the seasoning.