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Cream of Brussels Sprouts Soup



Cream of Brussels Sprouts Soup

Photo © Molly Watson

Much their cruciferous cousin, cauliflower, brussels sprouts turn into a wonderfully rich and creamy soup just by cooking them with aromatics and whirling them up in broth. This soup ends up having a much deeper nutty flavor than you might expect, as well as a thicker, more satisfying texture than one imagines these tiny cabbages could possibly contain. I like to add a bit of cream, but it is completely optional.

Like most soups, this one doubles or even triples with ease - make a big batch and freeze some for later.

Don't feel like something smooth and creamy? Try this chunky Brussels Sprouts & Potato Soup instead!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes 4 servings


  • 1 lb. brussels sprouts
  • 1 rib celery
  • 1 large shallot or small leek
  • 1 to 2 Tbsp. butter
  • 1/2 tsp. fine sea salt, plus more to taste
  • 3 cups chicken or vegetable broth
  • 1/4 to 1/2 cup heavy cream (optional)


  1. Trim off and discard the stem ends of the brussels sprouts. Roughly chop the sprouts and set them aside.
  2. Trim and roughyl chop the celery; peel and chop the shallot or leek.
  3. Heat the butter in a small pot over medium-high heat. Once it melts, add the celery and shallot. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
  4. Add the brussels sprouts and stir to combine. Cook, stirring occasionally, until the brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything to a boil. Reduce heat to maintain a steady simmer, cover partially, and cook until the brussels sprouts are completely and utterly tender, about 10 minutes.
  5. Use a hand-held immersion blender to completely purée the soup. You can also do this in a blender, just be sure to let the soup cool a bit first, work in batches, and put a kitchen towel over the top of the blender in case the heat of the soup makes it splatter out. Be sure to purée the soup a bit longer than you may think is necessary; you want the final product to be as smooth as possible.
  6. Stir in the cream, if you like. Serve the soup hot, with a garnish of freshly ground black pepper, if you like.


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