💡 Recipe Highlights
- •The Dish: A rich, creamy vegetarian Brussels sprout soup loaded with tender potatoes, heavy cream, and topped with crunchy homemade croutons.
- •Time Needed: Ready in about 40 minutes for a cozy, light dinner.
- •Method: Cooked and puréed until silky-smooth in the Thermomix®, then served with crisp pan-roasted Brussels sprout leaves.
When it’s chilly outside—or whenever you’re just craving a cozy, warming bowl of comfort food—a creamy soup is always the answer.
This silky creamy Brussels sprout soup proves that these little veggies deserve to be the star of the show, not just a holiday side dish. Even Brussels sprout skeptics will be winning over by this mild, velvety bowl!
With the Thermomix®, whipping up this recipe is completely effortless. But the absolute best part? The topping of crisp, pan-roasted Brussels sprout leaves and golden, crunchy croutons.
Why You’ll Love This Recipe:
- Wonderfully creamy with a mild, delicious flavor
- Light and healthy—under 200 calories per serving!
- Super quick and ready in just 40 minutes
- A cozy, satisfying vegetarian main or starter
- Grown-up and gorgeous thanks to the contrast of cooked and sautéed Brussels sprouts
- Perfect for converting even the biggest Brussels sprout skeptics
My Top Tips for Success
For the ultimate cozy topping, take a minute to gently peel off the outer Brussels sprout leaves. Trimming the stem end first makes this a total breeze! Sautéing them quickly in a skillet keeps their vibrant green color and gives them the best crisp-tender texture.
When blending at the end, patience is key: slowly ramp up your Thermomix® speed from speed 6 up to speed 10. This creates an unbelievably velvety, ultra-smooth texture.
Fresh nutmeg is a total game-changer here! Grating it fresh right over the pot adds a warm aroma that pairs insanely well with the natural flavor of the Brussels sprouts.
Can You Make This Ahead of Time?
Absolutely! This soup is amazing for meal prep. You can easily make the base a day ahead and store it in the fridge until you’re ready to reheat and serve.
Pro tip: Make sure to whip up your toppings (the croutons and sautéed Brussels sprout leaves) right before serving. If those crispy croutons sit in the soup too long, they’ll lose all their delicious crunch!
By the way, the base soup freezes like a dream! Just divide it into individual portions and gently reheat it in your Thermomix® or in a pot on the stove whenever you need a quick, cozy dinner.
Delicious Recipe Variations
Make it Vegan: Simply swap out the cream for your favorite plant-based option (like oat or soy cream) and make sure to toast your bread cubes in vegetable oil.
Add Bacon: Craving something extra hearty? Fry up some diced bacon in the skillet along with your bread cubes until golden and crispy, then pile it right on top.
Nutty Crunch: Toasted sliced almonds or chopped walnuts make a fantastic, crunchy garnish alongside (or instead of!) the croutons.
Ingredients You’ll Need for Brussels Sprout Soup
- 14 oz (400 g) Brussels sprouts (divided: 10.5 oz / 300 g and 3.5 oz / 100 g)
- 1 yellow onion
- 1 garlic clove
- 2 tbsp (25 g) olive oil
- 10.5 oz (300 g) potatoes
- 3 cups (700 ml) vegetable broth
- ⅔ cup (150 ml) light cream or half-and-half
- ½ – 1 tsp salt
- Freshly cracked black pepper
- 1 pinch ground nutmeg
For the Toppings & Garnish:
- 1 slice sandwich bread (or white toast)
- fresh parsley
How to Make Brussels Sprout Soup in the Thermomix®
Prep the Brussels Sprouts:
First, grab 300 g of the Brussels sprouts. Trim away any wilted outer leaves and cut off the bottom stem. Place the prepped sprouts into the mixing bowl and chop for 3 sec / Speed 5. Transfer to a separate bowl and set aside.
Make the Soup Base:
Peel the onion and garlic clove. Cut the onion in half and drop both into the mixing bowl, then chop for 5 sec / Speed 5. Use your spatula to scrape down the sides of the bowl.
Add the olive oil and sauté for 2 min / 120°C (250°F) / Speed 1.
Meanwhile, peel the potatoes and chop them into rough chunks. Add them to the sautéed onions in the mixing bowl and chop for 2 sec / Speed 5.
Pour in the vegetable broth and cook everything for 18 min / 100°C / Speed 1, until the potatoes are nice and fork-tender.
Make the Toppings in a Skillet:
While your soup is bubbling away in the Thermomix®, let’s prep those delicious toppings! Grab the remaining 3.5 oz (100 g) of Brussels sprouts and gently peel off the individual leaves (trimming the stem end first makes this a whole lot easier). Dice the white bread into small cubes.
Toast the bread cubes in a dry skillet over medium heat until golden brown and crispy, then remove them from the pan. Next, toss the Brussels sprout leaves into that same skillet and sauté for 1–2 minutes until they get a little color but still retain a nice crisp-tender bite. Set both aside and keep warm.
Finish & Puree the Soup:
Add the chopped Brussels sprouts from Step 1 back into the mixing bowl. Pour in the heavy cream and season generously with salt, pepper, and a good pinch of nutmeg.
Cook everything together for another 5 min / 100°C / Speed 2.
Next, blend the soup for 40 sec / Speed 6–10, gradually increasing the speed, until it becomes luxuriously smooth and velvety creamy.
To Serve:
Ladle the piping hot soup into bowls. Top with your crispy croutons and sautéed Brussels sprout leaves. Sprinkle with freshly chopped parsley and, if you like, a little extra freshly cracked black pepper or a dash of paprika. Serve immediately!
Enjoy!
I hope you love making and cozying up with this comforting bowl of soup!
Be sure to drop a comment below and let me know how it turned out for you! And if you’re craving even more warming soup ideas, you definitely need to try this amazing Creamy Sweet Potato & Apple Soup, too!
Happy cooking,
Christoph
Creamy Brussels Sprout Soup
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Zutaten
Ingredients
- 400 g Brussels sprouts trimmed
- 1 Onion
- 1 Garlic clove
- 25 g Olive oil
- 300 g Potatoes
- 700 ml Vegetable broth
- 150 ml Light cream 7% fat
- ½ – 1 tsp Salt
- Black pepper
- Nutmeg
- 1 Scheibe Sandwich bread
- Fresh parsley
Zubereitung
- 400 g Brussels sproutsStart with 300 g of Brussels sprouts. Trim off the hard stem ends and remove any wilted outer leaves. Add the prepped sprouts to the mixing bowl and chop 3 sec / speed 5. Transfer the chopped sprouts to a bowl and set aside for later.
- 1 Onion, 1 Garlic clove, 25 g Olive oilPeel the onion and garlic clove. Add them to the mixing bowl and chop 5 sec / speed 5. Scrape down the sides of the bowl with your spatula. Add the olive oil and sauté 2 min / 120°C / speed 1.
- 300 g PotatoesPeel the potatoes and roughly chop them. Add them to the mixing bowl and chop 2 sec / speed 5.
- 700 ml Vegetable brothPour in the vegetable broth and cook 18 min / 100°C / speed 1.
- 400 g Brussels sprouts, 1 Scheibe Sandwich breadWhile the soup cooks, let’s prep the delicious toppings! Take the remaining 100 g of Brussels sprouts and separate them into individual leaves. Cube the bread and toast it in a skillet until golden and crispy. In the same skillet, quickly sauté the sprout leaves for 1–2 minutes.
- 400 g Brussels sprouts, 150 ml Light cream, ½ – 1 tsp Salt, Black pepper, NutmegAdd the reserved chopped sprouts from Step 1 back into the mixing bowl. Pour in the cream and season generously with salt, pepper, and a pinch of nutmeg. Cook 5 min / 100°C / speed 2. Then, blend the soup until silky smooth, gradually increasing the speed 40 sec / speed 6-10.
- Fresh parsleyLadle the finished soup into bowls or mugs. Top decoratively with the golden croutons, sautéed sprout leaves, and a fresh sprinkle of parsley. Serve warm and enjoy!
Creamy Brussels Sprout Soup
Click stars to rate now
Zutaten
Ingredients
- 400 g Brussels sprouts trimmed
- 1 Onion
- 1 Garlic clove
- 25 g Olive oil
- 300 g Potatoes
- 700 ml Vegetable broth
- 150 ml Light cream 7% fat
- ½ - 1 tsp Salt
- Black pepper
- Nutmeg
- 1 Scheibe Sandwich bread
- Fresh parsley
Zubereitung
- 400 g Brussels sproutsStart with 300 g of Brussels sprouts. Trim off the hard stem ends and remove any wilted outer leaves. Add the prepped sprouts to the mixing bowl and chop 3 sec / speed 5. Transfer the chopped sprouts to a bowl and set aside for later.
- 1 Onion, 1 Garlic clove, 25 g Olive oilPeel the onion and garlic clove. Add them to the mixing bowl and chop 5 sec / speed 5. Scrape down the sides of the bowl with your spatula. Add the olive oil and sauté 2 min / 120°C / speed 1.
- 300 g PotatoesPeel the potatoes and roughly chop them. Add them to the mixing bowl and chop 2 sec / speed 5.
- 700 ml Vegetable brothPour in the vegetable broth and cook 18 min / 100°C / speed 1.
- 400 g Brussels sprouts, 1 Scheibe Sandwich breadWhile the soup cooks, let's prep the delicious toppings! Take the remaining 100 g of Brussels sprouts and separate them into individual leaves. Cube the bread and toast it in a skillet until golden and crispy. In the same skillet, quickly sauté the sprout leaves for 1–2 minutes.
- 400 g Brussels sprouts, 150 ml Light cream, ½ - 1 tsp Salt, Black pepper, NutmegAdd the reserved chopped sprouts from Step 1 back into the mixing bowl. Pour in the cream and season generously with salt, pepper, and a pinch of nutmeg. Cook 5 min / 100°C / speed 2. Then, blend the soup until silky smooth, gradually increasing the speed 40 sec / speed 6-10.
- Fresh parsleyLadle the finished soup into bowls or mugs. Top decoratively with the golden croutons, sautéed sprout leaves, and a fresh sprinkle of parsley. Serve warm and enjoy!
