Brussels sprouts soup

Brussels sprouts soup is a hearty fall soup made with fresh ingredients. Recipe for 4 people, ready in 25 minutes.

25 minutes 4 people Starters
Brussels sprouts soup


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  • 500 gram Brussels sprouts
  • 1 onion
  • 1 garlic clove
  • 750 ml vegetable stock (store-bought, or home-made)
  • 200 gram créme fraîche
  • 100 gram bacon
  • olive oil for baking
  • pepper and salt to taste
Brussels sprouts soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • paring knife
  • large pan
  • medium-sized skillet
  • blender


25 minutes 4 people Starters

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Preparation -- 5 minutes

PEEL the onion and garlic cloves and chop them into smaller pieces. It doesn't really matter how pretty you're going to cut them, since you're going to blend the soup anyway.

REMOVE the ends and outer leaves from the Brussels sprouts, if necessary. The easiest way to do is, is by using a paring knife. 

Brussels sprouts soup
Brussels sprouts soup

Cooking Brussels sprouts soup -- 20 minutes

HEAT olive oil in the large pan and saute the chopped onion and garlic. After about one minute, add the Brussels sprouts and saute them another 3 minutes. POUR in the vegetable stock and bring the soup to a boil.

Turn down the heat and let it simmer for about 15 minutes, or until the Brussels sprouts are done. Meanwhile, heat a medium-sized skillet on high heat and add the bacon until they're crispy. 

Puree the soup until it's very smooth and bring it back to a boil. ADD the créme fraîche and season with pepper and salt.

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