Homemade brussels sprout soup is creamy, thick, rich, and super comforting. Simple green soup that is flavourful and packed with nutrients your body would love.
You only need a handful of everyday ingredients and minimal effort to make this delicious homemade vegetable soup.
Brussels sprouts soup with potato recipe
What better way to welcome the new year than to start with a soup recipe, right? After the holiday season where we tend to go wild with all of the goodies, hello chocolates, dips, and wine. It's always nice to have some clean eating resolutions.
I get you, moreover, you probably have some Brussels spouts left from Christmas and the New year as well. So what better way to use them up than making a creamy brussels sprouts soup with potatoes!
Throw the ingredients in your dutch oven or soup pot and you'll have a delicious healthy meal in no time. This brussels sprout soup is similar to my homemade creamy broccoli soup, so if you love green soup then you're going to love this recipe as well!
This delicious homemade vegetable soup is
- Simple, easy, and quick to make
- Low calorie and low carb
- Vegetarian but can be made vegan
- Comforting and packed with nutrients
- Versatile and can be made in the crockpot (slow cooker) or Instant pot (pressure cooker)
Dutch oven, that is what I like to use but any soup pot with a lid would work fine too
An immersion blender or a high-power blender is important for a smooth and creamy soup.
Vegetable peeler or a sharp knife to slice and peel the potatoes
Brussel sprouts soup ingredients
Brussels sprouts: This is obvious right as there is no soup recipe today without this key ingredient. I like to slice the brussels sprouts into halve before cooking, however, this is not a must as the vegetable can be cooked whole.
Potato: You may make Brussels soup without potatoes, but I love using it since it naturally thickens the soup without the need for cream or roux. Use an all-rounder potato or red potato.
Olive oil: substitute with other flavorless healthy cooking oil or butter
Onion and garlic: It is important to use fresh onion and garlic as they make a great base of flavor for the soup.
Chicken stock: substitute with vegetable stock to make this recipe vegetarian, that said not all chicken stock is made with real chicken, so check the ingredients list to confirm before you make your purchase. Yes, you can use water, however, water has no flavor, so it is not really going to do anything for the soup.
Cheese: I used grated cheddar cheese, I used a block of cheese that I grated myself, it is better in flavor and melts beautifully to make it smooth and creamy, but you may use pre-grated cheese (make sure it is fresh, not stale).
Herb de Provence: substitute with Italian seasoning as they have a similar flavor profile
Red pepper flakes: for a little bit of kick, substitute with cayenne pepper
Milk: I used evaporated milk, however, you can use whole milk, heavy cream, or even half and half. To make this dairy-free, use dairy-free milk such as almond milk and coconut milk.
Salt and black pepper
How to make Brussels sprout soup with potato
Heat up olive oil on medium-high heat, add chopped onions and garlic and saute until soft and fragrant.
Add sliced brussels sprouts, diced potatoes, Herbs de Provence, and saute for about 3 minutes. Cover the sauteed vegetables with chicken stock then season with salt, black pepper, and red pepper flakes, stir to combine, and cover the pot.
Reduce the heat and simmer until the potatoes and brussels sprouts are fork-tender. Remove the pot from the stove, using an immersion blender, puree the soup until smooth.
Stir in milk, grated cheese into the hot soup, and stir until melted, taste and season with salt to taste if need be. Serve into bowls and extra shaved fresh brussels sprouts and crusty bread or grilled cheese toasty. Enjoy!
Can I make this ahead
Yes, you can make brussels sprout soup ahead of time. It will keep in the fridge for up to 5 days in an airtight container but I like to keep it for 3 days for optimum freshness.
You can also freeze the soup for up to 3 months in an airtight container or a Ziploc freezer bag. Thaw overnight in the fridge before reheating.
What do you serve with brussels sprout soup?
I love serving this simple green vegetable soup with toasted ciabatta, homemade soda bread, or grilled cheese sandwich, but feel free to serve it alongside your favorite meal or as an appetizer, you can even top the soup with bacon bits for crunch.
Other sides to serve it with includes
More soup recipes
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Brussels Sprouts Soup With Potato
- 5 cups Brussels sprouts trimmed, cleaned, and sliced in halves
- 1 cup potato peeled and diced into similar sizes
- 2 Tablespoon Olive oil sub with butter
- 1 cup onion chopped
- 2 garlic cloves roughly chopped
- 4 cups chicken stock
- ½ cup cheddar cheese grated
- 2 teaspoon Herb de Provence
- Red pepper flakes to taste
- ¼ cup milk
- Salt and black pepper to taste
- Heat up olive oil on medium-high heat, add chopped onions and garlic and saute until soft and fragrant.
- Add sliced brussels sprouts, diced potatoes, Herbs de Provence, and saute for about 3 minutes.
- Cover the sauteed vegetables with chicken stock then season with salt, black pepper, and red pepper flakes, stir to combine, and cover the pot.
- Reduce the heat and simmer until the potatoes and brussels sprouts are fork-tender (say 10-15 minutes). Remove the pot from the stove, using an immersion blender, puree the soup until smooth.
- Stir in milk, grated cheese into the hot soup, and stir until melted, taste and season with salt to taste if need be. Serve into bowls and extra shaved fresh brussels sprouts and crusty bread or grilled cheese toasty. Enjoy!
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.