Warm, comforting, and bursting with rich, earthy flavors, this creamy brussel sprout soup is the perfect way to embrace the colder months or savor brussels sprouts in a new and delightful way. Whether you're a Brussels sprout enthusiast or looking to try something new, this low carb and gluten free soup is sure to please your taste buds and keep you cozy on chilly days
This easy brussel sprout soup recipe is a great way to enjoy these mini cabbages! The addition of Cheddar Cheese and cream gives the soup a creamy texture. It's a delicious low carb soup that is perfect for Christmas and throughout winter when brussels sprouts are in season.
We loved the taste of this brussel sprout soup immediately and put the left overs straight into the freezer for Christmas Soup. Fresh brussels sprouts are not always available here, so the freezer is my best friend at times!
This post may contain affiliate links. Please read my disclosure policy for more information.
Carbs in Brussel Sprouts
Brussels sprouts are relatively low in carbohydrates, making them a suitable option for those following low-carb or ketogenic diets. On average, a 100-gram (about 3.5 ounces) serving of raw Brussels sprouts contains approximately 9 grams of carbohydrates.
This is an easy low carb soup recipe but you could play with other flavorings. We have kept it simple with using just Dijon mustard and red chili flakes to give a little lift to the flavor.
- Brussel sprouts - Look for sprouts that are small to medium-sized, about 1-1.5 inches in diameter. Smaller sprouts tend to be more tender and sweet.
- Cheddar Cheese - use a strong Cheddar cheese for extra flavor. For a dairy-free soup but with a cheesy flavor use Nutritional Yeast as a substitute.
- Onion - to reduce carbs, you could swap this for onion powder.
- Garlic - is 3 cloves enough? Add more with no judgement!
- Dijon mustard - Adds a distinct savory taste which compliments the sharpness of the brussel sprouts.
- Cream - heavy cream or whipping cream is preferable. To make this soup dairy-free omit it.
- Stock - we used vegetable stock (also known as broth) to keep it vegetarian but chicken stock would work too.
- Seasonings - Add your own favorite seasoning for brussel sprouts if you wish.
How to make brussels sprout soup
This is an easy soup recipe with the trick to cook the brussels sprouts faster is to chop them finely or shred them.
Sautee onions and garlic.
Add shredded brussel sprouts and sautee.
Cook with stock then blend.
Add Cheddar cheese and cream.
Allow the soup to cool to room temperature before refrigerating or freezing it. Placing hot soup directly in the fridge can raise its internal temperature and affect the food safety of your refrigerator.
Store it in an airtight container in the refrigerator and the Brussels sprout soup can be safely stored in the fridge for up to 3-4 days.
I have a large bag currently in the freezer ready for Christmas day! . Pour the cooled soup into airtight, freezer-safe containers, leaving some space at the top for expansion. Seal the containers tightly and label them with the date.
To reheat frozen Brussels sprout soup, transfer it to the refrigerator to thaw slowly. This ensures the soup reheats evenly and maintains its texture and flavor. Once thawed, reheat on the stovetop or in the microwave.
Be aware that the texture of the soup may change slightly after freezing and reheating. It's a good practice to taste and adjust the seasonings if necessary before serving.
Roasting the Brussels sprouts before blending them into a velvety soup adds a depth of flavor and a subtle smokiness that elevates this dish to a whole new level.
Try this soup with other hard cheeses. Parmesan or even goat's cheese would work well.
Don't be shy with seasonings. Brussels sprouts can benefit from generous seasoning with salt and black pepper. You can also experiment with herbs and spices like thyme, rosemary, or nutmeg.
Brussel Sprout Soup
- 8 oz brussel sprouts
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 4 cups vegetable stock
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 oz Cheddar cheese, grated
- ½ cup heavy cream
Prepare the Brussel Sprouts
- Trim a small slice off the root end of each Brussels sprout.
- Cut each Brussels sprout in half from top to bottom, creating two equal halves.
- Lay the flat side of each halved Brussels sprout on a cutting board. With a sharp knife, thinly slice each half crosswise to create shredded Brussels sprouts. You can adjust the thickness of the slices to your preference.
Making the soup
- Heat the butter in a large soup pan or saucepan on a medium heat.
- Add the chopped onion and sautee for 3-4 minutes until the onions are soft and translucent.
- Add the garlic and cook for a further 2 minutes.
- Add the shredded brussel sprouts and sauté for about 5-7 minutes, or until they become tender and slightly caramelized
- Pour in the stock, salt, pepper and red pepper flakes.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for about 10-15 minutes to combine the flavors.
Blend the Soup
- Use an immersion blender or transfer the soup to a regular blender (in batches, if necessary). Blend until the soup is smooth and creamy.
Add Cheese and Cream
- Return the blended soup to the pot and place it over low heat.
- Stir in the shredded cheddar cheese and heavy cream, continuing to stir until the cheese is fully melted and the soup is creamy. Avoid boiling.
- Ladle the Creamy Brussels Sprouts and Cheddar Cheese Soup into bowls.
The information shown is an estimate provided by an online nutrition calculator.