Creamy Garlic Brussels Sprout Soup - DrNewMed Healthy Recipes for Healthy Eating

This creamy Brussels sprout soup is created in a blender in a matter of minutes and is flavoured with garlic. It may easily be made vegan by omitting the bacon crumble garnish and is free of dairy, gluten, and other allergens.

Ingredients

1 pound Brussels sprouts, trimmed and halved
1 medium onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 cup heavy cream (or a substitute like half-and-half for a lighter version)
1/2 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons butter (optional, for added richness)
Grated Parmesan cheese and fresh parsley for garnish (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and translucent, about 3-4 minutes.
Add the halved Brussels sprouts to the pot and cook for another 5-6 minutes, or until they start to become tender.
Pour in the vegetable broth and dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the Brussels sprouts are completely tender.
Use an immersion blender or a regular blender to puree the soup until smooth. Be cautious when blending hot liquids; allow it to cool slightly if using a regular blender.
Return the soup to the pot (if necessary), and stir in the heavy cream (or alternative) and butter (if using). Season with salt and pepper to taste.
Heat the soup over low heat, stirring occasionally, until it’s heated through. Do not boil once you’ve added the cream.
Serve the creamy garlic Brussels sprout soup hot, garnished with grated Parmesan cheese and fresh parsley if desired.