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.
- 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)
- 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.
- Calories: 320-350 calories per serving
- Total Fat: 26-30g
- Saturated Fat: 15-18g
- Cholesterol: 80-90mg
- Sodium: 800-900mg
- Total Carbohydrates: 15-18g
- Dietary Fiber: 4-6g
- Sugars: 5-7g
- Protein: 5-7g