Creamy Easy Brussels Sprouts Soup Recipes

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BRUSSELS SPROUTS SOUP

"I've always liked brussels sprouts but had few ways to prepare them until I discovered this simple and sensational soup, remarks Suzanne Strocsher of Bothell, Washington.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Brussels Sprouts Soup image

Steps:

  • In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.

Nutrition Facts :

1 medium onion, chopped
1 medium potato, peeled and cubed
2 tablespoons butter
1 pound brussels sprouts or frozen brussels sprouts, thawed
3 cups chicken broth
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon curry powder
1/8 teaspoon pepper
1 egg yolk
1/4 cup heavy whipping cream
Sour cream and paprika, optional

CREAMY EASY BRUSSELS SPROUTS SOUP

This is quick and easy. Can be doubled. Use vegetable stock if staying away from meats. Add a couple drops of green food coloring for St. Patty's Day. Don't tell the kids they'll love it!

Provided by Rita1652

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11



Creamy Easy Brussels Sprouts Soup image

Steps:

  • Cook Brussels sprout in water till tender 5 minutes.
  • Put into blender and puree till smooth.
  • Return back to pot and add rest of ingredients.
  • Simmer 5 minutes stirring not to stick to bottom of pan.

1 pint Brussels sprout, washed and cut in half
1 cup water
1 cup chicken stock
2 garlic cloves
1 tablespoon dried onion
1/2 grated fresh nutmeg
salt
white pepper
hot pepper sauce, dashes to your liking (green)
1/3 cup light cream
2 tablespoons butter

CREAMY BRUSSELS SPROUTS SOUP

This recipe is from Ms. Sarah Whitley in the Recipes from the Heart Cookbook. We enjoyed many tasty dishes courtesy of Ms. Whitley and her staff at the Fellowship Center. While I cannot stand this vegetable, there are those in our family that love it.

Provided by CindiJ

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12



Creamy Brussels Sprouts Soup image

Steps:

  • Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
  • Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
  • Cool to room temperature.
  • Puree in small amounts in blender. Return to pan.
  • In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
  • Garnish with sour cream and paprika if desired.

Nutrition Facts : Calories 245.7, Fat 13.8, SaturatedFat 7.8, Cholesterol 82.8, Sodium 1234.7, Carbohydrate 23.7, Fiber 6, Sugar 4.7, Protein 9.8

1 medium onion, chopped
1 medium potato, cubed
2 tablespoons butter
1 lb fresh Brussels sprout, quartered
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon ground black pepper
1 egg yolk
1/4 cup whipping cream
sour cream (optional)
paprika (optional)

CREAMY BRUSSELS SPROUTS

Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.

Provided by Food Network

Time 40m

Yield 4

Number Of Ingredients 8



Creamy Brussels Sprouts image

Steps:

  • Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 small shallot, chopped
1 pound Brussels sprouts, trimmed and sliced
1 cup heavy cream
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt

CREAMY PARMESAN BRUSSELS SPROUTS

The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!

Provided by Christine-CanadianCook

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h35m

Yield 8

Number Of Ingredients 7



Creamy Parmesan Brussels Sprouts image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
  • Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
  • Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g

1 tablespoon butter
4 cups sliced Brussels sprouts
1 ¼ cups heavy cream
¼ cup freshly shredded Parmesan cheese
1 clove garlic, minced
salt and ground black pepper to taste
1 pinch ground nutmeg

RICH AND CREAMY BRUSSELS SPROUTS

Here's a great way to dress up brussels sprouts. Almonds give this rich creamy dish a nutty texture and flavor.-Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8



Rich and Creamy Brussels Sprouts image

Steps:

  • Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein.

1-1/4 pounds fresh brussels sprouts or 1 package (18 ounces) frozen brussels sprouts
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup whole milk
1 cup shredded sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup slivered almonds, toasted

CHEESY ROASTED BRUSSELS SPROUTS SOUP

Brussels sprouts and onions are roasted till caramelized and then turned into a delicious soup with the addition of chicken stock, cream, and cheese. Easy to make in one pot.

Provided by NEERONDOGS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10



Cheesy Roasted Brussels Sprouts Soup image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.
  • Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.
  • Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 12 g, Cholesterol 65.9 mg, Fat 27.5 g, Fiber 3.2 g, Protein 9.6 g, SaturatedFat 13.8 g, Sodium 571.1 mg, Sugar 4.7 g

1 pound Brussels sprouts, trimmed and halved
1 medium onion, thickly sliced
3 tablespoons olive oil
3 tablespoons butter
2 teaspoons chopped garlic
3 cups chicken stock
1 cup milk
½ cup heavy cream
4 ounces Cheddar cheese
salt and ground black pepper to taste

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Top Asked Questions

How to cook brussel sprouts in soup?
Wash your Brussels sprouts, discard outer leaves, gently trim the ends (you can leave them whole or cut them in halves, making sure that stem is intact so they don’t fall apart in the soup). In a Dutch Oven or other pot with a lid, heat up butter or olive oil; Add carrots, celery, and cook for another couple of minutes;
How do you make creamy sauce with brussel sprouts?
Making creamy sauce: Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper. Simmer until the sauce starts to thicken. Mix together: Add the Brussels sprouts and toss to coat in the creamy sauce until heated through.
How to cook brussel sprouts and bacon in the oven?
Heat the oven to 350°F. Cook the bacon in a 12-inch ovenproof skillet over medium heat until crisp. Pour off all but 1 tablespoon fat. Add the onion to the skillet and cook for 2 minutes. Add the Brussels sprouts and cook for 5 minutes or until tender-crisp. Season with salt and pepper.
What is the best way to make brussel sprouts pasta?
In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts and set aside. Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper.

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