Creamy Brussels Sprouts Soup
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Creamy Brussels Sprouts Soup

Fresh Brussels Sprouts are transported to another level in this easy to make, smooth, rich and creamy Brussels Sprouts Soup.
Course Soup
Cuisine American, Vegetarian
Keyword Brussels Sprouts Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 - 1 cup servings
Calories 245kcal
Author Deb Delozier | Vegelicious KItchen

Ingredients

  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 large shallot, diced
  • 4 cloves garlic, minced
  • 4 cups Brussels Sprouts, cut in half the long way, *set aside 4 of the halves for later*
  • 4 cups vegetable broth
  • 1/2 cup whole milk ricotta cheese
  • salt and pepper to taste

Almonds

  • 1/4 cup sliced almonds
  • 1 Tbsp butter

Instructions

  • Heat 2 Tbsp of the butter with 1 Tbsp olive oil on medium in a heavy bottom soup pot or Dutch oven.
  • Add the onion and shallot and saute until soft and translucent - about 6 - 8 minutes. Be careful not to brown them.
  • Add the garlic and the Brussels Sprouts (make sure you have set aside 4 halves), and stir to coat with the oil and butter, onions and shallots.
  • Stir in the broth, bring to a boil and reduce the heat to low and simmer for about 25 minutes or until the Brussels Sprouts are tender.
  • Mix in the ricotta cheese and carefully add all this to a high speed blender and blend until smooth and creamy.
  • Season to taste with salt and pepper and add the blended soup back to the pot. Cover to keep warm.
  • Thinly slice the 4 Brussels Sprouts halves that you set aside. 
  • Heat the remaining 1 Tbsp butter in a frying pan on medium-low heat and add the 4 sliced Brussels Sprouts. Carefully saute these until tender, being careful not to burn them - season them lightly with salt and pepper.

Almonds

  • In a small frying pan, add the butter and melt over medium-low heat. 
  • Add the sliced almonds, stirring often so the almonds brown lightly.
  • Cool by adding the slightly browned almond slices to a plate lined with a paper towel and try to spread them out some.
  • Top each portion of soup with some of the almonds and a couple slices of the sauteed Brussels Sprouts.
  • Sprinkle a few red pepper flakes on top to add a little color and heat. (optional)

Nutrition

Serving: 1cup | Calories: 245kcal | Carbohydrates: 14g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 873mg | Potassium: 408mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 62.6mg | Calcium: 111mg | Iron: 1.5mg