Brussels Sprouts Soup Recipe

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"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.
TOTAL TIME: Prep: 30 min. + cooling
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. + cooling
MAKES: 4-6 servings


  • 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

Nutritional Facts

149 calories: 1 cup, 9g fat (5g saturated fat), 59mg cholesterol, 726mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 5g protein .


  1. 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.
  2. 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. Yield: 4-6 servings.
Originally published as Brussels Sprouts Soup in Taste of Home December/January 1999, p53

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Reviewed Nov. 10, 2015

"This was super easy to make, especially with an immersion blender, and delicious! I sprinkled a little bit of paprika in, but did not try the sour cream. It is creamy enough without it."

Reviewed Oct. 1, 2011

"Delicious! Even my kids likes it."

Reviewed Dec. 5, 2010

"Took way too much time b/c you have to let the soup cool to room temperature. I used my food processor instead of a blender. Is average on taste."

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