Brussels Sprouts Soup Recipe

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Brussels Sprouts Soup

Heidi Hoerman


This soup has fewer than 100 calories per serving even with the butter and the full fat yogurt! A bowl of soup preceding the rest of dinner fills the tummy and cuts the appetite.

Another advantage? This soups adds a green-and-leafy veggie serving to your daily count and is high in vitamin C.

pinch tips: How to Slice & Mince Vegetables Like a Pro




6 1-cup servings


15 Min


1 Hr


2 Tbsp
unsalted butter
1 large
sweet onion, peeled and julienned
5 clove
garlic, chopped
1 tsp
brown sugar
1 tsp
dried fines herbes or other herb mixture, preferably with tarragon as one of the ingredients
1 lb
brussels sprouts, stem trimmed, yellow or spotted leaves removed, washed and quartered
4 c
low-sodium fat-free chicken broth
1/2 tsp
white pepper
1 c
greek-style yogurt (optional)

Directions Step-By-Step

In a heavy, covered, sauce pan, melt the butter on medium-low heat. Add onion and garlic and stir to coat. Sweat for 30-40 minutes, stirring occasionally until translucent.
Uncover, stir in the brown sugar and continue to cook for 10 minutes to coat and lightly carmelize the onions and garlic.
Add the quartered brussels sprouts and the fines herbes and stir. Add the chicken broth. Bring to a boil and simmer for 10-15 minutes.
Take off the heat. Process with an immersion blender or cool and process in a standard blender until smooth. Add the white pepper and bring back to a simmer briefly. Turn off. Allow to stand for 30 minutes.
Serve warm, optionally with a dollop of yogurt on top.

About this Recipe

Course/Dish: Vegetable Soup