Brussels Sprouts Soup

Brussels Sprouts Soup Recipe

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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.


★★★★★ 1 vote

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)

How to Make Brussels Sprouts Soup


  1. 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.
  2. Uncover, stir in the brown sugar and continue to cook for 10 minutes to coat and lightly carmelize the onions and garlic.
  3. 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.
  4. 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.
  5. Serve warm, optionally with a dollop of yogurt on top.

Printable Recipe Card

About Brussels Sprouts Soup

Course/Dish: Vegetable Soup

Show 6 Comments & Reviews

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