Brussels Sprouts Soup

★★★★★ 1 Review
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By Heidi Hoerman
from Columbia, SC

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.

serves 6 1-cup servings
prep time 15 Min
cook time 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

  • 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.

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