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


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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


  • 1In 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.
  • 2Uncover, stir in the brown sugar and continue to cook for 10 minutes to coat and lightly carmelize the onions and garlic.
  • 3Add the quartered brussels sprouts and the fines herbes and stir. Add the chicken broth. Bring to a boil and simmer for 10-15 minutes.
  • 4Take 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.
  • 5Serve warm, optionally with a dollop of yogurt on top.

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About Brussels Sprouts Soup

Course/Dish: Vegetable Soup

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