I know what you’re thinking. Enough with the brussels sprouts Annie! We can’t handle any more stinking up the house. Every time we make one of your recipes we’re required to burn seven candles all night long…
I get it people. But I just can’t get enough of these little green gems that look like mini-cabbages. I always thought I hated brussels sprouts growing up. Because everyone else hated them. I honestly don’t think that my mom ever made them for us. i.e. I had no basis for my hatred.
Now I like them baked, steamed, shredded, raw…
And apparently in soup too.
(I promise I won’t start adding them to cookies. I think Josh would kill me!)
Anywho, last week I was craving soup in my sickly state. I didn’t have any celery – hence no chicken soup. I didn’t have any barley – no vegetable soup. No broccoli – no broccoli cheese. I was running out of options… And I desperately wished Josh was home from work to make the soup for me.
Then I spied my new brussely friends in the crisper. They’re not too different in flavor from their cruciferous broccoli friends. Why not make one of my favorite soups with them instead.
And it worked! Boy did it ever work.
This soup hit the spot. It’s creamy, from the potatoes that blend into a lovely base. With just a hint of milk and cheese. And the brussels sprouts add such a wonderful flavor. Not so different from broccoli at all. I bet if you blended it to the point there was no more visual evidence you could trick your family and friends into eating brussels sprouts and they wouldn’t even notice.
Me, I like my soup a little chunky (and loaded with crackers). So I left some of the sprouts intact. Whatever floats your boat.
Now I just need a personal chef to make this for me. And someone to figure out a way to make pictures of creamy green soup look appetizing.
Creamy Brussels Sprouts Soup
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients (4 servings)
- 1/2 T olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 lb brussels sprouts, cleaned, de-stemmed, and quartered
- 1 medium yukon gold potato, washed (not peeled)
- 1 32 oz carton low-sodium chicken broth
- 1/2 t oregano
- 3/4 t cayenne pepper
- 3 T low-fat milk
- 1/2 c shredded cheese (I used low-fat cheddar)
Heat a dutch oven over medium-high heat
Once oil is hot, saute onion 2-3 minutes until tranluscent
Add garlic, cook 30 seconds until garlic starts to get fragrant
Add carrots, brussels sprouts and potato, cook 6-7 minutes until carrots are starting to cook and brussels sprouts are “sweating”
Add chicken broth and spices, bring to boil
Reduce to simmer, cover, cook on low 30-40 minutes until potatoes are soft and cooked through
Blend soup using an immersion blender, or regular blender (careful if you do this one)
Leave soup slightly chunky
Stir in milk and shredded cheese
Season with additional salt and pepper if desired
Serve immediately with crackers or crusty bread!