Creamy Brussels Sprouts Cheddar Soup
The moment I lifted the spoon, the rich aroma of roasted Brussels sprouts and sharp cheddar swirled together, promising pure comfort.
I remember a chilly November afternoon in my grandma’s kitchen, the countertop dusted with fresh sprouts, and the buttery scent of cheddar melting into the pot.
When the first bite hit my tongue, I knew this soup would become a cherished family favorite. This Brussels Sprouts Cheddar Soup quickly became a cherished family favorite.
Why You’ll Love This Brussels Sprouts Cheddar Soup
- Velvety texture with a subtle crunch from tender sprouts
- Sharp cheddar meets earthy greens for a balanced flavor
- Ready in under 45 minutes, perfect for weeknights
- Simple steps make it foolproof for any cook
- Ideal for cozy dinners or brunch gatherings
Ingredients You’ll Need
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 tbsp butter
- Fresh parsley for garnish
The fresh Brussels sprouts bring a buttery sweetness, while the aged cheddar adds a deep, smoky richness that ties the soup together.
Expert Tips for the Best Brussels Sprouts Cheddar Soup
- Roast the sprouts first to caramelize their natural sugars, enhancing depth
- Avoid over‑blending; a slight texture keeps it lively
- Finish with a splash of heavy cream for extra silkiness
- Soup is ready when it coats the back of a spoon in a glossy veil
- Make the base ahead, then reheat gently and add cheese just before serving
Variations and Substitutions
Swap the cheddar for Gruyère for a nuttier note, add diced cooked bacon for a smoky protein boost, or stir in a pinch of smoked paprika for a bold twist.
How to Store and Reheat
Cool to room temperature, then refrigerate in an airtight container for up to 4 days; reheat on low heat, adding a splash of milk. Freeze in portions for up to 2 months, thaw overnight, and gently warm.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Yes—thaw them first and pat dry; they’ll still give a nice texture, though fresh sprouts are preferred for optimal flavor.
What if I don’t have a blender?
Use an immersion blender directly in the pot for a smoother consistency, or mash the sprouts with a potato masher for a rustic texture.
Can I make this soup dairy‑free?
Swap cheddar for a sharp dairy‑free cheese and use coconut or oat cream; the soup stays creamy with a slightly different flavor profile.
I can’t wait for you to try this comforting bowl; it’s sure to warm hearts and fill homes with delicious aromas. Grab your ingredients and let’s create a new family favorite together!
Brussels Sprouts Cheddar Soup
🧂 Ingredients
👩🍳 Instructions
-
1Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
-
2Stir in minced garlic and cook for 1 minute more.
-
3Add halved Brussels sprouts to the pot and sauté for 5 minutes until they start to brown.
-
4Pour in vegetable broth, bring to a simmer, and cook until Brussels sprouts are tender, about 10 minutes.
-
5Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Return soup to the pot.
-
6Add milk, shredded cheddar cheese, salt, pepper, and smoked paprika. Stir until cheese melts and soup is heated through.
-
7In a small pan, melt butter and drizzle over the soup for extra richness.
-
8Serve hot, garnished with fresh parsley if desired.
