Cream of Brussels Sprout Soup (Meatless Monday)

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Cream of Brussels Sprout Soup

Meatless Monday this week is a recipe for Cream of Brussels Sprout Soup. Brussels Sprouts pair with sweet red pepper, onion, garlic, cream and herbs and spices for a creamy, dreamy soup. Not a fan of Brussels Sprouts? Use broccoli instead! 

Mr. Saucy and I are huge fans of the Brussels sprouts. As a matter of fact, his liking for them was a prerequisite of him being considered marriage material, so deep is my love of these little buds.

It is a personal challenge to find new ways to introduce them into recipes. I’m not exactly sure why I’ve never thought to include them in a cream-based soup before, but it was an excellent idea; this soup is delicious!

Brussels Sprouts are a great source of potassium, fiber and even protein. Also included in this soup is onion, sweet red bell pepper, roasted garlic, Italian seasoning blend, crushed red pepper flakes (for just a titch of heat), and cream. I also used a vegetable stock I had on hand, but you could use the stock of your choice, or water.

Ready to eat in about 35 minutes, this is a super weeknight meal. Mr. Saucy has been spending a lot of time working from home lately, so we had it for lunch. It was great!

Hope you’ll give it a try!


4.0 from 3 reviews
Cream of Brussels Sprout Soup (Meatless Monday)
Prep time
Cook time
Total time
Serves: About 7 cups
  • 1 tablespoon butter
  • 1 cup diced onion
  • ¼ cup diced sweet red bell pepper
  • 8 roasted garlic cloves
  • 5 cups vegetable stock (or stock of your choice - or water)
  • 3 cups Brussels sprouts, stem end trimmed and quartered (or 3 cups broccoli florets)
  • 2 teaspoons Italian seasoning blend
  • 1 teaspoon dry parsley
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup heavy cream (or milk)
  • salt to taste
  1. In a large saucepan, over medium heat, melt butter.
  2. Add the onions, red bell pepper, and garlic and saute for about 4 minutes.
  3. Add stock, Brussels sprouts, Italian seasoning, parsley, pepper, and crushed red pepper flakes. Bring to a boil.
  4. Reduce heat and simmer for 20, or until sprouts are tender.
  5. Add the cream.
  6. Using an immersion blender, puree the soup (or carefully transfer to a blender to puree, then pour back into the saucepan).
  7. Add salt to taste.
  8. Serve in bowls.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Entrée, Meatless Monday, Soups, Vegetables. Bookmark the permalink.

6 Responses to Cream of Brussels Sprout Soup (Meatless Monday)

  1. What a great idea to put these in soup – perfect for this cooler weather! 🙂

  2. Gail Salazar says:

    This was just awesome, the only change I made was add Parmesan cheese and it was awesome…..

  3. Maridene Parsons says:

    Not great. Little flavour. Added cheese.

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