This creamy Brussels sprout soup is filled with garlic flavor and easily made right in the blender in just minutes. It’s dairy free, gluten free and easily made vegan (just leave off that bacon crumble garnish).
Someone asked me what my favorite kind of soup was the other day. I had to pause, think about it for an awkward 30 seconds or so of silence only to say “I really don’t know!”.
*This post is sponsored by Ocean Mist Farms. All content and opinions are my own.
I’ve always struggled with those “what’s your favorite food?” kind of questions because there’s just so many options to choose from.
Soup is no different!
Sometimes I want a hearty, veg filled soup like lentil vegetable soup, sometimes I want a creamy soup like creamy carrot soup with white beans, other times, I want something like Reuben soup which is basically a sandwich turned into a soup and when I’m sick, there’s nothing I crave more than spicy chicken lime soup (it’ll open those sinuses right up!).
And then there’s today’s kind of soup – an easy blender creamy Brussels sprout soup.
It’s the easiest kind of soup there is: a vegetable, some seasonings and “cream” to turn it into soup!
If you have a high powered blender like a
Making this recipe even easier is the Season & Steam bags from Ocean Mist Farms.
This convenient packaging lets you season the vegetables (they have baby broccoli and artichokes too) right in the bag, seal it back up and steam in the microwave in just minutes.
For this Brussels sprout soup recipe that means no roasting first or pots needed to cook the sprouts.
The microwave does all the work and then the blender finishes things up in just another 1-2 minutes.
I used Brussels sprout halves for this recipe so the garlic seasoning had more surface to adhere to while cooking but Ocean Mist Farms also makes the Season & Steam bags with whole Brussels sprouts and shredded Brussels sprouts depending on what you’re making and need.
What does Brussels sprout soup taste like?
Imagine all those “cream of…” soups from your childhood.
This Brussels sprout soup is like the healthier cousin.
You’ll be happily surprised by how creamy and decadent the soup tastes while still being dairy-free.
Brussels sprouts are such a starch heavy vegetable that when steamed and blended, they add their own creaminess to the recipe.
Garlic flavor comes through in every spoonful without overpowering the Brussels sprouts.
The crispy garlic chips on top (and bacon if you add it) are my favorite parts though!
Can I make this on the stovetop?
You can, although it takes away a lot of the convenience of the recipe.
To make this Brussels sprout soup on the stove, I would cook the Brussels sprouts the same way then add to a large pot with the broth already heating up over medium heat.
Using an immersion blender, puree the soup until smooth.
Add the almond milk and stir until combined.
The method would be very similar to this creamy root vegetable soup which is made on the stove-top.
Can I use dairy milk?
Any milk will work for this recipe.
If you don’t care about keeping it dairy free, regular milk (any percentage) is fine.
If you’re sticking to nut milks, make sure to use an unsweetened version and one without vanilla flavoring added.
Can I use a different broth?
If you aren’t concerned with keeping the recipe vegetarian, chicken broth or turkey broth will work just as well as vegetable broth.
What are alternatives for the bacon garnish?
To keep the recipe vegan, omit the bacon and consider another salty crumble type topping.
Some seasoned tempeh could work.
A savory granola would be nice as well.
Honestly, I don’t eat many faux-meat products so use whatever you like or just omit entirely and top with a nice pinch of good quality sea salt.
What other garnishes can I use?
If you want to turn this creamy Brussels sprout soup recipe into a more filling meal, consider some crumbled cooked chorizo on top (or vegetarian/vegan alternative), some leftover shredded rotisserie chicken or even some crispy lentils or chickpeas!
Check out my no-fail way to make crispy roasted chickpeas!
I also love the idea of micro greens or sprouts for a simple garnish option.
If you love Brussels sprouts this time of year like I do, grab a bag of these Ocean Mist Farms Brussels (that they sell year round btw!) because this easy blender Brussels sprout soup is a must make.
It’s also a fun variation from the typical preparation. While I love a good roasted Brussels sprout, especially when roasted on the stalk, this soup is a fun new way to enjoy the vegetable.
I tend to eat this soup one of two ways – either as a light lunch by itself or as a side dish to a more complete dinner.
When you think about it, it’s essentially taking a classic side dish and turning it into a soup so eating it alongside a protein and starch for dinner makes total sense!
Want more Brussels sprout recipes like this one? Try these:
Creamy Garlic Brussels Sprout Soup
- 16 ounce bag Ocean Mist Farms Season & Steam Brussels sprout halves
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups vegetable broth
- 1 cup unsweetened almond milk or other milk of choice
- 2 slices bacon cooked and crumbled (*omit for vegetarian/vegan)
- 1 clove garlic sliced thinly into “chips” and pan-fried until golden brown (**see note)
- pinch red pepper flakes
- drizzle extra virgin olive oil
- Add the salt, pepper, garlic powder, onion powder and olive oil to the Season & Steam bag. Reseal bag and microwave for 4-5 minutes until Brussels sprouts are tender.
- Dump cooked Brussels sprouts into a high powdered blender. Add broth and milk.
- Blend on high for 1-2 minutes until completely smooth and creamy.
- Taste for seasoning and add more salt and/or pepper if desired.
- Pour into serving bowls and top with desired garnishes.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.