Cook Like Czechs

  • Recipes
  • Czech Republic
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Soups

    Creamy Brussels Sprouts Soup

    Published: Nov 8, 2021 · Modified: May 30, 2024 by Petra Kupská | Cook Like Czechs · 2 Comments

    Jump to Recipe
    • 109shares

    This creamy Brussels sprout soup is perfect for warming you up, no matter the season! It is a simple recipe form my Czech kitchen that is super easy to whip up and even picky eaters will love it.

    Brussels sprouts soup served in a bowl.

    The recipe comes from the Czech Republic, a small, hearty country in Central Europe. 

    Brussels sprouts are a cool-weather cuisine staple vegetable here, and their season begins in September and lasts until spring. It is an ideal ingredient for winter cooking. In the cold months, Brussels sprouts serve as an excellent source of vitamins, minerals, and fiber.

    Czechs call Brussels sprouts růžičková kapusta.

    MY TIP: Try Czech sauerkraut soup, aka zelnacka (it tastes fantastic!)

    ➜ Full list of Ingredients

    Ingredients for brussel sprouts with captions.

    To make European-style Brussels sprout soup, you need:

    • Brussels sprouts
    • Potato; raw
    • Pork lard; or vegetable oil (sunflower, Canola, even olive oil works fine)
    • Onions
    • Garlic; fresh cloves for a nice garlic flavor
    • Chicken broth; or vegetable broth
    • Marjoram; dried – a typical Czech herb
    • Heavy cream; with fat content over 30 %. Alternatively, use whole milk to lighten the soup and save some calories.
    • Wine vinegar; or freshly squeezed lemon juice
    • Sugar
    • Salt; the amount of salt you add is determined by how salty the broth you use to make the soup is.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with Photos

    STEP 1: Rinse the Brussel sprouts and remove any wilted outer leaves. Using a sharp knife, peel the potato and cut it into cubes. Peel and chop the onion finely; also peel and slice the garlic.

    STEP 2: In a large pot, boil the water, and salt it properly; about the same as for pasta, so rather more salt. Carefully drop in about a third of the brussels sprouts and cook for 10 minutes. Then drain the water and cover the sprouts with cold water. Later, you will put the heads prepared in this way into the soup.

    Quarter the remaining two-thirds of the heads.

    Blanched brussels sprouts.

    STEP 3: Heat the fat in a large saucepan or a soup pot over medium-high heat and saute onion while stirring until lightly golden brown. Add the quartered sprouts, chopped potato, and garlic. Sauté for about 3-4 minutes, stirring frequently.

    Kitchen tip: I used my dutch oven for making the soup. It is ideal for preparing dishes that need to be sautéed before cooking to give them a better flavor.

    Cooking Czech brussels sprouts soup.

    STEP 4: Pour in the broth, and add salt. Bring the soup to a boil, then turn the heat down to a minimum and cover with a lid. Cook for about 15-20 minutes until the sprouts and potatoes are soft.

    Making brussels sprouts soup.

    STEP 5: Remove the pot from the stove, and add dried marjoram. Rub it in between your fingers beforehand (1). Pour in the heavy cream (2). Finally, blend the soup with an immersion blender (3). Do not boil anymore.

    Making brussels sprout soup - finishing.

    STEP 6: Season with wine vinegar, sugar, or salt if needed. Stir well.

    STEP 7: Finally, quarter a third of the sprouts you have previously cooked, and add them to the soup. Before serving, let these sprouts warm up in the soup for a while.

    ➜ Serving

    Serve the Brussels sprout soup for lunch before the main course or for dinner. You can throw a handful of bread croutons into the bowl or get a slice of crusty bread with it.

    Czech-style brussels sprout soup served in a bowl.

    Give the soup an extra boost: You can add crispy fried bacon strips to the soup if you miss the flavor and aroma of meat in your bowl of soup.

    If you prepare the soup with vegetable stock and vegetable oil, you will get a great comforting soup that you can have for instance as a perfect vegetarian dinner. 

    ➜ Storage and Reheating

    Storage: Allow the soup to cool to room temperature before storing it in an airtight container in the fridge for 3 days.

    Freezing: Because it contains dairy, this soup should not be frozen. Reheating the soup after it’s been frozen can cause it to have an unpleasant texture and it may separate.

    Reheating: When you get a craving for another batch of soup, reheat it in the microwave or on the stove until everything is heated through.

    ➜ Useful Tips

    • The method of cooking the sprouts in boiling salted water followed by shock cooling is called blanching. The cold water stops the brussels sprouts from boiling and gives them a beautiful green color. The Brussels sprouts will be pleasantly crisp to the bite, not mushy.
    • Don't forget to finish the soup with vinegar and sugar. This combo will give the soup delightful tangy flavors. Use freshly squeezed lemon juice instead of wine vinegar.
    • The soup is gluten-free by nature. There is no flour or roux in it; the creamy texture is achieved by blending the veggies, which also thickens the soup.

    More tasty soups:

    • Czech garlic soup – cesnecka
    • Goulash soup – gulasovka
    • Sauerkraut soup – zelnacka

    You will find more inspiration in the Czech soups category.

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Brussels sprouts soup

    Creamy Brussels Sprouts Soup

    Author: Petra Kupská | Cook Like Czechs
    This creamy Brussels sprout soup is perfect for warming you up, no matter the season! It is a simple recipe form my Czech kitchen that is super easy to whip up and even picky eaters will love it.
    5 from 1 vote
    Prevent your screen from going dark
    Print recipe
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 35 minutes mins
    Servings: 6

    Tap or hover to scale

    Ingredients 

    • 1 pound Brussels sprouts fresh
    • 1 large potato
    • 1 Tablespoon pork lard (or sunflower oil/canola)
    • 1 medium onion
    • 1 clove garlic
    • 4 cups chicken broth or vegetable broth
    • ¾ cup heavy cream fat content around 30 %
    • ½ teaspoon dried marjoram
    • ½ Tablespoon granulated sugar
    • 1 Tablespoon wine vinegar or freshly squeezed lemon juice
    • salt the amount of salt depends on how salty the broth you use to prepare the soup is

    Instructions 

    • Rinse the Brussels sprouts and remove any wilted outer leaves. Peel the potato and cut it into cubes using a sharp knife. Finely chop the onion and slice the garlic after peeling.
    • Blanching Brussel sprouts: In a large pot, bring water to a boil and salt it generously, similar to how you would for pasta. Carefully add about a third of the Brussels sprouts and cook for 10 minutes. Then, drain the water and cover the sprouts with cold water. You will add these blanched sprouts to the soup later.
    • Quarter the remaining two-thirds of the Brussels sprouts.
    • Heat the fat in a large saucepan or soup pot over medium-high heat. Sauté the onion, stirring until it becomes lightly golden brown. Add the quartered Brussels sprouts, chopped potato, and garlic. Continue to sauté for about 3-4 minutes, stirring frequently.
    • Pour in the broth and add salt. Bring the soup to a boil, then reduce the heat to low and cover with a lid. Cook for about 15-20 minutes, until the Brussels sprouts and potatoes are soft.
    • Remove the pot from the stove and add dried marjoram, rubbing it between your fingers first. Pour in the heavy cream, then blend the soup with an immersion blender until smooth. Do not boil the soup anymore.
    • Season with wine vinegar, sugar, or additional salt if needed. Stir well to combine.
    • Finally, quarter the third of the sprouts you previously cooked and add them to the soup. Let these sprouts warm up in the soup for a while before serving.

    Notes

    • The basic recipe makes about 4-6 portions. 
    • SERVING: Serve the Brussels sprout soup as a starter for lunch or as a light dinner. You can add a handful of bread croutons to the bowl or enjoy it with a slice of crusty bread.
    • Give the soup an extra boost by adding crispy fried bacon strips. This addition brings a flavorful and aromatic touch of meat to your bowl of soup.
    • The soup is naturally gluten-free, as it contains no flour or roux. The creamy texture is achieved by blending the vegetables, which also thickens the soup.
    • STORAGE:Allow the soup to cool to room temperature before storing it in an airtight container in the fridge for up to 3 days.

    Nutritional estimate pro serving

    Calories: 203kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 611mg | Potassium: 530mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1012IU | Vitamin C: 73mg | Calcium: 67mg | Iron: 2mg
    Servings: 6
    Calories pro serving: 203
    Course: Soup
    Cuisine: Czech
    Keyword: Vegetable Recipes
    Pin Recipe Share by Email Share on Facebook
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 109shares

    More from Czech Soup Recipes

    • Czech oyster mushroom soup served with a slice of rye bread.
      Spicy Oyster Mushroom Soup
    • Czech Kyselica soup served in a bowl.
      Wallachian Kyselica Soup
    • Czech tripe soup, drztkova polevka, served in a bowl.
      Beef Tripe Soup (Czech Dršťková polévka)
    • Fresh tomato soup served with cheese toast.
      Fresh Tomato Soup Recipe

    Comments

    1. Anna says

      January 12, 2022 at 1:04 pm

      5 stars
      Good evening Petra,
      I made this soup just now for dinner.
      Absolutely delicious rich, creamy and hearty just perfect
      😊😊😊😊

      Reply
      • Petra Kupská says

        January 13, 2022 at 4:06 am

        Ahoj Anna, thanks a lot for your nice words, they made me happy! 🙂 And I am glad the soup was a success!

        Reply

    Leave a star rating and review or ask a question! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating




    Hi, I am Petra, a born-and-raised Czech and self-taught cook with 25+ years of experience. I am here to show you that you can cook Czech food—even if you live abroad or never learned it growing up. With clear steps and trusted guidance, Czech cooking becomes simple, joyful, and meaningful, right in your own kitchen.

    Learn more

    Popular

    • Two slices of bread spread with lard, with a sprinkle of cracklings.
      Rendered Lard and Cracklings (Czech Sádlo a Škvarky)
    • Sliced Carlsbad dumplings (karlovarské knedlíky) on a plate.
      Carlsbad Dumpling Recipe (Czech Karlovarský knedlík)
    • Czech cucumber salad with sour cream and dill.
      Cucumber Salad With Sour Cream and Dill
    • Two pieces of Czech Tvarožník cake served on a green plate.
      Tvarožník – Czech-Style Cheesecake

    Footer

    ↑ back to top

    All Things Czech

    • Czech Recipes
    • Czech Republic
    • Conversions U.S. to metric

    Useful Links

    • Privacy Policy
    • Nutrition Disclosure

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 CookLikeCzechs.com