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Brussels sprouts soup

Creamy Brussels Sprouts Soup

This is a simple recipe for Brussels sprouts soup as we cook it in the Czech Republic. The added heavy cream makes the soup smooth and incredibly delicious.
Course Soup
Cuisine Czech
Keyword Vegetable Recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


  • 1 lbs (450 g) Brussels sprouts fresh
  • 1 potatoe large
  • 1 Tbsp pork lard or vegetable oil; e.g., sunflower or Canola
  • 1 onion
  • 1 clove of garlic
  • 4 cups (960 ml) beef broth or vegetable broth
  • ¾ cup (180 ml) heavy cream fat content over 30 %
  • ½ tsp marjoram dried
  • ½ Tbsp coarse sugar
  • 1 Tbsp 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


  • Rinse the Brussels sprouts and discard any wilted outer leaves. Peel the potato and cut it into cubes. Peel and chop the onion finely; also peel and slice the garlic.
  • In a smaller pot, boil the water, 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 brussels sprouts.
  • Heat the lard in a soup pot over medium heat and fry the onions while stirring until pink. Add the quartered cabbage, chopped potato, and garlic. Sauté for about 3-4 minutes, stirring frequently.
  • Pour in the broth, 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.
  • Remove the pot from the stove, add the marjoram. Rub it in between your fingers beforehand. Pour in the heavy cream. Finally, blend the soup with an immersion stick blender. Do not boil anymore.
  • Season with wine vinegar, sugar. Add salt, stir well.
  • Finally, quarter a third of the sprouts you have previously cooked, and add them to the soup. Before serving, let the 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 plate.
  • The soup is naturally gluten-free. It contains no flour or roux; the creamy texture is obtained by blending the vegetables, which also thickens the soup.