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Brussels Sprout and Cheddar Soup

Brussels Sprout and Cheddar Soup

  • Yield: 4 servings
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
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  • 2 tsp Olive oil, plus more for drizzling
  • 2 medium Onions, chopped
  • 1/2 lb Brussels sprouts
  • 2 cloves Garlic, crushed
  • 2 3/4 cups Vegetable stock
  • 4 tbsp Cream
  • 3 1/2 oz Cheddar cheese, grated, plus extra to serve
  • Salt, to taste
  • Pepper, to taste


  1. Trim ends off of sprouts and cook in salted boiling water for 8-10 minutes. Set aside to cool. Once cool, chop half the sprouts and cut the rest into quarters.
  2. Heat the oil in a pan over medium heat. Fry the onions until soft, 8-10 minutes. Add the garlic to the pan and cook for an additional 1 minute. Then add the chopped sprouts and stock, cover with a lid and bring to a boil. Remove pan from heat and let cool slightly.
  3. Place soup into a blender and process until smooth.
  4. Pour back into the pot and stir in the cream, quartered sprouts, cheese and salt and pepper to taste. Simmer for 2-3 minutes, until cheese is melted.
  5. Serve immediately topped with a drizzle of olive oil and extra grated cheddar.


Recipe adapted from