Brussels Sprouts Soup Recipe

This recipe was created by A Gouda Life for The Paisley Farm Recipe Challenge.

Category Entrée
Cuisine American
Prep 10 mins
Cook 20 mins
Ready-in 30 mins
Yields 4 servings


2 tablespoons olive oil
2 large potatoes, diced
1 cup carrots, diced
1 celery stalk, diced
1 small onion, chopped
Salt and pepper to taste
5 ½ cups chicken stock
2 cups Dilled Brussels Sprouts, chopped
¼ cup flour
1 cup sour cream
3 tablespoons Dilled Brussels Sprouts juice from the jar or more to taste
2 teaspoons fresh dill, finely chopped
2 tablespoons butter
Optional garnish: thinly sliced Dilled Brussels sprouts and coarse black pepper


  1. In a large pot add the olive oil, potatoes, carrots, celery and onion. Season with salt and pepper and cook over medium heat 3-5 minutes or until the onions are translucent.
  2. Pour in the chicken stock, cover and cook with a low boil until the carrots and vegetables are tender then fold in Dilled Brussels Sprouts.
  3. In a small bowl blend the flour, sour cream, juice from the jar and dill then temper the mixture by whisking in ¼ cup of the hot soup broth. Pour the tempered sour cream blend into the soup 2 tablespoons at a time whisking constantly until it’s all combined.
  4. Simmer uncovered 3-5 minutes until it thickens. Fold in the butter, stirring until combined then taste and adjust salt and pepper as you like.
  5. (Optional) garnish with thinly sliced brussels sprouts and serve hot.

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