Save This hearty soup combines oven-roasted Brussels sprouts with creamy cannellini beans in a velvety, herb-infused broth. The sprouts are caramelized at high heat to bring out their natural sweetness before being simmered with aromatic vegetables and partially pureed for a satisfying texture.
A splash of heavy cream ties everything together, creating a comforting bowl that works beautifully as a main course. Ready in under an hour with minimal hands-on effort, it's an ideal weeknight meal for fall and winter.
Naturally vegetarian and gluten-free, it can easily be made vegan by swapping the cream for full-fat coconut milk.
The radiator in my apartment clanked so loud that November I started cooking soup just to drown it out, and somewhere between the hiss of olive oil and the sweet smell of caramelized Brussels sprouts, I stopped noticing the noise entirely.
My friend Mara stopped by on her way home from work the night I first made this, and she sat cross legged on my kitchen floor eating a second bowl before she even took her coat off.
Ingredients
- Brussels sprouts (1 lb / 450 g, trimmed and halved): Roasting them cut side down is the whole trick, so do not skip that part or rush it.
- Yellow onion (1 medium, diced): A humble workhorse here, building sweetness in the base while the sprouts roast.
- Carrots (2 medium, peeled and diced): They add quiet sweetness and body that you notice most once everything is blended.
- Garlic (2 cloves, minced): Just two because the smoked paprika and herbs are doing heavy lifting, but you could sneak in a third.
- Celery (1 stalk, diced): It disappears into the soup and leaves behind a faint savory depth that would be missing without it.
- White beans (2 cans, 15 oz each, drained and rinsed): Cannellini are ideal but great northern work fine, and rinsing them well removes the tinny taste.
- Vegetable broth (4 cups / 1 liter): A good quality boxed broth is perfectly fine here, just taste it for salt before adding more later.
- Water (1 cup / 240 ml): This loosens the soup just enough so it is not too thick after blending.
- Olive oil (2 tbsp, divided): Half for roasting and half for the pot, and use the decent stuff if you have it.
- Heavy cream or coconut milk (1/2 cup / 120 ml): Either one works beautifully, and the coconut version adds a subtle sweetness that pairs well with the paprika.
- Dried thyme (1 tsp): It blooms in the pot and makes the whole kitchen smell like a cabin in the best way.
- Dried rosemary (1/2 tsp): Crush it between your fingers before adding so the oils release and distribute evenly.
- Smoked paprika (1/2 tsp): This is the quiet star that makes people ask what is in this soup.
- Bay leaf (1): Drop it in and remember to fish it out before blending, which I forgot exactly twice.
- Salt and pepper (to taste): Season the sprouts before roasting and adjust the soup at the very end.
- Fresh parsley (2 tbsp, chopped): A bright finish that cuts through the richness, and it looks lovely on top.
Instructions
- Roast the sprouts:
- Preheat your oven to 425°F (220°C), toss the halved Brussels sprouts with one tablespoon of olive oil, salt, and pepper, then arrange them cut side down on a baking sheet and roast for 20 to 25 minutes until the edges are deeply golden, giving them a stir halfway through.
- Build the base:
- While the sprouts roast, warm the remaining olive oil in a large pot over medium heat, add the onion, carrots, and celery, and cook for 6 to 8 minutes until everything softens and smells sweet.
- Wake up the spices:
- Stir in the garlic, thyme, rosemary, and smoked paprika, and let them cook for about a minute until fragrant and clinging to the vegetables.
- Simmer everything together:
- Add the roasted sprouts, white beans, broth, water, and bay leaf to the pot, bring it to a boil, then lower the heat and let it simmer gently for 15 minutes so the flavors marry.
- Blend to your liking:
- Remove the bay leaf, then use an immersion blender to puree the soup until it is mostly smooth, leaving some texture if you enjoy a bit of bite.
- Finish with cream:
- Stir in the heavy cream or coconut milk, taste for salt and pepper, and heat gently just until warmed through without boiling.
- Serve and garnish:
- Ladle into warm bowls and scatter fresh parsley over the top, plus a squeeze of lemon or a grating of Parmesan if you are feeling it.
Save I packed the leftovers in a jar and brought them to work the next day, and three people asked for the recipe before noon.
What to Serve Alongside
A thick slice of crusty gluten free bread toasted with olive oil is really all you need, though a simple arugula salad with lemon vinaigrette makes it feel like a proper dinner.
Storing and Reheating
This soup thickens considerably in the fridge overnight, so loosen it with a splash of broth or water when you reheat it gently on the stove.
Making It Your Own
Once you know the basic method you can riff on it endlessly depending on what is in your fridge.
- Stir in a handful of kale or spinach right before blending for extra color and greens.
- A squeeze of lemon juice at the end brightens everything and balances the cream.
- Top with crispy pancetta or toasted walnuts if you want crunch and are not keeping it vegetarian.
Save Some soups are dinner and some are comfort, and this one manages to be both without asking much of you at all.
Recipe Questions & Answers
- → Can I use frozen Brussels sprouts instead of fresh?
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Yes, frozen Brussels sprouts work in a pinch, but fresh sprouts will give you better caramelization and a deeper, nuttier flavor. If using frozen, thaw and pat them completely dry before roasting to help achieve some browning.
- → What can I substitute for heavy cream?
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Full-fat coconut milk is the best substitute and keeps the dish vegan. You can also use cashew cream, oat cream, or for a lighter option, stir in a few tablespoons of plain Greek yogurt off the heat.
- → Do I need an immersion blender, or can I use a regular blender?
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Either works perfectly fine. If using a standard blender, blend in batches and never fill it more than halfway with hot liquid. Leave the lid slightly ajar to allow steam to escape, and cover with a towel for safety.
- → How should I store and reheat leftovers?
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Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave in 1-minute increments, stirring between each. The soup may thicken as it sits, so add a splash of broth when reheating.
- → Can I freeze this soup?
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Yes, this soup freezes well for up to 3 months. If you plan to freeze it, consider adding the cream after thawing and reheating for the best texture. Store in freezer-safe containers leaving an inch of space at the top for expansion.
- → What pairs well with this soup for a complete meal?
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Crusty gluten-free bread or a warm baguette is perfect for dipping. A simple side salad with vinaigrette adds freshness. You could also serve it with a grilled cheese sandwich or top it with crispy pancetta for a non-vegetarian twist.
