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brussels sprouts soup recipe ~ overheat view of soup garnished with brussels sprouts leaves and a jar of Paisley Farm Dilled Brussels Sprouts in the background
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4.67 from 3 votes

Brussels Sprouts Soup Recipe

Brussels Sprouts Soup with potatoes and carrots and a creamy sour cream broth. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: brussels soup with dill
Servings: 4
Author: A Gouda Life


  • 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


    • 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.
    • 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.
    • 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.
    • 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.
    • (Optional) garnish with thinly sliced brussels sprouts and serve hot.