Sprout Soup With Cheesy Croutons

  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • Makes 3-4 servings
  • Can be frozen
  • How to make

For the soup:

½ an onion
1 small garlic clove
225g Brussels sprouts
1 teaspoon olive oil
Approx. 350ml hot vegetable stock (ideally homemade with no added salt, or a low salt alternative)
A little freshly ground black pepper (optional)

For the croutons:

Quarter ciabatta loaf, crusts removed
1 tbsp olive oil
25g cheddar cheese
A little freshly ground black pepper (optional)

Step 1

Peel and finely chop the onion and garlic, and wash and finely chop the Brussels sprouts

Step 2

Heat the olive oil in a pan then add the onion and fry for 1-2 minutes, until softened but not coloured

Step 3

Add the garlic and Brussels sprouts and pour in enough stock to just cover. Add the black pepper (if using)

Step 4

Bring to the boil then reduce the heat and simmer for 3-4 minutes, stirring occasionally until the sprouts are just tender. Blend the soup until smooth using a hand blender or food processor

Step 5

For the cheesy croutons, cut the ciabatta into cubes. Heat the oil in a frying pan then add the ciabatta and fry for 4-5 minutes until the croutons are golden brown and crisp all over

Step 6

Remove from the heat and crumble over the cheddar. Season with freshly ground black pepper to taste

Step 7

To serve, divide the soup between 3-4 bowls and top with the cheesy croutons


  • Gluten ingredients
  • Wheat
  • Dairy ingredients

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Recipe notes

This soup has a wonderfully rich flavour. If you prefer a slightly milder flavour then try adding a large, finely chopped potato with the sprouts (or a cooked potato at the end). You can also add a swirl of yogurt to the bowl just before serving to balance the flavour.

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