Creamy Cheddar Brussels Soup
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Creamy Cheddar Brussels Soup
This brussels sprouts cheddar soup wraps you in creamy, cheesy comfort from the very first spoonful. I created this recipe to transform humble Brussels sprouts into something truly spectacular with sharp cheddar and a touch of Dijon for depth. It’s the perfect warming meal for chilly evenings when you need something nourishing that comes together in about an hour.
I first developed this recipe during a particularly crisp autumn in New England, when the farmers’ markets were overflowing with the most beautiful Brussels sprouts. There’s something magical about how these miniature cabbages transform when slowly cooked with onions and garlic, their slight bitterness mellowing into something sweet and complex. I love serving this soup as the star of a simple weeknight dinner, often paired with my favorite cheesy garlic bliss bread for dipping, or as a starter before a heartier main like classic beef stew. The way the sharp cheddar melts into the creamy base creates a luxurious texture that feels both rustic and refined.
Why This Soup Will Become Your New Comfort Food
- Creamy Perfection: The roux-based broth creates an incredibly smooth, velvety texture that coats every vegetable.
- Balanced Flavors: Sharp cheddar and Dijon mustard complement the earthy Brussels sprouts perfectly.
- One-Pot Wonder: Everything comes together in a single Dutch oven for easy preparation and cleanup.
- Crowd-Pleasing Comfort: This soup wins over even those who think they don’t like Brussels sprouts.
Essential Ingredients for Perfect Brussels Sprouts Cheddar Soup
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Brussels sprouts: Choose firm, bright green sprouts without yellowing leaves for best flavor.
- Sharp cheddar cheese: Freshly shred your own for the creamiest melting texture.
- Yellow onion and garlic: These aromatics form the flavor foundation of your soup.
- All-purpose flour: Creates the roux that thickens the soup to perfect consistency.
- Chicken or vegetable broth: Use quality broth as it contributes significantly to the overall taste.
- Whole milk: Adds richness and creaminess to balance the sharp cheese.
- Dijon mustard: Just a teaspoon enhances the cheese flavor without making it tangy.
- Butter: Unsalted allows you to control the seasoning throughout the cooking process.
Brussels Sprouts Cheddar Soup
Creamy Brussels sprouts cheddar soup with sharp cheese and Dijon mustard. This cozy winter recipe is ready in under 1 hour and makes a perfect family dinner.
Equipment
- large pot or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring cups
- whisk
- wooden spoon
- grater
Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 lb Brussels sprouts trimmed and quartered
- 1/4 cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups whole milk
- 8 oz sharp cheddar cheese freshly shredded
- 1 tsp Dijon mustard
- 1 tsp kosher salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
Instructions
- Melt the unsalted butter in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Add the quartered Brussels sprouts to the pot. Continue to cook, stirring occasionally, for 8 to 10 minutes, until the sprouts are slightly tender-crisp and have begun to brown lightly in spots.
- Sprinkle the all-purpose flour over the vegetables in the pot. Cook, stirring constantly with a wooden spoon or whisk, for 1 to 2 minutes to create a roux. The flour should cook out and turn a pale golden color.
- Gradually whisk in the chicken or vegetable broth, a little at a time, ensuring that the mixture remains smooth and lump-free. Once all the broth is incorporated, slowly whisk in the whole milk.
- Bring the soup to a gentle simmer over medium heat, stirring occasionally, until it thickens slightly, about 10 to 15 minutes. The soup should coat the back of a spoon.
- Reduce the heat to low. Add the freshly shredded sharp cheddar cheese, a handful at a time, stirring continuously until each addition is completely melted and smooth before adding more. Stir in the Dijon mustard. Be careful not to let the soup boil once the cheese is added, as high heat can cause the cheese to separate.
- Season the soup with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, or adjust to your taste. Taste the soup and add more seasoning if needed.
- Serve the Brussels sprouts cheddar soup hot, optionally garnished with extra shredded cheddar cheese or fresh chives.
Notes
Be careful not to let the soup boil once the cheese is added, as high heat can cause the cheese to separate.
Creative Ways to Customize Your Soup
- Extra Cheesy Version: Add parmesan or gouda along with the cheddar for deeper flavor.
- Vegetarian Adaptation: Use vegetable broth and check that your cheese is vegetarian-friendly.
- Protein Boost: Stir in cooked bacon, chicken, or white beans during the last few minutes.
My Pro Tips for Soup Perfection
- Cheese Texture: Shred your own cheese from a block for smoother melting than pre-shredded varieties.
- Even Cooking: Cut Brussels sprouts into similar-sized pieces so they cook uniformly.
- Temperature Control: Keep the heat low when adding cheese to prevent separation or grainy texture.
- Seasoning Balance: Taste and adjust salt after adding cheese since it contributes salinity, like in my creamy mac and cheese.
How to Store and Reheat Your Leftovers
- Store: Cool completely then transfer to airtight containers and refrigerate for up to 4 days.
- Freeze: Freeze in portion-sized containers for up to 3 months, though the texture may change slightly.
- Reheat: Warm gently over medium-low heat, stirring frequently, until heated through but not boiling.
- Make-Ahead Tip: Prepare the soup through step 5, then add cheese when reheating for serving.
Frequently Asked Questions
Can I use frozen Brussels sprouts for this soup?
Yes, you can use frozen Brussels sprouts if fresh aren’t available. Thaw them completely and pat dry before quartering to prevent excess water from diluting your soup. The texture may be slightly softer, but the flavor will still be wonderful.
What kind of cheese works best for Brussels sprouts soup?
Sharp cheddar provides the best flavor melting balance. Avoid pre-shredded cheeses which contain anti-caking agents that can make your soup grainy. For variation, try mixing in some gruyère or smoked gouda along with the cheddar.
How can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry. For cornstarch, mix 2 tablespoons with equal parts cold water and add after the broth, then simmer until thickened before adding cheese.
Why did my cheese soup become grainy?
Graininess usually occurs from overheating after adding cheese. Always add cheese off direct heat and stir until just melted. High heat causes proteins to tighten and separate, much like in cheesy baked eggs when overcooked.
More Cozy Soup Recipes to Try
Why This Brussels Sprouts Cheddar Soup Deserves a Spot in Your Rotation
With its velvety texture and complex flavors that balance earthy, sharp, and creamy notes, this soup transforms simple ingredients into something extraordinary. It’s the kind of recipe that makes weeknights feel special and comfort food feel sophisticated. I hope this brussels sprouts cheddar soup becomes a cherished favorite in your home just as it has in mine.
