Mohamed Shili Jamie Oliver’s Brussels Sprout Soup is a clever, creamy way to use up the most debated vegetable of the holiday season. By quartering and flash-boiling the sprouts before frying them with garlic, you remove that bitter “sulfur” edge and replace it with a sweet, nutty flavor that pairs perfectly with sharp cheddar.
Approach B: If you do nothing else, make sure you don’t over-boil the sprouts in step two. You want them “al dente”—bright green and just starting to soften. If they turn a dull, military gray in the water, the soup will lose its fresh, vibrant taste and pick up that heavy “cabbage” smell that gives sprouts a bad reputation. Keep them punchy and green!
The double cream and cheddar are doing more work than you’d think here. Instead of a thin, watery broth, these ingredients emulsify to create a velvety “chowder” consistency. I’ve found that this is the ultimate “gateway” recipe for people who think they hate sprouts; once they’re swirled into a cheesy, garlic-infused cream, even the skeptics usually ask for seconds.
Jamie Oliver Brussels Sprout Soup Ingredients
- 3.5 oz (100g) Brussels sprouts, trimmed and quartered
- 1/2 cup (100ml) double cream (heavy cream)
- Olive oil, for frying
- 1/2 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 1 1/4 cups (300ml) hot chicken or vegetable stock
- 2 oz (55g) sharp cheddar cheese, grated
- Sea salt and freshly ground black pepper, to taste
How To Make Jamie Oliver Brussels Sprout Soup
- 1. Sauté the Onions: Heat a generous lug of olive oil in a medium saucepan over medium heat. Toss in the chopped onion and fry for 3–4 minutes until they are soft, translucent, and just starting to turn golden.
- 2. Blanch the Sprouts: While the onions cook, bring a small pot of salted water to a boil. Drop in the quartered Brussels sprouts and cook for 2–3 minutes. Drain them immediately—this step locks in the color and tames the bitterness.
- 3. Build the Flavor: Add the drained sprouts and the chopped garlic to the pan with the onions. Fry for 1–2 minutes, stirring constantly so the garlic doesn’t burn. You want the sprouts to get a little bit of “char” from the hot oil.
- 4. Simmer with Liquid: Pour in your hot stock and the double cream. Bring the mixture to a gentle simmer for 3–4 minutes. This allows the cream to thicken slightly and the flavors to meld.
- 5. The Cheesy Finish: Stir in the grated cheddar cheese until it has completely melted into the silkiness of the soup. Taste it and add a good crack of black pepper and a pinch of salt if needed.
- 6. Serve: Pour the chunky soup into a warmed bowl. For a true “Jamie” finish, you can hit it with a final tiny drizzle of extra virgin olive oil and some crunchy croutons.
Recipe Tips
- Go Smooth or Chunky: Jamie’s version is often left chunky and rustic, but if you prefer a silky restaurant-style soup, you can whizz the whole thing in a blender or use an immersion (stick) blender before adding the cheese.
- Cheese Matters: Use a very “mature” or extra-sharp cheddar. The stronger the cheese, the better it stands up to the bold flavor of the sprouts.
- Don’t Waste the Stalks: If your sprouts come on a stalk, shave a little bit of the tender inner stalk into the soup too—it’s packed with sweetness!
- Add Bacon: For an extra layer of savory goodness, fry a bit of chopped pancetta or bacon with the onions at the very beginning.
What To Serve With Jamie Oliver Brussels Sprout Soup
- Crusty Bread: A thick slice of toasted sourdough or a warm baguette is essential for mopping up the cheesy cream.
- Toasted Walnuts: Scatter some crushed, toasted walnuts over the top for a nutty crunch that mirrors the flavor of the sprouts.
- Crispy Sage: Quickly fry a few sage leaves in butter until crisp and use them as a sophisticated garnish.
How To Store Jamie Oliver Brussels Sprout Soup
- Fridge: This soup keeps well in an airtight container for up to 3 days.
- Reheat: Warm it up slowly on the stovetop over low heat. If it looks too thick after sitting in the fridge, add a tiny splash of milk or stock to loosen it up.
- Freezer: Because of the high cream and cheese content, this soup doesn’t freeze perfectly (it can separate and become grainy). It’s best enjoyed fresh!
Jamie Oliver Brussels Sprout Soup Nutrition Facts
Per serving (estimated for 1 large bowl):
| Nutrient | Amount |
| Calories | 480 kcal |
| Protein | 18g |
| Total Fat | 38g |
| Carbs | 14g |
| Sodium | 890mg |
FAQs
Can I make this soup if I only have frozen Brussels sprouts?
Absolutely! Just be sure to thaw them completely and pat them dry with a paper towel before quartering them. Since frozen sprouts are already blanched, you can skip Step 2 (boiling) and go straight to frying them with the onions to get that essential golden-brown color.
Why is it important to boil the sprouts before frying them?
Brussels sprouts contain sulfur compounds that can become quite bitter if they are only sautéed from raw. A quick 2-minute “blanch” in salted water draws out that harshness and softens the sprout’s core, ensuring the final soup is sweet and tender rather than chewy and bitter.
My soup looks a bit thin; how can I thicken it up?
If you like a thicker consistency, you can use a stick blender to purée about half of the soup before adding the cheese. This releases the starches from the sprouts and onions, creating a naturally thick base without needing to add flour or cornstarch.
What is the best substitute for double cream?
If you want something a bit lighter, you can use single cream or half-and-half, though the soup won’t be quite as velvety. For a dairy-free version, a thick coconut milk or a splash of oat cream works surprisingly well with the nutty flavor of the sprouts.
Try More Recipes:
- Jamie Oliver Chunky Winter Vegetable Soup
- Jamie Oliver Carrot And Ginger Soup
- Jamie Oliver Moroccan Chicken Soup
Jamie Oliver Brussel Sprout Soup
Description
Jamie Oliver’s Brussels Sprout Soup is a clever, creamy, and comforting bowl that serves as the ultimate “gateway” recipe for sprout skeptics. By briefly flash-boiling the sprouts before pan-frying them with onions and garlic, you eliminate their notorious bitter edge and unlock a sweet, nutty flavor. Swirled into a velvety broth of double cream and melted sharp cheddar cheese, this rich, chowder-like soup transforms the most debated holiday vegetable into an absolute winter delight.
Ingredients
Instructions
- Sauté the Onions: Heat a generous lug of olive oil in a medium saucepan over medium heat. Toss in the chopped onion and fry for 3–4 minutes until they are soft, translucent, and just starting to turn golden.
- Blanch the Sprouts: While the onions cook, bring a small pot of salted water to a boil. Drop in the quartered Brussels sprouts and cook for 2–3 minutes. Drain them immediately—this step locks in the color and tames the bitterness.
- Build the Flavor: Add the drained sprouts and the chopped garlic to the pan with the onions. Fry for 1–2 minutes, stirring constantly so the garlic doesn’t burn. You want the sprouts to get a little bit of “char” from the hot oil.
- Simmer with Liquid: Pour in your hot stock and the double cream. Bring the mixture to a gentle simmer for 3–4 minutes. This allows the cream to thicken slightly and the flavors to meld.
- The Cheesy Finish: Stir in the grated cheddar cheese until it has completely melted into the silkiness of the soup. Taste it and add a good crack of black pepper and a pinch of salt if needed.
- Serve: Pour the chunky soup into a warmed bowl. For a true “Jamie” finish, you can hit it with a final tiny drizzle of extra virgin olive oil and some crunchy croutons.
Notes
-
Go Smooth or Chunky: Jamie’s version is often left chunky and rustic, but if you prefer a silky restaurant-style soup, you can whizz the whole thing in a blender or use an immersion (stick) blender before adding the cheese.
Cheese Matters: Use a very “mature” or extra-sharp cheddar. The stronger the cheese, the better it stands up to the bold flavor of the sprouts.
Don’t Waste the Stalks: If your sprouts come on a stalk, shave a little bit of the tender inner stalk into the soup too—it’s packed with sweetness!
Add Bacon: For an extra layer of savory goodness, fry a bit of chopped pancetta or bacon with the onions at the very beginning.
