Apple and Brussels Sprout Soup

Serves 8
Total Time: 30-45 minutes
Apple and Brussels Sprout Soup


  • 2 lbs. peeled/cored/quartered tart apples
  • 1 lb. cleaned/julienned yellow onions
  • 1 lb. shredded Brussels sprouts
  • 2 quarts chicken or vegetable stock
  • 1 cup Sunrise Apple Cider
  • 2 sprig picked/minced thyme
  • Salt and pepper to taste


Caramelize onions in soup pot. Deglaze the pot with enough stock to cover the bottom of the pan. Scrape and stir with the pot over a moderate-high heat to reduce residues into the liquid.

Add the remaining stock, apples, Brussels sprouts, cider and thyme. Bring to a simmer and cook for about 30-45 minutes.

Remove from heat and use an immersion blender to blend to desired texture. Or ladle soup into a standard blender and puree, being careful to not splatter the hot liquid. Return to the pot. Salt and pepper to taste.

Recipe courtesy of U.S. Apple Association