Brussels Sprout Soup with Bacon!

Brussels Sprout Soup with Bacon

This Brussels Sprout Soup with Bacon is creamy, smoky, and deeply comforting. Slow-simmered Brussels sprouts mellow into a slightly sweet, nutty base, while crispy bacon adds richness and crunch. It’s an easy one-pot soup that feels fancy without the effort.

🛒 Ingredients (4 servings)

• 1 lb (450 g) Brussels sprouts, trimmed and halved

• 6 slices bacon, chopped

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 4 cups chicken broth (or vegetable broth)

• ½ cup heavy cream or whole milk (optional)

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• 1 tbsp olive oil or butter (only if needed)

Optional additions

• ¼ tsp nutmeg or thyme

• ½ cup grated Parmesan

• Splash of lemon juice or apple cider vinegar

👩‍🍳 Instructions

1. Cook the bacon
   In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1–2 tbsp bacon fat in the pot.

2. Sauté aromatics
   Add onion to the pot and cook 4–5 minutes until soft. Add garlic and cook 30 seconds until fragrant.

3. Cook Brussels sprouts
   Add Brussels sprouts to the pot. Stir and cook 3–4 minutes to lightly brown and deepen flavor.

4. Simmer
   Pour in broth. Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes, until Brussels sprouts are very tender.

5. Blend
   Use an immersion blender (or carefully transfer to a blender) and blend until smooth or slightly chunky.

6. Finish
   Stir in cream (if using). Season with salt, pepper, and any optional spices. Warm gently—do not boil.

7. Serve
   Ladle into bowls and top with crispy bacon (and cheese if desired).

❓ Q & A

Q: Will this soup taste bitter?
A: No. Cooking the Brussels sprouts thoroughly and blending them makes them mild and slightly sweet. Bacon also balances any bitterness.

Q: Can I make this without cream?
A: Absolutely. The soup is naturally creamy when blended. You can also add a splash of olive oil or a small potato for extra body.

Q: Can I make it vegetarian?
A: Yes. Skip the bacon, use vegetable broth, and add smoked paprika or a dash of soy sauce for depth.

Q: Can I freeze this soup?
A: Yes—freeze before adding cream for best texture. Add cream after reheating.

Q: How long does it keep in the fridge?
A: 3–4 days in an airtight container.

Q: What goes well with this soup?
A: Crusty bread, grilled cheese, or a simple green salad.