Filled with lots of savory flavor and loaded with nutrients, my Brussels sprout soup with bacon is cold weather comfort food, and an elixir for both the belly and the soul. Brimming with shaved Brussels sprouts, diced potatoes, apple-smoked bacon, garlic and herbs, this healthy and hearty Brussels sprout soup recipe is comfy-coziness in a bowl!
Turning Brussels Sprouts Into a Deliciously Savory and Hearty Soup
Soup making is one of favorite forms of recipe development.
Why? Because I am truly a soup lover, through and through.
I am not exaggerating when I say that soup is always on the menu in our home, at least once a week (if not more), and creating delicious new soup recipes is always something that I'm up for. It's what keeps our soup rotation exciting!
My latest favorite soup to ladle up is my rich, savory and super-nutritious Brussels sprout soup, making use of one of our favorite cruciferous veggies.
Who'd of thought that Brussels sprouts would make a terrific soup? It turns out that they sure do!
And the best part is that Brussels sprouts are considered a bit of a “super food”, and for good reason...
They're not only packed with fiber, but loaded with vitamins K and C, plus antioxidants, which help to reduce inflammation. Sign me up!
My Brussels sprout soup is brimming with shaved Brussels sprouts, diced potatoes, lots of crispy apple-smoked bacon, plus savory and earthy aromatics such as onions, garlic and dried herbs.
A bowl of this quick, easy and healthy soup is certain to hit the spot, ensuring that even a veggie-averse eater will clean their bowl!
My Recipe for Brussels Sprout Soup with Bacon
I keep the list of ingredients fairly small and simple with this Brussels sprout soup, which makes it a quick-cooking meal, simmered and ready to be ladled up in about 30 minutes...
For convenience, I like to use organic, shaved Brussels sprouts which can be purchased pre-packaged. However, if I can't find those, I simply thinly cut or shave the sprouts myself, taking off any discolored leaves and trimming a bit off that bottom stalk.
And seeing as Brussels sprouts partner so very well with bacon, I've included some organic (no-nitrate or nitrite) apple-smoked bacon in this tasty soup. It just adds a touch of savoriness to every spoonful, and I love that subtle smoky flavor!
I'm also adding in russet potatoes which I dice into fairly small cubes, plus a diced onion and lots of garlic for depth.
A touch of white pepper plus dried herbs go into the pot for a bit more earthiness as well, creating a little kick and rounding things out.
Here's a sneak peek at my Brussels sprout soup with bacon recipe: (or just jump to the full recipe...)
- To get started, I crisp my bacon in the soup pot first, to create a little bit of base flavor. I remove the crispy bacon and most of the bacon fat (reserving a small amount), and next add in my aromatic ingredients and saute those for a moment or two.
- Next, a touch of flour goes in to give the broth some body, followed by the potatoes and stock.
- I allow the potatoes to simmer for a short while before I add in my shaved Brussels sprouts, and continue to simmer the soup for another 10 to 12 minutes, or until the potatoes are tender.
- To finish the Brussels sprout soup, I add back into the pot the crispy bacon, plus some chopped parsley, and serve!
Brussels Sprout Soup with Bacon
by Ingrid Beer
This nutritious, savory and warming Brussels sprout soup is brimming with apple-smoked bacon, diced potatoes, onions and garlic!
Yield: Serves 6
Nutrition Info: 280 calories per serving
Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
- 8 ounces uncooked, apple-smoked bacon (preferably organic, uncured), chopped into small pieces
- 3 tablespoons olive oil
- 1 tablespoon ghee or butter
- 1 onion, diced
- Black pepper
- 2 teaspoons Italian seasoning
- Pinch white pepper
- 6 large cloves garlic, pressed through garlic press
- 1 tablespoon flour
- 6 cups chicken stock or broth
- 2 large russet potatoes, peeled and diced into ½” cubes (roughly 2 ½ to 3 cups worth)
- 1 pound Brussels sprouts, shaved or thinly sliced (pre-packaged is terrific here)
- 1 tablespoon chopped flat-leaf parsley
- Small squeeze of lemon (optional, for a touch of brightness)
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place a large soup pot over medium-high heat, and once hot, add in the chopped bacon. Allow it cook and crisp up, rending the fat out. Once crispy, remove the bacon from the pot with a slotted spoon and place onto paper towel to drain. Remove most of the bacon drippings from the pot, leaving behind about 1 tablespoon worth.
- To the bacon drippings add the 3 tablespoons olive oil and the 1 tablespoon of ghee or butter. Once melted together, add in the diced onions along with a pinch or two of salt and black pepper, the Italian seasoning, and the pinch of white pepper.
- Saute the onion for a few moments until softened, then add in the garlic. Once the garlic is aromatic, sprinkle in the flour and stir to incorporate, cooking it for about 30 seconds or so.
- Whisk in the chicken stock or broth, then add in the potatoes, and bring things to a vigorous simmer. Then, reduce the heat so that the soup is gently simmering, cover, and cook the soup for about 12 minutes. (This gives the potatoes a head start with softening.)
- After 12 minutes, add in the shaved Brussels sprouts and stir to combine, then cover the soup again and continue to simmer for roughly another 10 minutes, or just until the potatoes are tender.
- To finish the Brussels sprout soup, stir in the crispy bacon along with the chopped parsley (and teeny squeeze of lemon, if using). Stir to incorporate, then check to see if any additional salt/pepper is needed, and serve hot with warm bread on the side, if desired.
Tips & Tidbits for my Brussels Sprout Soup with Bacon recipe:
- Use shaved, pre-packaged Brussels sprouts for convenience: Many markets carry pre-packaged, shaved Brussels sprouts these days, so opt for those if you can find them. It's a terrific time saver! And if your market doesn't have them shaved, simply clean/trim the Brussels sprouts, then halve them, and thinly shave them.
- Russet potatoes for a bit of starch: While you can certainly use yellow or red potatoes here, I like to use russet potatoes since they have a bit more starch which adds some body to the broth of the soup. Just peel and dice the potatoes to about ½” size cubes.
- Uncured apple-smoked bacon for smoky flavor, or other options: When choosing bacon, I typically buy the organic, uncured (no nitrate or nitrite) apple-smoked bacon. Whole Foods Market carries this, as do many other stores. If you prefer a non-pork bacon, then opt for turkey bacon, or even leave the bacon out altogether.
Craving more ultra comforting soup recipes? Check out this Cauliflower Cheese Soup, this Oktoberfest Stew with Lager and Smoked Sausage, this Chicken and Dumpling Soup, this Vegetable Soup, or this Minestrone Soup with Meatballs!