Brussels Sprout Soup with Bacon

This Brussels sprout soup with bacon is a total game-changer, friends! Imagine a velvety, soul-warming bowl filled with tender shaved Brussels sprouts, creamy potatoes, and crispy bacon bits that’ll make your taste buds dance. The combination of smoky, savory flavors with the subtle sweetness of the sprouts creates pure magic in every spoonful. Trust me, this soup will convert even the most dedicated Brussels sprout skeptics!

Why You’ll Love This Brussels Sprout Soup with Bacon

• Bacon Makes Everything Better: The crispy, apple-smoked bacon adds incredible depth and a smoky punch that elevates the entire dish.
• Surprisingly Creamy: Without any heavy cream, this soup achieves a luxurious texture from the starchy potatoes that melt into the broth.
• Quick Comfort Food: Ready in about 30 minutes, this soup delivers maximum comfort with minimal effort.
• Nutrient-Packed: Brussels sprouts bring a healthy dose of vitamins and fiber, making this indulgence surprisingly nutritious.

Ingredients

• Apple-Smoked Bacon: Creates a flavorful base and crispy garnish that takes this soup to the next level.
• Olive Oil & Ghee/Butter: The combination provides richness and helps build flavor from the very beginning.
• Onion: Forms the aromatic foundation that every great soup needs.
• Italian Seasoning: Adds a perfect blend of herbs that complement the Brussels sprouts beautifully.
• White Pepper: Brings a subtle, distinctive warmth without the speckled appearance of black pepper.
• Garlic: Infuses the soup with that irresistible aromatic quality we all love.
• Flour: Acts as a light thickener, giving the soup body without making it too heavy.
• Chicken Stock: Forms the savory liquid base that ties everything together.
• Russet Potatoes: Add heartiness and naturally thicken the soup as they cook down.
• Brussels Sprouts: The star of the show! Shaving them creates a delicate texture that cooks quickly.
• Parsley: Adds a fresh, bright finish.
• Lemon: That optional tiny squeeze brightens all the flavors and makes everything pop.

Note: The exact measurements for these ingredients will be listed in the recipe card below the article.

How to Make the Brussels Sprout Soup with Bacon

Step 1: Prep and Cook the Bacon

Get everything chopped and ready to go, trust me, this soup comes together quickly once you start cooking! Heat up your soup pot and add those bacon pieces, letting them sizzle away until they’re perfectly crispy. That sound alone is enough to make your mouth water! Once done, scoop out those golden bits with a slotted spoon and let them drain on some paper towel. They’ll be making a grand entrance later!

Step 2: Create the Flavor Base

This is where the magic starts happening! Pour off most of the bacon fat, leaving just a tablespoon to build on that smoky flavor. Add your olive oil and ghee, then toss in those diced onions along with your seasonings. The Italian herbs, salt, and both peppers will bloom in the hot fat, releasing all their aromatic goodness. Once the onions are soft and translucent, add the garlic and let it do its fragrant dance for about 30 seconds.

Step 3: Build Your Soup

Sprinkle in that flour and give everything a good stir, this little step creates a roux that will give your soup the perfect consistency. After about 30 seconds, start whisking in your chicken stock. This is where patience pays off, whisk continuously to avoid any lumps. Then add those cubed potatoes and bring everything to a nice, vigorous simmer before reducing the heat to let it gently bubble away.

Step 4: Add the Brussels Sprouts

After giving the potatoes a 12-minute head start (they need a bit longer than our sprouts), it’s time to add the star ingredient! Stir in those beautiful shaved Brussels sprouts, cover the pot again, and let everything simmer for about 10 more minutes. The sprouts will turn bright green at first, then soften into the soup, while the potatoes should become perfectly tender.

Step 5: Bring It All Together

Now for the grand finale! Stir in those crispy bacon bits you’ve been saving, along with the fresh parsley and that tiny squeeze of lemon if you’re using it. That little hit of acidity is like turning up the volume on all the flavors, it makes everything sing! Give it a final taste and adjust the seasoning if needed. Then ladle this gorgeous soup into bowls and prepare for the compliments!

Pro Tips for Making this Brussels Sprout Soup with Bacon

• Shaved Brussels Sprouts: Save time by using pre-packaged shaved Brussels sprouts, or use the slicing disc on your food processor for homemade.
• Bacon Selection: The quality of your bacon makes a huge difference, apple-smoked adds a subtle sweetness that pairs beautifully with the sprouts.
• Potato Consistency: For a chunkier soup, leave the potatoes as is. For a smoother consistency, mash some of the potatoes against the side of the pot with your spoon.
• Make-Ahead Tip: The flavor actually improves overnight, making this perfect for meal prep or entertaining.

How to Serve

This Brussels Sprout Soup with Bacon is versatile enough to shine in many settings:

• Serve in mugs as a cozy appetizer on chilly evenings.
• Pair with a crusty baguette or grilled cheese sandwich for a complete meal.
• Top with a sprinkle of shredded Gruyère or Parmesan cheese for extra indulgence.
• For a beautiful presentation, reserve some crispy bacon and a few raw shaved Brussels sprouts to garnish each bowl.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully! Store it in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and meld together overnight, making it even more delicious the next day.

Freezing

You can freeze this soup for up to 3 months! Let it cool completely, then transfer to freezer-safe containers, leaving some room for expansion. For best texture, thaw overnight in the refrigerator before reheating.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of chicken broth if it’s thickened up too much in storage. Microwaving works too, just use medium power and stir halfway through.

FAQs

Can I make this soup vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken. Add a teaspoon of smoked paprika to mimic that smoky bacon flavor, and perhaps a tablespoon of nutritional yeast for depth.

My soup is too thick. How can I thin it out?
Simply add more chicken broth, a little at a time, until you reach your desired consistency. Remember that the soup will continue to thicken as it cools due to the starchy potatoes.

Can I use frozen Brussels sprouts instead of fresh?
While fresh is best for texture, you can use frozen in a pinch. Thaw and drain them well, then add them a few minutes later in the cooking process since they’re already partially cooked.

What can I substitute for the russet potatoes?
Yukon Gold potatoes work beautifully for a more buttery flavor. For a lower-carb option, try cauliflower florets instead, they’ll still provide creaminess when they break down.

This Brussels Sprout Soup with Bacon is the perfect way to transform humble ingredients into something truly special. The combination of tender Brussels sprouts and crispy bacon creates a cozy, satisfying soup that’s impressive enough for guests yet simple enough for weeknight dinners. I’ve made this countless times when I need comfort in a bowl, and it never disappoints! If you’re looking for a soup that’s both nourishing and indulgent, be sure to Keep This Recipe in your collection. I’d love to hear if you try it, happy cooking, friends!