My Creamy Brussels Sprout and Bacon Soup is a comforting meal for a chilly night ~ just add a simple salad, a hunk of whole grain bread, and a glass of wine.
the secret to the best Brussels sprout soup
The secret to the best Brussels sprout soup? ~ spoiler alert ~ it’s bacon! This thick chowder features Brussels sprouts ~ those irresistible little mini cabbages that are the highlight of my winter ~ but some of the credit for this luscious soup has to go to the shallots, cream, sharp cheese aaaaaaaaaand, bacon. Lots of it.
This creamy Brussels sprout and bacon soup is serious comfort food for seriously hungry folks. The bacon in this recipe makes it a little bit decadent, too. I cook up a whole package and save it until the very end to add it on top of the soup ~ that way it stays nice and crispy and makes such a nice contrast with the creamy soup.
Brussels sprouts grow in the most amazing manner ~ in a spiral pattern along a huge stalk. Every once in a while I’ll see them sold that way at my supermarket and I get really excited. There’s nothing fresher than plucking your sprouts off the actual stalk.
Brussels sprouts are a true winter veggie, they actually get sweeter after a frost, so I love to weave them into my recipes during these months.
Brussels sprouts inspire strong feelings in people, I’ve talked about that before in my Creamed Brussels Sprout Gratin post. Most people who say they hate them have just never had them prepared properly.
Whether you boil, steam, or roast your sprouts, the key is not to over do it, and preserve a little of that wonderful color and texture.
tips for Brussels sprout soup
- I concentrate the flavor of this soup by roasting the Brussels sprouts rather than boiling them. This only takes about 30 minutes, and is well worth the effort. If I’m using the sprouts as a side dish, this is how I do it 90% of the time. The high heat caramelizes them and intensifies their flavor.
- To remove delicate Brussels sprout leaves for a garnish, trim the stem end off a raw sprout and gently peel off the leaves starting from the bottom. Use them raw as a garnish, or toss lightly in olive oil and roast the individual leaves for an incredible crispy snack!
- This soup will thicken after refrigerating, so add more stock to thin it down when you reheat.
- Don’t be tempted to use frozen Brussels sprouts for this soup ~ they contain minimal flavor and you won’t be able to roast them. Brussels sprouts are available at most stores throughout the winter.
“Sue, I made this soup and it was delicious, hearty and decadent! I need to borrow a line from Tina Turner: “You’re simply the best; Better than all the rest!” I always look forward to your recipes and beautiful photography.” ~Jane
Creamy Brussels Sprout and Bacon Soup
Ingredients
- 1 pound Brussels sprouts
- olive oil for drizzling
- salt and fresh cracked black pepper
- 12 ounces bacon, snipped or chopped into 1/2 inch dice
- 2 large shallots, about 1/2 cup chopped
- 3 cups chicken stock
- 1/2 cup cream or half and half
- 1 heaping cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Set oven to 375F
- Wash and trim the stems from the sprouts. Cut them in half, or in quarters if they are very large. Drizzle them with olive oil, and then sprinkle liberally with salt and pepper.
- Roast the sprouts for about 20-30 minutes, just until they have softened and have taken on a little color. Stir them around on the pan a few times during cooking. Set aside.
- Cook the bacon until crispy in a large soup pot. Remove the bacon with a slotted spoon to paper towels to drain. Leave about 3 Tbsp of the bacon fat in the pan and add the shallots. Saute them for about 5 minutes, until they are softened, don’t let them brown.
- Add the chicken stock and the sprouts to the pan, and bring up to a simmer. Cook gently for 5 minutes.
- Working in batches, puree the soup. I used my food processor, but if you prefer a chunkier texture you could use an immersion blender. Return the pureed soup to the pot.
- Add the cream to the soup and reheat to a simmer. Taste to adjust the salt and pepper, and then, once the soup is nice and hot, remove from the heat and add the cheeses, slowly, and stir until it is completely melted.
- Serve hot with a good helping of crisp bacon in the center.
Nutrition
I use brussel sprouts in veggie soup, quartered and tossed in the pot. I am just finishing a southwestern chicken veggie soup containing sprouts (I eat low carb) and thought I’d look up recipes for “Brussels sprout soup” and up came yours, the best I’ve read thus far. I have more sprouts at home, cheese and bacon – I am making this asap. Can’t wait! Merry Christmas to me! 😀
I pan sear and sauté sprouts, it also caramelizes them, I may do that instead of roasting them. Wish I could go home right now and start on it!
I love your enthusiasm Peggi 🙂
Well, took longer than anticipated, but I just made the soup. I forgot the cheese, I sat down to a bowl thinking – this is thinner than I expected and then “ah hah, CHEESE!”
Here’s what I did – I cooked my bacon in the oven. Then I pan cooked the sprouts and got them nicely browned, half way through I threw in onions and a couple of cloves of fresh garlic (I didn’t have an shallots) and then deglazed the pan when I put the sprouts in the pot. The soup with or without the cheese is delicious – so glad I found this recipe – thank you!
Next time I’m going to crisp up the left over Brussel sprout leaves (maybe throw them in with the bacon?) to use as garnish and I’m going to set some of the cooked sprouts aside to chop up and throw in the soup. Love this recipe and a lot of others you’ve put up!
Thanks Peggi for the detailed feedback, I love the crispy Brussels sprout leaves as garnish, yum!
I added a little bit of fresh garlic while I was sauteeing the shallots (I can’t eat a soup that doesn’t have garlic in it….). Turned out great. Great recipe!
I am so making this! I love soups and I made soup at least twice a week, sometimes even more, so I am always searching for something new. This sounds soooo good!
Sue, I made this soup and it was delicious, hearty and decadent! I need to borrow a line from Tina Turner: “You’re simply the best; Better than all the rest!” I always look forward to your recipes and beautiful photography. Wishing you and your family many moments of joyous celebration this Christmas and holiday season.
You are SO SWEET! And I love the Tina Turner tribute, that’s a first 🙂 I’m glad to have you following along Jane…I’m not sure what to expect from 2017…but at the very least let’s make it delicious!
Great idea ! I will certainly make it for a week dinner! Thank you !
This sounds absolutely great. I’ve never had them in a soup either, but with bacon and cheese, can’t go wrong!
I love brussels sprouts, but never thought of using them in creamy soups…such a great idea and not to mentioned it’s loaded with cheeeeeeeeeeeese and bacon!
Those sprouts look so incredibly fresh – I knew there must be an advantage to living in California! Ours look like they’ve been picked for a long time – but I guess it wouldn’t matter in this amazing soup. I love everything about it and would be thrilled to serve it with wine and crusty bread too! Absolutely gorgeous!
These sprouts were super fresh, but even out here it can be hit or miss. My favorites are the teeny tiny ones ~ I’ve seen them almost as small as peas!
Oh my, looks amazing! I never thought of using Brussels sprouts in a soup but it’s brilliant! And of course, bacon makes it over the top delish, I’m sure!
What a lovely soup! I have never had Brussels sprout soup, but I know I would love it. And bacon … always good 🙂