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 rarely leave reviews but just had to for this one. So delicious!!! Easy to make. I had homemade chicken broth so it was extra good. So glad I found it.
Best brussel sprout soup I’ve tried so far. This was so good, everyone in my family loved it. I made your mushroom and Brie soup and that one was fantastic too! Love your recipes.
I’m so glad you’re working through my best soups Jeannine!
I am really looking forward to making this recipe! Just reading about it is making my mouth water! I can’t seem to find any nutrition facts on it… Carbs? Fats? Protein? Fiber? Have I missed it somewhere?
This was DEVINE! The perfect cold-weather soup. I have never had brussel sprout soup before so as soon as I saw this recipe I wanted to make it ASAP. The bacon addition was perfect! Even my sister who strongly dislikes brussel sprouts thought it was delicious – I think roasting them was part of the secret there. Added really great flavor. The only deviation I made was to add garlic – I only did this because I had a few cloves lying around that were going to go bad and figured that wouldn’t hurt the soup. It was a great addition. Can’t say enough good things about this soup! I have already finished 3 bowls of this and have purchased more bruseel sprouts so I can make it again as soon as it’s gone. One of my new favorites! Thank you!!
Thanks Marie, it’s great to find a new cozy soup right at the start of fall 🙂
I want to try this. Sounds good. Suggestion. Have someplace I can print the receipt w/o having to put up the iPad on the kitchen counter.
There is a print button on all my recipes Annie, just look to the top right of the recipe.
Thanks Sue and just Yum! It’s now on my ‘To Do’ list as us Australians head into Winter! Also thanks for the roasting tip too, I would have boiled them senselessly! Looks absolutely delish and will review in more detail when I get to taste this Beastie! Yum, cheers
SO made it Today! Finally… it’s been on the list of COVID recipes for the family, but a priority for me! Anyways first thoughts are subtle, subtle & so-subtle-er! Just so enjoyable and the flavours are confidently understated but not overpowering, but like it then gets to the back of your palate and says – ‘Gotchya’! I thought the Brussel Sprouts would be overpowering in flavour – but the Bacon balances this & then the Cream mellows that sprout down! Wonderful again, another keeper recipe! 🙂
Hi. How many servings does this make? I can’t seem to find this info.
It serves 4-5 Danni.
Awesome recipe! My little 4 year old girl has been watching Peter Rabbit and they eat a lot of Brussels so she asked for Brussels sprout soup. I know, I’m very grateful for her palette. It was easy and a hit.
What a great testament to the power of cartoons! You must be doing something right, because I don’t know another 4 year old who will go near Brussels sprouts 🙂
My goodness that was yummy. I’ve just made and eaten it for the first time. Nutritious and delicious. I actually used red onion and home made ham stock and it was great. Thanks
Loved it