This brussels sprout soup simmers tender sprouts with onion, garlic, and crispy bacon, then blends everything into a smooth, savory bowl in about thirty five minutes.
Bacon fat builds a smoky base, while the broth and an immersion blender turn the vegetables into a velvety texture without any cream. Garnish with fresh parsley and add crusty bread for a full meal.
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Why This Brussels Sprout Soup Recipe Works
Browning the bacon first leaves flavorful drippings in the pot, which season the onion and Brussels sprouts from the start.
Simmering the sprouts in broth mellows their bitterness and turns them soft enough to blend into a silky soup.
An immersion blender purees the soup right in the pot, so there is no need to transfer hot liquid to a blender.
Ingredients for Brussels Sprout Soup
- For the base: one tablespoon of olive oil, four slices of chopped bacon, one chopped medium onion, and two cloves of minced garlic.
- For the soup: four cups of trimmed and halved Brussels sprouts and four cups of low sodium chicken or vegetable broth.
- For seasoning and garnish: one quarter teaspoon each of kosher salt and black pepper, plus chopped fresh parsley.
Bacon. Bacon adds salty, smoky flavor and crisp bits for topping, and its rendered fat replaces extra butter or cream in the base.
Brussels sprouts. Trim the stems and halve each sprout so the pieces cook evenly and soften fully in the broth.
Onion and garlic. Onion adds natural sweetness and garlic adds depth, and both soften in the bacon fat before the broth goes in.
Broth. Low sodium chicken or vegetable broth gives the soup body and lets you control the salt level at the end.
Parsley. Fresh parsley sprinkled on top adds a bright, grassy contrast to the rich, smoky soup.
How to Make Brussels Sprout Soup
1. Heat the pot. Warm the olive oil in a large pot over medium heat until it shimmers.
2. Cook the bacon. Add the chopped bacon and cook for about five minutes until it turns crisp and browned.
3. Soften the aromatics. Stir in the onion and garlic and cook for three minutes until the onion turns translucent.
4. Add the sprouts. Add the halved Brussels sprouts and stir for a few minutes so they pick up flavor from the bacon fat.
5. Simmer the soup. Pour in the broth, bring it to a boil, then reduce the heat and simmer for fifteen to twenty minutes until the sprouts are tender.
6. Blend until smooth. Puree the soup with an immersion blender until it looks velvety, leaving a few small pieces if you like texture.
7. Season and serve. Stir in the salt and pepper, taste, adjust if needed, and ladle the soup into bowls with parsley on top.
How to Serve Brussels Sprout Soup
Ladle the soup into warm bowls and sprinkle with parsley and a little extra crisp bacon. Fluffy homemade dinner rolls and skillet yeast bread are good for dipping. Add an Italian house salad or a cucumber tomato feta salad on the side for a light, fresh contrast.
How to Store and Reheat Brussels Sprout Soup
Cool the soup within two hours, then refrigerate it in an airtight container for up to three days. Freeze portions for up to three months and thaw them overnight in the refrigerator. Reheat gently on the stove, stirring often, until the soup reaches 165 degrees F, and add a splash of broth if it looks too thick.
Tips and Variations for Brussels Sprout Soup
Cut evenly. Halve the sprouts so they are about the same size, which helps them cook at the same speed.
Cook the bacon well. Render the bacon until crisp before adding vegetables, since soft bacon turns chewy in the finished soup.
Blend safely. Hot liquid expands, so hold the lid of a countertop blender loosely and blend in small batches if you do not have an immersion blender.
Adjust the thickness. Add a little extra broth for a thinner soup or simmer a few minutes longer for a thicker texture.
Season at the end. Taste after blending before adding salt, because the bacon and broth already contribute sodium.
Finish with acid. A small squeeze of lemon juice brightens the flavor if the soup tastes flat.
Flag the allergens. This soup has no major allergen ingredients, but check the broth and bacon labels for celery, soy, and wheat.
Check trusted guidance. For safe handling of soups and leftovers, read the University of Nebraska guide to serving soup safely.
Frequently Asked Questions About Brussels Sprout Soup
Can I make brussels sprout soup without bacon?
Yes, skip the bacon, use extra olive oil, and choose vegetable broth, then add smoked paprika for a similar savory depth.
How do I make brussels sprout soup creamier?
Blend the soup longer for a velvety texture, or stir in a spoonful of cream cheese or a splash of milk at the end.
Can I freeze brussels sprout soup?
Yes, cool it completely and freeze it in airtight containers for up to three months, then reheat on the stove until steaming hot.
Why does my soup taste bitter?
Overcooked sprouts can turn bitter, so simmer only until tender and add a pinch of sugar or a squeeze of lemon if needed.
Can I use frozen sprouts?
Yes, add them straight from the freezer and simmer a few minutes longer until they are fully tender.
Brussels Sprout Soup with Bacon
Equipment
- Large pot
- Immersion blender
- Ladle
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 4 bacon slices chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cup Brussels sprouts trimmed and halved
- 4 cup low sodium chicken broth or vegetable broth, use gluten free broth if needed
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Cook the bacon. Warm the oil in a large pot and cook the bacon over medium heat for 5 minutes until crisp.
- Add the aromatics. Add the onion and garlic and cook for 3 minutes until the onion is translucent.
- Add the sprouts. Stir in the Brussels sprouts for a few minutes, then pour in the broth and bring to a boil.
- Simmer. Reduce the heat and simmer for 15 to 20 minutes until the sprouts are tender, then blend until smooth.
- Season. Stir in the salt and pepper and serve hot with parsley.
