Brussels Sprout Soup with Bacon
A smooth Brussels sprout soup with bacon, onion, garlic, and broth, blended until velvety.
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.
Notes
Substitutions: Use vegetable broth and skip the bacon for a meatless soup.
Tips: Blend hot soup in small batches if you use a countertop blender.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months and reheat to 165 degrees F.
Nutrition does not include the optional parsley garnish.