There’s something comforting about soup that wraps you up like a warm hug, especially when the cooler months roll around. Imagine the tantalizing aroma of sautéed bacon mingling with savory garlic and fresh Brussels sprouts, simmering gently as you prepare to cozy up with a nourishing bowl.
After a particularly hectic week, I found myself craving a dish that felt both indulgent and wholesome, leading to this delightful Brussels Sprout Soup with Bacon. It’s the perfect antidote to fast food fatigue, combining the earthy flavor of fresh Brussels sprouts with the smoky goodness of apple-smoked bacon. Best of all, this recipe is a breeze to whip together, making it ideal for any night of the week.
So grab your favorite soup pot, and let’s turn those simple ingredients into a heartwarming masterpiece that will have your family asking for seconds!
Why is Brussels Sprout Soup with Bacon so special?
Comforting warmth: This soup is perfect for chilly nights, enveloping you in a rich, savory embrace that soothes the soul.
Easy to make: With just 45 minutes from start to finish, you’ll have a hearty meal that’s quick and satisfying.
Flavor explosion: The apple-smoked bacon infuses a delicious depth that makes every spoonful a delight.
Nutritious goodness: Packed with Brussels sprouts and potatoes, it’s a dish that offers both comfort and nutrients.
Crowd pleaser: Whether it’s a family dinner or a gathering with friends, everyone will love this inviting, homestyle soup.
For more comforting ideas, check out my collection of homemade soups!
Brussels Sprout Soup with Bacon Ingredients
For the Bacon Base
• Apple-smoked bacon – adds a smoky richness that elevates the soup’s flavor.
For the Aromatics
• Olive oil – helps sauté the veggies and prevent sticking.
• Ghee or butter – for a touch of creamy goodness; feel free to substitute with coconut oil for a dairy-free option.
• Onion – brings a subtle sweetness and depth to the broth.
• Garlic – a must for aromatic flavor, ensuring each bite is full of zest.
For the Seasoning
• Salt – enhances all the flavors; be careful not to add too much, especially with the broth.
• Black pepper – for a minor kick that balances the richness of the soup.
• Italian seasoning – ties the ingredient flavors together beautifully.
• White pepper – provides a more delicate spiciness; a pinch goes a long way.
For the Body
• Flour – thickens the soup just enough; you can use cornstarch for a gluten-free option.
• Chicken stock or broth – forms the hearty base; homemade adds even more flavor.
• Russet potatoes – make the soup hearty and filling while adding creaminess.
• Brussels sprouts – the star of the show; fresh or frozen works, just ensure to slice them thinly.
For the Finishing Touches
• Flat-leaf parsley – for a refreshing pop of color and flavor.
• Lemon – a small squeeze adds brightness and enhances the other flavors; don’t skip this!
Now that you’ve got all your ingredients ready, let’s create a delightful Brussels Sprout Soup with Bacon that will warm your heart and bring smiles to the table!
How to Make Brussels Sprout Soup with Bacon
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Gather ingredients: Begin by assembling all your ingredients on the countertop. Having everything ready makes the cooking process smooth and enjoyable, so you can focus on the deliciousness!
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Cook the bacon: Heat a large soup pot over medium-high heat. Add the chopped apple-smoked bacon and cook until crispy. Once done, remove the bacon from the pot and place it on paper towels to drain, leaving about 1 tablespoon of fat in the pot.
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Sauté aromatics: Pour in the olive oil and ghee or butter into the bacon drippings. Once melted, add the diced onion, a pinch of salt and black pepper, Italian seasoning, and white pepper. Sauté until the onion is softened and fragrant, about 5 minutes.
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Add garlic and flour: Stir in the pressed garlic and cook until aromatic, then sprinkle the tablespoon of flour over the mixture. Stir for about 30 seconds to ensure everything is coated.
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Incorporate stock and potatoes: Whisk in the chicken stock or broth, followed by the diced russet potatoes. Bring to a vigorous simmer, then reduce the heat and cover. Cook for about 12 minutes or until the potatoes are tender.
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Mix in Brussels sprouts: Add the shaved Brussels sprouts to the pot, stirring well. Cover again and continue to simmer for another 10 minutes or until the Brussels sprouts are tender.
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Finish the soup: Stir in the crispy bacon and chopped flat-leaf parsley. If desired, add a small squeeze of lemon for a touch of brightness. Give everything a good stir, check the seasoning, and serve hot with a smile!
Optional: Sprinkle additional parsley on top for an extra fresh touch.
Exact quantities are listed in the recipe card below.
What to Serve with Brussels Sprout Soup with Bacon?
To create a delightful and well-rounded meal, consider pairing your soup with these scrumptious options.
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Crusty Bread: This is perfect for dipping into the rich soup, adding texture and flavor with every bite. A freshly baked sourdough or baguette will elevate the experience!
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Simple Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette balances the creamy soup beautifully. The freshness awakens the palate and complements the dish superbly.
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Roasted Veggies: Roasted root vegetables, such as carrots and beets, provide a sweet and savory contrast. Their caramelization enhances the rustic charm of the soup.
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Cheddar Biscuits: These flaky, buttery delights pair wonderfully with the hearty soup. Their cheesy richness offers an indulgent touch that will have everyone reaching for seconds.
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Apple Cider: To drink, a glass of chilled apple cider harmonizes with the apple-smoked bacon in the soup. It’s both refreshing and comforting, making for a delightful pairing.
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Pumpkin Pie: For dessert, a slice of warm pumpkin pie is perfect. The spices in the pie add a lovely sweetness that rounds out the meal and leaves a warm feeling in your heart.
Each of these pairings is designed to enhance your experience with Brussels Sprout Soup with Bacon, making your meal a memorable occasion. Enjoy!
Brussels Sprout Soup with Bacon Variations
Elevate your soup experience with delightful customizations that suit your taste!
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Vegetarian: Swap the bacon for smoked tempeh or mushrooms to retain that umami flavor without the meat.
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Creamy: Stir in a splash of heavy cream or coconut milk at the end for a velvety finish that wraps around your taste buds.
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Spicy: Add a pinch of red pepper flakes while sautéing the onions to introduce a warm kick that energizes your palate.
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Herb Infusion: Experiment with fresh herbs like thyme or rosemary during cooking for an aromatic twist that brings a garden-fresh essence to the soup.
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Smoky Depth: Instead of apple-smoked bacon, try maple-smoked bacon for a sweeter, caramelized flavor that complements the savory broth beautifully.
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Potato Alternatives: For a lighter option, substitute the russet potatoes with cauliflower for added fiber while keeping a creamy texture.
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Citrus Burst: Enhance the brightness by adding a zest of lime or orange along with the lemon, creating a refreshing layer of flavor.
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Garnishes Galore: Top each bowl with crispy fried onions or pumpkin seeds for an exciting crunch that contrasts with the tender soup.
How to Store and Freeze Brussels Sprout Soup with Bacon
Fridge: Store leftover Brussels Sprout Soup with Bacon in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Freezer: To freeze, let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Reheating: Thaw overnight in the refrigerator, then gently reheat on the stovetop over low heat, stirring occasionally, until warm.
Serving Tip: If the soup thickens in the fridge or freezer, add a splash of chicken broth or water while reheating to achieve your desired consistency.
Expert Tips for Brussels Sprout Soup with Bacon
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Bacon Choice: Use high-quality apple-smoked bacon for a rich, smoky flavor that elevates your Brussels sprout soup.
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Potato Variety: Russet potatoes work best for a creamy texture; avoid waxy potatoes as they won’t break down well in the soup.
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Sautéing Aromatics: Be sure to sauté the onions until they’re softened to release their natural sweetness, which enhances the overall flavor of the soup.
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Avoid Overcooking: Keep an eye on the Brussels sprouts; overcooking can make them mushy and dull the vibrant flavor they bring to the soup.
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Season Gradually: Taste as you go! Since chicken broth can be salty, gradually add salt and other seasonings to prevent overpowering your Brussels Sprout Soup with Bacon.
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Freshness Matters: For the best results, opt for fresh Brussels sprouts; if using frozen, ensure they are not overcooked to preserve their color and texture.
Make Ahead Options
Preparing your Brussels Sprout Soup with Bacon in advance is a fantastic time-saving strategy! You can cook the soup base—up to the point of adding the Brussels sprouts—up to 3 days ahead. Simply let the soup cool, then transfer it to an airtight container and refrigerate. To maintain its vibrant flavors, store any crispy bacon separately to keep it crunchy. When you’re ready to enjoy your soup, reheat it gently over medium heat and stir in the shaved Brussels sprouts until tender, which takes about 10 minutes. This way, you’ll have a delightful and heartwarming meal that feels freshly made, perfect for those busy weeknights!
Brussels Sprout Soup with Bacon Recipe FAQs
How do I select the best Brussels sprouts?
Absolutely! When choosing Brussels sprouts, look for bright green, firm sprouts without any dark spots or yellowing leaves. The smaller ones tend to be more tender and flavorful. A general rule is to pick the ones that feel heavy for their size and have tightly packed leaves.
What’s the best way to store leftover Brussels Sprout Soup with Bacon?
To enjoy your soup later, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days. Just remember, if you plan to store it longer, freezing is your best bet!
Can I freeze Brussels Sprout Soup with Bacon? How?
Definitely! To freeze, allow your soup to cool completely. Then, ladle it into freezer-safe containers, leaving some space at the top for expansion, and seal tightly. You can freeze the soup for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and gently reheat on the stovetop, stirring occasionally.
What should I do if the soup is too thick after refrigeration?
No worries! If your Brussels Sprout Soup with Bacon thickens in the refrigerator or after freezing, just add a splash of chicken broth or water while reheating. Stir well until you reach your desired consistency, and you’ll have it back to its comforting, soupy state in no time.
Is this soup safe for people with dietary restrictions?
Very! This soup features classic ingredients but can be adapted to fit different dietary needs. For gluten-free options, simply substitute the flour with cornstarch. If someone is avoiding bacon, you can try using a smoked turkey alternative or skip it altogether for a meatless version, adding extra spices instead for flavor!
Can I make this soup vegetarian or vegan?
Absolutely! To create a vegetarian version of Brussels Sprout Soup with Bacon, replace the chicken stock with vegetable broth, omit the bacon, and consider adding extra veggies like carrots or celery for depth. You can also add a touch of liquid smoke for that smoky flavor that bacon brings. Enjoy experimenting!
Savory Brussels Sprout Soup with Bacon to Warm Your Soul
Ingredients
Equipment
Method
- Gather ingredients: Begin by assembling all your ingredients on the countertop.
- Cook the bacon: Heat a large soup pot over medium-high heat. Add the chopped apple-smoked bacon and cook until crispy.
- Sauté aromatics: Pour in the olive oil and ghee or butter into the bacon drippings. Add the diced onion, salt, black pepper, Italian seasoning, and white pepper. Sauté until the onion is softened.
- Add garlic and flour: Stir in the pressed garlic and cook, then sprinkle the tablespoon of flour over the mixture.
- Incorporate stock and potatoes: Whisk in the chicken stock and diced russet potatoes. Bring to a simmer, then reduce heat and cover. Cook for about 12 minutes or until potatoes are tender.
- Mix in Brussels sprouts: Add the shaved Brussels sprouts and continue to simmer for another 10 minutes.
- Finish the soup: Stir in the crispy bacon and chopped flat-leaf parsley. Add lemon juice to taste.