The Best Brussels Sprout Soup! Recipe

I turned simple Brussels sprouts and smoky bacon into a silky Cream of Brussel Sprout Soup brightened by a hint of apple and thyme, a Brussels Sprouts Recipe that hides one unexpected ingredient.

I stumbled onto this one night when I had a sack of Brussels sprouts and a few slices of bacon in the fridge. I like to call it my Cream Of Brussel Sprout Soup, though really it’s a bit brash and smoky from the bacon.

Folks call it a fancy weeknight fix but to me it’s just honest food that surprises you. If you ever scroll past Bacon Soup and think nah, give this a try, the sprouts soften and sort of melt into the bowl, leaving a bright green hint that makes you want more.

Ingredients

• Brussels sprouts: Small cabbages high in fiber and vitamin C, add mild bitter, nutty taste.
• Bacon: Salty, smoky pork that adds savory fat and protein, not exactly healthy if overdone.
• Potato: Starchy potato gives body and creaminess, adds carbs and a soft, comforting texture.
• Heavy cream: Rich, full fat cream makes soup silky and smooth, boosts calories and mouthfeel.
• Garlic: Pungent, aromatic cloves that brighten savory dishes, adds depth without sweetness.
• Onion: Sweet when cooked, gives base flavor and natural sugars to balance bitterness.
• Parmesan: Savory umami cheese, adds salt and nutty sharpness, great finishing sprinkle.

Ingredient Quantities

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 6 oz (170 g) bacon, diced, about 6 slices
• 1 medium yellow onion, diced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium Yukon Gold or russet potato, peeled and diced (about 8 oz / 225 g)
• 4 cups (1 L) low sodium chicken or vegetable broth
• 1 bay leaf
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper plus extra for garnish
• Salt to taste, about 1 tsp kosher salt
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1 tbsp lemon juice (optional)
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp chopped chives or parsley for garnish (optional)

How to Make this

1. Cook the bacon in a large heavy pot over medium heat until mostly crisp, scoop out most of the bacon with a slotted spoon and set aside, leave about 2 tablespoons of bacon fat in the pot and wipe off excess if there’s too much; reserve a little bacon for garnish.

2. Add the butter and olive oil to the bacon fat, melt over medium heat, then add the diced onion and sauté until soft and translucent about 5 to 7 minutes; stir in the minced garlic and cook 30 to 60 seconds until fragrant.

3. Toss in the halved Brussels sprouts and the diced potato, stir to coat in the fat and cook 3 to 4 minutes so they get a little color, dont worry if a few leaves brown they add flavor.

4. Pour in the chicken or vegetable broth, add the bay leaf, thyme, 1/2 teaspoon freshly ground black pepper and about 1 teaspoon kosher salt, bring to a boil then lower heat and simmer, covered, about 15 to 20 minutes until sprouts and potato are very tender.

5. Remove and discard the bay leaf. Purée the soup to your texture preference using an immersion blender right in the pot, or cool slightly and blend in batches in a stand blender, filling each jar only halfway and venting the lid with a towel to avoid hot splatters.

6. Return the blended soup to low heat, stir in the heavy cream and whole milk, heat gently until just warmed through but do not let it boil or the cream can separate; taste and adjust salt and pepper.

7. Off the heat stir in the lemon juice and the grated Parmesan if you like, then fold in most of the reserved bacon pieces leaving some for topping; reheat for a minute if needed.

8. Serve bowls topped with the remaining bacon, chopped chives or parsley, extra grated Parmesan and a crack of black pepper. Tip 1 heat gently, soups that come to a full boil after adding cream can get grainy. Tip 2 if you want a chunkier bowl pulse less when blending, if you want silky blend longer.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven, big enough to sauté and simmer the soup
2. Slotted spoon, to scoop out most of the bacon and leave the fat behind
3. Chef’s knife for trimming and dicing Brussels sprouts, onion and potato
4. Cutting board
5. Wooden spoon or heatproof spatula for stirring and browning
6. Measuring cups and spoons (for broth, cream, salt etc)
7. Immersion blender (best) or a countertop blender for puréeing batches
8. Clean kitchen towel and a few paper towels — towel to vent the blender lid, paper towels to blot excess fat
9. Ladle for serving bowls
10. Fine grater for Parmesan (or box grater) and a small bowl for the garnish

FAQ

The Best Brussels Sprout Soup! Recipe Substitutions and Variations

• Brussels sprouts → Broccoli florets (use same weight, cooks about the same and blends smooth), green cabbage (rough chop, a little sweeter, simmer a bit longer), cauliflower (great for a milky, smooth puree).
• Bacon → Pancetta or cured prosciutto (same salty, porky flavor), smoked turkey or ham (leaner, similar smoke), shiitake or smoked mushrooms (for a vegetarian umami boost).
• Heavy cream → 3/4 cup half and half + 1/4 cup melted butter (closest texture if you dont have cream), full fat coconut milk (dairy free, slightly coconutty), evaporated milk (thicker than milk but lighter than cream).
• Chicken/vegetable broth → Low sodium vegetable broth (keeps it veg friendly), water + 1 tsp better-than-bouillon or stock concentrate (easy pantry fix), mushroom or miso broth (adds deep umami).

Pro Tips

– Save and control the bacon fat. Cook the bacon until mostly crisp, scoop most out and keep a couple pieces to top the soup, but leave about 1 to 2 tablespoons of fat in the pot for flavor. Too much fat makes the soup greasy, and the crisp bacon added at the end keeps a nice texture contrast.

– Get some color on the sprouts and potato for extra depth, but dont crowd the pan. A little browning adds caramelized flavor, just stir less and let the bits sit a minute so they develop color. If the pot is too full, do it in two batches.

– Be careful when blending hot soup. Let it cool a bit, never overfill the blender and vent the lid with a towel so it wont explode, or use an immersion blender right in the pot. Pulse less for chunky bowls, blend longer for really silky soup, but dont over-blend the potatoes or it can turn gluey.

– Heat the soup very gently after adding the cream and milk. Bring it just to warm, not a boil, otherwise the cream can separate or get grainy. Taste and adjust salt and pepper only after the dairy, and add the lemon juice at the end to brighten the flavors.

– For make-ahead and serving: if you plan to freeze, skip the cream and add it when reheating, otherwise texture can change. Reheat slowly, thin with a splash of extra broth or milk if it got too thick, and always crisp fresh bacon and herbs right before serving so they stay crunchy.