Brussels Sprouts Soup
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Brussels sprouts soup is a hearty soup made with carrots, celery, potatoes, garlic, bacon and of course, brussels sprouts!
This brussels sprouts soup recipe is a favorite of ours packed with veggies and the delicious flavor combo of brussels sprouts and bacon! We like to make it with a loaf of sourdough bread or cheddar jalapeno biscuits, air fryer chicken thighs, and chocolate chip cookie bars.
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Brussels Sprouts Soup
Brussels Sprouts Soup
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Why you’ll love this recipe!
📌 This recipe can be made entirely in one pot on the stove.
📌 The bacon flavor mixed throughout the soup.
📌 The heartiness of all the vegetables.
Brussels Sprouts Soup Ingredients
- Bacon – Chopped.
- Shallots – Finely diced.
- Garlic – Fresh cloves, minced.
- Celery – Sliced.
- Carrot – Diced.
- Brussels sprouts – Trimmed and halved.
- Potatoes – Russet potatoes, peeled and cut into cubes.
- Broth – Vegetable broth.
- Cream – Heavy whipping cream.
- Seasonings – Salt and pepper to taste.
How do you make soup with brussels sprouts? (step-by-step directions)
⭐ First, cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving some of the bacon grease in the pot. Add the shallots and cook until tender and transparent. Add the garlic and cook until fragrant.
⭐ Next, add the celery and carrots and cook until slightly tender. Add some vegetable broth to deglaze the pot if needed.
⭐ Then, add the brussels sprouts and potatoes and the remaining vegetable broth. Bring to a boil and reduce heat to a simmer. Cover and cook until the Brussels sprouts and potatoes are tender.
⭐ Finally, set aside a small portion of bacon for topping and return the rest of the bacon to the pot. Carefully transfer some of the soup to a blender and pulse until smooth. Carefully pour the mixture back into the soup pot. Stir in the heavy cream and add salt and pepper to taste.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
How did Brussels sprouts get their name?
This flavorful vegetable is believed to have first been harvested and sold in the capital of Belgium, which is the city of Brussels. This is why the word Brussels is capitalized and pronounced with the ‘s’ at the end.
Can Brussels sprouts soup be made ahead of time?
Yes, this can be made a day or two in advance. Store in an airtight container in the fridge until ready to serve. Reheat on the stove top or in a crock pot.
Do I need to use heavy cream?
The heavy cream is what gives this soup a tremendous creamy texture. You can swap the heavy cream for something lighter like half and half or whole milk if desired but you’ll sacrifice a little bit of that dreamy creaminess.
Storage and leftovers
How long does Brussels sprouts soup last in the fridge?
This soup will keep for 3-4 days in an airtight container in the fridge.
Can you freeze Brussels sprouts soup?
Yes, let the soup cool completely and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge and reheat over medium heat on the stove.
Tips and tricks
✅ Disclaimer! Use extreme caution when transferring hot soup to the blender. It can be dangerous if the soup splatters. Make sure to use short pulses to blend the soup while hot. You can also use an immersion blender for this step if you have one on hand.
✅ Add some freshly shredded cheddar cheese when serving for added flavor!
✅ Throw in some red pepper flakes to give the soup a bit of heat.
✅ Make sure to use strips of bacon chopped, then fried and not bacon bits. One of the best parts about this soup is the use of the bacon grease to fry some of the other vegetables. You’ll be missing a flavor component if you use store-bought bacon bits!
Frequently asked questions
Can I make this soup vegetarian or vegan?
Yes, you can make this soup vegetarian by omitting the bacon and using olive oil or butter for sautéing. To make it vegan, use a plant-based alternative for heavy cream or omit it altogether.
Can I add other ingredients to customize the soup?
Absolutely! Soup recipes are versatile, and you can add ingredients like spinach, kale, or even cooked beans for extra nutrition and flavor.
How can I make this soup gluten-free?
This soup is naturally gluten-free as long as the ingredients you use, including the broth, are certified gluten-free.
Can I use an immersion blender instead of transferring the soup to a regular blender?
Yes, an immersion blender can be used directly in the pot to blend the soup until smooth, eliminating the need to transfer hot liquid to a separate blender.
Can I add protein to this soup?
If you want to add protein, you can include cooked chicken, turkey, or even white beans. Just add them in during the last few minutes of cooking to heat through.
What to enjoy with our creamy brussels sprouts soup recipe (serving suggestions)
This recipe is a wonderful soup for any occasion! We like to enjoy it with a loaf of french bread, homemade garlic bread or some cheesy pull apart bread!
More great soup recipes
- Chicken gnocchi soup
- Butternut squash soup
- Dill pickle soup
- Easy split pea soup
- Ham and bean soup
- Pumpkin soup
- Cabbage soup with ground beef
- See all our easy soup recipes!
Other awesome recipes with brussels sprouts
- Air fryer brussels sprouts
- Roasted brussels sprouts
- Brussels sprouts salad
- See all our easy recipes using brussels sprouts!
Tools we love
- Stick blender – Possibly the most used gadget in my entire kitchen. The key to making a hand blender useful versus a giant pain in the butt is to rinse it immediately after using. That way you’re never trying to get crusty dried goop out from under the blades.
- Enameled cast iron pot – This is a great and super versatile pot that can be used in both the oven and on the stove top.
- OXO Good Grips Garlic Press – Gone are the days of mincing your garlic by hand! This awesome garlic press can both mince and slice! We heart it.
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How to Make Brussels Sprouts Soup
Brussels Sprouts Soup Recipe
Ingredients
- 8 slices bacon chopped
- 2 shallots finely diced
- 2 cloves garlic minced
- 1 stalk celery sliced
- 1 large carrot diced
- 1 pound brussel sprouts trimmed and halved
- 2 medium Russet potatoes peeled and cut into ½" cubes
- 6 cups vegetable broth
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of the bacon grease in the pot.
- Add the shallots and cook until tender and transparent, then add the garlic and cook until just fragrant, about 30 seconds.
- Add the celery and carrots and cook for about 3 to 4 minutes, until they are just starting to become tender.
- If needed, pour in about ½ cup of vegetable broth and deglaze the pot. Add the brussel sprouts and potatoes, then pour in the remaining vegetable broth. Bring to a boil, reduce heat, cover and simmer until the brussel sprouts and potatoes are tender, about 15 to 20 minutes.
- Set aside a small portion of the cooked bacon for topping, if desired, and return the remaining bacon to the pot.
- Carefully transfer about ⅓ to ½ of the soup to a blender and pulse until smooth, then carefully pour the mixture back into the soup pot. Alternatively, use an immersion blender to blend your soup directly in the pot.
- Stir in the heavy cream and add salt and pepper to taste.
Notes
Nutrition
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Brussels Sprouts Soup
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This is a really good recipe! I love the taste of Brussels sprouts, and I’ve had them in all kinds of ways. This is the first time I’ve ever had them in soup. It’s tasty!
I prepared this soup and it was a success! This is so creamy and flavorful! This will be on my table again!
This was officially the first time I made soup out of brussels sprouts. They’re a lot like cabbage and perfect for soup!!
This soup is amazing! It’s very easy to make and packed of flavor! Total comfort food!
I must admit, I was skeptical about Brussels Sprouts Soup, but this recipe turned me into a believer! The soup was surprisingly hearty and flavorful, and the sprouts added such a nice texture.