If you’re looking for a delicious and comforting winter dish, this Brussel Sprout Soup with Candied Bacon recipe is perfect for your table. Combining tender, earthy Brussels sprouts with creamy potatoes, rich chicken or vegetable stock, and crispy, sweet candied bacon, this soup delivers rich flavor and cozy comfort in every bite. It’s a simple yet elegant Brussels sprout soup with bacon that works as a starter, lunch, or a hearty dinner. The combination of sautéed onions, garlic, and aromatic herbs enhances the natural sweetness of the sprouts, while the cream adds velvety smoothness for a gourmet-quality soup at home.
To make this soup, start by trimming and halving fresh Brussels sprouts, then sauté them with onions and garlic until fragrant. Add diced potatoes and your choice of stock, then simmer until all vegetables are tender. Blend the mixture until smooth and stir in cream for a luscious texture. While the soup simmers, prepare the candied bacon by coating bacon slices in brown sugar and baking until golden and crisp. Garnish your soup with bacon pieces, roasted hazelnuts, and a drizzle of crème fraîche for extra richness and texture.
This recipe also allows for variations like adding smoked paprika, fresh herbs, or citrus zest to elevate the flavors even further. Quick to prepare yet packed with taste, it’s a nutritious, fiber-rich, and protein-balanced meal option. For the complete recipe with step-by-step instructions, ingredient list, and pro tips, see the full guide below.
Why This Recipe Works So Well
Brussels sprouts often get a bad rap — people call them bitter or unexciting. But done right, like in this Brussel sprout soup with candied bacon, their natural sweetness shines, especially when balanced with aromatics, rich stock, and caramel‑kissed bacon bits. Slow simmering and proper trimming mellow their flavor while retaining nutrients.
What makes this version outstanding is the candied bacon topping — crunchy, slightly caramelized strips that contrast perfectly with the velvety soup base. This blend of textures and flavors delivers a gourmet soup experience right at home.
Ingredients (Serves 4–6)
For the Soup
- 400g fresh Brussels sprouts — washed, trimmed, and halved
- 175g peeled potatoes — diced for creaminess
- 175g onion — diced
- 2 cloves garlic — minced
- 1.1 liters chicken or vegetable stock — rich broth flavor
- 250ml cream or milk — luscious texture
- Salt + freshly ground black pepper — balanced seasoning
- Butter or olive oil — for sautéing
For Candied Bacon
- 6 slices streaky bacon — high quality for best flavor
- 25g light brown sugar — caramelizes beautifully
- Optional soft herbs (e.g., thyme) — aromatic lift
Optional Garnishes
- Roasted hazelnuts — nutty crunch
- Fresh parsley — bright colour
- Crème fraîche drizzle — extra richness
This combination of ingredients creates a rich, savory soup with depth, while the candied bacon adds sweetness and texture.
Step‑by‑Step Instructions
1. Prep Your Ingredients
Trim the Brussels sprouts, remove any tough outer leaves, and slice them thinly. Chop onions, mince garlic, and peel/dice potatoes.
2. Sauté the Base
In a heavy pot, melt butter (or heat olive oil) over medium heat. Add onions and cook until translucent, then add garlic and sauté for another minute.
3. Add Potatoes & Stock
Stir in diced potatoes, season with salt and pepper, and pour in the stock. Bring it to a gentle boil.
4. Cook Brussels Sprouts
Add sprouts to the pot and simmer on medium for 10–15 minutes, until all vegetables are tender but not mushy.
5. Blend to Creamy Perfection
Using an immersion blender (or countertop blender in batches), puree the soup until smooth and velvety.
6. Add Cream
Stir in the cream or milk and adjust seasoning. Warm through gently — avoid boiling.
7. Make Candied Bacon
While the soup simmers, prepare the bacon:
- Preheat oven to 200°C (390°F).
- Coat sliced bacon in brown sugar evenly.
- Bake on parchment-lined tray 5–8 minutes until caramelized.
- Break into small pieces for garnish.
8. Serve
Ladle soup into bowls and scatter with candied bacon, roasted hazelnuts, and parsley. Add a swirl of crème fraîche if desired.
Pro Chef Tips (That Boost Flavor & Texture)
✔ Trim sprouts well — removing outer leaves reduces bitterness and enhances sweetness.
✔ Use both onion and garlic — builds subtle layers of flavor early in the cooking process.
✔ Don’t rush the simmer — gentle heat ensures uniform cooking without bitterness.
✔ Balance creaminess — if you want richer texture, use half cream and half milk.
✔ Add acid at end — a squeeze of lemon juice can brighten the entire bowl.
Flavor Variations & Enhancements
Make this recipe your own by experimenting with:
🌿 Herb Infusion
Add fresh herbs like thyme, rosemary, or sage while sautéing for aromatic complexity.
🧄 Smoky Kick
Increase smoky depth by adding smoked paprika or diced pancetta alongside the bacon.
🍋 Citrus Brightness
A final touch of lemon zest adds brightness and balances richness.
🥔 Hearty Veg Mix
Include shredded leeks or parsnips for added body and earthiness.
Each variation stays true to the core theme of Brussel Sprout Soup with Candied Bacon while enhancing layers of flavor.
Nutrition & Health Highlights
Brussels sprouts are packed with vitamins C & K, fiber, and antioxidants — nutrients that support immunity and gut health. Adding protein-rich bacon (in moderation) satisfies savory cravings while delivering textural contrast.
Pairing the sprouts with potatoes and cream adds calories but also boosts comfort factor — making it a hearty meal option ideal for fall and winter dining.
Serving Suggestions
This soup shines as:
- Starter at Holiday Meals
- Weeknight Comfort Dinner
- Lunch with Crusty Bread or Grilled Cheese
- Gourmet Party Appetizer
Serve alongside toasted sourdough or a crisp green salad to balance the rich texture.
Expert FAQs
1. Can I make this Brussels sprout soup vegan?
Yes — use vegetable stock, coconut cream, and swap candied bacon for smoked tempeh or toasted nuts.
2. What’s the best way to prevent bitterness in Brussels sprouts?
Trim just the stem ends and sauté with aromatics; avoid over-boiling to preserve sweetness.
3. Can I freeze this soup?
Yes — but add the candied bacon only when serving to retain crispiness.
4. Is it possible to make this in an Instant Pot?
Absolutely — sauté veggies and then pressure cook for 8–10 minutes before blending.
5. What’s a good alternative to cream?
Greek yogurt or coconut cream deliver richness with fewer calories.
6. How do I store leftovers?
Refrigerate up to 3 days in an airtight container; reheat gently on stovetop.
7. Can I reduce the calories?
Use milk instead of cream and less bacon for a lighter version.
8. Do I have to peel the potatoes?
Peeling ensures smooth texture, though unpeeled diced potatoes also work if scrubbed well.
9. Is this soup gluten-free?
Yes — all ingredients are naturally gluten-free unless you add croutons.
10. What pairs well with this soup?
Crusty bread, roasted veggies, or a crisp seasonal salad balances the rich flavors.
Final Thoughts
This Brussel Sprout Soup with Candied Bacon recipe transforms a simple vegetable into a culinary star. With creamy texture, savory depth, and crunchy bacon bits, it’s a recipe worth bookmarking — perfect for holidays, weeknights, or special dinners. The best part? You can adapt this soup to your taste and dietary preferences while keeping the heart-warming essence intact.
