This hearty Brussel sprout soup is easy to make and delicious whether you think you’re a Brussel(s) sprout fan or not. The crisp bacon and chestnut topping adds a wonderful sweet-salty flavor with every mouthful.
This time of year it is definitely feeling like soup weather more and more. The leaves are almost all on the ground, waiting for my son to jump in them and throw them everywhere. We’re dodging acorns falling when we’re in the park and we need to negotiate on a few more layers when we go out.
We have a number of favorite soups, like roast tomato soup and various root vegetable varieties like carrot, sweet potato and mushroom soup, lemongrass and squash soup and roasted apple and acorn squash soup. Others we have less often but still thoroughly enjoy.
Some of that is based on the vegetables we tend to keep in the house – some vegetables I just don’t tend to buy often or get in our box. That’s the case for this Brussel sprout soup, but often after making it, I’m tempted to go straight back to the supermarket to get more to make another batch.
An un-loved veg
Brussel sprouts, or Brussels sprouts as some spell them, are a bit of an underrated vegetable, often being one that people at least are not a fan of, if not really hate. But I think they’re maybe largely a victim of having so often been poorly cooked. Especially if you are British you have probably had them overcooked and bland at one too many Christmas meals.
They do have more to offer, though, such as raw in a slaw, such as with my sweet potato taocs, as well as roasted as a side or made more of a meal like my vegan lentil salad with roasted Brussels sprouts. Plus they’re great in soups like this.
Even if you are not normally a Brussel sprout fan I would encourage you to give this soup a try as it’s so hearty and delicious and really not that sprout-like. Plus there’s bacon, which can only be a good thing.
How to make Brussel sprout soup
- Cook the bacon a minute to render some of the fat.
- Add the onion and cook a few minutes until the onions softens.
- Meanwhile, peel and chop the potato and Brussel sprouts, then add them to the pot.
- Let the vegetables sweat and color a couple minutes then add the stock.
- Simmer soup a few minutes.
- Meanwhile cook the bacon and chestnuts for the topping, then drain and set aside.
- Puree the soup, top with the bacon and chestnuts and serve.
While the topping technically isn’t necessary, to me it so is. Both for flavor and texture, to me it really makes the soup. You get a lovely little bit of crisp deliciousness with each mouthful as you eat.
Making Brussel sprout soup with leftovers
This Brussel sprout soup is also be a great way to use up leftovers, as you can just as easily make this starting with cooked Brussel sprouts and potatoes. All you do is skip the part where you sweat the veg and simply add just enough stock to cover the vegetables ones they are warm through. You will only need to simmer around 5 minutes before blending.
Don’t worry about being too precise on the amount of each vegetable or the bacon, you just want roughly equal amounts of Brussel sprouts and potatoes (or slightly more Brussel sprouts). Also, it wouldn’t matter if you had some chestnuts in there too if you had leftovers from my Brussel sprouts with bacon and chestnuts, or don’t have bacon in the soup itself. Just don’t skip the topping!
This soup has a lovely creamy texture and is full of rich bacony flavor alongside the tasty vegetables. The crisp bacon and chestnut on top give a little saltiness and sweetness as you scoop up the soup itself. It’s wonderfully warming and just the thing as temperatures drop. I know I’ll be making a point of getting some more Brussel sprouts to make it again soon.
Brussel sprout soup with crispy bacon and chestnut
- 2 slices smoked bacon (streaky) or 3, if you want a little more
- 1/2 onion small/medium
- 8 oz potatoes 210g
- 10 oz Brussels sprouts 285g
- 1 1/2 cups stock 360ml, chicken or vegetable, possibly a little more
- 1/4 tsp ground nutmeg (optional)
- salt and pepper to taste
- 3 slices smoked bacon cut in small slices
- 6 cooked chestnuts approx, broken into chunks
- Cut the bacon into slices and put into a pan over a medium heat. Dice the onion and once the fat starts to render from the bacon, add the onion to the pan. Cook, stirring regularly for 2-3 minutes.
- Meanwhile peel the potatoes and dice. Take the outer layer and ends off the Brussel sprouts and cut in half. Add both to the pan, stir, then cover and reduce heat slightly.
- Allow the vegetables to sweat for around 10min until the potato is tender to a knifepoint, stirring occasionally. Don't worry if things stick to the bottom of the pan and color a bit, it all adds to the flavor, just don't let them burn.
- Add the stock, nutmeg and some salt and pepper to taste to the pan (bear in mind you have bacon in there so you won't need much salt). Cover and bring to a boil then simmer for around 10 minutes.
- Meanwhile, put the bacon for the topping in a small skillet/frying pan and cook over a medium heat. Once the fat starts to render, add the chestnuts. Continue to cook until both are crispy, stirring now and then.
- Remove the soup pan from the heat and puree the soup in a blender/with a stick/ immersion blender.
- Serve the soup with the crispy bacon and chestnuts on top.
Try these other hearty soups:
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