Creamy Brussels Sprout and Bacon Soup
User Reviews
3.8
Creamy Brussels Sprout and Bacon Soup
Description
In this soup, Brussels sprouts are trimmed, halved or quartered, drizzled with olive oil, and generously seasoned with salt and pepper before roasting until tender and lightly caramelized. Meanwhile, bacon is cooked until crisp, then removed, leaving rendered fat to sauté shallots until softened.
The roasted sprouts, bacon, and shallots are combined with chicken stock and simmered briefly before pureeing to create a creamy base. Adding cream and two types of cheese—sharp cheddar and Parmesan—enriches the soup with depth and a smooth texture. The dish finishes with reheating to a simmer, allowing flavors to meld.
This soup offers a cozy, flavorful way to enjoy Brussels sprouts and bacon together, with a blend of sharp and savory notes. The technique of roasting and pureeing brings a satisfying silky consistency contrasted by bacon pieces.
Ingredients
- 1 pound Brussels sprouts
- olive oil for drizzling
- salt fresh cracked
- black pepper fresh cracked
- 12 ounces Bacon snipped or chopped into 1/2 inch dice
- 2 shallots large, about 1/2 cup, chopped
- 3 cups chicken stock
- 1/2 cup cream or half and half
- 1 cheddar cheese sharp, shredded, heaping cup
- 1/4 cup Parmesan Cheese shredded
Instructions
- Set oven to 375F
- Wash and trim the stems from the sprouts. Cut them in half, or in quarters if they are very large. Drizzle them with olive oil, and then sprinkle liberally with salt and pepper.
- Roast the sprouts for about 20-30 minutes, just until they have softened and have taken on a little color. Stir them around on the pan a few times during cooking. Set aside.
- Cook the bacon until crispy in a large soup pot. Remove the bacon with a slotted spoon to paper towels to drain. Leave about 3 Tbsp of the bacon fat in the pan and add the shallots. Saute them for about 5 minutes, until they are softened, don't let them brown.
- Add the chicken stock and the sprouts to the pan, and bring up to a simmer. Cook gently for 5 minutes.
- Working in batches, puree the soup. I used my food processor, but if you prefer a chunkier texture you could use an immersion blender. Return the pureed soup to the pot.
- Add the cream to the soup and reheat to a simmer. Taste to adjust the salt and pepper, and then, once the soup is nice and hot, remove from the heat and add the cheeses, slowly, and stir until it is completely melted.
- Serve hot with a good helping of crisp bacon in the center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 52g | 80% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 101mg | 34% |
| Sodium | 1551mg | 65% |
| Potassium | 880mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1386IU | 28% |
| Vitamin C | 98mg | 109% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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