Creamy Bacon Brussels Sprout Soup
A silky, smoky soup built on caramelized Brussels sprouts and crispy bacon, blended smooth with heavy cream and finished with fresh thyme. A low-carb cold-weather bowl that delivers deep savory flavor.
Ingredients
- 1.5 lbs Brussels sprouts, trimmed, halved
- 8 strips bacon strips
- 1 onion yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 4 sprigs fresh thyme sprigs, leaves picked
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
Instructions
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1
Cook 8 strips bacon strips in a large heavy pot over medium heat until crispy, about 6-8 minutes. Transfer to a paper-towel-lined plate and crumble when cool. Leave 1 tablespoon of drippings in the pot.
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2
Add 1 onion diced yellow onion to the drippings and cook until softened, about 4 minutes. Add 4 cloves minced garlic cloves and cook 1 minute more.
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3
Add 1.5 lbs trimmed, halved Brussels sprouts to the pot. Cook, stirring occasionally, until lightly caramelized, about 6 minutes.
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4
Pour in 4 cups low-sodium chicken broth and add 4 sprigs leaves picked fresh thyme sprigs. Bring to a boil, then reduce heat and simmer until Brussels sprouts are completely tender, about 12 minutes. Remove and discard thyme stems.
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5
Use an immersion blender (or carefully transfer in batches) to puree the soup until very smooth. Stir in 1/2 cup heavy cream and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp ground nutmeg.
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6
Ladle into bowls and top with crumbled bacon strips. Serve hot.