German Brussels Sprouts Soup is a quick and easy soup dotted with turkey bacon and filled with great flavor.
When it comes to this soup, I have to say it’s a “Don’t judge me!” soup. And what I mean by that is don’t judge a book by its cover.
Brussels sprouts soup may not be the most photogenic, but it is absolutely delicious!
The Brussels sprouts are caramelized with onion and (turkey) bacon before becoming a rich and creamy soup. I mean how can something that looks this amazing not have all the flavor to go with it?
I think you will be pleasantly surprised at just how flavorful this soup actually is.
You will absolutely love this!
As an added bonus, this soup is also quite quick to make. The longest part is simply prepping the Brussels sprouts themselves.
To Make This Recipe You Will Need:
- Brussels sprouts
- turkey bacon
- butter
- red onion
- chicken broth
- heavy cream
- sea salt
- freshly ground black pepper
- nutmeg
- parsley
- Dutch oven or other soup pot
- immersion blender
To begin, prepare your Brussels sprouts by cutting off the stem and then cutting the sprout in half.
Cook the onion, turkey bacon, and butter together in a Dutch oven until the onion is just slightly translucent.
Add in the Brussels sprouts. Cook these over medium low heat until the Brussels sprouts are tender.
When the Brussels sprouts are cooked, scoop half of the mixture out into a dish.
Add the broth, cream, salt, pepper, and nutmeg.
Using an immersion blender, blend the soup until it is fairly smooth.
Add the reserved Brussels sprouts mixture back to the pot, along with the parsley.
Let the soup simmer for just a minute.
Enjoy!
Need some other ideas for Brussels sprouts?
Check out this great skillet meal – Chicken and Brussels Sprouts Skillet Supper
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Easy German Brussels Sprouts Soup
Ingredients
Instructions
- To begin, prepare your Brussels sprouts by cutting off the stem and then cutting the sprout in half.
- Cook the onion, turkey bacon, and butter together in a Dutch oven until the onion is just slightly translucent.
- Add in the Brussels sprouts. Cook these over medium low heat until the Brussels sprouts are tender.
- When the Brussels sprouts are cooked, scoop half of the mixture out into a dish.
- Add the broth, cream, salt, pepper, and nutmeg.
- Using an immersion blender, blend the soup until it is fairly smooth.
- Add the reserved Brussels sprouts mixture back to the pot, along with the parsley.
- Let the soup simmer for just a minute.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
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ALWAYS looking for new recipes for Brussel sprouts and cabbage. These are two of my favorites(along with asparagus) and you don’t find many unique recipes using these veggies. Thank you for this recipe. Looking forward to watching your new farm come together!!
This looks absolutely amazing! Cannot wait to make this next week!
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading :)
Thank you!