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Home / Recipes / Low Carb Soups

Roasted Brussels Sprout Soup with Bacon

By Lisa MarcAurele · Jul 3, 2020 · 10 Comments

2.5K shares
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Easy roasted brussels sprout soup with bacon

An easy roasted Brussels sprout soup with bacon is a comforting way to eat a serving of vegetables. It makes a great appetizer to dinner or can be enjoyed as a light lunch.

Easy roasted brussels sprout soup with bacon
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One of my favorite vegetables is Brussels sprouts. However, I typically only cook them over the holidays pan fried with bacon and cranberries.

It's always a special side dish that I look forward to making after I make a batch of sugar free dried cranberries sweetened with stevia.

But, these tasty little veggies caught my eye on a recent trip to Whole Foods Market. So, I picked some up to make this roasted Brussels sprout soup with bacon.

Although roasting the vegetable make a wonderful side dish for dinner, I thought I'd try something different. However, I still wanted to combine it with bacon.

I actually had some baked bacon in the refrigerator so I used that. Since it didn't have the full flavor infused in the soup, I tested another batch cooking the bacon in the soup pot.

Of course, starting out cooking the onion in bacon grease and browned bits resulted in a much better flavor. So, I changed the recipe to use raw bacon versus pre-cooked.

How to make roasted brussels sprout soup with bacon

The recipe can still be made with pre-cooked bacon. But, if you want the full flavor of the bacon to come through, it's much better to start off with raw bacon cooked in the soup pot.

I originally thought of keeping the Brussels sprouts halved in the soup. But, St. Patrick's Day was only a few days away so I thought it would give a festive green color if they  were pureed.

So I decided to run the roasted Brussels sprout soup with bacon through a blender. And, I'm really glad I did that because it made a thick low carb soup that was easier to eat.

The green color was also perfect for the upcoming Irish holiday. Although, I'll admit that there wasn't any left when the day arrived as it was so delicious it didn't last long in the refrigerator.

It's been unseasonably cold here in Connecticut as well. So the soup really hit the spot during the snowstorm we had this week that dumped about 18 inches of snow in our area.

When the groundhog saw his shadow this year, I was bummed as I was hoping spring would come earlier. But, with the official start of spring only a couple days away, it's looking like the groundhog was right.

Roasted Brussels Sprout Soup with Bacon Recipe

If I can still get Brussels sprouts during the warmer weather, I'll make this recipe again. I really love the flavor and could eat it  year round.

Some of the other low carb soup recipes that I love are my Broccoli Cauliflower Cheese Soup, Zuppa Toscana, and Sausage Kale Soup. And, the taco soup has become my most popular Instant Pot recipe.

Soup has become a popular dish at our family gatherings. So, I may make a double batch of this roasted Brussels sprout soup with bacon recipe to see if it goes over well.

Since my pan fried Brussels sprout dish is enjoyed by my family during the holidays, I think this low carb recipe will be a hit too. And, since the vegetable is hidden, I may see if they can guess what it is.

One of the things I love about serving soup is that I just keep it in the slow cooker or electric pressure cooker on the warm setting. So the dish stays warm for hours without worry.

That's why many times, I'll just do a large batch of no bean chili or turkey pumpkin chili in the slow cooker.

Roasted brussels sprout soup with bacon

My oldest daughter will be turning 21 years old in a couple weeks. Since it's a milestone birthday, I'll invite the family over to celebrate. I may put this soup on the menu.

I haven't made my low carb bacon cheeseburger casserole in a while. So, maybe I'll add that one in to the menu as well. However, my daughter has moved to a dairy-free diet so it may not be the best choice.

I've been staying away from dairy as well. So, perhaps my oven baked bacon wrapped chicken tenders would be a better recipe to make. And, my daughter loves them.

There's so many low carb recipes to choose from, I always have a hard time picking out just a few to serve for celebrations. And, there's quite a few that have gotten lost on the site like my Paleo Salmon Chowder.

If you love Brussels sprouts as much as I do, I hope you give this easy low carb soup a try. I'm definitely making at least a double batch the next time I cook it. I also want to try a Brussels sprouts au gratin.

Simple roasted brussels sprout soup with bacon

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Recipe

Roasted Brussels Sprout Soup with Bacon

Roasted Brussels Sprout Soup with Bacon

4.80 from 5 votes
An easy roasted Brussels sprout soup with bacon is a comforting way to eat a serving of vegetables. It makes a great appetizer or light lunch.
Prep Time:10 minutes mins
Cook Time:40 minutes mins
Total Time:50 minutes mins
Course: Soup
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 5 people
Calories: 189

Video

Ingredients

  • 16 ounces Brussels sprouts
  • 1 tablespoon olive oil
  • 6 strips no sugar bacon
  • ½ cup onion chopped
  • 4 cups chicken bone broth
  • ½ teaspoon sea salt
US Customary - Metric

Instructions

  • Line rimmed baking sheet with foil. Slice Brussels sprouts in half. Place Brussels sprouts cut side down on foil and drizzle with olive oil. Bake at 425F for 25 minutes, flipping each after about 12 minutes.
  • While the Brussels are baking, cook bacon in large pot or Dutch oven. Remove from pot when completely cooked and set on paper towels. You can also bake bacon in the oven or use an air fryer.
  • Cook onions in bacon grease until translucent. Add the broth and salt. Allow to simmer for 5-10 minutes.
  • Chop bacon and add half to the soup along with the roasted Brussels sprouts. Allow to simmer another 5 minutes.
  • Using a stick blender or traditional blender, blend the soup until smooth. Serve with reserved bacon pieces sprinkled on top.

Notes

It's not necessary to line the pan with foil. The step just makes cleanup easier.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1cup | Calories: 189 | Carbohydrates: 10g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1118mg | Potassium: 578mg | Fiber: 3g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 91.5mg | Calcium: 53mg | Iron: 1.7mg

Additional Info

Net Carbs: 7 g | % Carbs: 16.2 % | % Protein: 16.2 % | % Fat: 67.6 % | SmartPoints: 6
Values
Array
(
    [serving_size] => 1
    [calories] => 189
    [carbohydrates] => 10
    [protein] => 7
    [fat] => 13
    [saturated_fat] => 4
    [cholesterol] => 17
    [sodium] => 1118
    [potassium] => 578
    [fiber] => 3
    [sugar] => 2
    [vitamin_a] => 685
    [vitamin_c] => 91.5
    [calcium] => 53
    [iron] => 1.7
    [serving_unit] => cup
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

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Comments

  1. Kelli

    March 08, 2023 at 1:06 pm

    5 stars
    I had Brussel sprout and bacon soup at a Restaurant in the Denver airport and loved it. I immediately looked for a recipe online matching the ingredients I believed were in the soup. I found this recipe and made this soup when I got home. It is even better. It’s my new favorite soup

    Reply
  2. Eric K Ellingson

    March 12, 2019 at 10:19 pm

    Do you think I could do the process in my instantpot? Maybe saute the sprouts in it then do the rest in the pot.

    Reply
    • Lisa MarcAurele

      March 13, 2019 at 6:52 am

      Yes. This recipe can definitely be made in an Instant Pot. I'd just use the soup setting.

      Reply
  3. Vonnie Frazier

    February 10, 2019 at 10:52 pm

    5 stars
    This soup is my newest favorite! I made it last week for the first time, and followed the exact recipe; This week, I added half of a serrano pepper, and garlic. It is delicious! Thanks for another great meal! 🙂

    Reply
    • Lisa MarcAurele

      February 11, 2019 at 8:56 am

      Love that spiced it up a bit with pepper and garlic. Sounds awesome.

      Reply
  4. Barbara Nelson

    December 17, 2018 at 7:26 pm

    Very tasty soup. LOTS of roasted and bacon flavor. I'll make again!

    Reply
    • Lisa MarcAurele

      December 18, 2018 at 9:03 am

      Thanks for writing it to let let us know how the soup turned out!

      Reply
  5. No Sugar, No Cry

    June 21, 2018 at 11:39 am

    This looks yummy! I'm gonna try and make this without the bacon since I don't eat meat. But it might be a good way to eat Brussels sprouts without having to eat them whole haha!

    Reply
    • Lisa

      June 21, 2018 at 1:19 pm

      I find they taste best roasted or fried. But eating them pureed is a nice change.

      Reply
  6. Darleen Prangue

    March 20, 2018 at 1:22 pm

    5 stars
    Nice recipe, btw very healthy and tasty too!

    Reply
4.80 from 5 votes (2 ratings without comment)

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