Bacon & Brussel Sprout Soup

Bacon & Brussel Sprout Soup

{I may earn money or products from the companies mentioned in this post}.

Yes, this is totally a thing! A beautiful, wonderful, Paleo thing.

I’m pretty sure my family falls into the five percent tile of individuals that enjoy eating brussel sprouts.
That is an entirely made up statistic. So, don’t go running to Google. If I had to guess, the figures on people who like brussel sprouts would be a relatively low percentage.
I know this for a fact.
Unfortunately, our love for brussel sprouts did not cultivate our garden; they were the only crop not to produce. (If you’re in the gardening niche, email me the secrets to growing brussel sprouts).
You’ll want to eat seconds after knowing this soup is free of grains, gluten, dairy, soy, sugar, legumes, and all things processed.
No cheating on your dietary restrictions here! Which, is great for all you bacon lovers.
A fantastic homemade soup contains bacon.
Mmmmm bacon….

Bacon & Brussel Sprout Soup

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author Angela @Paleo Mom of Two


  • 2 Cups Chicken Broth or Stock
  • 1 lb Brussel Sprouts
  • 1 Red Onion
  • 1 Can Coconut Milk
  • 1/2 lb Thick Cut Bacon


  1. Preheat oven to 425. Line an edged baking sheet with tin foil. Quarter Brussel sprouts and slice onions. Place vegetables on the prepared baking sheet. Drizzle EVOO, salt, and pepper to taste until coated. Roast for 25-30 minutes.

  2. While the vegetables are roasting, cut bacon into small pieces and cook over medium-high heat over the stove until brown and crispy.

  3. Let vegetables and bacon cool before moving on to the next step.

  4. Place roasted vegetables and bacon (along with some grease) into a food processor and process until everything is blended.

  5. Place all of your ingredients into a large pot, bring to a boil, cover, and simmer for 45 minutes, stirring occasionally.

Recipe Notes

Serve with Simple Mills Crackers or homemade Paleo bread.

Paleo Soup

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