This Brussels sprout soup with bacon and Dijon mustard is a hearty dish that’s full of rich flavor. The smoky bacon and hint of Dijon mustard complement the earthy flavor of the Brussels sprouts, making it a delicious bowl of comfort food that’s perfect for colder days. If you love Brussels sprouts, this silky smooth soup will surely become a new favorite.

white bowl with brussels sprout soup with bacon and dijon mustard, loose brussels sprout leaves and bread to the side

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What are Brussels sprouts?

Brussels sprouts are a leafy winter vegetable, in season from October to March in the northern hemisphere. They’re actually the edible buds of a thick, fibrous stalk and not tiny cabbages, though they belong to the same Brassicaceae family as kale, cabbage and broccoli.

Originally grown around the city of Brussels in Belgium in the 16th century, these little green gems have slowly gained popularity in Europe and the USA, even though they’ve been around since Roman times. They are also often mistakenly called Brussel sprouts instead of Brussels sprouts.

Many people associate Brussels sprouts with a strong smell or bitter taste, but when cooked properly they are in fact mildly sweet, nutty and full of flavor. Overcooking releases sulphur compounds that cause that classic cabbage aroma.

Brussels sprouts can be roasted, steamed, sautéed or added to soups, and when done right they’re truly delicious. These balsamic roasted Brussels sprouts are absolutely delicious but you can also try combining Brussels sprouts with butternut and roast them in the oven.

Brussels sprout soup ingredients

Brussels sprouts: Choose fresh, firm sprouts with a vibrant green color. Discard any that look aged or feel soft. When they’re out of season, frozen Brussels sprouts work just as well. No need to thaw them first.
Garlic and onions: Adds depth of flavor to this soup. Use at least 2-3 cloves of garlic for the best results.
Potatoes: A potato helps thicken the soup naturally, creating a creamy texture without adding cream. Use a starchy variety like russet, which breaks down easily as it cooks. One medium potato is plenty for this recipe.
Dijon mustard: Preferably use Dijon mustard for its sharp tang that complements the smoky bacon and earthy flavor of the soup. Start with a tablespoon and add more if desired.
Olive oil: Add a dash of olive oil or any other neutral oil or butter.
Stock: I use vegetable stock, but chicken stock works fine as well, depending on your preference.
Thyme: Both fresh and dried combines wonderfully with Brussels sprouts.
Seasoning: I just use salt and freshly ground black pepper to taste.
Bacon: Smoked or streaky bacon are both fine, cooked until crispy.
Garnish: I top the soup with crispy bacon and a few loose Brussels sprout leaves for extra texture and crunch. If you prefer, you can lightly sauté the leaves for 1–2 minutes before adding them.

Which mustard to use?

A spoonful of mustard gives this Brussels sprout soup a subtle kick that enhances its creamy flavor. There are many types of mustard to choose from; yellow mustard is mild and slightly vinegary, whole-grain mustard has a coarser texture, while English mustard is much sharper and spicier.

For this recipe, Dijon mustard works best. Originating from the city of Dijon in northern France, it’s smooth and creamy with just the right balance of tang and sharpness. It adds depth without overpowering the other flavors.

How to make this soup

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

Clean the Brussels sprouts: Rinse the sprouts under cold running water to remove any dirt or debris. Trim the stem ends and discard any discolored or loose leaves, saving a few clean ones for garnish. Slice the sprouts in half. You can leave them whole, but halving reduces cooking time. This step isn’t necessary if you’re using frozen sprouts.
Chop the other vegetables: Peel and mince the garlic. Peel and finely chop the onions. Peel the potato and cut it into cubes.
Cook the vegetables: Heat olive oil in a large pot over medium heat. Cook the onions for 5 minutes until translucent, then add the garlic and Brussels sprouts and sauté for 2–3 minutes, stirring occasionally. Stir in the diced potato and Dijon mustard to combine.

Simmer the soup: Add the stock and thyme and bring to a boil. Cover with a lid, reduce the heat to medium-low and simmer for 15-20 minutes until all the vegetables are tender. Check with a fork to make sure the potatoes and sprouts are soft.
Prepare the bacon: While the soup simmers, cut the bacon into small strips and cook in a skillet over medium heat until crispy. No extra butter or oil is needed, as the fat will render. Transfer to a paper towel–lined plate to drain and set aside for garnishing the soup.
Blend the soup: Remove the pot from the heat and blend the soup with an immersion blender until smooth or carefully transfer to a countertop blender. If too thick, add a little water or stock and blend again.
Season and serve: Taste and adjust with salt and pepper. Serve hot, topped with crispy bacon and a few loose Brussels sprout leaves.

How to store

This Brussels sprout soup with bacon and Dijon mustard is perfect for making ahead or saving leftovers for later:

In the fridge: After cooking and blending, let the soup cool to room temperature. Store in airtight containers for up to 3 days. Add the crispy bacon only when serving to keep it crunchy.
In the freezer: Allow the soup to cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months.
To reheat: Warm the soup gently in a pan over low heat or in the microwave. Stir well before serving and top with the crispy bacon and a drizzle of Dijon mustard if desired.

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