Brussels Sprout & Farro Soup with Bacon

This warming soup is packed with umami flavors from bacon and mushrooms. Farro and Brussels sprouts bulk up the soup with fiber and texture, while cream and a splash of vinegar balance the flavors. Serve with crusty bread to sop up every last bite.

a recipe photo of the Brussels Sprout & Farro Soup with Bacon
Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Active Time:
45 mins
Total Time:
45 mins
Nutrition Profile:


  • 3 center-cut bacon slices, cut into 1/2-in. slices

  • 1 ½ cups chopped sweet onion

  • 1 tablespoon extra-virgin olive oil

  • 1 (8 ounce) package sliced cremini mushrooms

  • 1 tablespoon minced garlic

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 5 cups lower-sodium chicken broth

  • ½ cup pearled farro

  • 1 bay leaf

  • 2 cups shredded Brussels sprouts

  • ¼ cup heavy cream

  • 1 tablespoon sherry vinegar

  • 2 teaspoons fresh thyme leaves


  1. Cook bacon in a large Dutch oven or large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving the drippings in the pot. Crumble bacon and set aside.

  2. Increase heat to medium-high and add onion to the pot. Reduce heat to medium and cook, stirring often, until the onion is softened and slightly golden brown, about 7 minutes. Add oil and mushrooms; cook, stirring occasionally, until the onion is golden brown and the mushrooms are softened, about 4 minutes. Add garlic, salt and pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add broth, farro and bay leaf; bring to a boil over medium-high heat. Cover, reduce heat to medium and simmer, stirring occasionally, until the farro is tender, about 20 minutes. Add Brussels sprouts; cook, stirring occasionally, until the Brussels sprouts are tender, about 2 minutes. Stir in cream and vinegar. Remove and discard the bay leaf.

  3. Divide the soup among 4 bowls; sprinkle evenly with the crumbled bacon and thyme leaves. Serve immediately.

To make ahead

Cover and refrigerate for up to 1 day. Garnish with bacon and thyme just before serving.

Nutrition Facts (per serving)

263 Calories
11g Fat
30g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 263
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 11g 22%
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Vitamin A 566IU 11%
Vitamin C 43mg 48%
Vitamin D 11IU 3%
Vitamin E 1mg 9%
Folate 60mcg 15%
Vitamin K 77mcg 64%
Sodium 499mg 22%
Calcium 78mg 6%
Iron 2mg 11%
Magnesium 25mg 6%
Potassium 539mg 11%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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