Brussels Sprouts Soup
If you like Brussels sprouts, you’ll love this soup. Brussels Sprouts Soup is full of vegetables and is perfect for cold winter days.
Welcome to our family recipe blog. There are hundreds of recipes here for you to browse through. We hope to make getting meals prepared easier for you. Here are a few other soup recipes you may also enjoy: Wisconsin Cauliflower Soup, Broccoli Cheese Soup, Egg Drop Soup, Easy Chicken Noodle Soup, Tomato Basil Pesto Soup, Creamy Butternut Squash Soup, Creamy Chicken Vegetable Soup, Portabella Artichoke Soup and Chicken and Rice Soup.
Ingredients Needed For Brussels Sprouts Soup:
Celery, sliced
Carrots, peeled and sliced
Yukon Gold Potatoes, peeled and diced
Green Onion, sliced-reserve the green onion tops for serving
Garlic, minced
Brussels Sprouts, trim off the end of the stem (not the whole stem) and cut each Brussels sprout in half
Butter
Flour
Chicken Broth
Heavy Cream
Soy Sauce
Worcestershire Sauce
Parsley
Salt
Pepper
Bacon, cooked and crumbled
How To Make Brussels Sprouts Soup:
Start by getting the bacon cooking (unless you are using bacon that is already cooked like, bacon crumbles or pre-cooked bacon). When bacon has cooked and cooled, crumble the bacon. Set aside.
While the bacon cooks, place sliced celery, peeled and sliced carrots, sliced green onions (reserve green onion tops for serving) and the butter in a stock pot or large pot. Cook and stir the vegetables for five minutes. At the last minute, add minced garlic and continue cooking.
Next, add the flour to the vegetable and butter mixture. Stir to combine and heat through.
Then, add the halved Brussels Sprouts, peeled and diced potatoes and chicken broth. Stir to combine. Then, stir occasionally and cook for 20-25 minutes-or until the vegetables reach desired tenderness.
Remove soup from the heat and add the soy sauce, Worcestershire sauce, parsley, salt and pepper.
Now, remove about 1 1/2 to 2 cups of the soup from the stock pot and place it in a bowl that is big enough to hold 3 cups. Slowly pour the heavy cream into the 2 cups of soup, while stirring.
When the cream has been combined with the soup, slowly add the heavy cream mixture back into the stock pot, while stirring.
Serve with bread and top with bacon crumbles and sliced green onion tops. Enjoy this yummy comfort food meal.
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Brussels Sprouts Soup
A delicious comfort food recipe full of vegetables.
Ingredients
- 1 cup celery sliced
- 2 cups carrots peeled and sliced
- 6 cups Yukon Gold potatoes peeled and cubed
- 3 tbsps green onion sliced-reserve the tops for serving
- 2 cloves garlic minced
- 3 cups Brussels Sprouts trim the stem and slice each in half lengthwise
- 1/4 cup butter
- 1/4 cup flour
- 4 14.5 ounce cans chicken broth
- 1 cup heavy cream
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 slices bacon cooked and crumbled-more if desired
Instructions
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Begin cooking the bacon. Then, drain the fat, cool and crumble. Set aside.
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While the bacon cooks, prepare vegetables as directed above. For the Brussels Sprouts, only trim off the very end of the stem-you do not want to take too much of the stem. Then, cut the Brussels Sprouts in half lengthwise.
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In a large stock pot, cook carrots, celery and onion in the butter for 5 minutes. Add the minced garlic after 4 minutes.
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Then, add in the flour and stir to combine.
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Add the halved Brussels Sprouts, diced potatoes and chicken broth. Stir and bring to a boil. Allow the soup to cook, stirring occasionally, for 20-25 minutes or until vegetables reach desired tenderness.
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When vegetables have reached the desired tenderness, remove pot from the heat and stir in the soy sauce, Worcestershire sauce, dried parsley, salt and pepper.
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Now, remove about 1 1/2 cups of the soup and place in a medium sized, heat safe bowl. Slowly stir the heavy cream into the soup in that bowl.
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Then, stir the soup and cream mixture slowly back into the soup in the stock pot.
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Serve with bread and top with slice green onion tops and crumbled bacon. Enjoy!
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