Brussels sprouts are vegetables that work great in soups, salads and hot dishes such as casseroles. Depending on the type of the dish, you can use fresh or frozen brussels sprouts. Fresh brussels sprouts are available only for a short period of time during the year, unlike frozen brussels sprouts, which can be purchased all year round. What to pair brussels sprouts with? This vegetable tastes delicious when combined with intense cheese such as parmesan or blue cheese, bacon, poultry, beef and pork. Brussels sprouts soup with bacon, potatoes and onion is the first dinner dish that combines the slightly bitter taste of brussels sprouts with smoked meat. I added cream and tomato passata to the soup, as well as garlic and fresh parsley.
To prepare brussels sprouts soup, I start by cutting the vegetables. I thinly slice the brussels sprouts using a vegetable slicer, cut the potatoes and onion into cubes. If I buy whole bacon, I cut it into sticks. Bacon cut into cubes or strips is available in stores and purchasing such bacon will slightly shorten the time you will need to spend on cutting the ingredients. Fry the chopped bacon until it melts and is lightly browned. Then I add onion, garlic and vegetables, water with broth and passata. I cook the ingredients for a while, then add the cream, season and cook a bit more. I serve the soup with bread.
Ingredients for brussels sprouts soup.
- 200 g brussels sprouts
- 100 g onion
- 1 big clove of garlic
- 600 g potatoes
- 150 g smoked bacon
- 100 ml tomato passata
- 100 ml cream soup
- 1 and 1/4 teaspoon of salt
- 1,4 l vegetable broth
- 1/2 teaspoon of ground pepper
- a small bunch of parsley
How to make brussels sprouts soup.
Cut the bacon into strips, put it in a pot and fry over a low heat for about 8 minutes. Add the onion cut into small cubes and continue frying for 5 minutes. Next, add the mashed garlic, fry for a few seconds, then pour in the vegetable broth, passata, add diced potatoes and shredded brussels sprouts. Bring to a boil and cook for 15 minutes from the moment it boils. Next, pour in the cream, salt and pepper and continue cooking for 10 minutes. Serve the soup with brussels sprouts and bacon, sprinkled with freshly chopped parsley.
Good to know when making brussels sprouts soup.
The tomato passata can be replaced with any tomato sauce or tomato puree. Just add about a full teaspoon of tomato puree and then add about 100 ml of water to the soup.
Do you like dishes with brussels sprouts? If so, try our recipe for Brussels sprouts in cheese sauce with bacon and pistachios.