Seared Brat Soup

Our staple soup with unlimited possibilities

Active time: 10 minutes • Total time: 30 minutes

Posted on Dec 27, 2019 by Jack McCann
Tags: Newsletter Soup brats

We love making variations of this soup - the images feature our rosemary brats which are very popular.

The image also features pasta, but we usually add a bit of rice and veggies instead.


  • 1 pack of TC Farm organic seasoned brats
  • A few servings of a chopped veggie that fries well: 4 carrots, half a head of broccoli or cauliflower, etc
  • 2 TC Farm soup base packs that includes carrot, celery and onion - or about 24-32 ounces of broth and chop your own veggies
  • 8-12 ounces of pasta or 1 cup of rice
  • Herbs or black pepper as desired (Italian mix works well)


  1. Cut the brats in half to make it easier to crisp up the edges
  2. Fry in a stockpot over medium high heat (add some butter to help) and turn as needed
  3. Once the outside is seared to your liking, remove from the pan and slice into small pieces, set aside
  4. Add extra fat (butter, olive oil or coconut) to the pot as needed
  5. Add veggies and fry until caramelized on the first side, then stir to caramelize another side if desired
  6. Add the TC Farm soup base packages or broth and the onion/celery/carrot mixture
  7. Add the rice or pasta if desired
  8. Cool until the pasta or rice is done
  9. Add back in the brats
  10. Add herbs, pepper and salt to taste

Tips and variations

Our rosemary brats really are fantastic in soups like this.

The other favorite is our base (smoked brats).

Consider adding any other random extra veggies or ingredients you have around. Of course any chicken or pulled pork or beef is a great addition too.

Here is a squash variation that is great in the winter/fall season:

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