Roasted vegetable & bacon soup
Roasted vegetable and bacon soup combines smoky bacon with sweet roasted vegetables for a comforting and flavorful dish. The soup is blended to a smooth consistency, making it a hearty meal suitable for any occasion.
Cook time 60 min
Prep time 15 min
Ingredients:
6 bacon strips2 red peppers
2 leeks
3 sweet potatos
2 garlic cloves
2 tbsp olive oil
3 cups chicken gravy
salt & pepper to taste
Roasted vegetable & bacon soup is a hearty and flavorful dish perfect for any season. Combining the smokiness of bacon with the sweetness of roasted vegetables, this soup offers a well-balanced and comforting meal that's both nutritious and delicious.
Instructions:
- Sweet Potatoes: Peel and cut the sweet potatoes into 1-inch cubes.
- Red Peppers: Slice each red pepper into strips, removing seeds and stem.
- Leeks: Trim off the roots and dark green tops of the leeks, leaving only the white and light green parts. Slice the cleaned leeks into 1/2-inch rings.
- Garlic: Peel and chop the garlic cloves.
- On a large baking sheet, spread out the sweet potato cubes, red pepper strips, leek slices, and chopped garlic.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste.
- Toss the vegetables to ensure they are evenly coated with oil and seasoning.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and starting to caramelize. Stir halfway through to promote even roasting.
- While the vegetables are roasting, place the bacon strips in a large skillet.
- Cook over medium heat until crispy, turning occasionally to cook evenly.
- Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat. When cool, crumble the bacon into small pieces and set aside.
- In a large pot, combine the roasted vegetables and 3 cups of chicken broth.
- Using an immersion blender, blend the mixture until smooth. If you don't have an immersion blender, let the mixture cool slightly and transfer it to a countertop blender, blending in batches if necessary.
- If the soup is too thick, add additional chicken broth until desired consistency is achieved.
- Place the pot with the blended soup over medium heat to warm through.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls.
- Garnish each serving with the crumbled bacon pieces.
- Optionally, add a drizzle of olive oil or a sprinkle of fresh herbs for additional flavor and presentation.
Enjoy your hearty and comforting roasted vegetable & bacon soup with a slice of crusty bread or a fresh green salad. This soup is not only nutritious but also full of flavor, making it an ideal choice for both family dinners and casual gatherings.
Roasted vegetable & bacon soup FAQ:
The vegetables should be roasted in a preheated oven at 400°F (200°C) for 25-30 minutes, or until they are tender and starting to caramelize. Stir halfway through to ensure even roasting.
Cook the bacon over medium heat until it is crispy, which typically takes about 8-10 minutes. Make sure to flip the strips occasionally for even cooking.
Yes, you can substitute chicken gravy with vegetable broth or homemade chicken stock. However, this may alter the depth of flavor slightly.
Store leftover Roasted Vegetable & Bacon Soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months; just ensure to let it cool completely before freezing.
If you don't have an immersion blender, you can transfer the roasted vegetable mixture to a countertop blender. Allow it to cool slightly before blending to avoid splatter, and blend in batches if necessary.
Tips:
- 1: Make sure to evenly chop all vegetables to ensure they roast uniformly.
- 2: To enhance the flavor, consider roasting the garlic cloves with their skins on and then squeezing out the soft insides once roasted.
- 3: Use high-quality chicken gravy or homemade stock to enrich the overall taste of the soup.
- 4: Feel free to adjust the amount of bacon according to your preference; more bacon will add extra smokiness.
- 5: For a creamy version, blend the soup to a smooth consistency and add a splash of cream or milk.
- 6: Season with salt and pepper towards the end after tasting the soup, as the bacon and chicken gravy may already contain some salt.
Nutrition per serving
4 ServingsCalories 440kcal
Protein 18g
Carbohydrates 55g
Fiber 7g
Sugar 12g
Fat 24g
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