Roasted vegetable & bacon soup
Warm up with a hearty bowl of Roasted Vegetable & Bacon Soup, featuring savory bacon, sweet red peppers, earthy leeks, and sweet potatoes, all roasted to perfection and blended with garlic, olive oil, and rich chicken gravy. Ideal for a comforting and nutritious meal.
- 02 Aug 2024
- Cook time 60 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 440kcal | 18% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 7g | 19% |
| Sugar 12g | 12% |
| Fat | |
| Fat 24g | 29% |
| Saturated 6g | 22% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 1210ug | 134% |
| Choline 70mg | 12% |
| Vitamin B1 0.44mg | 37% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.90mg | 53% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.41ug | 17% |
| Vitamin C 63mg | 73% |
| Vitamin E 2.16mg | 14% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 3.49mg | 32% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 1010mg | 30% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 1320mg | 88% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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