Are you looking for a hearty and flavorful soup that is perfect for a cold winter's day? Look no further than this bacon and roasted veggie soup. This soup is packed with flavor from the bacon, roasted vegetables, and rich broth. It is also a great way to get your daily dose of vegetables.
This soup is made with simple, everyday ingredients that you probably already have on hand. The most time-consuming part of this recipe is roasting the vegetables, but that can be done ahead of time. Once the vegetables are roasted, the soup comes together in just 30 minutes.
This soup is also very versatile. You can add or remove vegetables depending on your preferences. You can also adjust the amount of bacon to suit your taste. And if you want a thicker soup, you can simply add more cornstarch or flour.
So what are you waiting for? Give this bacon and roasted veggie soup a try today! You won't be disappointed.
BACON AND ROASTED VEGGIE SOUP
This soup came from needing to use up fresh veggies. I added a few other things to it, and BAM, soup extraordinaire.
Provided by Lynn Socko
Categories Vegetable Soup
Time 2h5m
Number Of Ingredients 14
Steps:
- 1. Cut all peppers in half and remove seeds. Cut carrots in half (I left skin on). Leave skin on garlic as well. Place all veggies on oiled baking sheet. Bake 300° for 1- 1/12 hrs.
- 2. Once your remove veggies, place bacon on baking sheet and cook at 400° for 20-30 min.
- 3. Place all veggies except carrots in food processor (remove skin from garlic). Add a little chicken broth, about 1/2-1 c and puree. Remove and place in soup pot.
- 4. Place carrots in processor with another 1/2 c of broth and puree. Also add to soup pot along with crushed tomatoes and remaining chicken stock. Add salt, sugar, pepper, paprika, thyme and lemon juice. Simmer on low heat while bacon cooks.
- 5. Once bacon is cool, chop it up and put in soup and simmer 15 min. longer. Serve with grilled cheese sammies, YUM
- 6. Some of my other soups you may enjoy: https://www.justapinch.com/recipes/soup/vegetable-soup/smokey-roasted-tomato-and-pepper-soup.html https://www.justapinch.com/recipes/soup/beef-soup/roasted-vegetable-soup-with-andouille-sausage.html https://www.justapinch.com/recipes/soup/vegetable-soup/roasted-tomato-soup.html https://www.justapinch.com/recipes/soup/vegetable-soup/rustic-italian-soup.html https://www.justapinch.com/recipes/main-course/chicken/chicken-tomatillo-chowder.html https://www.justapinch.com/recipes/soup/chicken-soup/tomatillo-bacon-ham-corn-chowder.html https://www.justapinch.com/recipes/soup/chicken-soup/creamy-roasted-tomatillo-soup-w-turkey-and-bacon.html https://www.justapinch.com/recipes/soup/chicken-soup/chicken-pot-pie-soup-4.html https://www.justapinch.com/recipes/soup/vegetable-soup/good-ole-creamy-ham-and-veggie-soup.html
ROAST BACON
Steps:
- Preheat oven to 400 degrees F.
- Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.
ROASTED BUTTERNUT SQUASH AND BACON SOUP
By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.* Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. Serve immediately, garnished with bacon, goat cheese and chives, if desired.
BACON AND POTATO SOUP
A delicious winter warmer.
Provided by Kwollak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
- Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
- Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
- Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g
POT ROAST WITH BACON AND VEGETABLES
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner. Although it may not be quick, it couldn't be easier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
- Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
- Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
- Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
- Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
- Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.
Nutrition Facts : Calories 665 g, Fat 36 g, Fiber 5 g, Protein 52 g, SaturatedFat 15 g
Tips:
- Choose the right vegetables: Aim for hearty, flavorful vegetables that will hold their shape in the soup, such as carrots, potatoes, celery, and bell peppers.
- Roast the vegetables: Roasting the vegetables before adding them to the soup intensifies their flavor and gives them a slightly caramelized texture.
- Use a good quality bacon: The bacon is a key ingredient in this soup, so use a thick-cut, smoked bacon for the best flavor.
- Don't be afraid to experiment: This recipe is a great base for customization. Feel free to add other vegetables, herbs, or spices to your liking.
- Make it ahead of time: This soup can be made up to 3 days in advance and reheated when ready to serve.
Conclusion:
This bacon and roasted veggie soup is a hearty, flavorful soup that is perfect for a cold winter day. The roasted vegetables add a delicious depth of flavor, and the bacon adds a smoky, savory touch. This soup is also very versatile, so feel free to add other vegetables, herbs, or spices to your liking. Serve it with a side of crusty bread or a salad for a complete meal.
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