Best 5 Bacon And Roasted Veggie Soup Recipes

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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.

Here are our top 5 tried and tested recipes!

BACON AND ROASTED VEGGIE SOUP



Bacon and Roasted Veggie Soup image

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

4 c chicken stock, low sodium (homemade preferred)
12 slice thick cut bacon
28 oz can crushed tomatoes
1 red, yellow and orange bell pepper (each)
1 poblano and jalapeno (each)
5 scallions
3 carrots
1 clove garlic
1 1/2 c cherry tomatoes
1/8 tsp thyme
1 tsp each of salt and black pepper
1 tsp smoked paprika
1/2 tsp lemon juice
1 tsp sugar

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



Roast Bacon image

Provided by Ina Garten

Categories     side-dish

Time 17m

Yield 2 to 4 servings

Number Of Ingredients 1

8 to 10 slices Applewood centre cut smoked 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



Roasted Butternut Squash and Bacon Soup image

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

1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
4 slices bacon, diced
1/2 teaspoon dried thyme
2 1/2 cups chicken stock, or more, to taste
1/4 cup crumbled goat cheese
2 tablespoons chopped chives

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



Bacon and Potato Soup image

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

6 thick slices bacon
1 ½ teaspoons olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
⅛ teaspoon cayenne pepper
½ cup shredded Cheddar cheese
½ teaspoon kosher salt

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 image

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

1/2 pound slab bacon, diced small
1 beef chuck roast (4 pounds), tied
Coarse salt and ground pepper
2 tablespoons unsalted butter
1 large yellow onion, diced small
3 garlic cloves, minced
3 tablespoons chopped fresh rosemary leaves
1 cup dry red wine, such as Cabernet Sauvignon
1 can (28 ounces) diced tomatoes
1 pound small white potatoes, halved or quartered if large
1 bunch small carrots (about 6), cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 cups pearl onions, trimmed and peeled

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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