Creamy Carrot Soup with Bacon Recipe

Why Make This Recipe

Creamy Carrot Soup with Bacon is a warm and comforting dish that tickles your taste buds. This recipe combines the sweetness of carrots with the savory flavor of bacon, making it a delightful meal for any time of the year. It’s perfect for lunch or dinner and can easily impress your family or guests with its rich flavor and smooth texture.

How to Make Creamy Carrot Soup with Bacon

Ingredients:

• 1 tbsp olive oil or butter
• 4 slices streaky bacon (~120g/4oz)
• 1 onion, chopped
• 2 garlic cloves, minced
• 5 large carrots, cut into 1.5 cm / 3/5″ chunks
• 1 litre / 1 quart vegetable or chicken broth (4 cups)
• 1/2 cup / 125 ml cream
• 3/4 cup / 185 ml milk (any fat %)
• Salt and pepper, to taste
• Fresh thyme or chopped parsley
• Cream, for swirling
• Crusty bread

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the bacon and cook until it becomes golden and crispy. Once cooked, remove it from the pot, allow it to cool slightly, and then chop it into small pieces.
2. In the same pot with the bacon drippings, add the chopped onion and minced garlic. Cook for about 2 minutes until the onion turns translucent, but make sure it doesn’t brown.
3. Stir in the carrot chunks and coat them well in the oil and drippings to bring out their flavor.
4. Pour in the vegetable or chicken broth and give it a stir. Cover the pot and allow it to simmer over medium heat for 20 to 25 minutes, until the carrots are very soft and tender.
5. Turn off the heat and remove the lid. Use a stick blender to puree the carrot mixture until smooth. If you prefer, you can let the soup cool slightly and blend it in batches in a stand blender.
6. Stir in the cream, milk, and add salt and pepper to taste. If the soup is too thick, you can adjust it by adding more milk or water.
7. Ladle the soup into bowls and garnish with swirls of cream, chopped bacon, and fresh parsley or thyme. Serve it alongside crusty bread for dipping.

How to Serve Creamy Carrot Soup with Bacon

Serve the creamy carrot soup hot, garnished with cream swirls, crispy bacon pieces, and fresh herbs. Pair it with crusty bread for a satisfying meal. This soup can be a starter or a main dish, depending on your preference.

How to Store Creamy Carrot Soup with Bacon

If you have leftovers, let the soup cool completely before storing. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup for up to 3 months. To reheat, simply thaw it overnight in the refrigerator and warm it on the stove until heated through.

Tips to Make Creamy Carrot Soup with Bacon

• For a smoother texture, make sure to blend the soup thoroughly.
• Use fresh carrots for the best flavor, and consider mixing in a bit of ginger for an extra kick.
• If you want a healthier version, you can substitute the cream and milk with a non-dairy alternative like coconut milk.

Variation

You can customize this soup by adding other vegetables, such as potatoes or parsnips, for added flavor and texture. Additionally, swapping the bacon for turkey bacon can make it a bit lighter!

FAQs

Can I make this soup vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can enhance the flavor with added herbs and spices.

How can I make the soup spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce when blending the soup for a kick of heat.

Can I use a different kind of milk?
Absolutely! You can use whole milk, low-fat milk, or even non-dairy milk like almond or oat milk, depending on your dietary preferences.

Creamy Carrot Soup with Bacon

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A warm and comforting soup that combines the sweetness of carrots with savory bacon for a rich, delicious meal.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil or butter
• 4 slices streaky bacon (~120g/4oz)
• 1 onion, chopped
• 2 garlic cloves, minced
• 5 large carrots, cut into 1.5 cm / 3/5″ chunks
• 1 litre / 1 quart vegetable or chicken broth (4 cups)
• 1/2 cup / 125 ml cream
• 3/4 cup / 185 ml milk (any fat %)
• Salt and pepper, to taste
• Fresh thyme or chopped parsley
• Cream, for swirling
• Crusty bread

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Instructions

1. Heat the oil in a large pot over medium-high heat. Add the bacon and cook until golden and crispy. Remove and chop.
2. In the same pot, sauté the onion and garlic until translucent, about 2 minutes.
3. Add carrot chunks, mixing well in the oil and drippings.
4. Pour in broth, cover, and simmer for 20-25 minutes, until carrots are soft.
5. Use a stick blender to puree the soup until smooth.
6. Stir in cream, milk, and season with salt and pepper. Adjust thickness with more milk or water if needed.
7. Ladle into bowls, garnish with cream, bacon, and fresh herbs. Serve with crusty bread.

Notes

For a smoother texture, blend thoroughly and use fresh carrots for the best flavor. Substitute cream with non-dairy alternatives for a lighter version.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 50mg