This Creamy Roasted Vegetable Soup with Bacon Bits and goat cheese pearls is everything you’d want from a fall-inspired recipe. The bright colors, rich flavors, and a hint of smoky bacon make it a delightful addition to your fall menu. But it’s so delicious you’ll want to have it all year round.
This post shows you how to roast your veggies perfectly and create a creamy soup without vegetable broth or chicken stock.
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Why you will love this recipe?
You’ll love this recipe because it celebrates fall produce. This soup is the fall season in a bowl, offering a colorful and tasty variation of my classic Venezuelan crema de auyama —butternut squash soup.
But this is not just a mere bowl of vegetable soup. It’s a symphony of autumn’s best produce, roasted to perfection and blended into a luscious, creamy delight without heavy cream. Or sour cream. Or butter.
Since we usually need more calories this time of year, I garnished this soup with fresh goat cheese pearls and bacon bits.
This is comfort food at its best. The combination is perfect and is delicious for lunch with half a sandwich or a salad, and also as the first course at dinner time.
What are the benefits of roasting vegetables?
The key to unlocking this soup’s deep flavors is roasting the vegetables in a baking dish or sheet pan —no need for a slow cooker or an instant pot. Roasting accentuates their inherent sweetness and lends a caramelized depth that’s simply unmatched.
How do I make my Creamy Roasted Veggie Soup?
The key to unveiling this soup’s deep flavors is roasting the vegetables. Here’s a step-by-step breakdown to guide you through:
- Preparation: Begin by prepping your vegetables. This means peeling the butternut squash, sweet potatoes, and carrots and cutting them into sticks, slicing the turnips into wheels, deseeding and slicing the red bell pepper into strips, and peeling and slicing the garlic.
- Season: Once prepped, arrange all the veggies on a baking dish or baking tray covered with parchment paper. Drizzle them with olive oil and season generously with sea salt and fresh ground black pepper. Remember, proper seasoning before roasting will ensure a flavorful result.
- Roast: Place the seasoned vegetables into a preheated oven at 350°F. Let them roast for about 20-25 minutes. You’ll know they’re ready when tender and have taken on a light golden hue.
- Blend: Transfer the roasted vegetables into a pot and pour water —there is no need for vegetable stock. Allow the mixture to come to a boil for about 5 minutes. Once boiled, use an immersion blender to process the veggies until you achieve a smooth consistency.
- Simmer: Add a touch of rustic flavor by tossing two sprigs of fresh thyme. Let the soup simmer on low heat for about 10-15 minutes. This will not only integrate the thyme’s flavor but also help you achieve your desired soup thickness. Before serving, remember to remove the thyme sprigs.
- Garnish: As your soup simmers, crisp some bacon in a skillet. Once golden, drain the excess fat on a paper towel. When serving the soup, sprinkle these crispy bacon bits and add a handful of fresh goat cheese pearls for creaminess and contrast.
Helpful tips to roast veggies
- Uniform size: Ensure all vegetables are cut roughly the same size for even roasting.
- Toss well in oil: Coat the veggies evenly with olive oil to get that beautiful golden color.
- Spread out: Avoid crowding the baking tray. If veggies are stacked on each other, they’ll steam instead of roasting. Look for a single layer of veggies.
How do I make fresh goat cheese pearls by hand?
Creating fresh goat cheese pearls by hand is a simple process that adds a gourmet touch to this soup. Start with soft, fresh goat cheese at room temperature. Slightly grease your hands to prevent the cheese from sticking.
Roll a small amount of the cheese between your palms to form a pearl. The size can vary based on your preference, but generally, aim for the size of a marble. Lay each pearl on a parchment-lined tray.
Substitutions and variations
- Feel free to add or omit root vegetables based on your preferences. Parsnips, for example, can be an excellent addition. You can even use those pumpkins that you bought for decoration purposes!
- Vegetarians can skip the bacon or replace it with smoked tofu for that smoky flavor.
- Feta or cream cheese can be used in place of goat cheese pearls.
- Add croutons for a crunchy touch, or enjoy it with crusty bread.
How do I store this soup?
The soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well. Just ensure it’s entirely cooled before freezing. When ready to eat, thaw overnight in the fridge and reheat on the stove.
You may need to blend it again to ensure its velvety texture.
More hearty, creamy soups recipes
If you love delicious, creamy, hearty soups, you won’t want to miss my other recipes:
- Butternut squash soup
- Butternut squash and sweet potato soup
- Split green pea soup with bacon
- Leek and potato soup
- Potato soup with bacon bits and cheddar cheese
- Roasted tomatoes soup
- Rosemary tomato soup
- Yellow squash soup
- Zucchini Soup with bacon bits and goat cheese
Best Creamy Roasted Vegetable Soup Recipe
The following recipe card includes the nutritional values of this delicious soup. I hope you like it as much as we do.
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Creamy Roasted Vegetable Soup with Bacon Bits
Ingredients
- 2 cups butternut squash peeled, seeded, and cut into sticks
- 1 cup sweet potato peeled and cut into sticks
- 3/4 cup carrots peeled and cut into sticks
- 3/4 cup turnip cut into wheels
- 1/2 cup red bell pepper unveined seeded, cut into strips
- 3 cloves garlic peeled and sliced
- 2 tablespoons olive oil
- Freshly ground black pepper
- Coarse sea salt
- 6 cups water
- 2 sprigs fresh thyme
- 1 cup fresh goat cheese pearls
- 4 slices bacon cut into small pieces
Instructions
- Preheat the oven to 350°F.
- Arrange the squash, sweet potato, carrot, turnip, red bell pepper, and garlic in a baking sheet or dish.
- Drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables for 20-25 minutes until tender.
- Add the roasted vegetables and water in a pot over medium heat and boil for 5 minutes.
- With an immersion blender, blend the vegetables until smooth.
- Lower the heat, add the thyme, and cook uncovered for 10-15 minutes until the soup has the desired thickness.
- Salt to taste.
- Discard the thyme.
- Meanwhile, in a skillet over medium heat, fry the bacon until golden brown, about 5 minutes.
- Drain the bacon on a paper towel.
- Serve the soup in a bowl and garnish with the goat cheese pearls and some bacon.
Nutrition
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