Creamy Roasted Vegetable Soup with Bacon Bits
This hearty vegetable soup 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.
Servings: 8
Calories: 194kcal
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
Calories: 194kcal | Carbohydrates: 11g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 214mg | Potassium: 296mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8685IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 1mg