Bacon and Roasted Veggie Soup

Lynn Socko

By
@lynnsocko

This soup came from needing to use up fresh veggies. I added a few other things to it, and BAM, soup extraordinaire.

Rating:
★★★★★ 2 votes
Comments:
Serves:
makes approx 6-8 c
Prep:
5 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

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

Step-By-Step

1Cut 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.
2Once your remove veggies, place bacon on baking sheet and cook at 400° for 20-30 min.
3Place 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.
4Place 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.
5Once bacon is cool, chop it up and put in soup and simmer 15 min. longer.
Serve with grilled cheese sammies, YUM

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American