Bacon and Roasted Veggie Soup

Lynn Socko


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


★★★★★ 2 votes

makes approx 6-8 c
5 Min
2 Hr
Stove Top


  • 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
  • 3
  • 1 clove
  • 1 1/2 c
    cherry tomatoes
  • 1/8 tsp
  • 1 tsp
    each of salt and black pepper
  • 1 tsp
    smoked paprika
  • 1/2 tsp
    lemon juice
  • 1 tsp

How to Make Bacon and Roasted Veggie Soup


  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

Printable Recipe Card

About Bacon and Roasted Veggie Soup

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

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