Creamy Carrot Bacon Soup
This rich and velvety carrot soup is elevated with crispy bacon, sweet sautéed vegetables, and a swirl of cream. It’s hearty, comforting, and full of flavor—perfect for chilly days or a cozy dinner starter.
Ingredients
- 1 large yellow onion 2 cups, diced
- 1 celery rib ½ cup, diced
- 2 lbs carrots about 8, peeled and sliced into ½” rings
- 2 garlic cloves minced
- 2 tsp sea salt or to taste
- ⅛ tsp black pepper
- 4 cups chicken stock reduced sodium
- ½ cup milk
- ½ cup heavy whipping cream
- 2 Tbsp parsley optional, for garnish
Instructions
- Brown bacon in a large pot. Remove and set aside.
- Sauté onion, celery, and carrots in bacon fat until soft.
- Add garlic, salt, and pepper.
- Add stock and simmer 20–25 minutes until carrots are soft.
- Blend soup until smooth using an immersion or countertop blender.
- See full steps with tips & photos → https://p4pd.org/creamy-carrot-bacon-soup-rich/
Notes
- For a lighter version, substitute milk for the cream or use evaporated milk.
- Want extra depth? Add a splash of white wine before the stock and simmer briefly.
- This soup stores well—refrigerate for up to 4 days or freeze for up to 2 months.
- Reheat gently over medium-low heat, stirring often.