Creamy Carrot Soup with Bacon and Herb Garnish Recipe
Introduction
This creamy carrot soup is a comforting and flavorful dish perfect for any season. With a smooth texture and a hint of smoky bacon, it’s an inviting starter or a light meal served with crusty bread.
Ingredients
- 1 tbsp olive oil or butter
- 4 slices streaky bacon (~120g / 4 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 5 large carrots, cut into 1.5 cm (3/5″) chunks
- 1 litre / 1 quart vegetable or chicken broth (4 cups)
- 1/2 cup / 125 ml cream
- 3/4 cup / 185 ml milk (any fat %)
- Salt and pepper, to taste
- Fresh thyme or chopped parsley
- Cream, for swirling
- Crusty bread, to serve
Instructions
- Step 1: Heat the olive oil or butter in a large pot over medium-high heat. Add the bacon slices and cook until golden and crispy. Remove the bacon from the pot, let it cool, then chop into small pieces.
- Step 2: Add the chopped onion and minced garlic to the bacon drippings in the pot. Cook for about 2 minutes until the onion becomes translucent but does not brown.
- Step 3: Stir in the carrot chunks to coat them well with the oil and cook briefly.
- Step 4: Pour in the broth, stir, then cover the pot with a lid. Adjust the heat to maintain a lively simmer and cook for 20 to 25 minutes until the carrots are very soft.
- Step 5: Remove the lid and turn off the heat. Use a stick blender to puree the soup until smooth. Alternatively, allow it to cool slightly and blend in a regular blender in batches.
- Step 6: Stir in the cream and milk. Season with salt and pepper to taste. Adjust the thickness by adding a little more milk or water if needed.
- Step 7: Ladle the soup into bowls. Garnish with swirls of cream, the chopped bacon, and fresh thyme or parsley if desired. Serve warm with crusty bread on the side.
Tips & Variations
- For a richer flavor, use butter instead of olive oil and swap milk for full-fat cream.
- Add a pinch of ground cumin or ginger for a subtle warmth.
- Vegetarian option: omit bacon and use vegetable broth; garnish with fresh herbs or a splash of smoked paprika oil.
- If you prefer a thinner soup, increase the broth amount or add more milk when blending.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Creamy soups may thicken after cooling; add a splash of milk or broth when reheating to restore the desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, use olive oil instead of butter, omit the bacon, and replace cream and milk with plant-based alternatives like coconut milk or oat cream. Use vegetable broth to keep it fully vegan.
Can this soup be frozen?
Yes, carrot soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring occasionally.
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Creamy Carrot Soup with Bacon and Herb Garnish Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy carrot soup is a comforting and flavorful dish featuring tender carrots blended into a smooth, velvety base enriched with cream and milk. Enhanced by crispy streaky bacon, aromatic onions, garlic, and fresh herbs, it’s perfect served warm alongside crusty bread for a hearty meal or appetizer.
Ingredients
Main Ingredients
- 1 tbsp olive oil or butter
- 4 slices streaky bacon (~120g/4oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 5 large carrots, cut into 1.5 cm (3/5″) chunks
- 1 litre (1 quart or 4 cups) vegetable or chicken broth
Dairy
- 1/2 cup (125 ml) cream
- 3/4 cup (185 ml) milk (any fat %)
- Cream for swirling (optional garnish)
Seasoning and Garnishes
- Salt and pepper, to taste
- Fresh thyme or chopped parsley
- Crusty bread, for serving
Instructions
- Cook the bacon: Heat olive oil or butter in a large pot over medium-high heat. Add the streaky bacon slices and cook until they are golden and crisped. Remove the bacon from the pot and let cool, then chop them into small pieces.
- Sauté onion and garlic: In the bacon drippings left in the pot, add the chopped onion and minced garlic. Cook for about 2 minutes, stirring occasionally, until the onion becomes translucent but does not brown.
- Add carrots: Add the chopped carrots to the pot and stir well so they are fully coated with the oil and drippings.
- Simmer with broth: Pour in the vegetable or chicken broth and stir to combine. Cover the pot with a lid and adjust the heat to maintain a vigorous simmer (medium heat). Cook for 20 to 25 minutes, or until the carrots are very soft.
- Puree the soup: Remove the lid and turn off the heat. Use an immersion stick blender directly in the pot to puree the soup until smooth. Alternatively, let the soup cool slightly, then blend in batches in a stand blender.
- Add cream and milk: Stir in the cream and milk. Season with salt and pepper to taste. Adjust the soup’s thickness with additional milk or water if it’s too thick.
- Serve and garnish: Ladle the soup into bowls. Garnish with swirls of cream, chopped crispy bacon pieces, and fresh thyme or parsley leaves. Serve immediately with crusty bread on the side.
Notes
- For a vegetarian version, use vegetable broth and omit the bacon or substitute with smoked paprika for a smoky flavor.
- The soup can be made in advance and reheated gently before serving; add extra milk or broth if it thickens too much when reheated.
- Use full-fat cream and milk for the richest flavor and texture, or choose lower-fat alternatives to reduce calories.
- Carrots should be cooked until very soft to ensure a smooth and creamy puree without graininess.
- Crusty bread is highly recommended for dipping and adds a delicious texture contrast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: Creamy carrot soup, bacon carrot soup, easy carrot soup, creamy vegetable soup, homemade carrot soup
