Creamy Roasted Veggie Soup with Bacon (dairy free and paleo)

This Roasted Veggie Soup is chock-full of nutition and flavor. The earthiness of all the veggies in this dish is pulled together by the salty-yummy bacon! :-)

Creamy Roasted Veggie Soup & Bacon


Creamy Roasted Veggie Soup with Bacon


  • 8 ounces  whole white mushrooms
  • 1 small head of broccoli, chopped
  • 1 large turnip, peeled and large diced
  • 2 large carrots, peeled and cut into 5-6 chunks per carrot
  • 1 poblano pepper, ends chopped and seeded
  • 2 tablespoons preferred oil
  • salt and pepper
  • 8 slices of nitrate-free bacon
  • 3 tablespoons ghee or organic butter
  • 1 sweet onion, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 1 tablespoon Italian seasoning
  • 1 tablespoon cooking Sherry


  1. Preheat oven to 350 degrees F. On a baking sheet, place mushrooms, broccoli, turnip, carrots, and poblano pepper.  Drizzle oil over veggies. With hands, toss gently to distribute oil. Season with salt and pepper. Bake for 30 minutes.
  2. In a Dutch oven or heavy-bottomed pot, place 4 slices of chopped uncooked bacon, ghee, onion, and celery. Heat over medium for about 5-7 minutes until onions are translucent. Add broth, Italian seasoning, and Sherry. Cover and simmer.
  3. Add the veggies from the oven to your pot. Bring to a boil. Cover and simmer for 30 minutes.
  4. Using an immersion blender (or in batches in stand mixer), blend until creamy. Because veggies vary in size, if your soup is too thick add a little water or broth until desired consistency.
  5. Taste. Add salt and pepper as necessary.
  6. Bake additional bacon slices and crumble for garnish.
  7. Enjoy!

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