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 with Bacon
Ingredients
Directions
- Preheat oven to 350 degrees F. On a baking sheet, place mushrooms, broccoli, turnip, carrots, and poblano pepper. Â Drizzle oil over veggies. With hands, toss gently to distribute oil. Season with salt and pepper. Bake for 30 minutes.
- 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.
- Add the veggies from the oven to your pot. Bring to a boil. Cover and simmer for 30 minutes.
- 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.
- Taste. Add salt and pepper as necessary.
- Bake additional bacon slices and crumble for garnish.
- Enjoy!
Ingredients
Directions
- Preheat oven to 350 degrees F. On a baking sheet, place mushrooms, broccoli, turnip, carrots, and poblano pepper. Â Drizzle oil over veggies. With hands, toss gently to distribute oil. Season with salt and pepper. Bake for 30 minutes.
- 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.
- Add the veggies from the oven to your pot. Bring to a boil. Cover and simmer for 30 minutes.
- 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.
- Taste. Add salt and pepper as necessary.
- Bake additional bacon slices and crumble for garnish.
- Enjoy!