Creamy Carrot Soup with Bacon and Cream

Creamy Carrot Soup with Bacon and Cream

Savor this creamy carrot soup, featuring tender carrots and savory bacon for a comforting and flavorful meal.

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Cook Time 25 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Soup

Calories: 350

Ingredients Method Notes

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 vegetable or chicken broth (4 cups)
• 1/2 cup / 125 ml cream
• 3/4 cup / 185ml milk (any fat %)
• Salt and pepper to taste
• Fresh thyme or chopped parsley for garnish

Method

 

1. Heat 1 tbsp olive oil or butter in a large pot over medium-high heat. Add 4 slices streaky bacon and cook until golden. Remove from pot, cool slightly, then chop.
2. Add 1 chopped onion and 2 minced garlic cloves into the bacon drippings. Cook for 2 minutes until onion is translucent but not browned.
3. Add 5 large carrots, cut into 1.5 cm / 3/5″ chunks, and stir well to coat the carrots in the fat.
4. Add 1 litre / 1 quart vegetable or chicken broth. Cover with lid, adjust heat so it is simmering energetically (about medium). Cook for 20-25 minutes until carrots are very soft.
5. Remove lid, turn heat off. Use a stick blender to puree the soup until smooth (or cool slightly and do in a regular blender).
6. Stir in 1/2 cup / 125 ml cream, 3/4 cup / 185ml milk, salt, and pepper to taste. Adjust thickness with more milk or water if desired.
7. Ladle soup into bowls. Garnish with swirls of cream, chopped bacon, and fresh herbs. Serve with crusty bread.

Notes

– For an even richer flavor, use chicken broth instead of vegetable broth.
– Ensure carrots are very tender before blending for a truly smooth soup.
– Adjust seasoning carefully at the end, as broth and bacon can be salty.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a truly exceptional creamy carrot soup lies in the initial sautéing of the aromatics and carrots, followed by proper simmering and blending. Starting with olive oil or butter in a large pot or Dutch oven over medium heat allows for a gentle softening of the onion and garlic. This step is crucial for developing a sweet, mellow base flavor without any harshness. Adding the carrots and sautéing them for a few minutes before adding the liquid helps to slightly caramelize their natural sugars, deepening their flavor profile. This isn’t about browning, but about coaxing out sweetness. Once the broth is added, bring the soup to a simmer, not a rolling boil. Simmering gently allows the carrots to become tender without becoming waterlogged or losing their bright color. Over-boiling can sometimes lead to a duller soup. The final blending stage is where the creaminess is achieved. Using an immersion blender directly in the pot or carefully transferring the soup to a standing blender (in batches, if necessary) until completely smooth is essential. For an ultra-velvety texture, consider passing the blended soup through a fine-mesh sieve, although this is optional. The addition of cream and milk at the end, gently heated through but not boiled, enriches the soup and provides its signature creamy consistency.

Troubleshooting

• Problem: Soup is too thin. Fix: Simmer the soup uncovered for an additional 10-15 minutes to allow excess liquid to evaporate. Alternatively, you can create a slurry with 1 tablespoon of cornstarch or flour mixed with 2 tablespoons of cold water, then whisk it into the simmering soup until thickened.
• Problem: Soup lacks flavor. Fix: Ensure you’ve seasoned adequately with salt and pepper throughout the cooking process, tasting and adjusting at the end. Consider adding a pinch of nutmeg or a dash of cayenne pepper for warmth, or a squeeze of lemon juice to brighten the flavors.
• Problem: Carrots are still hard. Fix: The soup needs to simmer longer. Cover the pot and continue simmering over low heat until the carrots are fork-tender. This can take anywhere from 20-40 minutes depending on the size of the carrot chunks and the heat.
• Problem: Soup tastes watery. Fix: This often happens if the broth-to-vegetable ratio is too high or if the vegetables weren’t sautéed properly to begin with. Try reducing the soup as mentioned above, or consider blending in a small cooked potato or a tablespoon of cooked rice for added body.

Substitutions

• Bacon: For a vegetarian or vegan version, omit the bacon entirely and sauté the aromatics in more olive oil or butter. You can add a pinch of smoked paprika for a smoky flavor. For a vegan option, use a plant-based cream and milk alternative.
• Cream: Evaporated milk can be used as a substitute for heavy cream, offering a similar richness. Coconut milk (full-fat) can also be used, though it will impart a subtle coconut flavor.
• Milk: Any type of milk, from whole to skim, will work. For a richer soup, use whole milk. For a lighter version, skim or a plant-based milk like almond or oat milk can be used.
• Broth: While vegetable or chicken broth provides a good base, a light turkey broth or even water can be used in a pinch. If using water, you may need to increase the seasoning and consider adding a bouillon cube for more depth of flavor.

Pro tips

• For an even richer flavor, use chicken broth instead of vegetable broth.
• Ensure carrots are very tender before blending for a truly smooth soup.
• Adjust seasoning carefully at the end, as broth and bacon can be salty.

Enjoy this comforting and flavorful carrot soup. It’s a versatile dish that pairs wonderfully with crusty bread.

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