Prepare to indulge your taste buds with a creamy, rich, and flavorful vegetable soup enhanced with the irresistible smokiness of bacon, without the use of dairy. This soup is a symphony of textures and aromas, featuring a medley of fresh vegetables swimming in a velvety broth, while crispy bacon bits add a satisfying crunch. Whether you're a seasoned cook or a novice in the kitchen, this recipe will guide you through the process of creating a delightful and nourishing soup that will warm your soul on chilly days and impress your family and friends with its exceptional taste.
Here are our top 3 tried and tested recipes!
11 BEST (AND CREAMIEST) DAIRY-FREE SOUP RECIPES: CREAMY ROASTED CAULIFLOWER SOUP (AIP, PALEO, WHOLE 30)
A warming, creamy, nutty-flavored soup filled with gut healing bone broth and collagen. This Dairy-free Roasted Cauliflower soup is next level with some tasty toppings. (AIP, Paleo, Whole 30). Plus, enjoy 10 more creamy dairy-free soup recipes in the post above.
Provided by Alison Marras
Categories Main Course Soup
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400f degrees. Cut the head of cauliflower into small florets, toss in coconut oil, and spread evenly on a parchment paper-lined baking sheet. Roast for 30 minutes, tossing half-way in between. Remove and set aside and turn the oven off.
- On the stovetop, in a bottom-heavy pan or dutch oven, add the bacon slices. Cook over medium heat until fat is rendered and bacon is crispy. Set bacon aside on a paper towel-lined plate.
- In the bacon grease, add chopped onion and sprinkle with sea salt. Stir with a wooden spoon for 3-5 minutes until translucent.
- Next, add the roasted cauliflower florets and stir around to get coated in the grease and onions. Add bone broth over top and turn the heat high to bring to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let soup simmer for 15 minutes or so. The cauliflower should be very soft.
- Once done, turn the heat off. Transfer to a high-speed blender and add coconut cream, collagen, and another pinch of sea salt to taste. Blend on high for 30 seconds or so until everything is creamy and well combined.
- Serve into bowls, top each bowl with a drizzle of pesto (approx. 1/2 Tbsp or more per bowl). Each of the 4 bowls gets crushed bacon over top! For non-AIP version, add pepitas or any other seeds you like. Serve hot, store leftovers in a mason jar in the fridge.
NON-DAIRY, CREAMY VEGETABLE SOUP WITH BACON
A creamy and hearty soup that everyone can enjoy. Stick to your ribs comfort loaded with goodness. Created for the 2011 Craze-E Soups or Sandwiches Contest.
Provided by Diana 2
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized.
- In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat.
- Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
- Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
- Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
- Garnish with reserved cooked bacon, if desired.
- Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.
CREAMY BACON-VEGETABLE SOUP
Please everyone at the table with this Creamy Bacon-Vegetable Soup. Our Creamy Bacon-Vegetable Soup is packed with delicious, savory flavor.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
- Add carrots, celery and onions to bacon drippings in pan; cook 8 to 10 min. or until crisp-tender, stirring occasionally. Add garlic and flour; cook 2 min., stirring frequently.
- Stir in beans and broth; bring just to boil. Simmer on medium-low heat 25 min. or until vegetables are tender, stirring in cream cheese for the last 5 min. Remove from heat. Stir in bacon.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1230 mg, Carbohydrate 26 g, Fiber 8 g, Sugar 4 g, Protein 18 g
Tips:
- For a richer flavor, use a combination of vegetable broth and unsweetened almond milk or coconut milk.
- Add a variety of vegetables to the soup, such as carrots, celery, potatoes, and broccoli.
- Season the soup with salt, pepper, and garlic powder to taste.
- If you like a creamy soup, blend a portion of the soup in a blender or food processor until smooth and then stir it back into the pot.
- To add a smoky flavor, cook the bacon until it is crispy and then crumble it over the soup.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
This non-dairy creamy vegetable soup with bacon is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. The soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and filling soup, give this non-dairy creamy vegetable soup with bacon a try.
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