Curried Vegetable Soup with Bacon Herb Croutons is a super customizable creamy vegetable soup with big flavor!
Simply throw some veggies in a pot, bring to a boil and blend!
Versatile soup recipe
January is the perfect time for soup. I love soup all year long but there is just something about cold temps and the focus on health that makes me turn to these warming nutrient packed bowls of deliciousness after the new year and this creamy curried vegetable soup is perfect.
The perfect recipe for using up all the veggies in the crispier drawer before they go bad. Like stir fry, fried rice, and breakfast frittatas.
- Bacon – half a pound or about 6 slices. Uncured, thick sliced preferred. Or substitute coconut oil and vegetable stock for a vegan version.
- Onion – chopped
- Garlic – chopped
- Curry powder
- Red pepper flakes
- Assorted vegetables – 3-4 cups rough chopped – broccoli, cauliflower, squash, peppers, leafy greens, etc.
- Chicken stock – or substitute vegetable stock (and coconut oil too for a vegan version!)
- salt and pepper
- Homemade croutons – using the bacon grease.
- Assorted toppings – Other than croutons, bacon, seeds, sour cream, plain yogurt, chile sauce, and cheese make great toppings.
Step by step instructions
Once you learn the method you can use your imagination and make different soups based on your own unique tastes and the ingredients you have on hand.
- Heat a large stockpot over medium high heat and add chopped bacon.
- Once cooked, remove bacon. Reserve half the grease in a small bowl and keep remainder in the pot.
- Return stockpot to stove and reduce heat to medium. Add onion and cook until soft.
- Add garlic, red pepper flakes and curry powder. Cook until fragrant, about 30 seconds.
- Add vegetables and cook until beginning to soften.
- Add chicken stock to cover the vegetables. If you add too much your soup will be very thin and not creamy, so add just enough so that the stock comes to right above the vegetables.
- Bring to a boil and simmer until flavors combine, about 5 minutes.
- Remove from heat. Let cool slightly and pour half of the soup into a blender. Or, use an immersion blender to puree directly in the pot.
- Blend until smooth and repeat with the other half.
- Return to stockpot. Season to taste with salt and pepper and return to simmer.
- Meanwhile make croutons, heat oven to 325 degrees Fahrenheit. Cube bread into bite size pieces.
- Add chopped garlic, garlic powder, salt and pepper and chopped herbs to the reserved bacon grease.
- Add bread cubes to bowl and toss to coat.
- Spread in an even layer on baking sheet and bake until browned, about 30 minutes.
- Garnish as desired and serve.
Winning flavor combinations
The combinations of vegetables and toppings are endless! But there are some amazing go-to combinations you can start with.
- Butternut squash topped with cilantro and crumbled feta cheese
- Broccoli with crumbled bacon and shredded cheddar cheese
- Cauliflower with basil and spicy chili oil
- Pumpkin with toasted pipits and Greek yogurt
- 6 ounces thick cut bacon , chopped
- 1 medium onion , chopped
- 3 cloves garlic
- 1 Tablespoon curry powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup chopped brocolli
- 2 cups chopped chard
- 1 medium yellow pepper
- 3-4 cups unsalted chicken stock
- salt and pepper , to taste
- In a large pot cook bacon over medium high heat.
- Once cooked, remove bacon and reserve for garnish.
- Keep 3 tablespoons of bacon grease and return to stove top over medium heat.
- Add onion, and cook until beginning to soften.
- Add garlic, curry powder, red pepper flakes and cook until fragrant, about 30 seconds.
- Add vegetables. Cook, stirring occasionally until
- the vegetables are beginning to soften.
- Add broth to cover vegetables.
- Increase the heat to high to bring to a boil, then reduce heat to simmer. Simmer uncovered 5-10 minutes.
- Serve topped as desired. Bacon, croutons, fresh herbs and hot sauce are great choices.
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