Crock Pot Carrot and Bacon Soup
Warm up with a bowl of Crock Pot Carrot and Bacon Soup, a comforting and flavor-packed recipe perfect for cozy dinners or meal prep. This rich and creamy soup combines the natural sweetness of tender carrots with the smoky, savory goodness of crispy bacon. Slowly simmered in a crock pot with aromatic garlic, sautéed onions, thyme, and smoked paprika, this delightful soup develops layers of deep, satisfying flavors with minimal effort. A touch of heavy cream adds luxurious creaminess, while a sprinkle of fresh parsley and crunchy bacon crumbles elevates each serving. Easy to make and perfect for feeding a crowd, this recipe is a must-try for anyone craving hearty, slow-cooked comfort.
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Recipe Information
Ingredients
- 6 medium carrots
- 6 slices bacon
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups unsalted chicken broth
- 1 cup heavy cream
- 0.5 teaspoons ground thyme
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
Instructions
Peel and roughly chop the carrots into 1-inch pieces. Set aside.
Dice the yellow onion and mince the garlic cloves.
In a skillet, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Once cooled, crumble into small pieces.
Using the same skillet, add the olive oil and sauté the onions over medium heat until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Remove from heat.
In the crock pot, combine the carrots, sautéed onion and garlic, chicken broth, thyme, smoked paprika, salt, and black pepper. Stir to mix.
Cover the crock pot and cook on high for 4 hours, or on low for 6-7 hours, until the carrots are very tender and easily pierced with a fork.
Once the carrots are cooked, use an immersion blender to purée the soup to a smooth consistency directly in the crock pot. (Alternatively, carefully transfer the soup in batches to a standing blender and return it to the crock pot after blending.)
Stir in the heavy cream and half of the crumbled bacon. Mix well and allow the soup to heat through for another 10 minutes on low.
Taste for seasoning and adjust if needed.
Ladle the soup into bowls and garnish with the reserved bacon crumbles and freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 23.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 237 mg | 18% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
