Non Dairy Creamy Vegetable Soup with Bacon
Indulge in the comforting flavors of this Non-Dairy Creamy Vegetable Soup with Bacon—a hearty, dairy-free twist on a classic favorite. Loaded with nutrient-rich vegetables like carrots, celery, zucchini, and potatoes, this soup gets its luscious creaminess from full-fat coconut milk and a touch of nutritional yeast for a subtly cheesy depth. The crispy bacon garnish adds a smoky, savory crunch, making every spoonful a delightful contrast of textures and flavors. Perfectly seasoned with fresh thyme and black pepper, and blended just enough for a velvety yet rustic texture, this one-pot wonder is both satisfying and easy to prepare. Ideal for cozy weeknight dinners or meal prep, this gluten-free and non-dairy soup is sure to be a family favorite. Serve it hot, garnished with bacon and fresh parsley, for a wholesome meal packed with flavor and comfort.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 6 slices Bacon
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 3 medium Carrots, peeled and diced
- 3 Celery stalks, diced
- 1 medium Zucchini, diced
- 2 medium Potatoes, peeled and diced
- 4 cups Vegetable broth
- 1 cup Full-fat coconut milk
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Fresh thyme leaves (or 1 tsp dried thyme)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat and add 2 tablespoons of olive oil.
Cook the bacon slices in the pot until crispy, about 6-8 minutes, turning occasionally. Remove the bacon and place it on a paper towel-lined plate to drain. Keep the bacon for garnish.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the diced carrots, celery, zucchini, and potatoes. Cook for 5 minutes, stirring occasionally, to lightly soften the vegetables.
Pour in the vegetable broth and add the thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are fork-tender.
Use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the coconut milk and nutritional yeast. Simmer for an additional 5 minutes to meld the flavors.
Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls and top with the crispy bacon crumbles and optional chopped parsley for garnish. Serve hot and enjoy!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 49.1 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 520 mg | 40% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 6787 mg | 144% | |
*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.
