Ah, for the bacon lovers! 🥓🔥 Here’s how you can upgrade the Creamy Cauliflower and Carrot Soup to satisfy your smoky, savory cravings:
🥓 Bacon-Lovers Creamy Cauliflower and Carrot Soup
Add these bacon-forward touches to the base recipe:
🧂 Bacon Additions:
🥓 Ingredients (in addition to the base recipe):
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4–6 strips of thick-cut bacon
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Optional: 1 tsp smoked paprika for extra depth
🔪 Modified Instructions:
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Cook the Bacon First
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and place on paper towels. Do not discard the bacon fat unless it’s excessive—leave about 1–2 tablespoons in the pot. -
Sauté Aromatics in Bacon Fat
Use the bacon fat instead of olive oil. Sauté the chopped onion and garlic in the fat until golden and fragrant. -
Continue as Usual
Add cauliflower, carrots, broth, salt, pepper, and (optional) smoked paprika. Simmer until veggies are tender. -
Blend Soup
Blend until smooth and creamy. -
Add Bacon Back
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Crumble half the bacon and stir it into the blended soup for flavor.
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Reserve the rest for crispy garnish on top of each bowl.
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Finish & Serve
Stir in cream (or coconut milk if you still want that contrast), top with crumbled bacon, fresh herbs, and maybe a little cheddar or parmesan if you’re feeling indulgent.
🧀 Optional Bonus Add-ins:
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Shredded sharp cheddar or smoked gouda
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A few drops of hot sauce or chipotle for a kick
Want a smoky bacon-cheddar version of this soup next? Or should I turn this into a meal-prep-friendly recipe for the week?
