Carb Smart Bacon and Pepper Soup

Name: Carb Smart Bacon and Pepper Soup with DIY Croutons
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 100 g Bacon Strips; 1 unit(s) Ciabatta Roll; 1 unit(s) Sweet Bell Pepper; 113 g Corn Kernels; 1 unit(s) Green Onion; ¼ cup Cheddar Cheese, shredded; ¼ cup Roasted Pepper Pesto; 2 unit(s) Cream Cheese; 7.5 g Vegetable Stock Powder; 1 tbsp All-Purpose Flour; 1 unit(s) Garlic, cloves; 0.13 tsp Salt*; 1 tbsp Butter*; 0.13 tsp Pepper*; 1 tbsp Oil*

with DIY Croutons

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Our Carb smart soup will have you craving a hot bowl on a cold day. Bacon and peppers pair beautifully in this creamy dish, which also features red pepper pesto and DIY ciabatta croutons.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Ingredients: Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Green onion • All-purpose flour (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic.

Tags:

Carb Smart

•Quick

Allergens:

Hvede

•Gerste

•Milk

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

100 g

Bacon Strips

1 unit(s)

Ciabatta Roll

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

1 unit(s)

Green Onion

¼ cup

Cheddar Cheese, shredded

¼ cup

Roasted Pepper Pesto

2 unit(s)

Cream Cheese

7.5 g

Vegetable Stock Powder

1 tbsp

All-Purpose Flour

1 unit(s)

Garlic, cloves

Not included in your delivery

0.13 tsp

Salt*

1 tbsp

Butter*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories760 kcal

Fat55 g

Saturated Fat22 g

Carbohydrate50 g

Sugar11 g

Dietary Fiber4 g

Protein18 g

Cholesterol80 mg

Sodium1730 mg

Trans Fat1 g

Potassium750 mg

Calcium200 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Tongs

•Measuring Spoons

•Large Pot

•Whisk

•Measuring Cups

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
On a parchment-lined baking sheet, arrange bacon in a single layer.
Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.**
Using tongs, transfer bacon to a paper towel-lined plate to cool.

Meanwhile, cut ciabatta into 1-inch pieces.
On an unlined baking sheet, toss together ciabatta with 1 tbsp (2 tbsp) oil. Season salt and pepper.
Toast in the bottom of the oven for 8-10 min, until croutons are golden and crisp.

While the croutons bake, core, then cut pepper into 1/2-inch pieces.
Thinly slice green onions, keeping white and green parts separate.
Peel, then mince or grate garlic.

Heat a large pot over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then stir until butter melts.
Add garlic, peppers, corn and green onion whites. Cook for 3 min, stirring occasionally, until peppers start to soften and corn begins to brown slightly. Season with salt and pepper.
Sprinkle flour over veggies. Cook for 1 min, stirring often, until veggies are coated.

Add cream cheese, stock powder and 1 1/2 cups (3 cups) water. Carefully whisk until cream cheese is well combined. Bring soup up to a simmer. Once simmering, cook for 2-3 min, stirring occasionally, until soup thickens slightly.
Remove from heat, then stir in pesto. Season with pepper, to taste.

Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease.)
Divide soup between bowls. Top with bacon and croutons.
Sprinkle with cheese and green onion greens.