Carb Smart Loaded Bacon and Pepper Soup
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Carb Smart Loaded Bacon and Pepper Soup

Carb Smart Loaded Bacon and Pepper Soup

with DIY Croutons

Carb smart soup can still have you saying, "mmm, good soup!" Bacon and peppers are best friends in this creamy, satisfying 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.

Carb Smart
Low CO2

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


serving amount

100 g

Bacon Strips

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

1 unit(s)

Green Onion

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

1 unit(s)

Cream Cheese

(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit(s)

Garlic, cloves

Not included in your delivery

0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1 tbsp



Nutrition Values

Calories680 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate47 g
Sugar9 g
Dietary Fiber4 g
Protein16 g
Cholesterol65 mg
Sodium1630 mg
Trans Fat0.5 g
Potassium600 mg
Calcium150 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Pot
Measuring Cups


Cook bacon
  • Arrange bacon in an even layer on a parchment-lined baking sheet.
  • Bake in the middle of the oven until crispy and cooked through, 12-14 min.**
  • Using tongs, transfer bacon to a paper towel-lined plate.
Make croutons
  • Meanwhile, cut ciabatta into 1-inch pieces.
  • Toss ciabatta with 1 tbsp (2 tbsp) oil on an unlined baking sheet. Season salt and pepper.
  • Toast in the bottom of the oven until croutons are golden and crisp, 8-10 min.
  • 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.
Cook veggies
  • Heat a large pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then stir until butter melts.
  • Add garlic, peppers, corn and green onion whites. Cook, stirring occasionally, until peppers start to soften and corn begins to brown slightly, 3 min. Season with salt and pepper.
  • Sprinkle flour over veggies. Cook, stirring often, until veggies are coated, 1 min.
Start soup
  • Add cream cheese, stock powder and 1 1/2 cups (3 cups) water. Carefully whisk until cream cheese is well combined. Bring up to a simmer. Once simmering, stir occasionally, until soup thickens slightly, 2-3 min.
  • Remove from heat, then stir in red pepper pesto. Season with pepper, to taste.
Finish and serve
  • 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.