Carb Smart Loaded Bacon and Pepper Soup
with DIY Croutons- Barley
- Wheat
- Milk
- Soy
- Sulphites
- Soy
- Walnuts
- Sesame
- May contain traces of allergens
- Sulphites
- Fish
- Milk
- Mustard
- Wheat
- Egg
Carb smart soup can still have you saying, "mmm, good soup!" Bacon and peppers are best friends in this creamy, satisfying soup with red pepper pesto and DIY ciabatta croutons.
Ingredients
100 g
Bacon Strips
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May contain traces of: 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 traces of: Soy, Sulphites)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Sesame, Fish, Milk, Mustard, Wheat, Egg)
1 tbsp
All-Purpose Flour
(Contains: Wheat)
1 unit(s)
Garlic, cloves
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
