If you’re looking for the perfect way to warm up on a chilly evening, let me introduce you to my favorite dish: Creamy Winter Soup + Candied Pecans and Bacon. This comforting bowl of goodness is not only delicious but also brings an inviting aroma that fills your kitchen with warmth. It’s become a staple in my home during the winter months—whether it’s a busy weeknight or a cozy family gathering, this soup never fails to please.
What makes this recipe extra special is its adaptability. You can tweak it however you like, making it suitable for various diets while still keeping the flavor rich and satisfying. The combination of creamy vegetables and crunchy candied pecans creates a delightful contrast that everyone will enjoy!
Why You’ll Love This Recipe
- Easy Preparation: With just a few simple steps, you’ll have a delicious soup ready to enjoy.
- Family-Friendly: Kids love the creamy texture, and it’s packed with wholesome ingredients that everyone can feel good about.
- Make-Ahead Convenience: This soup stores beautifully in the fridge, making it perfect for meal prep.
- Flavorful Appeal: The blend of roasted vegetables and spices creates a comforting flavor that’s hard to resist.
Ingredients You’ll Need
Gathering the right ingredients is half the fun! For this Creamy Winter Soup + Candied Pecans and Bacon, you’ll need some simple, wholesome items that are easy to find at any grocery store. Here’s what you’ll need:
For the Soup
- 1 medium rutabaga (peeled and cut into 1-inch chunks)
- 4 medium yams (peeled and cut into 1-inch chunks)
- 3 teaspoons salt (divided)
- 1 tablespoon olive oil
- 6 slices thick-cut smoked bacon (cut into chunks)
- 1 medium red onion (diced)
- 5 cups vegetable stock made with Better than Bouillon® Vegetable Base
- 1 celery stalk (chopped)
- 1 ½ teaspoons ground coriander
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground sage
For the Candied Pecans
- 4 slices of bacon
- ½ cup chopped pecans
- 1 tablespoon sugar
Variations
This recipe is wonderfully flexible! Feel free to customize it based on your preferences or what you have on hand. Here are a few ideas:
- Add More Greens: Stir in some kale or spinach right before blending for added nutrition.
- Make It Vegan: Swap out the bacon for sautéed mushrooms or smoked tempeh, and use coconut cream instead of cream for richness.
- Spice It Up: Add some crushed red pepper flakes for a little kick!
- Switch Up the Nuts: Use walnuts or almonds instead of pecans for different flavors and textures.
How to Make Creamy Winter Soup + Candied Pecans and Bacon
Step 1: Preheat Your Oven
Start by preheating your oven to 350 degrees F. This is crucial because we want to roast our root vegetables to bring out their natural sweetness.
Step 2: Roast the Vegetables
Place your rutabaga and yams on a cookie sheet. Drizzle them with olive oil and sprinkle with 2 teaspoons salt before mixing them around. This step helps develop that wonderful roasted flavor we crave!
Step 3: Cook the Bacon
In a large soup pot over medium heat, add your chopped bacon. Stir continuously until the fat begins to render—this usually takes about 4-6 minutes. The crispy bits will add layers of flavor to our soup.
Step 4: Sauté Onions
Now add your diced onion to the pot with the bacon. Cook for about 4 minutes until they soften and become translucent; this step really enhances their sweetness!
Step 5: Combine Stock and Vegetables
Pour in your vegetable stock along with the chopped celery. Bring everything to a boil—that bubbling magic helps meld all those lovely flavors together.
Step 6: Mix in Roasted Veggies
Once your vegetables are perfectly roasted after about 30 minutes, carefully add them into the soup pot. It’s all coming together now!
Step 7: Season Well
Sprinkle in coriander, cinnamon, sage, and another teaspoon of salt. Mix thoroughly—this seasoning blend is essential for depth in flavor.
Step 8: Simmer Away
Cover your pot and let everything simmer for about 30-40 minutes until all veggies are super soft. This slow cooking allows them to soak up all those wonderful spices.
Step 9: Blend Until Smooth
Remove from heat and let cool slightly. In batches, blend your mixture until it’s silky smooth—be cautious! If it’s too hot, it might pop off your blender lid! A towel over top will help keep things contained.
Step 10: Heat Back Up
After blending, return everything back to your pot and heat until warmed through again. Now you’re ready for that first delicious spoonful!
This Creamy Winter Soup + Candied Pecans and Bacon is sure to be a hit at your table! Enjoy every warm bite!
Pro Tips for Making Creamy Winter Soup + Candied Pecans and Bacon
Making this creamy winter soup can be a delightful and rewarding experience, especially when you keep a few handy tips in mind!
Prep your ingredients ahead of time: Chopping your rutabaga and yams in advance will save you time on cooking day and make the process feel much less hectic.
Don’t rush the roasting: Allowing the root vegetables to roast for about 30 minutes enhances their sweetness and adds depth to the soup’s flavor, creating a more comforting dish.
Use an immersion blender for ease: If you have one, an immersion blender allows you to blend the soup directly in the pot, saving you from transferring it to a traditional blender and minimizing clean-up.
Adjust seasoning to taste: After blending, taste your soup and adjust salt or spices as needed. Everyone’s palate is different, and this is your chance to make it just right for you!
Store leftovers properly: This soup keeps well for up to five days in the refrigerator. Store it in airtight containers for easy reheating during busy weeknights.
How to Serve Creamy Winter Soup + Candied Pecans and Bacon
Serving this creamy winter soup can be just as delightful as making it! There are many ways to present this warm, hearty dish that will impress family and friends alike.
Garnishes
- Chopped fresh herbs: A sprinkle of fresh parsley or chives adds a burst of color and freshness that brightens up the rich flavors of the soup.
- Candied pecans: These sweet treats not only provide a lovely crunch but also complement the savory notes of the bacon perfectly.
- A swirl of coconut cream: For an extra creamy touch, add a spoonful of coconut cream on top before serving. It creates a beautiful presentation while introducing additional richness.
Side Dishes
Crusty Whole Grain Bread: A slice of warm whole grain bread pairs beautifully with this soup. It’s perfect for dipping and rounds out your meal.
Simple Green Salad: A refreshing salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette balances the richness of the soup wonderfully.
Roasted Brussels Sprouts: Tossed with olive oil, salt, and pepper, these crispy Brussels sprouts add a delightful texture and earthy flavor that complements the creamy soup.
Quinoa Salad: A chilled quinoa salad with diced vegetables can offer a nice contrast in temperature while adding protein and nutrients to your meal.
Enjoy your cozy bowl of Creamy Winter Soup + Candied Pecans and Bacon! It’s sure to warm both your heart and home during those chilly days.
Make Ahead and Storage
This Creamy Winter Soup + Candied Pecans and Bacon recipe is perfect for meal prep! Not only does it keep well, but the flavors also deepen and improve after a day or two in the fridge. Here’s how to ensure you enjoy this delicious soup for days to come.
Storing Leftovers
- Allow the soup to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 5 days.
- Label with the date so you can keep track of freshness.
Freezing
- Portion the soup into freezer-safe containers or zip-top bags, leaving some space for expansion.
- It can be frozen for up to 3 months.
- For easy reheating, consider freezing in individual servings.
Reheating
- Thaw overnight in the fridge if frozen.
- Reheat on the stove over medium heat, stirring occasionally until warmed through.
- Alternatively, microwave in short intervals, stirring between each until hot.
FAQs
You might have some questions about making this soup deliciously creamy and comforting. Let’s dive into a few common queries!
Can I make this Creamy Winter Soup + Candied Pecans and Bacon without bacon?
Absolutely! You can use smoked tempeh or coconut bacon as a wonderful alternative that still provides that rich, smoky flavor.
How can I adjust the recipe for a Whole30 diet?
To make this Creamy Winter Soup + Candied Pecans and Bacon compliant with Whole30, simply substitute traditional bacon with coconut bacon or another Whole30-approved meat alternative.
What vegetables can I add to this soup?
Feel free to get creative! Carrots, parsnips, or even kale would be delightful additions that bring extra nutrients and flavors to your creamy winter soup.
Is this recipe suitable for meal prep?
Yes! This Creamy Winter Soup + Candied Pecans and Bacon is fantastic for meal prep. It stores well in the fridge and even freezes nicely!
Final Thoughts
I hope you find joy in making this Creamy Winter Soup + Candied Pecans and Bacon! It’s not just a dish; it’s a warm hug in a bowl on those chilly winter days. The combination of creamy textures and sweet candied pecans brings such delightful contrasts that I’m sure you’ll love every spoonful. Enjoy each moment spent preparing it, and share it with friends or family for an extra touch of warmth. Happy cooking!
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Why You’ll Love This Recipe
This Creamy Winter Soup with Candied Pecans and Bacon is the ultimate comfort food for chilly days! It’s rich, velvety, and packed with flavor from the roasted vegetables and smoky bacon. The addition of candied pecans adds a delightful crunch and sweetness, making each spoonful a perfect balance of savory and sweet. Plus, it’s easily adaptable for various dietary preferences, ensuring everyone can enjoy it!
Ingredients You’ll Need
- 1 medium rutabaga (peeled and cut into 1-inch chunks)
- 4 medium yams (peeled and cut into 1-inch chunks)
- 3 teaspoons salt (divided)
- 1 tablespoon olive oil
- 6 slices thick-cut smoked bacon (cut into chunks)
- 1 medium red onion (diced)
- 5 cups vegetable stock made with Better than Bouillon® Vegetable Base
- 1 celery stalk (chopped)
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground sage
- 4 slices of bacon (for topping)
- 1/2 cup chopped pecans
- 1 tablespoon sugar
Variations
- Vegetarian/Vegan Option: Substitute bacon with smoked tempeh or mushrooms for a hearty flavor without meat. Use vegetable broth to keep it vegan.
- Add Greens: Stir in some chopped kale or spinach during the last few minutes of cooking for added nutrition.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
- Different Nuts: Swap pecans for walnuts or hazelnuts for a different nutty flavor.
How to Make
- Preheat oven to 350°F (175°C).
- Place rutabaga and yams on a cookie sheet, drizzle with olive oil, and sprinkle with 2 teaspoons salt. Mix well.
- Roast in the oven for about 30 minutes until they have a slight roasting flavor.
- In a large soup pot, add chopped bacon and cook over medium heat until the fat renders (about 4-6 minutes).
- Add diced onion and cook until softened (about 4 minutes).
- Pour in vegetable stock and add chopped celery. Bring to a boil.
- Add the roasted vegetables to the pot, along with coriander, cinnamon, sage, and remaining 1 teaspoon salt. Mix well.
- Cover and let simmer for 30-40 minutes until vegetables are very soft.
- Allow to cool, then blend in batches until silky smooth.
- Return to the pot and heat before serving.
Pro Tips
- Blending: Ensure the soup is cool enough before blending to avoid splatters. It’s best to cover the blender lid with a towel for extra safety.
- Adjust Consistency: If you prefer a thinner soup, add more vegetable stock until the desired consistency is reached.
- Taste Test: Always taste and adjust the seasoning before serving to ensure the flavors are just right.
How to Serve
Serve this creamy soup in warm bowls, topped with crispy bacon and candied pecans for an added crunch. A sprinkle of fresh herbs like parsley or chives can also brighten the presentation. Pair with crusty bread or a side salad for a complete meal.
Make Ahead and Storage
- Make Ahead: This soup can be made a day in advance. Simply reheat on the stove before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months; just make sure to leave out the bacon and pecans until serving.
FAQs
Can I use other vegetables?
Yes! Feel free to use other root vegetables like carrots or parsnips for a different flavor profile.Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you ensure the vegetable stock is gluten-free.Can I make this soup spicy?
Absolutely! Add a pinch of cayenne or a splash of hot sauce to give it a kick.
Final Thoughts
This Creamy Winter Soup with Candied Pecans and Bacon is not just a meal; it’s a warm hug in a bowl! Perfect for gathering around the table with loved ones, it brings comfort and joy to chilly winter days. Enjoy every spoonful, and don’t forget to share with friends and family!
Creamy Winter Soup + Candied Pecans
Warm up with this comforting Creamy Winter Soup paired with crunchy Candied Pecans. Perfect for chilly evenings, this soup blends roasted rutabaga and yams to create a velvety texture, while the addition of candied pecans adds a delightful sweetness that perfectly contrasts with the savory elements. Ideal for meal prep, this recipe is packed with wholesome ingredients and easily adaptable to fit various dietary preferences. Whether you’re enjoying it on a busy weeknight or serving it at a cozy family gathering, every spoonful promises warmth and satisfaction.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 6 portions 1x
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food
Ingredients
- 1 medium rutabaga (peeled and cut into 1-inch chunks)
- 4 medium yams (peeled and cut into 1-inch chunks)
- 3 teaspoons salt (divided)
- 1 tablespoon olive oil
- 6 slices thick-cut smoked turkey bacon (cut into chunks)
- 1 medium red onion (diced)
- 5 cups vegetable stock
- 1 celery stalk (chopped)
- 1 ½ teaspoons ground coriander
- 4 slices of turkey bacon (for topping)
- ½ cup chopped pecans
- 1 tablespoon sugar
Instructions
- Preheat oven to 350°F (175°C).
- Toss rutabaga and yams with olive oil and sprinkle with 2 teaspoons salt; roast for about 30 minutes until tender.
- In a large pot, cook turkey bacon over medium heat until crispy, then add diced onion; sauté until softened.
- Pour in vegetable stock and add chopped celery; bring to a boil.
- Stir in roasted vegetables along with seasonings; cover and simmer for 30-40 minutes until very soft.
- Let cool slightly, then blend until smooth; return to pot to heat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 10mg
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