I enjoyed crafting my latest homemade soup recipe bursting with robust flavors. I combined smoky bacon, red bell pepper, tender potatoes and a medley of fresh vegetables with garlic and thyme. The rich blend of chicken broth, heavy cream and cheddar brings a lush, satisfying twist to each spoonful.

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I recently whipped up this Creamy Vegetable Soup and it turned out to be one of those recipes that totally surprised me. I started with chopped bacon and a diced onion, then tossed in carrots, celery and red bell pepper.

With a few garlic cloves minced in, I could already tell there was a deep flavor brewing. Adding cubed potatoes and a splash of chicken broth made it extra comforting without being overly heavy.

I finished it off with heavy cream and a handful of shredded cheddar cheese, and let dried thyme work its magic in the simmering pot. This recipe only takes about 30 minutes to make and is perfect when you’re in the mood for something simple yet satisfying.

Its a fantastic twist on classic healthy soup recipes and a fun take on creamy soup recipes that might just become your new favorite go-to dish. Enjoy trying it out as much as i did!

Why I Like this Recipe

I love how this soup brings together such a mix of textures and flavors. The crispy bacon, tender veggies, and creamy broth all meld together in a way that makes me feel all warm and satisfied every time I take a spoonful.

I also really like how fast and easy it is to make. Since it only takes about 30 minutes to pull together, I can whip it up even on those busy nights when I just want something comforting without spending all day in the kitchen.

Another thing is that it feels like a healthy meal without skimping on flavor. Even though it’s loaded with goodness, the rich cream and melted cheese make it feel like a true treat.

And lastly, I enjoy that I can always mess around with the recipe a bit. If I want to swap out some veggies or add extra spices, it never seems to lose its charm, making every bowl feel a little bit personal.

Ingredients

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Bacon: brings protein and a salty, smoky crunch that ups the flavor, though its not super healthy.
Onion: full of antioxidants that help fight inflammation, and it adds a warm, savory kick.
Carrots: a good source of fibre and vitamins, lending a natural sweetness to the soup.
Garlic: boosts flavor and has natural healing properties, helping to fight off common colds.
Potatoes: add carbs and a hearty texture, making the soup thick and satisfying overall.
Cheddar Cheese: provides creamy richness, protein and a tangy, melty finish to each spoonful.
Thyme: delivers an earthy, herby background note that kinda ties everything together.

Ingredient Quantities

6 slices bacon, chopped

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

1 red bell pepper, diced

3 garlic cloves, minced

2 medium potatoes, peeled and cubed

1 cup green beans, trimmed and cut into 1 inch pieces

4 cups chicken broth

1 cup heavy cream

1 cup whole milk

1 cup shredded cheddar cheese

1 teaspoon dried thyme

Salt and pepper to taste

How to Make this

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1. In a large soup pot, cook the chopped bacon over medium heat until it’s nice and crispy. Remove it with a slotted spoon and leave some bacon fat in the pot.

2. Toss in the diced onion, carrots, celery and red bell pepper into the pot and sauté for about 4-5 minutes, until they get a little tender.

3. Add the minced garlic and cook for another minute while stirring so it doesnt burn.

4. Put in the cubed potatoes and green beans. Sprinkle in the teaspoon of dried thyme and season with salt and pepper.

5. Now pour in the 4 cups of chicken broth, bring it all to a boil then lower the heat so it simmers.

6. Let the soup simmer for about 15-20 minutes until the vegetables are tender but still hold their shape.

7. Stir in the 1 cup heavy cream and 1 cup whole milk, mixing it well with all the veggies.

8. Add the 1 cup shredded cheddar cheese and let it melt slowly into the soup stirring continuously.

9. Finally, toss back in the crispy bacon, give the soup one last stir, taste and adjust the seasonings if needed, then serve it hot for a comforting meal.

Equipment Needed

1. Large soup pot – to cook the bacon and simmer all the ingredients
2. Slotted spoon – for removing the crispy bacon from the pot
3. Chef’s knife – for chopping bacon, veggies, and potatoes
4. Cutting board – for safely dicing the onion, carrots, celery, red bell pepper, and potatoes
5. Measuring cups and spoons – to accurately measure the chicken broth, heavy cream, whole milk, and dried thyme
6. Wooden spoon – for stirring and mixing the ingredients during cooking
7. Ladle – for serving the hot soup in bowls

FAQ

Q: Can I substitute bacon with something else?

A: Yup, you can use turkey bacon or even leave it out altogether if you want a vegetarian twist, but it might change the flavor a bit.

Q: Is it ok to use vegetable broth instead of chicken broth?

A: Sure thing, swapping to vegetable broth works fine and gives it a lighter taste if needed.

Q: How can I make this soup thicker?

A: You might simmer it a bit longer to reduce more liquid or use a little less broth from the start; just be sure to stir constantly.

Q: Can I prep this soup ahead of time?

A: Yeah, you can make it in advance and reheat it later but be careful because the cheese can separate if heated too hard.

Q: What other vegetables can I add or swap out?

A: Feel free to mix in extra veggies like zucchini or peas but keep in mind that it might alter the overall flavor of the soup.

Creamy Vegetable Soup Recipe Substitutions and Variations

Instead of bacon, try using turkey bacon if you want something a bit leaner but still get that smoky flavor
If you don’t have heavy cream, you can mix half and half with a little melted butter to get a similar creamy texture
Not a fan of chicken broth? Use vegetable broth instead but keep in mind the taste might be a bit different
Replace whole milk with unsweetened almond milk or soy milk for a dairy free option that still works in the recipe
If cheddar cheese isn’t available, Colby jack or Monterey jack can be a good substitute for a slight twist in flavor

Pro Tips

1. When cookin the bacon, make sure to get it crispy but dont overdo it; the bacon fat left in the pot really boosts the flavor of the veggies later on.
2. Sauté the veggies on medium heat so that they end up tender and mix well with the bacon fat, making sure not to cook ’em too long or they might turn mushy.
3. Be careful when you add in the garlic – stir it constantly so it doesnt burn, as burnt garlic can give a bitter taste to the whole soup.
4. When you mix the cream, milk and cheese, keep the heat low and stir constantly; this prevents the dairy from separating and the cheese from clumping up.

Creamy Vegetable Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

305

kcal

Equipment: 1. Large soup pot – to cook the bacon and simmer all the ingredients
2. Slotted spoon – for removing the crispy bacon from the pot
3. Chef’s knife – for chopping bacon, veggies, and potatoes
4. Cutting board – for safely dicing the onion, carrots, celery, red bell pepper, and potatoes
5. Measuring cups and spoons – to accurately measure the chicken broth, heavy cream, whole milk, and dried thyme
6. Wooden spoon – for stirring and mixing the ingredients during cooking
7. Ladle – for serving the hot soup in bowls

Ingredients

6 slices bacon, chopped
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
3 garlic cloves, minced
2 medium potatoes, peeled and cubed
1 cup green beans, trimmed and cut into 1 inch pieces
4 cups chicken broth
1 cup heavy cream
1 cup whole milk
1 cup shredded cheddar cheese
1 teaspoon dried thyme
Salt and pepper to taste

Directions

In a large soup pot, cook the chopped bacon over medium heat until it's nice and crispy. Remove it with a slotted spoon and leave some bacon fat in the pot.
Toss in the diced onion, carrots, celery and red bell pepper into the pot and sauté for about 4-5 minutes, until they get a little tender.
Add the minced garlic and cook for another minute while stirring so it doesnt burn.
Put in the cubed potatoes and green beans. Sprinkle in the teaspoon of dried thyme and season with salt and pepper.
Now pour in the 4 cups of chicken broth, bring it all to a boil then lower the heat so it simmers.
Let the soup simmer for about 15-20 minutes until the vegetables are tender but still hold their shape.
Stir in the 1 cup heavy cream and 1 cup whole milk, mixing it well with all the veggies.
Add the 1 cup shredded cheddar cheese and let it melt slowly into the soup stirring continuously.
Finally, toss back in the crispy bacon, give the soup one last stir, taste and adjust the seasonings if needed, then serve it hot for a comforting meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.