Author Notes
Warm, buttery, sweet carrots make a creamy fall soup that warms you from the inside out. Top with homemade bacon grilled cheese croutons for the ultimate comfort food meal. —misschels
Ingredients
- For the soup:
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8
large carrots, tops trimmed
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1 tablespoon
extra-virgin olive oil
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1
small yellow onion, chopped
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2
cloves of garlic, minced
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4 cups
low sodium vegetable broth
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salt and freshly ground pepper, to taste
- For the croutons
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1 pound
thick cut pork bacon
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6
slices of fresh part-skim mozzarella cheese
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12
slices of multigrain gluten-free bread
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1 tablespoon
unsalted butter, at room temperature
Directions
- For the soup:
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the carrots on the baking sheet and drizzle with evoo.
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Bake for 40-45 minutes, turning the carrots halfway through the baking time so that they are lightly golden brown on both sides. You want the carrots to be tender, easily pierced with a fork.
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Heat a dutch oven over medium heat and drizzle with evoo. Add the onion and garlic to the pot and saute for 4-5 minutes, or until the onions are translucent.
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Add the carrots & veggie broth. Turn the heat to low, and using an immersion blender, blend everything together to a smooth, creamy consistency. Season with salt and pepper, to taste. (You can also put all the ingredients into a blender or food processor and blend if you don’t have an immersion blender).
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Let the soup simmer for about 30 minutes. Serve warm w/ croutons.
- For the croutons
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In a large non-stick skillet, fry the bacon over medium-high heat until lightly golden brown and crispy. Place the bacon on a paper-lined plate to drain.
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Place 1 slice of mozzarella cheese on 1 slice of gluten-free bread, fold each piece of bacon in half and place on top of the mozzarella. Cover the bread with another slice of bread to make a sandwich.
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Spread butter on both outer sides of the sandwich. Heat a small non-stick skillet over medium heat.
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Put the sandwich in the skillet and grill on both sides until golden brown, about 3-5 minutes.
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Place the sandwich on a cutting board, cut off the crust, and slice into thick strips lengthwise, then crosswise, forming small squares.
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Place croutons over a bowl of the soup. Top with extra mozzarella and crumbled bacon if you dare!
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