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The easiest bacon and roasted vegetable soup you'll make this fall

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Use the blender to make creamy roasted vegetable-bacon soup the easy way

We eat soup in my house at least once a week. I remember thinking that soup was impossible to make during the week because it took hours to cook. Wrong. So wrong. This easy roasted vegetable version is ready in under an hour and has layers of delicious flavor. All you need is a blender.

Another great thing about this soup is that you can really play around with the vegetables you roast. Don't like broccoli? Leave it out, and double the cauliflower. It's seriously that simple. I also used coconut milk, but you could easily use unsweetened almond, cashew or soy milk.

Use the blender to make creamy roasted vegetable-bacon soup the easy way
Image: Brandy O'Neill/SheKnows

The key to this soup's success is letting it blend long enough. You really want to give the soup time to blend until super smooth. No one wants giant chunks of random vegetables left over in a creamy soup. A super-high-powered blender works best for this. Don't worry if you don't have one, though. You can always blend in batches with a lower-powered blender or use an immersion blender.

Use the blender to make creamy roasted vegetable-bacon soup the easy way
Image: Brandy O'Neill/SheKnows

Bacon-roasted vegetable blender soup recipe

Serves 6

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes


  • 8 ounces diced carrots
  • 8 ounces sliced tricolored peppers
  • 4 ounces broccoli florets
  • 4 ounces cauliflower florets
  • 2 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 (12 ounce) jar roasted red peppers, drained
  • 1/2 cup cooked, diced, crispy bacon, divided
  • 2 cups coconut milk (or other favorite nut milk)
  • Feta cheese, for topping
  • Diced green onions, for topping


  1. Heat your oven to 400 degrees F, and line a rimmed baking sheet with a Silpat liner or parchment paper.
  2. Add the carrots, peppers, broccoli and cauliflower to the prepared baking sheet. Drizzle with olive oil, kosher salt, pepper and garlic powder. Toss to evenly coat the vegetables with the spices.
  3. Roast for 30 minutes or until soft.
  4. To the container of a high-powered blender, add the roasted vegetables, roasted red peppers, 1/4 cup of the prepared bacon and 1 cup of the coconut milk.
  5. Start blending slow, and then slowly up the speed. Thin out the mixture with the remaining coconut milk, if needed. Blend for about 5 minutes to make sure the mixture is smooth.
  6. The soup should still be hot, but if you would like it hotter, then add it to a small pot, and heat over medium heat for 5 minutes.
  7. Serve topped with the remaining bacon, the feta cheese and the green onions.

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