Creamy Vegetable and Bacon Soup
Thermomix recipe: Creamy Vegetable and Bacon Soup. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g smoked bacon, diced
- 1 large onion, quartered
- 2 cloves garlic
- 20 g olive oil
- 200 g carrots, peeled and roughly chopped
- 300 g potatoes, peeled and roughly chopped
- 150 g leek, white and light green part, roughly chopped
- 150 g zucchini, roughly chopped
- 800 ml vegetable stock
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 100 ml fresh cream (single or double cream)
- Fresh parsley, chopped, for garnish
Instructions
- Add the diced bacon to the clean and dry Thermomix bowl. Cook for 10 minutes / 120°C / Speed 1 (Reverse). Remove the crispy bacon with a slotted spoon and set aside, leaving any rendered fat in the bowl.
- Add the quartered onion and garlic cloves to the bowl. Chop for 5 seconds / Speed 5. Scrape down the sides of the bowl with the spatula.
- Add the olive oil (if needed, if bacon fat is sufficient, reduce or omit). Sauté for 5 minutes / 120°C / Speed 1.
- Add the chopped carrots, potatoes, leek, and zucchini to the bowl. Pour in the vegetable stock, and season with salt and black pepper.
- Place the simmering basket on top of the lid instead of the measuring cup to allow steam to escape and prevent splattering. Cook for 20 minutes / 100°C / Speed 1 (Reverse).
- Pause, scrape down the sides and bottom of the bowl with the spatula. Check if the vegetables are tender. If not, cook for another 5-10 minutes / 100°C / Speed 1 (Reverse).
- Blend the soup by gradually increasing the speed: start at Speed 5 and slowly increase to Speed 9 for 1 minute, or until smooth and creamy.
- Add the fresh cream to the soup. Heat for 2 minutes / 90°C / Speed 1 (Reverse) to gently warm through and combine.
- Serve the creamy vegetable and bacon soup hot, garnished with the reserved crispy bacon and fresh chopped parsley.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.