Bacon-roasted vegetable soup



  • 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(200 C), 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.