Pea Bacon Soup With Bacon Bits And Recipe

Picture this: It’s a chilly evening, and you’re cozied up with a warm bowl of creamy pea and bacon soup that you just made yourself, feeling like a domestic rockstar. Seriously, there’s nothing quite like the sweet satisfaction that comes from blending the vibrant flavors of peas, aromatic thyme, and smoky bacon into a velvety masterpiece. Trust me, your taste buds will thank you—but maybe not your selfie game, unless that green hue is the vibe you’re going for!

I adore the appeal of a smooth Pea Bacon Soup, filled with soft onions and vivid peas. Bathed in a hint of thyme and a splash of cream, it’s as much a throne-worthy first course as it is a soothing winter warmer.

Topped with bacon bits, it seems to my eyes and nose to be a castle of comfort.

Ingredients

• Olive Oil: Heart-healthy fat, adds richness and depth.
• Onion: Adds sweetness and savor, rich in antioxidants.
• Garlic: Provides aromatic warmth, helps boost immunity.
• Frozen Peas: High in protein and fiber, sweetens the soup.
• Chicken Broth: Savory base, enhances flavor and nutrients.
• Bacon: Adds smokiness and crunch, high in protein.
• Fresh Thyme Leaves: Earthy aroma, enhances flavor complexity.
• Heavy Cream: Adds creaminess, rich in fats.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups frozen peas
• 4 cups chicken broth
• 6 slices of bacon, cooked and crumbled
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/2 cup heavy cream
• Extra bacon bits for garnish
• Chopped fresh parsley for garnish

How to Make this

1. In a large pot, over medium heat, warm olive oil. Add the onion, which should be finely chopped, and sauté until it becomes translucent, which should take about 5 minutes.

2. Put the garlic in the pot and cook for another minute, until it is fragrant.

3. Combine the frozen peas and chicken broth into the mixture. Heat until boiling.

4. Reduce the heat and allow the soup to gently bubble away for 10-15 minutes, until the peas are tender.

5. Blend the soup until smooth using an immersion blender. Or, if you prefer, you can use a regular blender. If you use a regular blender, be careful to transfer the hot soup in batches and return it to the pot after blending.

6. Incorporate the cooked bacon, crumbled, saving a few pieces to use as a garnish.

7. Add sprigs of fresh thyme, then taste and season the soup with salt and freshly ground black pepper.

8. Add the heavy cream and stir until combined. Heat the soup gently; do not allow it to boil.

9. Pour the soup into bowls and give each a liberal sprinkling of crispy bacon bits. Finish with a few grinds of black pepper and a fluff of freshly chopped parsley.

10. Enjoy this flavorful, comforting soup served hot!

Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Immersion blender or regular blender
8. Ladle
9. Soup bowls

FAQ

• Can I use fresh peas instead of frozen?You can certainly use fresh peas. Just give them a quick blanch before putting them into the soup for top results.
• Is there a vegetarian option for this soup?To create a vegetarian version, use vegetable broth instead of chicken broth, and leave out the bacon.
• How can I make the soup thicker?While cooking the soup, you can add a peeled and diced potato, which will thicken it naturally as it cooks and blends.
• Can I freeze this soup?It is permissible to freeze the soup, even if it does not yet contain cream. When the time comes to serve the soup, first reheat it; then, stir in the cream for a smooth and well-blended texture.
• What can I use instead of heavy cream?Substitutes can be made using half-and-half or coconut milk to create a lighter option.
• How can I make the soup spicier?Incorporate a splash of cayenne pepper or a diced jalapeño for extra heat.
• How long does this soup last in the refrigerator?The soup may be stored for as long as 3 days in the refrigerator, in an air-tight container.

Pea Bacon Soup With Bacon Bits And Recipe Substitutions and Variations

1 tablespoon olive oil: Substitute with 1 tablespoon avocado oil or canola oil.
1 onion, finely chopped. Substitute with shallots or leeks. Use 2 shallots (substitute) or 1 leek (substitute)—white part only, finely chopped.
2 cloves garlic, minced: Replace with 1/2 teaspoon garlic powder or 2 cloves roasted garlic, minced.
4 cups chicken broth
Substitute with 4 cups vegetable broth for a vegetarian option.
1/2 cup heavy cream: For a dairy-free option, 1/2 cup coconut milk or 1/2 cup cashew cream can be used.

Pro Tips

1. For an added depth of flavor, try roasting the garlic cloves before adding them to the pot. Simply wrap the garlic in foil with a drizzle of olive oil and roast in the oven at 400°F (200°C) for about 20 minutes until soft.

2. Enhance the richness of the soup by deglazing the pot with a splash of white wine after sautéing the onion and garlic. Let the wine reduce slightly before adding the peas and chicken broth.

3. If you want a creamier texture, you can substitute half of the heavy cream with mascarpone cheese. It will give the soup a slightly tangy, rich flavor.

4. When blending the soup, for extra smoothness, strain it through a fine-mesh sieve or cheesecloth after blending, ensuring a silky finish.

5. To give the soup a bit of a spicy kick, consider adding a pinch of cayenne pepper or a few dashes of hot sauce when seasoning with salt and pepper, adjusting to your taste preference.