with DIY Croutons
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • All-purpose flour (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic • Green onion.
Allergens
Utensils
Tags
Bacon Strips
200 g
Ciabatta Roll
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Corn Kernels
113 g
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Roasted Pepper Pesto
0.25 cup
Cream Cheese
2 unit(s)
Vegetable Stock Powder
7.5 g
All-Purpose Flour
1 tbsp
Garlic, cloves
1 unit(s)
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.**
- Using tongs, transfer bacon to a paper towel-lined plate to cool.
- Meanwhile, cut ciabatta into 1-inch pieces.
- On an unlined baking sheet, toss together ciabatta with 1 tbsp (2 tbsp) oil. Season salt and pepper.
- Toast in the bottom of the oven for 8-10 min, until croutons are golden and crisp.
- While the croutons bake, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Peel, then mince or grate garlic.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then stir until butter melts.
- Add garlic, peppers, corn and green onion whites. Cook for 3 min, stirring occasionally, until peppers start to soften and corn begins to brown slightly. Season with salt and pepper.
- Reduce heat to medium, then sprinkle flour over veggies. Cook for 1 min, stirring often, until veggies are coated.
- Add cream cheese, stock powder and 2 1/4 cups (4 1/2 cups) water. Carefully whisk until cream cheese is well combined. Bring soup up to a simmer. Once simmering, cook for 2-3 min, stirring occasionally, until soup thickens slightly.
- Remove from heat, then stir in pesto. Season with pepper.
- Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease.)
- Divide soup between bowls. Top with bacon and croutons.
- Sprinkle with cheese and green onion greens.
If you've opted for double bacon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of bacon.
980
kcal
Calories
78
g
Fat
30
g
Saturated Fat
50
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
22
g
Protein
110
mg
Cholesterol
2030
mg
Sodium
1
g
Trans Fat
800
mg
Potassium
200
mg
Calcium
3
mg
Iron
with Pico de Gallo and Creamy Guacamole Dressing
