Who doesn’t like warming up with a hot soup on cooler evenings? Today we prepare together a Carrot and Leek Soup with Crispy Bacon, toasted bread, and a sprinkle of Pecorino Romano that makes it irresistible. It’s a simple, genuine recipe that’s really accessible to everyone. I often serve it as a main dish, perhaps a generous serving, because it has everything: vegetables, proteins, and it’s crispy and full of flavor.
This carrot and leek soup is our ultimate comfort food. The sweetness of the carrots goes perfectly with the savory Pecorino and the crispiness of the bacon. Try it and let me know if it will become your cozy dish for autumn evenings too.
Anna – lappetitovienmangiando
If you like pumpkin, don’t miss the next recipes:
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1.3 lbs carrots
- 10.6 oz leek
- 3.5 oz bacon
- 2 tbsp pumpkin seeds
- 4 slices bread
- to taste grated Pecorino Romano
- salt as needed
Tools
- 1 Pressure Cooker
- 1 Hand Blender
- 1 Knife
- 1 Cutting Board
- 1 Pan non-stick
Preparation
Wash the carrots with their skin, as we won’t discard it, dry them and slice them into rounds. Slice the leek as well, removing only the small roots and soak it gradually in a bowl filled with water. Then rinse it thoroughly under running water to remove any remaining soil.
Pour the vegetables into the pressure cooker, add 600 ml of water, and seal tightly with the lid. After lowering the valve lever, place on a high flame and as soon as it starts to whistle loudly, lower to the minimum and cook for about 10 minutes. After this time, let it rest for 5 minutes and vent by slowly lifting the valve lever, thus releasing all the steam contained in the pot. At this point with an immersion hand blender, blend well.
Before serving the carrot and leek soup, dice the bacon and let it brown in a non-stick pan.
Distribute the soup into four bowls, add the crispy bacon, the oil that has come out, the pumpkin seeds, and the bread toasted in the oven or in a pan.
Serve our Carrot and Leek Soup with Crispy Bacon, very hot but not before sprinkling it with grated Pecorino Romano.
Tips, Variants, and Storage
The soup can be stored in the refrigerator for 2-3 days in an airtight container, preferably glass or ceramic.
Avoid plastic as much as possible, as it continuously releases toxic substances when in contact with food.
It can also be frozen without the croutons, so you just need to heat it and add the bread and a few pieces of bacon when serving.
For a vegetarian variant, you can replace the bacon with crispy chickpeas or cannellini beans, cooked in the oven or air fryer.
If you don’t like Pecorino Romano, Parmesan or Grana Padano is also fine.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, in fact, it’s even better the next day because the flavors blend more.
Can it be made without a blender?
Sure, you’ll get a rustic soup with whole vegetable pieces.
Can I replace bacon with pancetta?
Yes, pancetta is also fine, but bacon adds an extra touch.
