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Creamy Seafood Soup with Vegetables and Bacon Recipe

Name: Creamy Seafood Soup with Vegetables and Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 6 slices of bacon; 3 medium carrots; 3 sticks of celery; 950 ml chicken or vegetable broth; 2 x (400 ml) cans of diced tomatoes, no salt added; 120 ml heavy whipping cream; 1 small bunch of parsley; 500 g sea scallops; 1 medium yellow onion; 2 tbsp all-purpose flour; 1/4 tsp black pepper; 1/4 tsp cayenne pepper; 1/2 tsp smoked paprika; 1/2 tsp salt; 1 tbsp olive oil

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This is a warm, creamy soup with pieces of seafood and vegetables. It has carrots, celery, and tomatoes. There's also crispy bacon on top. It's a yummy soup that feels like a hug in a bowl.

Ingredients

6 slices of bacon

3 medium carrots

3 sticks of celery

950 ml chicken or vegetable broth

2 x (400 ml) cans of diced tomatoes, no salt added

120 ml heavy whipping cream

1 small bunch of parsley

500 g sea scallops

1 medium yellow onion

2 tbsp all-purpose flour

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp smoked paprika

1/2 tsp salt

1 tbsp olive oil

Method

Wash and dry all fresh produce.

Peel, trim, and dice the carrots. Trim and dice the celery. Place both in a medium bowl.

Peel and dice the onion, then add it to the bowl with the carrots and celery.

Shave the parsley leaves off the stems, discard the stems, and finely chop the leaves. Set aside.

Cut the bacon into small pieces.

Heat a large pot over medium-high heat and add the olive oil.

Add the bacon to the pot and cook until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate.

Pat the scallops dry with paper towels, season with salt and pepper, and cut into bite-sized pieces.

In the same pot with the remaining bacon fat, cook the scallops until golden brown, about 1-2 minutes per side. Remove and set aside with the bacon.

Reduce the heat to medium and add the diced vegetables to the pot. Cook until softened, about 5-6 minutes.

Sprinkle the flour over the vegetables and cook, stirring for 2 minutes.

Gradually add the broth while stirring, and bring to a simmer. Cook until slightly thickened, about 5 minutes.

Stir in the diced tomatoes, heavy whipping cream, smoked paprika, cayenne pepper, and half of the chopped parsley. Heat through but do not boil.

Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer to a blender in batches.

Return the soup to the pot if blended externally, and reheat if necessary.

To serve, ladle the soup into bowls. Top with the scallops, crispy bacon, and a sprinkle of the remaining parsley.

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