Buzz
A common critique of soup is that it often feels insubstantial as a meal. While some soups can be thin and lackluster, the fix is simple: For broth-based soups, add more ingredients; for creamy or puréed soups and chowders, blend in additional elements.
My passion for blending ingredients into soups is no secret, particularly when it comes to caramelized onions, but veggies aren’t the only option. Without fully embracing the bacon trend, I recommend blending cooked bacon into your soup for a hearty, savory boost.
Yes, we’re treating meat as a seasoning. We’ve done this before—think charcuterie in marinara—and there’s no reason not to do it again. Blending a few strips of bacon into your soup will infuse it with smoky, salty, and meaty flavors without overpowering the other components. Double the amount, and the cured meat will become a dominant flavor profile. (This isn’t a bad thing—consider how ham defines split pea soup, which is undeniably delicious.)
While I wouldn’t suggest blending bacon—or anything, really—into a light, brothy soup like noodle-based varieties, it’s perfect for chowders or any “cream of” style soup. For a soup serving four, cut two to four bacon strips into one-inch pieces. Fry them until crispy, then set aside on paper towels to drain. Use the leftover bacon fat to sauté your vegetables and aromatics as usual, then continue with your soup recipe. When it’s time to blend, toss the bacon in with the other ingredients and blend thoroughly. This technique shines in corn or potato chowder, but it also works wonders in homemade cream of mushroom or even store-bought creamy soups that need a flavor upgrade.
