Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4

How to Make It

Heat chicken stock in a large saucepan over medium heat. Place 4 cups vegetable mixture in the bowl of a food processor. Add stock, 1 cup at a time, processing after each addition until smooth. Add soup to saucepan; simmer 2 minutes. Stir in sour cream, vinegar, salt, ground red pepper, and nutmeg. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 cooked and crumbled bacon slice and 1 teaspoon chopped parsley.

Ratings & Reviews


April 14, 2015
This soup was super gross. I think if you kept the sour cream and vinegar out it would have been better. The vinegar just seems to give it this spoiled flavor.

Dorseyl's Review

March 05, 2015
Something was off flavor-wise with this soup. It was a little too mellow and needed a punch of something. The bacon on top kind of made the dish, so I wouldn't even try making it without! Paired with the goat cheese toasts from the same issue, it made for a good little meal but if I make it again in the future, it will definitely need some tweaking.