Carrot Soup Shooters are a creamy, comforting carrot soup served in shot glasses and topped with maple-glazed bacon for a fun and elegant appetizer. This easy carrot soup recipe is perfect for Thanksgiving, Christmas, fall parties, or anytime you want a warm, crowd-pleasing starter that feels a little fancy but is simple to make.
Carrot Soup Shooters are one of my favorite ways to start a meal, especially during the fall and holiday season. They’re warm, cozy, and full of flavor, yet served in a fun, unexpected way that always gets people excited. A smooth, creamy carrot soup paired with sweet maple-glazed bacon feels just indulgent enough without being too heavy.
This recipe is also a lifesaver when you’re short on time. Thanks to canned carrots, the soup comes together quickly and is ready in under 30 minutes. That makes it perfect for busy holidays like Thanksgiving and Christmas, when oven space and time are always at a premium.
I love that these Carrot Soup Shooters can pull double duty. Serve them in small shot glasses as an appetizer for parties, or pour the soup into regular bowls and top with chopped bacon for an easy weeknight dinner. Either way, it’s comforting, flavorful, and full of fall vibes.
The maple-glazed bacon adds the perfect salty-sweet crunch on top, balancing the smooth, lightly spiced carrot soup underneath. You can make both the soup and bacon ahead of time, which makes entertaining even easier.
What I Love About This Recipe
- It turns a simple homemade carrot soup into a fun, elegant appetizer that feels special without being complicated. Serving the soup in little shot glasses makes it perfect for holidays, dinner parties, or any gathering where you want something unique to start the meal.
- The flavor combination is cozy and comforting with just the right balance of sweet and savory. The carrots, cinnamon, and maple syrup pair beautifully with the salty, crispy bacon on top. Every bite feels warm and satisfying.
- It comes together surprisingly fast thanks to canned carrots, which saves a lot of prep time. You still get a rich, creamy soup without peeling or chopping a huge pile of vegetables. That makes this recipe realistic for busy holiday cooking.
- The recipe is flexible and easy to adapt. You can serve it as shooters for a party or in regular bowls for a simple weeknight dinner. It also reheats well, which makes it great for entertaining and planning ahead.
Equipment You May Need
- Baking Sheet With Sides – To bake the bacon without grease spilling into the oven.
- Aluminum Foil – For easy cleanup when cooking the bacon.
- Saucepan – To cook the carrot soup on the stovetop.
- Immersion Blender or Blender – To purée the soup until smooth.
- Measuring Cups and Spoons – For accurate measurements.
- Shot Glasses – For serving the soup shooters.
Ingredients You’ll Need
- Bacon – Adds a salty, crispy topping that balances the sweet carrot soup.
- Maple Syrup – Used to glaze the bacon and lightly sweeten the soup.
- Canned Sliced Carrots – The base of the soup and a huge time-saver.
- Vegetable Broth – Creates a flavorful, savory soup base.
- Minced Onion – Adds depth and savory flavor.
- Cinnamon – Brings warmth and subtle spice to the soup.
- Celery Salt – Enhances the overall savory flavor.
- Black Pepper – Adds a gentle bite.
- Garlic Powder – Gives a mild background flavor.
- Cream – Makes the soup rich and creamy.
How to Make Carrot Soup Shooters
Step One: Cook the Bacon
Preheat the oven to 400 degrees F. Line a baking sheet with sides using aluminum foil and place the bacon in a single layer. Bake for 15–20 minutes or until crispy. Carefully drain off excess fat, brush the bacon with maple syrup, reserving 2 tablespoons for the soup, and return to the oven for 1–2 minutes. Let cool slightly.
Step Two: Simmer the Soup
While the bacon cooks, add the carrots, vegetable broth, onion, cinnamon, celery salt, black pepper, garlic powder, and the reserved maple syrup to a small saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the onions are soft.
Step Three: Purée and Finish
Purée the soup using an immersion blender until smooth. If using a blender, blend in batches and vent the lid to allow steam to escape. Stir in the cream and remaining maple syrup, then let the soup cool slightly.
Step Four: Assemble and Serve
Spoon the soup into shot glasses or small cups. Top each with a half slice of maple-glazed bacon and sprinkle with extra cinnamon if desired. Serve warm.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve in shot glasses for a fun holiday or party appetizer.
- Pour into small bowls and top with chopped bacon for a light dinner.
- Garnish with fresh herbs like thyme or parsley for a pop of color.
- Pair with crusty bread or dinner rolls for a more filling option.
Quick Tips for Best Results
- Use a baking sheet with sides to prevent bacon grease from spilling.
- Blend the soup until completely smooth for the best texture.
- Taste the soup before serving and adjust the seasoning if needed.
- Make the soup and bacon ahead of time to save time on party day.
Carrot Soup Shooters FAQ
How should I store Carrot Soup Shooters?
Store the soup and bacon separately in airtight containers in the refrigerator for up to 3 days.
Can I freeze Carrot Soup Shooters?
The soup can be frozen without the cream. Add the cream after reheating for the best texture.
How long will Carrot Soup Shooters last?
Refrigerated soup will keep for up to 3 days. Bacon is best within 1–2 days.
Substitutions?
You can replace maple syrup with honey or a sugar substitute, and swap cream for half-and-half.
Can I use low-fat ingredients?
Yes, but the soup will be less rich and creamy.
What else can I add to this recipe?
A pinch of nutmeg, ginger, or a splash of apple cider would all be delicious additions.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Omit the bacon and use a non-dairy milk substitute for the cream, such as coconut milk.
Vegetarian – Omit the bacon for a vegetarian option.
Low-Carb – You can try a sugar substitute for the maple syrup for a lower-carb version.
Gluten-Free -This recipe is gluten-free, but as always, check your individual products.
Hope you enjoy Cinnamon Carrot Soup Shooters with Maple Glazed Bacon! You might also like these fun Mini Pea Soup Bread Bowls!
Carrot Soup Shooters
Ingredients
- 10 slices bacon , cut in half
- 1/3 cup maple syrup , divided
- 2 (14.5 oz) cans sliced carrots drained
- 2 cups vegetable broth
- 1/4 cup minced onion
- 1/4 teaspoon cinnamon (+ more for garnish if desired)
- 1/8 teaspoon celery salt
- 1/8 teaspoon black pepper
- dash garlic powder
- 1/4 cup cream
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet (with sides) with aluminum foil. Place bacon in single layer on baking sheet. Bake at 400 degrees F for about 15-20 minutes or until crispy. Remove from oven, drain off fat. Brush bacon with maple syrup (reserving 2 tablespoons for later), and cook bacon an additional 1-2 minutes. Let cool a few minutes, then move bacon to plate.
- Meanwhile, add carrots, broth, onion, 1/4 teaspoon cinnamon, celery salt, black pepper, garlic powder, and the reserved 2 tablespoons maple syrup in a small saucepan over high heat. Bring to a boil, then simmer about 15 minutes or until onions are soft.
- When soup is done, purée with an immersion blender (or purée in batches in a blender but be sure to leave top partly off to allow steam out), add in cream and remaining 2 tablespoons maple syrup, stir to combine. Cool slightly.
- To serve, spoon soup into shot glasses. Place a half slice of bacon in each. Sprinkle additional cinnamon on top if desired.
Notes
- Depending on how thick your bacon is, you may need to adjust the cooking time.
- The recipe makes about 4 cups of soup. Depending on the size of your shot glasses, the servings may vary.
- If you’re watching your sugar intake, you can omit the maple syrup or use your favorite sweetener or sugar substitute.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
I have made this recipe several times now. It always tasted delicious. I have served as a shooter appetizer (guests were very impressed) and I have served it for lunch and dinner and I have also made it for lunch at my kids school. Always a hit. I find it hard to get canned carrots, I have made this soup with both fresh carrots and frozen carrots, it turns out great every time!
Thank you so much! :)
Could this even be served as a cold soup on a summer day? Or would it taste icky?
Well personal preference. I think it would be ok, but personally think warm or room temperature would be better than say really cold.
Thank you for the response. Probably a safe bet! Well… On the warm note, I had to run out today & get my ingredients! Couldn’t wait any longer. Made it for the whole family tonight and let me just say this SCORE! Everybody loved it. Including myself who isn’t big on carrots alone. After reading the rest of the ingredients I was able to imagine the flavors and they most definitely tickled my taste buds! Thank you for a sensational dish. Tasty & super pretty. I love these unique recipes!
Oh great, happy to hear you all enjoyed! :)
Have you had this at room temperature? How do you think it would taste?
I think it would be fine at room temperature. I’d just add the bacon at the last minute or on the side so it doesn’t get soggy if going to be left out for a little while.
I’m pretty sure this is the only way my husband would want soup served: in a shot glass and with a bacon dipper. Too cute!
What a clever idea! And a great appetizer for Thanksgiving dinner- loving that maple glazed bacon though! ;)
I never thought to use canned carrots to shorten up a soup recipe–great idea! And adding the bacon is key!