This smoky Bacon Tomato Soup is comfort in a bowl! It comes together quickly and easily, all in one pot. The bacon provides a smoky flavor that really complements the tomatoes and adds a new layer of flavor to the classic soup.
I'm a huge fan of tomato soup. I can enjoy it every day without getting sick of it. I'm always making variations of tomato soup like this dairy-free Instant Pot tomato soup, lasagna soup, roasted corn and tomato soup, or baked tomato soup mac and cheese. I'm always looking for a fun way to change up tomato soup, and this bacon tomato soup is my latest go-to.
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Why You'll Love This Recipe
- It's easy to make as all you really have to do is saute a few ingredients before simmering it. Easy as pie!
- Since everything is made in one pot, there's less cleaning up to do afterwards. This recipe does use an immersion blender to get the tomato soup creamy and smooth but it doesn't require any heavy duty scrubbing.
- It's super flavourful despite relying on a lot of pantry staples. These simple ingredients come together to make such a delicious soup!
Ingredients You'll Need
- bacon — I like to use thick cut bacon. This recipe doesn't use salt as I find the bacon to be salty enough to flavor the soup.
- onion — a small yellow onion is all you need for this bacon tomato soup.
- garlic – the more the merrier when it comes to garlic.
- tomato paste — this adds more tomato flavor and helps thicken the soup.
- flour — again, this helps thicken the soup.
- sugar — it's not pictured but the sugar helps balance out the acidity in the tomatoes.
- canned tomatoes — canned San Marzano tomato is ideal, but feel free to use any canned whole tomatoes.
- broth — I use Better Than Bouillon to make chicken broth but you can also use vegetable broth if you prefer.
- bay leaf — I like to add a bay leaf or two to add some extra subtle flavor to the soup.
How To Make This Bacon Tomato Soup Recipe
- In a pot over medium heat, add the bacon pieces. Cook for 5 to 6 minutes, stirring occasionally so the bacon cooks evenly.
- Add the diced onions and garlic and saute for another 2 to 3 minutes.
- Add the tomato paste and continue to saute for another 2 to 3 minutes. Add the flour and continue to cook until the flour has been incorporated into the paste.
- Add the sugar and canned tomatoes. Break up the tomatoes with a wooden spoon by pressing them against the sit of the pot. Then add the broth and one or two bay leaves.
- Simmer the soup for 30 minutes. When done, remove the bay leaves and use an immersion blender and blend the bacon tomato soup until smooth.
Tips and Notes
- If you do not have an immersion blender, you can add the soup to a blender in batches to blend until smooth. Always be careful blending hot liquids in a blender.
- Feel free to add a splash or two of cream before serving.
- Extra tomato paste can be frozen for later use.
- Top of basil and serve with garlic bread or grilled cheese if you wish.
This bacon tomato soup recipe can be made up to 4 days in advance. Allow the soup to cool, transfer to an airtight container, and refrigerate until ready to enjoy.
To reheat, transfer the soup into a pot and simmer over medium-low heat, occasionally stirring, until heated through.
Do not freeze hot soup. Once your soup has cooled, pour it into a mason jar, leaving a minimum of 1 inch of space on top. Using the mason jar means there's always a serving of soup ready to go compared to freezing a large batch in a large container. Be sure you use mason jars that are freezer-friendly.
When ready to use, let the soup thaw out overnight in the fridge before reheating it. Follow glass safety instructions – the sudden temperature change is a no-no. If you don't want to chance anything, these plastic containers are great for soups.
Recipe
Bacon Tomato Soup
Equipment
Ingredients
- 4 slices thick-cut bacon, cut into ½ inch pieces
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1½ tablespoons sugar
- 1 can whole tomatoes, (28 ounces)
- 4 cups broth, chicken or vegetable
- 1 to 2 bay leaves
Instructions
- In a pot over medium heat, add the bacon pieces. Cook for 5 to 6 minutes, stirring occasionally so the bacon cooks evenly.
- Add the diced onions and garlic and saute for another 2 to 3 minutes.
- Add the tomato paste and continue to saute for another 2 to 3 minutes. Add the flour and continue to cook until the flour has been incorporated into the paste.
- Add the sugar and canned tomatoes. Break up the tomatoes with a wooden spoon by pressing them against the sit of the pot. Then add the broth and one or two bay leaves.
- Simmer the soup for 30 minutes. When done, remove the bay leaves and use an immersion blender, and blend the bacon tomato soup until smooth.
Notes
Nutrition
More Recipes You May Like
- Instant Pot Chicken Vegetable Soup
- Copycat Panera Broccoli Cheddar Mac and Cheese
- Lemon Ricotta Pasta
- Stuffed Chicken Florentine
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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