Description
A comforting and flavorful homemade tomato soup made with bacon, San Marzano tomatoes, and a touch of cream.
Ingredients
Scale
- 4 slices bacon, cut into small pieces
- 2 carrots, chopped
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- 1 1/2 tablespoons tomato paste
- 1 tablespoon flour
- 4 cups chicken broth (more to thin out the soup if needed)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 28-ounce can whole San Marzano tomatoes
- 2 tablespoons cream (optional)
- Kosher salt to taste (1-2 teaspoons recommended)
Instructions
- In a large soup pot, cook the bacon over medium-low heat until it starts to get crispy and browned, about 5-8 minutes.
- Add the carrots, onion, and garlic to the pot with the bacon. Sauté for 5-10 minutes until the vegetables are aromatic and tender.
- Stir in the tomato paste and cook for a few minutes until it begins to brown and caramelize. Add the flour and stir for about a minute.
- Pour the canned tomatoes and their juice into a bowl and crush them with your hands. Add the crushed tomatoes, chicken broth, thyme, and bay leaf to the pot. Stir to combine.
- Simmer the soup for 30 minutes, stirring occasionally.
- Remove the bay leaf, then puree the soup in batches using a blender or immersion blender until smooth. Return the soup to the pot.
- Stir in cream if desired, and season with salt to taste. Serve warm.
Notes
For a vegetarian version, omit the bacon and use vegetable broth. Adjust the consistency by adding more broth if the soup is too thick. Serve with crusty bread or grilled cheese for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sodium: 820mg
- Fat: 15g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
Keywords: tomato soup, comfort food, bacon, creamy soup, easy recipe