Homemade Tomato Soup, Upgraded
- Servings: 2 servings (4 as a first course)
- Total Time: 50 minutes
- Effort Level: Simple
We love the slightly smoky, sweet flavor that fire-roasted tomatoes bring to tomato soup, and pairing them with chopped bacon felt like a natural next step. But we didn’t stop at using the bacon as a garnish. By sautéing the aromatics in rendered bacon fat, we spread those savory, smoky notes throughout the entire soup.
Canned fire-roasted tomatoes make this an easy weeknight option, but the flavor is more complex than you’d expect from such a short ingredient list. We love serving it with either grilled cheese or a crisp green salad, depending on whether we’re feeling indulgent or keeping things light.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- Thick-cut bacon – Thick-cut bacon gives this tomato and bacon soup deep, smoky flavor. Regular-cut bacon will work too, but won’t deliver the same meaty texture.
- Fire-roasted tomatoes – Canned fire-roasted tomatoes are the base of this soup. They provide subtle smokiness and natural sweetness without the extra step of roasting fresh tomatoes. If you substitute regular diced tomatoes, a small pinch of smoked paprika and a dash of honey can help to deliver a similar flavor.
- Onion and garlic – These classic aromatics are sautéed in a bit of the rendered bacon fat. Cook them just until soft and fragrant for best results.
- Fresh thyme – Thyme adds an earthy note that complements the sweetness of the tomatoes. Strip the leaves from the stems before measuring. If substituting dried thyme, use about one-third the amount.
- Cream – A small amount of heavy cream rounds out the acidity of the tomatoes without turning this into a heavy cream soup. Start with the suggested amount and adjust to taste. Half-and-half can be used for a lighter finish.
Prep Overview
How to Make Fire-Roasted Tomato and Bacon Soup
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by rendering the bacon, leaving a bit of the flavorful drippings for sautéing the onion and garlic. This allows them to pick up a little of the smoky flavor, adding overall depth to the soup.
Let the onion develop some light golden color, before adding the garlic, then cook just long enough for the garlic to soften and release its aromas. Browning garlic can give it a bitter, overpowering flavor.
Next add the fire-roasted tomatoes, chicken broth, and thyme and let everything simmer long enough for the flavors to come together. Blend the soup until smooth, then add just enough cream to round out the acidity.
Stir in the bacon, reserving a few pieces for garnishing the bowls, then taste and adjust the seasoning if needed.
Serving Suggestions
Serve this fire-roasted tomato and bacon soup with warm, crusty sourdough bread for dipping, or try some homemade cornbread for a slightly sweet contrast.
A green salad with a simple vinaigrette can round out the meal or, for a classic pairing, add a grilled cheese sandwich made with a combination of sharp cheddar and Muenster.
More Hearty Tomato-Based Soups
If you’re in the mood for more tomato-centered soups, try Creamy Chicken Tortilla Soup, a lightly spiced blend of chicken, corn, and Monterey Jack with lime and jalapeño; Gazpacho Soup, a chilled mix of fresh tomatoes, cucumbers, and peppers with a subtle kick; or Instant Pot Italian Chicken Soup, a hearty tomato-infused broth with chicken thighs, ditalini, and escarole.
Fire-Roasted Tomato and Bacon Soup
Ingredients
- 6 strips thick-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 cups diced fire-roasted tomatoes (one 28-ounce can), undrained
- 1-1/2 cups low-sodium chicken broth
- 2 tablespoons chopped fresh thyme
- Salt and freshly ground black pepper
- 2 tablespoons heavy cream, or more to taste
Instructions
- In a heavy-bottomed soup pot over medium heat, cook the bacon pieces until browned and crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Pour off the rendered fat, leaving about 1 tablespoon in the pot.
- Add the olive oil to the pot and warm over medium heat. Add the chopped onion and sauté until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
- Add the diced tomatoes (with their juices), broth, and thyme. Stir to combine and bring to a gentle simmer. Season lightly with salt and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
- Remove the soup from the heat. Using an immersion blender, purée until smooth. (If using a countertop blender, allow the soup to cool slightly, blend in batches, and vent the lid to prevent pressure buildup.)
- Return the soup to low heat if needed. Stir in the cooked bacon and 2 tablespoons of cream. Taste and adjust seasoning, adding additional cream if desired. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
brilliant
Since I was a teenager, Tomato Soup has been one of those things I like to make when my appetite is a bit off….or after a trip and you’re SO sick of restaurant food…It’s my “Get back on Track” go to. I once had a roasted tomato soup and thought it was fabulous. I was not able to acquire the recipe for it though so each new recipe I tried left me s little bit disappointed at the best and Wow this is terrible at the worst. Then this soup came into my life, by a google search for roasty +bacon+tomato and I have to say it is the most delicious tomato soup I have ever had. Made exactly as listed, added grated cheese and threw a couple garlic croutons on top. Well done!! and Yummy yummy!!! This will be a favorite of ours for years to come!!
My fiance claims to not like tomatoes at all but I bet mixed with bacon, he’d be ALLLLLL over them!
Bacon is the great persuader when it comes to vegetables – that and cheese!