Bacon, onion and fresh thyme lend a mellow blend of flavors to this simple puréed tomato soup. Made with a base of canned, fire-roasted tomatoes and chicken (or vegetable) broth, then finished with a touch of heavy cream, it has a smooth texture and just the right amount of richness.Print
Bacon and Tomato Soup
Fire-roasted tomatoes, bacon, sautéed onion, fresh thyme and a little cream combine to make a smooth, flavorful soup that works as first or main course.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 to 4 servings 1x
- 6 strips thick-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves garlic, very finely chopped
- 1 can (28-ounce) fire-roasted diced tomatoes, undrained (about 3 cups)
- 1–1/2 cups low-sodium chicken (or vegetable) broth
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper
- 2 tablespoons heavy cream (or more to taste)
- In a heavy soup pot, fry the bacon until crisp. Transfer to a paper towel-lined plate to drain and set aside. Discard all but 1 tablespoon of the bacon fat.
- Add the olive oil to the pot and heat over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking just until fragrant.
- Add the diced tomatoes, chicken broth and thyme. Stir to combine and bring to a simmer. Season to taste with salt and pepper and continue simmering, stirring occasionally, for 20 minutes.
- Remove the soup from the heat and purée using a hand-held immersion or conventional blender. Stir in the bacon and cream, ladle into individual bowls and serve immediately.
- Serve with a salad and a slices of sourdough bread with butter for an easy dinner.