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.
Bacon and Tomato Soup
- 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
- 3 cups canned, fire-roasted diced tomatoes, undrained (one 28-ounce can)
- 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.
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