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.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with a salad and a slices of sourdough bread with butter for an easy dinner.