Fire-Roasted Tomato and Bacon Soup
This fire-roasted tomato and bacon soup is a simple, homemade tomato soup with a subtle smoky edge. Canned fire-roasted tomatoes make it a practical choice for a weeknight dinner that's ready to serve in under an hour.
Servings: 2 servings
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
Calories: 426 | Total Fat: 30g | Cholesterol: 45mg | Sodium: 1198mg | Carbohydrates: 28g | Fiber: 4g | Sugar: 13g | Protein: 11g