tomato soup
Simple homemade tomato soup with fresh vegetables, smoky bacon, and a creamy finish for comforting warmth on cooler days.
Ingredients
Main Ingredients
- 4 slice bacon cut into small pieces
- 2 piece carrots chopped
- 0.5 piece yellow onion chopped
- 4 clove garlic minced
- 1.5 tbsp tomato paste
- 1 tbsp flour
- 4 cup chicken broth more to thin out the soup as needed
- 0.5 tsp dried thyme
- 1 leaf bay leaf
- 28 oz whole San Marzano tomatoes canned
- 2 tbsp cream optional – add at the end
- 1 to taste kosher salt
Instructions
Preparation Steps
- Fry the bacon in a large soup pot over medium-low heat until crispy and browned, about 5 to 8 minutes.
- Add the chopped carrots, onion, and minced garlic to the bacon; sauté for 5 to 10 minutes until the vegetables are tender and aromatic.
- Stir in the tomato paste and cook for a few minutes until it starts to caramelize, then add the flour and stir for another minute.
- Pour the canned whole tomatoes with their juice into a bowl and crush them by hand.
- Add the crushed tomatoes, chicken broth, dried thyme, and bay leaf to the soup pot. Simmer for 30 minutes, then puree the soup in batches and return it to the pot.
- Stir in cream if desired and season with kosher salt to taste before serving.
Notes
This tomato soup can be made vegan by omitting bacon and cream, and substituting vegetable broth. It freezes well for up to 4 months.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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