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.
Provided by Lynne Webb
Categories Soups
Time 45m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 197 kcal, Carbohydrate 13 g, Protein 9 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 588 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY TOMATO SOUP
Making homemade tomato soup is incredibly simple, and my tips will take it to the next level! Adding bacon and sautéing plenty of extra vegetables in the drippings before adding the tomatoes gives the soup a rich and deep flavour.
Provided by Nora from Savory Nothings
Categories Lunch Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Get sautéing: Heat a large pot or Dutch oven over medium heat. Add the bacon and brown until there's rendered fat in the pot. Add the onion, garlic, celery and carrot. Cook until starting to soften and caramelise, about 5 minutes.
- Season: Stir in the Italian seasoning and any additional seasoning you might like. Cook for 1 minute, stirring constantly.
- Add liquids and simmer: Add the broth and crushed tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes. If you prefer a thick soup, leave the lid off. If you like your soup on the thinner side, cook it with the lid on.
- Blend: Allow the soup to cool for 5 minutes before blending it until smooth. If you like, stir in a few tablespoons of heavy cream before serving.
Nutrition Facts : Calories 113 kcal, Carbohydrate 16 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 972 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
EASY TOMATO SOUP WITH BACON
Provided by Stacey Little | Southern Bite
Categories Appetizer Main Course Soup
Number Of Ingredients 10
Steps:
- In a large dutch oven over medium-high heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon pieces to a plate lined with a paper towel to drain, leaving the bacon grease in the pot.
- Carefully spoon away all but about 4 tablespoons of the bacon grease and return the pot to medium heat. Add the chopped onion and cook for 5 to 8 minutes, or until tender and translucent. Add the garlic and cook until fragrant - about 1 minute. Add the flour and stir to combine. Cook, stirring constantly for about 3 minutes. Add the chicken broth and whisk to combine. Add the tomatoes and sugar*. Add salt and pepper to taste. Bring to a boil. Reduce to a simmer and cook uncovered for 20 to 30 minutes.
- Carefully use an immersion blender to puree the soup until smooth, being sure to keep the blender head close to the bottom of the pot to prevent splattering. Adjust the seasoning to taste. Serve topped with the crispy bacon pieces and a sprinkle of shredded parmesan cheese.
VIVI'S BACON AND TOMATO SOUP
My Grandmother had eight children. Needless to say she learned how to cook with a little bit of nothing and make do with what she had. This was and still is one of my favorite meals -- and super-simple! Cornbread is a perfect pair with this!
Provided by MommaKandace
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 25 g, Cholesterol 25.5 mg, Fat 17.5 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 5.7 g, Sodium 1876.1 mg, Sugar 8.8 g
TOMATO SOUP WITH CANDIED BACON
The whole point of tomato soup is to make one as an adult that tastes as good as when you were a kid. This one-a velouté with smoky paprika and a maple-sugar-dusted strip of bacon-is that soup. Now all you need is a grilled-cheese sandwich...
Provided by Naomi Pomeroy
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bacon, part 1: Preheat oven to 400 degrees F. Place a wire rack over a rimmed baking sheet and arrange bacon slices on the rack in an even layer. Sprinkle ¼ teaspoon of maple sugar on each slice, lightly pressing to help it adhere. Flip bacon and repeat so both sides are coated. Bake until almost crisp, 8 minutes, checking after 5 to ensure it's not burning.
- Soup: In a pot over medium-high heat, add 4 tablespoons olive oil. When the oil is rippling, add the onions. Stir and cook until they're soft and translucent, 2-3 minutes. Reduce heat to medium-low, add garlic and half the salt, and cook 2-3 more minutes. Add remaining olive oil and the tomato paste. Increase heat to medium-high and cook, stirring, 2-3 minutes. This is called "frying out": the tomato paste will caramelize and stick to the pan, making a great soup base. Add chopped tomatoes, smoked paprika, fish sauce, remaining salt, and sugar. Stir, scraping to deglaze the pot. Add water, stir again, cover, and simmer, 20 minutes.
- Bacon, part 2: Finish crisping the bacon by flipping it again and sprinkling the remaining sugar on top. Return to oven to render out the remaining fat, 4 minutes. Bacon will look glassy when it's done. Remove to cool. (Note: Bacon will not be crisp until it has completely cooled.)
- Soup, part 2: Stir lemon zest into soup. Blend in two batches: for the first, ladle half the soup into a blender, along with ⅔ cup milk and ¼ cup cream. Fill blender no more than halfway, remove lid plug, and cover with a kitchen towel to catch spatters. Blend on low to start, then switch to high until smooth and puréed. Taste and adjust for seasoning. Add a pinch of sugar, 4 dashes Tabasco, pepper, and ¼ cup milk. Cover and blend on high to purée. Ladle the soup into a clean pot to rewarm and set aside. Repeat for the second batch with remaining soup and Tabasco, pinch of sugar, ¾ cup milk, and ¼ cup cream. Then add second batch to the pot.
- Assembly: Reheat soup over low heat, 2 minutes. Ladle into bowls, and garnish with candied bacon. Serve immediately.
SIMPLE TOMATO BACON SOUP
This tomato bacon soup is a simple recipe that you can whip up in less than 30 minutes. It's made with kitchen staple ingredients so you can create a delicious lunch or dinner whenever the tomato soup mood strikes!
Provided by Kristen Stevens
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Cut the bacon into 1 ½ inch pieces and cook them in a soup pot over medium heat until they're nearly crispy. If there is more than 2 tablespoons of oil in the pot after cooking the bacon, remove some of it.
- Raise the heat to medium-high then add the onion and celery to the pot with the bacon and cook until the onion is translucent, about 3 minutes.
- Add the stewed tomatoes, chicken stock, tomato paste, Better than Boullion, and sugar to the pot and bring it to a simmer. Lower the heat and let it simmer for 5 minutes, covering the pot slightly if it splatters.
- Remove the pot from the heat and stir in the cream. Season the soup generously with salt and pepper.
Nutrition Facts : ServingSize 2 cups, Calories 334 kcal, Carbohydrate 24 g, Protein 8 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 70 mg, Sodium 997 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 10 g
GREEN TOMATO AND BACON SOUP
This is a great way to use the green tomatoes at the end of the season. Freezes really well! I recommend serving it with a nice crusty bread.
Provided by Ellie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 12.1 g, Cholesterol 13.4 mg, Fat 5.7 g, Fiber 2.4 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 655 mg, Sugar 8 g
TOMATO BACON SOUP
Make and share this Tomato Bacon Soup recipe from Food.com.
Provided by MaraJade
Categories Low Protein
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Based on 1100w Microwave Oven please adjust for your's.
- Place bacon and onion (and garlic) in 4-litre casserole dish. Cook on high for 3 minutes. Add remaining ingredients and stir. Cook on high for 16 to 18 minutes, stirring once during cooking.
- Puree in food processor or blender and serve in individual soup bowls.
- Garnish with flakes of your favourite cheese (Parmesan) and some light sour cream and have some warm crusty bread rolls handy as well. Enjoy!
CLASSIC TOMATO SOUP WITH BACON
Perfect to go with that grilled cheese! This version of tomato soup starts with smoky bacon and gets better from there. It's comforting and savory. I have used half and half instead of the cream, 3 tablespoons. I think it would also be good using basil instead of the thyme. Please note, this only serves 2, you may need to double or triple the recipe. From Saveur magazine.
Provided by Scoutie
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Render bacon over medium heat in a 3-quart saucepan until crisp, about three minutes. Remove bacon to paper-towel lined plate and set aside, reserving the rendered fat in the saucepan.
- Increase heat to medium-high and add the butter. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally.
- Add the tomato paste and continue cooking about 2 minutes, stirring frequently. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute.
- Gradually pour in the stock, whisking constantly to prevent lumps from forming.
- Add the diced tomatoes, thyme, bay leaf, garlic and bring to a boil. Reduce heat and simmer soup for 25 minutes, stirring occasionally.
- Remove soup from the heat. Add the heavy cream and puree with an immersion blender until smooth.
- Season to taste and serve garnished with the crisped bacon.
Nutrition Facts : Calories 273.7, Fat 15.1, SaturatedFat 7.2, Cholesterol 44.2, Sodium 623.2, Carbohydrate 23.9, Fiber 3.4, Sugar 11, Protein 11.9
TOMATO, BACON & BEAN SOUP
My New Zealand SIL's recipe. We love it for lunch on a weekend, and are more likely to eat it in Spring or Autumn than the dead of winter.
Provided by JustJanS
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the onion and bacon until the onion is softened.
- Add the garlic and cook for another couple of minutes.
- Add the tomatoes and break them up in the pan.
- Add the chicken stock and herbs and simmer for about 20 minutes.
- Remove the herb sprigs, add the beans and cook for about 5 more minutes to heat through.
- Add the Tabasco and pepper to taste.
- Sprinkle liberally with chopped parsley.
- Serve with shaved parmesan and crusty bread.
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