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.
BACON-TOMATO CHEESE TOASTS
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
- Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP
Steps:
- To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
- To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.
SMOKY TOMATO SOUP WITH MINI GRILLED CHEESE AND BACON SAMMIES
Make and share this Smoky Tomato Soup With Mini Grilled Cheese and Bacon Sammies recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a soup pot over med-high heat; add in the chopped bacon; cook until crisp, 2-3 minutes.
- Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.
- To the same pot, add the garlic, onions, celery, and carrots; season with salt and pepper.
- Cook for 5-6 minutes, until the vegetables are tender.
- Scoop the veggies into a food processor, add about 1/2 cup chicken stock and the marjoram, and puree until smooth.
- Return the pureed veggies to the pot, place back over med-high heat, and add the remaining chicken stock, crushed fire-roasted tomatoes, sugar, and the smoked paprika; bring up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies.
- Heat some butter in a big skillet over medium heat.
- While the butter is melting, lay 8 of the bread slices on a cutting board.
- Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread.
- Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted; repeat with the remaining 4 sammies.
- Serve the smoky tomato soup with some popcorn floating on top and the mini grilled cheese and bacon sammies on the side.
Nutrition Facts : Calories 358.9, Fat 16.7, SaturatedFat 6.1, Cholesterol 36.4, Sodium 775.2, Carbohydrate 39.5, Fiber 6.3, Sugar 14.5, Protein 14.6
TOMATO SOUP WITH BACON GRILLED CHEESE
This classic combo stirs pesto (or salsa verde) into the tomato soup and adds bacon to the grilled cheese sandwich for an ideal lunch or dinner for one.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
- In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.
Nutrition Facts : Calories 611 g, Fat 27 g, Fiber 8 g, Protein 24 g
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 SOUP WITH CHEESE AND BACON TOASTIES
If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
- Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
- In a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 minutes. Drain on paper towels; discard fat from skillet. Butter 8 slices bread. Place 4 slices, buttered side down, on a work surface. Top with bacon and cheese. Top with remaining bread, buttered side up. In batches, cook sandwiches in skillet over medium-low until cheese melts and bread is golden, about 5 minutes per side. Quarter sandwiches and serve with soup.
Nutrition Facts : Calories 496 g, Fat 31 g, Fiber 4 g, Protein 19 g
BACON CHEESE MELT
This is a yummy sandwich to make on a cold day or just for when you are in the mood for something cheesy with bacon.
Provided by Pepper Monkey
Categories Lunch/Snacks
Time 17m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to broil at 425°F.
- Heat a frying pan on the stove.
- Fry bacon strips until they are the desired doneness.
- Set aside bacon to cool and drain. place bread on a cookie sheet and broil for about 3 minutes until bread is lightly toasted.
- Turn bread slices over (use a tong) and sprinkle shredded cheese on top in a nice thick layer and broil for about 3 minutes until the cheese is nice and melted.
- Take the bread out of the oven and let cool for about 2 minutes.
- Next layer a slice of tomato, onion, pickle and lettuce on one side and place bacon on.
- You may want to add a little low fat mayo or mustard.
- Put together and enjoy!
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!
BACON-TOMATO BAGEL MELTS
My husband introduced me to this open-faced sandwich shortly after we got married, and it quickly became an all-time favorite. It's good made with plain or onion bagels. Have fun experimenting with various toppings and dressings, too.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 sandwiches.
Number Of Ingredients 5
Steps:
- Place bagel halves cut side up on a baking sheet. Top each half with two tomato slices and two bacon strips. Sprinkle with cheese. , Broil 4-6 in. from the heat for 1-2 minutes or until cheese begins to brown. Serve with ranch dressing.
Nutrition Facts :
BACON TOMATO MACARONI CHEESE
This is a quick tasty Sunday evening meal. My grandchildren love it. It uses a tin of tomato soup. I use Big Red Tomato Soup - it is a must...others do not work (well, not for me).
Provided by dusty AE
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni in boiling salted water until tender (approx. 10 minutes), drain.
- Add butter and saute bacon, onion and green capsicum for few minutes or until the bacon is cooked.
- Add flour, stir for a minute then add the soup and milk/water, stirring until mixture boils and thickens.
- Add 3/4 of the cheese and stir until it melts.
- Season to taste.
- Combine with the macaroni and pour into a buttered casserole dish.
- Top with remaining cheese and bake in a moderate oven about 20 minutes or until heated through.
Nutrition Facts : Calories 689.3, Fat 33.2, SaturatedFat 17.3, Cholesterol 71.4, Sodium 1465.5, Carbohydrate 72.9, Fiber 3.9, Sugar 11.5, Protein 25.6
TOMATO BACON GRILLED CHEESE
A yummy meal that you and your kids will love! A simple golden brown grilled cheese sandwich with the twist of bacon and tomato. Hope you enjoy!
Provided by MISSY189
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.
Nutrition Facts : Calories 557 calories, Carbohydrate 28.6 g, Cholesterol 104.1 mg, Fat 38.7 g, Fiber 1.8 g, Protein 23.8 g, SaturatedFat 21.4 g, Sodium 1696.1 mg, Sugar 3.9 g
TOMATO CHEESE MELT
"I love this as a late-night snack, but it also goes great with a bowl of soup at lunch," assures Suzanne Winters of Middletown, Delaware. "The cayenne pepper gives it just a bit of zip. It tastes and looks great."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- On each bagel or muffin half, sprinkle half of the cheddar cheese and cayenne pepper. Top with a tomato slice. Sprinkle half of the Parmesan cheese over each tomato. , Broil 6 in. from the heat for 4-5 minutes or until cheese is bubbly.
Nutrition Facts : Calories 163 calories, Fat 5g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 319mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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
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