Bacon And Tomato Soup From Melinda Lee Recipes

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EASY TOMATO SOUP



Easy Tomato Soup image

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

2 slices bacon (chopped)
1 onion (roughly chopped)
3 cloves garlic (chopped)
2 stalks celery (roughly chopped)
1 large carrot (peeled and roughly chopped)
2 teaspoons Italian seasoning
2 1/2 cups broth (any kind works, we prefer chicken)
28- oz. can crushed tomatoes
Heavy cream (to serve (optional))

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

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
  • Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
  • Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

BACON AND TOMATO SOUP



Bacon and Tomato Soup image

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

6 strips thick-cut bacon (cut into 1/2-inch pieces)
1 tablespoon olive oil
1 cup onion (chopped)
2 cloves garlic (very finely chopped)
3 cups canned (fire-roasted diced tomatoes, undrained (one 28-ounce can))
1-1/2 cups low-sodium chicken (or vegetable broth)
2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper
2 tablespoons heavy cream (or more to taste)

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 WITH BACON



Easy Tomato Soup with Bacon image

Provided by Stacey Little | Southern Bite

Categories     Appetizer     Main Course     Soup

Number Of Ingredients 10

6 slices bacon, coarsely chopped
1 yellow onion, finely diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups unsalted chicken broth
2 (28-ounce) cans crushed tomatoes
1/2 teaspoon sugar
salt
pepper
shredded parmesan cheese for topping (optional)

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.

BEAN WITH BACON SOUP



Bean with Bacon Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 8 servings

Number Of Ingredients 12

1 pound Great Northern white beans
4 cups low-sodium chicken stock
1 pound thick-cut bacon, cut into 1-inch pieces
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
4 cloves garlic, chopped
2 bay leaves
2 Roma tomatoes, diced
Chopped fresh parsley, for garnish

Steps:

  • Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
  • Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
  • While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
  • Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
  • Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
  • When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

TOMATO BACON SOUP



Tomato Bacon Soup image

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

4 slices bacon, rind removed chopped
1 onion, chopped
1 teaspoon instant minced garlic (optional)
2 (400 g) cans tomatoes
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon oregano
pepper

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!

BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT & P (Bacon, Leek, Tomato and Potato) Soup image

A satisfying soup version of a BLT for those days when you need a warming up-with a BACON pick me up!! (When don't we need those, eh?). Another RR treat!!

Provided by Mommy Diva

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

extra virgin olive oil, for drizzling (EVOO)
6 slices bacon (good-quality,lean and smoky chopped into 1/2 inch pieces)
3 small celery ribs, finely chopped (from the heart of the stalk)
2 small carrots or 2 medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
salt and pepper
3 medium potatoes, starchy such as Idaho, peeled
2 quarts chicken stock
1 (15 ounce) can diced tomatoes, petite preferred drained
fresh flat-leaf parsley, finely chopped
crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot over medium-high heat.
  • Add a small amount of EVOO and the bacon.
  • Cook the bacon until brown and crisp.
  • Remove the bacon to drain on a paper towel-lined plate.
  • Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
  • Take peeled carrots and lay flat on cutting board.
  • Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
  • Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
  • Add the chips to celery and continue to stir.
  • Cut leeks lengthwise and then into 1/2 inch half moons.
  • Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
  • When the leeks are separated and clean, shake off water and add to celery and carrots.
  • Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
  • While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
  • Cut each potato into thirds across.
  • Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
  • Now adding stock to vegetables, bring to a boil.
  • Reduce heat then add potatoes and tomatoes.
  • Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
  • Add bacon and parsley, stirring.
  • Adjust seasonings to taste (don't forget to remove bay leaf).
  • Serve immediately.
  • Enjoy!;).

Nutrition Facts : Calories 422.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 22.6, Sodium 841.8, Carbohydrate 61.3, Fiber 6.9, Sugar 15.6, Protein 19

APPLE BACON TOMATO SOUP



Apple Bacon Tomato Soup image

A rich, flavorful, surprising soup. Warm and soothing in the winter. By the second day the sauteed apples have really infused the soup and it is so tasty! Could be wonderful with mozzarella cheese grated on top just before serving.

Provided by Jennifer Fey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

5 slices bacon
1 tablespoon olive oil
½ white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
½ cup red wine
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
  • Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
  • In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
  • Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 16.6 g, Cholesterol 11.9 mg, Fat 10.3 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 446.8 mg, Sugar 6.1 g

VIVI'S BACON AND TOMATO SOUP



ViVi's Bacon and Tomato Soup image

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

1 cup elbow macaroni
8 slices thick-cut bacon, cut into quarters
1 small yellow onion, finely chopped
2 (15 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
5 cubes beef bouillon
3 cups water
½ teaspoon garlic powder
½ teaspoon onion powder

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

BACON AND TOMATO SOUP FROM MELINDA LEE



BACON AND TOMATO SOUP FROM MELINDA LEE image

Categories     Soup/Stew     Tomato     Kid-Friendly     Yogurt     Bacon

Yield 6 servings

Number Of Ingredients 13

1 medium-size onion - chopped
2 or 3 strips, bacon - diced (see note in introduction)
2 tablespoons, butter
2 pounds ripe tomatoes - peeled, seeded and chopped (see* below)
(when tomatoes are out of peak season, use cluster or Roma tomatoes for best flavor)
1 teaspoon, fresh thyme leaves (or substitute 1/2 teaspoon, dried thyme)
2 bay leaves
4 cups, chicken stock or broth
salt and pepper to taste
1/2 cup, heavy cream*
(*or substitute sour cream or yogurt - see note in introduction)
freshly grated nutmeg - to garnish
(see below for additional garnish suggestions)

Steps:

  • Sauté the chopped onion and diced bacon in the butter in a medium-size (3 quart) saucepan until the onion is soft and the bacon is cooked. *Peel the tomatoes by coring them, cutting an "X" at the opposite end, and placing them into boiling water for about 15 seconds. Remove the tomatoes to the sink and run cold water over them for a moment or so. Drain; the skins will slip off easily. Cut the tomatoes in half and gently squeeze out the seeds, using a fingertip if necessary. A quick rinse will wash away clinging seeds. Chop the tomatoes. Add the tomatoes, the thyme and the bay leaves to the onion and bacon in the saucepan. Sauté for about 6 minutes. Add the stock, salt and pepper. Bring the mixture to a boil, then lower the heat and simmer the soup gently for about 20 minutes. Remove the bay leaves, then process the soup in a food processor, use an immersion blender, or put the soup through a food mill to puree it. [Note: you may also puree the soup in a blender, which will result in an especially smooth texture - some prefer a less-smooth result.] Add the cream (or other dairy choice). Taste to correct seasoning. Sprinkle with freshly grated nutmeg. Soup may be served hot or cold with an additional dab of whipped heavy cream or sour cream or yogurt for garnish. COOK'S NOTE: After cream has been added, reheat the soup gently (if serving warm) - do not allow it to boil. A sprinkling of toasted sunflower or pumpkin seeds may also be used as garnish, or crisp-cooked crumbled bacon - even tiny cubes of cream cheese, or a sprinkle of fresh-chopped parsley. Recipe adapted from The Complete Book of Soups and Stews by Bernard Clayton, Jr. (Simon & Schuster/Fireside - 1984

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