Tomato Bacon Soup Recipes

BACON AND TOMATO SOUP

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.

EASY TOMATO SOUP

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.

EASY TOMATO SOUP WITH BACON

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 AND POTATO SOUP

Steps:

• Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
• Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
• Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

APPLE BACON TOMATO SOUP

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.

SPICY TOMATO & BACON SOUP

Steps:

• Remove rind from bacon and tear into bite sized pieces.
• Place bacon, oil, garlic, and onion flakes into medium saucepan and cook over medium heat until bacon is browned and cooked through.
• Add all remaining ingredients apart from bread and slowly bring to boil over medium temperature (will take around 10 minutes).
• Reduce temperature to low and simmer for 10 minutes.
• Meanwhile toast bread and cut into small squares as croutons.
• Serve soup in bowl with croutons sprinled over the top.

TOMATO BACON SOUP

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!

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.

TOMATO SOUP WITH CANDIED BACON

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.