Cooking

Bacon and Fire Roasted Tomato Soup

  • 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
  • 1 can (28-ounce) fire-roasted diced tomatoes, undrained (about 3 cups)
  • 1-1/2 cups low-sodium chicken (or vegetable) broth
  • 2 tablespoons fresh thyme leaves
  • Seasoning
  • 2 tablespoons heavy cream (or more to taste)

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 (pureed), chicken broth and thyme. Stir to combine and bring to a simmer. Add seasoning and continue simmering, stirring occasionally, for 20 minutes.

Lastly, add crumbled bacon and heavy cream.

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