Imagine a soup so luxuriously creamy and packed with flavor that it transforms an ordinary meal into an extraordinary culinary experience. This Creamed Tomato and Bacon Soup isn't just another recipe—it's a warm embrace in a bowl, combining the rich, smoky essence of crispy bacon with the velvety smoothness of ripe tomatoes and cream. Whether you're looking to impress dinner guests or simply craving a comforting meal that feels like a gourmet restaurant creation, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups canned crushed tomatoes
- 1 cup heavy cream
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp sugar
- Salt and pepper to taste
- Croutons for serving
Instructions
- Begin by preparing all your ingredients. Chop the onion, mince the garlic, and chop the bacon into small pieces. Set aside.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crispy and has rendered its fat, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the bacon is crispy, use a slotted spoon to remove it from the pot and transfer it to a paper towel-lined plate to drain. Leave the rendered bacon fat in the pot.
- Add the chopped onion to the pot with the bacon fat. Sauté the onion over medium heat until it becomes translucent and soft, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant, being careful not to let it burn.
- Add the canned crushed tomatoes to the pot, along with the sugar, salt, and pepper. Stir well to combine all the ingredients.
- Bring the tomato mixture to a simmer, then reduce the heat to low and let it cook for about 15 minutes, stirring occasionally.
- After 15 minutes, remove the pot from the heat and allow it to cool slightly. Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- Once the soup is blended, return it to the pot over low heat. Stir in the heavy cream and the reserved crispy bacon. Allow the soup to heat through for about 5 minutes, adjusting seasoning with more salt and pepper as needed.
- While the soup is heating, prepare the croutons if they are not pre-made. You can use store-bought croutons or make your own by cutting bread into cubes, tossing them with olive oil, salt, and any desired seasonings, and baking them in a preheated oven at 375°F (190°C) for about 10-15 minutes or until golden and crispy.
- Once the soup is hot and creamy, ladle it into bowls and top with croutons. Serve immediately, enjoying the rich flavors of the creamed tomato and bacon soup.
Tips
- Use high-quality canned crushed tomatoes for the best flavor base.
- Don't rush the bacon rendering process—crispy bacon adds crucial texture and depth.
- When blending hot soup, always use caution and blend in batches if using a countertop blender.
- For extra richness, consider using bacon fat from high-quality, thick-cut bacon.
- Fresh garlic makes a significant difference compared to pre-minced varieties.
- If the soup is too thick, you can thin it with a little chicken stock or water.
- Homemade croutons will elevate this soup from great to absolutely spectacular.
- For a smoother texture, strain the soup after blending for an ultra-refined result.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 10g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 65mg
