Smoky Tomato-Bacon Soup

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IngredientsSmokey Tomato-Bacon Soup

  • 1 Tablespoon olive oil
  • 3 thick strips bacon (about 3 oz.) thinly sliced
  • 1 large yellow onion sliced (about 1 1/2 cups
  • Kosher salt
  • 1 tablespoons unbleached all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon sweet or hot pimento (smoked paprika)
  • 1 28-oz can whole tomatoes with their juices (3 cups)
  • 2 cups homemade or lower-salt chicken broth
  • 2 tablespoons heavy cream
  • Freshly ground black pepper


  1. Pour the oil in a large saucepan, add the bacon and cook over medium heat, stirring occasionally, until the bacon renders most of its fat, about 5 minutes.
  2. Transfer the bacon to a plate lined with paper towels, let drain and cool, then coarsely chop.
  3. Add the onion and ½ tsp salt to the pan and cook stirring until the onion softens and starts to brown lightly about 5 minutes.
  4. Stir in the flour, 2tsp of the thyme, and the pimento and cook stirring for 1 minute.
  5. Add the tomatoes and broth and bring to a boil.
  6. Reduce to a simmer, cover with the lid slightly ajar, and cook stirring occasionally until the mixture thickens and the flavors meld, about 20 minutes
  7. Using an immersion blender or working in batches in a regular blender, puree the soup.
  8. Return the soup to the pan, stir in the cream, and bring to a boil.
  9. Taste and season with salt and pepper as needed.
  10. Ladle into serving bowls, and sprinkle with bacon bits and the remaining 1 tsp. of thyme.
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