Hello, tomato soup. It’s definitely soup season. But, let’s face it, I wouldn’t be upset if I ate this every day for the next 12 months. This homemade tomato soup would love me for the rest of the year.
This recipe is based on the formula for the cream of tomato in The New Classics book (affiliate links)by Saveurand. I have read it cover to cover. This is essentially the same as cooking a recipe from cover to finish.
You’ll love this simple homemade tomato soup.
Could I blow your mind for a moment? This tomato soup is made with bacon. It just works. Saveur has inspired us to cook in a variety of delicious ways.
Do you absolutely need the bacon? Yes! You could, if necessary, skip it. It adds a subtle smokiness and richness to tomato soup that you never knew you missed. This secret depth will make you wonder, “Why is this so good?” “over and over again in between cheesy dippings of bread.
It is impossible to beat the velvety texture you get when you blend and drizzle the cream. It is so simple to make this little bowl of comfort, which is a win for anyone. Yay, simplicity! Yay, deep, deep deliciousness.
Ingredients you’ll need
What else are we working with?
- Fresh vegetables and aromatics such as carrots, onions, and garlic.
- Thyme, bay leaf, and other tasty herbs are delicious.
- San Marzano (HAND-CRUSHED), a delicious tomato sauce, is a great way to enjoy the goodness of tomatoes.
- Cream. Cream.
The smells will be amazing. It’s hard to imagine anything more comforting than the simmering smells of my simple tomato soup.
Let’s Make Something Delectable
To begin, crisp up some bacon first in a large pan or Dutch oven.
Add your veggies once everything is crispy. Stir everything to evenly coat it in bacon grease.
Watch as the tomato paste and flour start to caramelize. Okay, gosh. It’s soup! This soup is so delicious, and we’re still not done!
Pour in your San Marzano tomato can along with dried spices, broth, and some broth. Let the soup simmer. You’re done with the high-maintenance part if that is what you want to call it.
Finish by giving your soup a quick blend in the blender (or using an immersion blender if you own one). Add some cream, sprinkle some salt and pepper, and voila! That’s all! In just an hour, you can make a delicious and easy soup.
How to make the best homemade tomato soup every time
- Use flavorful herbs and spices. Basil can be found in tomato soup. Other spices and herbs may be added for flavor. Rosemary, Thyme and chives, parsley, and even a zingy cheese like feta will elevate your tomato soup.
- Don’t forget to add cream. You can add coconut milk, butter, or heavy cream to your tomato soup for a smooth texture. Richness without being too rich is what we’re after.
- A drizzle, fresh zest, or dollop just before serving will take your dish to the next level. You can make it more interesting by adding a bit of sour cream, fresh herbs, or pesto.
What to serve with this tomato soup
Please make me some really cheesy Parmesan Garlic Bread (recipe to follow soon!) Or grilled cheese, or grilled sourdough, or something else. Because what is tomato broth without the cheesy garlic bread to dip in it?
This simple tomato soup will warm you up to your toes, and you’ll feel like taking a nap on the couch. Remember, WITH BACON. With bacon.
Alright! You can make simple tomato soup at home today. I can feel it.
It’s creamy, sweet and smoky. You can make it as creamy as you like. It is easy to make and ready in under an hour. Most of the time, you can spend gazing at the pot and smelling the onions, garlic, carrots, and bacon.
- 4 Slices Cut into small pieces
- 2 Carrots ……………?
- Half of a Yellow onion ……………?
- 4 Cloves You can also find out more about the following: minced
- 1 1/2 teaspoons tomato paste
- One tablespoon
- Four chicken broth. If needed, add more water to the soup at the very end.
- Half a teaspoon Thyme dried
- 1 Bay leaf
- One can find out more about this by clicking here. 28 Cans of ounce whole San Marzano tomatoes
- 2 Tablespoons Cream (optional: add to the end if desired)
- Kosher salt Taste I like to eat 1-2 teaspoons
In a large pot, fry the bacon over low heat for 5-8 minutes until it starts to brown and become crispy.
Add the onions, carrots, and garlic to the bacon and sauté for 5-10 mins until the vegetables become very aromatic and soft.
Stir for a couple of minutes until you see/smell tomato paste beginning to brown. Stir in the flour for about a minute.
Pour the tomatoes with their juice into a bowl, and then crush them using your hands. Add the broth, bay leaf, Thyme, and crushed tomatoes to the soup pot. Simmer for 30 minutes. Puree the soup in batches, then return it to the bank. You can add cream if desired. Add salt. You’re a champ, you!