This homemade tomato soup has a wonderful twist to it; bacon. The soup takes less than 20 minutes to make and it is a family favorite around here.
The flavor is even better if it is made from tomatoes right out of the garden. However, it is quite good even with store-bought tomatoes. It would probably also work with canned stewed tomatoes, but I can’t testify to that because I’ve never tried that alteration.
Bacon-tomato soup ingredients:
- 2 teaspoons extra virgin olive oil
- 1 small onion, finely diced
- 2 large slicing tomatoes or 4 Roma tomatoes, diced
- 4 strips of bacon, cooked, diced, with the bacon drippings
- 2 cups chicken broth
- 1 cup tomato juice
- 1 tsp basil, chopped
- 1 tsp oregano, chopped
- 1 tsp sugar
Bacon-tomato soup instructions:
1. In a pot, cook the onion in the olive oil over medium heat until the onion is translucent (a few minutes).
2. Add the remaining ingredients, stirring well, and bring the soup to a boil, stirring frequently to prevent sticking. Serve hot, garnished with parsley or dried parsley.
If you love bacon, you can use more bacon in this recipe. Bacon and tomatoes are naturally complementary. You can also add some salt if you wish, but taste it before doing so as salt may not be needed. I seldom use it.
This recipe is easy enough that you can make as much as you’d like, with very little added effort. It can also be easily altered. For instance, try using V-8 juice instead of tomato juice, or if you like spicy foods, add a finely diced jalapeno pepper to the onions when they are cooking.
Bacon-tomato soup is also great with grilled cheese sandwiches.
This soup is great to cook with, too. For example, it can be poured over chicken and the chicken can then be baked.
If you like soup, this is one you will most likely love.