Smoked Tomato Bacon Soup Recipe

Smoked Tomato Bacon Soup can be made with fresh garden tomatoes or canned tomatoes in off season. Delicious with crunchy bacon on top!

The other night I made this delicious Savory Tomato Bacon Soup before our family went our separate ways. I can get sentimental this time of year, with the change of seasons, and all our coming and going with different schedules. This tomato soup recipe is so easy to make, and has a little different flavor than the original. It’s become one of our family favorite recipes.

Smoked Tomato Bacon Soup

We love tomato soup, and specially with grrilled cheese sandwiches. You may have already made my Grilled Cheese and Tomato Soup Board!

Why we love this soup

• You can use fresh tomatoes or canned diced tomatoes
• The soup is rich and creamy.
• The smoked flavor is amazing, paired with bacon!
• Guests and family members love this recipe!

Ingredients to make this tomato soup

• Bacon
• Unsalted butter
• Sweet onion
• Garlic cloves
• Tomatoes (fresh or canned)
• Smoked paprika
• Salt and pepper to taste
• Sour cream or creme fraiche

How do you make homemade tomato soup?

1. In a large, heavy frying pan over medium-high heat, cook the bacon. Transfer to a paper towel; allow to cool and crumble the bacon into small pieces.
2. Melt the butter into the bacon grease, and sauté the chopped onion and garlic until slightly browned and softened.
3. Add the diced tomatoes to the onion mixture and bring to a boil. Reduce the heat and simmer. Remove from the heat, allowing the tomato mixture to slightly cool.
4. Use a blender: Working in batches, puree the soup in a blender, about 2 cups at a time. When pureeing in a blender, make sure you place a paper towel over the top, in place of the lid, and proceed in pureeing. This will eliminate any splatters.
5. Return the pureed tomato mixture to the large frying pan; add paprika and salt and pepper to taste. Return the soup to a boil, then turn off the heat.
6. Taste and adjust the seasoning. Serve the soup in bowls, topped with the crumbled bacon {and sour cream}.

Smoked Tomato Bacon Soup.

My sister inspired me to use up our garden tomatoes a few years back when we had several garden beds full of tomatoes. We made batches of home-canned salsa, and a double batches of Smoked Tomato Bacon Soup.

Tomato soup is the perfect meal to enjoy while lingering together the last days of summer/early days of fall.

Lingering together

This is why lingering around the meal {or table}, and savoring every bite together is so important.

The notion of lingering goes hand in hand with savoring. We do this in front of our house now. No set table, nothing fancy, pets nearby, bare feet perched on the coffee table.. Hopefully no cell phoones, engaged in meaningful conversation, often about God–life, this world, goals and dreams.

Plans for tomorrow. I try to sneak in the importance of “today.” :)

Back to togetherness … and lingering. It not only feels good … it tastes, good, too. :)

Oh, and by the way, my sisters were just here for a visit last weekend. I love them so!

Looking for more tomato soup recipes?

Crock Pot Creamy Tomato Soup {Skinnytaste}

Roasted Tomato Basil Soup {Two Peas and Pod}

Best Orange Tomato Basil Soup {RE}

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Smoked Tomato Bacon Soup

Fresh tomato soup with savory bacon and a bite of smoked paprika. Using a Vitamix or heavy blender makes pureeing very easy. Off season use 5-6 cans of diced or stewed tomatoes.

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Yield: 6

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Ingredients

 

1x2x3x

• 10 slices bacon, cooked, drained, chopped
• 2 Tbs. unsalted butter
• 1 large sweet onion, chopped
• 2-3 garlic cloves, minced
• 8 cups fresh tomatoes, diced {skins on} or 5-6 cans of diced or stewed tomatoes
• 2 Tbsp. smoked paprika
• Salt and pepper to taste
• Sour cream {optional}

Instructions

 

• In a large, heavy frying pan over medium-high heat, cook the bacon, turning once, about 6-8 minutes. Transfer to a paper towel; allow to cool and crumble the bacon into small pieces.
• Melt the butter into the bacon grease, and sauté the chopped onion and garlic for about 5 minutes, until slightly browned and softened.
• Add the diced tomatoes to the onion mixture and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from the heat, allowing the tomato mixture to slightly cool.
• Working in batches, puree the soup in a blender, about 2 cups at a time. When pureeing in a blender, make sure you place a paper towel over the top, in place of the lid, and proceed in pureeing. This will eliminate any splatters.
• Return the pureed tomato mixture to the large frying pan; add paprika and salt and pepper to taste. Return the soup to a boil, then turn off the heat.
• Taste and adjust the seasoning. Serve the soup in bowls, topped with the crumbled bacon {and sour cream}.

Notes

Reposted from OCT 2014

Cuisine: American

Course: Soup

Author: Sandy / Reluctant Entertainer

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