Description
A rich and comforting homemade tomato soup featuring sautéed bacon, caramelized onions, garlic, and carrot, simmered with San Marzano crushed tomatoes and fresh basil. Finished with a creamy touch of heavy cream, this easy tomato soup is perfect for a cozy meal and yields 6 hearty servings.
Ingredients
Scale
Meat and Aromatics
- 3 slices bacon, chopped
- 2 medium yellow onions, peeled and roughly chopped (about 2 1/2 cups)
- 3 cloves garlic, peeled and crushed
- 1 large carrot, peeled and roughly chopped
Seasonings and Liquids
- 1 tablespoon flour
- 1/2 teaspoon Italian seasoning
- 2 cups chicken broth
- 2 (28-oz.) cans crushed tomatoes (San Marzano preferred)
- 1 bunch fresh basil, divided
- 1/2 cup heavy cream (no substitutes; optional)
- Salt and cracked black pepper, to taste
Instructions
- Cook bacon: Heat a large pot or Dutch oven over medium-high heat. Add the chopped bacon and cook until it’s browned and the fat has rendered, about 5-7 minutes. This will create a flavorful base for the soup.
- Sauté aromatics: Lower the heat to medium and add the roughly chopped onions, crushed garlic, and chopped carrot to the pot. Cook them until they begin to soften and caramelize, approximately 5-8 minutes. Sprinkle in the flour and Italian seasoning, stirring constantly to coat the vegetables and slightly thicken the mixture.
- Add liquids and simmer: Pour in the chicken broth and canned crushed tomatoes, stirring well to combine. Add a large stalk of fresh basil by submerging it into the liquid. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 10-15 minutes for a thicker soup, or covered if you prefer it thinner. This simmering melds all the flavors together beautifully.
- Blend the soup: After simmering, allow the soup to cool for about 5 minutes. Remove and discard the cooked basil stalk. Blend the soup in batches according to your blender’s hot liquid instructions until smooth and creamy in texture.
- Finish and serve: If desired, stir in the heavy cream for a rich, velvety finish. Taste the soup and season with salt and cracked black pepper as needed. Serve hot, garnished with the remaining chopped fresh basil and an optional drizzle of cream for an elegant touch.
Notes
- You can omit the heavy cream or substitute with a non-dairy creamer for a lighter or dairy-free version.
- For a vegetarian version, replace chicken broth with vegetable broth and omit the bacon.
- Blending the soup carefully in batches prevents splattering and ensures a smooth texture.
- If you like a spicier soup, add a pinch of red pepper flakes when sautéing the aromatics.
- San Marzano tomatoes are preferred for their sweetness and depth, but any high-quality crushed tomatoes will work.
