Description
This easy tomato soup recipe combines crispy bacon, caramelized onions, garlic, and fresh basil with rich crushed tomatoes and chicken broth for a comforting, flavorful soup. Finished with a touch of heavy cream for smoothness and served with fresh basil, this soup is perfect for a cozy meal that comes together quickly on the stovetop.
Ingredients
Scale
Meat
- 3 slices bacon, chopped
Vegetables & Aromatics
- 2 medium yellow onions, roughly chopped (about 2 1/2 cups)
- 3 cloves garlic, crushed
- 1 large carrot, peeled and roughly chopped
- 1 bunch fresh basil (divided, for cooking and garnish)
Dry Ingredients
- 1 tablespoon flour
- 1/2 teaspoon Italian seasoning
Liquids
- 2 cups chicken broth
- 2 (28-oz.) cans crushed tomatoes (San Marzano preferred)
- 1/2 cup heavy cream (optional, no substitutes)
Seasonings
- Salt, to taste
- 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 is browned and the fat has rendered, stirring occasionally to prevent burning.
- Sauté aromatics: Add the roughly chopped onions, crushed garlic, and chopped carrot to the pot with the bacon. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 5-8 minutes. Sprinkle the flour and Italian seasoning over the vegetables and stir well to coat evenly.
- Add liquids and simmer: Pour in the chicken broth and crushed tomatoes. Stir everything thoroughly to combine. Add a large stalk of fresh basil, submerging it in the liquid. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 10-15 minutes. For a thicker soup, leave the lid off while simmering. For a thinner consistency, cover the pot with a lid.
- Blend the soup: Remove the pot from heat and let the soup cool for about 5 minutes. Take out and discard the cooked basil stalk. Transfer the soup to a blender in batches, following your blender’s instructions for handling hot liquids, and blend until smooth.
- Finish and serve: Pour the blended soup back into the pot, if desired. Stir in the optional heavy cream to add richness and creaminess. Taste and season with salt and cracked black pepper according to your preference. Serve the soup hot, garnished with chopped fresh basil and a drizzle of cream if you like.
Notes
- San Marzano tomatoes give a sweeter, richer flavor but canned crushed tomatoes can be used as a substitute.
- Do not substitute heavy cream with alternatives for best texture and flavor.
- Adjust simmer time and lid position to control the soup’s thickness.
- Be cautious when blending hot liquids; blend in small batches to avoid splattering.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
