Tomato bacon soup feels like a meal on its own. Bold, smoky, and rich from the drippings of crisped bacon. The slight acidity of tomatoes simmered in chicken stock. Thickened with sprouted flour. Finished with raw cream and crumbled bacon on top. Both nostalgic and comforting, this hearty version of tomato soup may become a regular in your kitchen.
If the acidity of canned tomatoes is too sharp, balance it out with a pinch or two of baking soda — the rule is a quarter teaspoon for every can of tomatoes. But start small and work your way up as needed.
Tomato Bacon Soup
- 8 slices bacon
- 1 onion
- 1 celery rib
- 1 carrot
- 8 cloves garlic
- 2 tbsp. butter
- 1 tbsp. coarse sea salt, plus more to taste
- 3 tbsp. tomato paste
- 1 tbsp. sprouted flour
- 1 qt chicken stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 32 oz diced tomatoes
- 1/2 c raw cream
- ground black pepper, to taste
- Cook bacon in a large saucepan over medium heat until crisp; then remove bacon from pan and set aside on a paper towel to drain. While the bacon is cooking, chop the onion, celery and carrot, coarsely. Mince the garlic.
- Leave bacon fat in the pan. Add butter, onion, celery, carrot, garlic, and sea salt. Sauté until soft, about 10 minutes.
- Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.
- Sprinkle in flour and cook about 2 minutes more.
- Add stock, thyme, bay leaf, and tomatoes, and simmer on medium-low for about 30 minutes.
- Remove from heat, remove thyme and bay leaf, and puree with an immersion blender. If you need to use a standing blender, blend in small batches to avoid burning yourself with exploding hot soup.
- Stir in raw cream, season with salt and pepper and garnish with crispy bacon crumbled on top and enjoy.
- Save extra bacon for a later meal or snack.