Homemade Tomato Soup, Upgraded
- Servings: 2 servings (4 as a first course)
- Total Time: 50 minutes
- Effort Level: Simple
This upgraded homemade tomato soup highlights the smoky sweetness of fire-roasted tomatoes and the savory depth of bacon. Instead of using bacon only as a garnish, some of the rendered bacon fat is kept for sautéing the aromatics so the smoky, meaty notes infuse the entire soup. The result is a smooth, balanced tomato soup that is more complex than its short ingredient list suggests.
Canned fire-roasted tomatoes keep the recipe practical for weeknights while still delivering rich flavor. The soup finishes with a touch of cream to soften acidity and create a silky mouthfeel without being overly heavy. Serve it as a comforting main with grilled cheese or pair it with a crisp green salad for a lighter meal.
Ingredient Notes and Substitutions
A few key ingredients make this recipe sing. Quantities are listed in the recipe card below.
- Thick-cut bacon – Thick-cut bacon provides more substantial texture and a pronounced smoky flavor. Regular-cut bacon will work, but the texture and presence in the finished soup will be lighter.
- Fire-roasted tomatoes – Canned fire-roasted tomatoes are the foundation here, supplying subtle charred flavor and natural sweetness without the extra step of roasting fresh fruit. If you only have regular diced tomatoes, add a pinch of smoked paprika and a small drizzle of honey to mimic the smoky-sweet profile.
- Onion and garlic – Sauté the onion in the reserved bacon drippings and a little olive oil until soft and translucent, then add garlic briefly. Garlic browns quickly and can become bitter if overcooked, so add it toward the end of the sautéing step.
- Fresh thyme – Thyme brings an earthy, herbal note that pairs well with tomatoes and bacon. Strip the leaves from the stems before measuring. If using dried thyme, use about one-third of the fresh quantity since dried herbs are more concentrated.
- Cream – A couple of tablespoons of heavy cream smooths the acidity and gives the soup a velvety finish. Substitute half-and-half for a lighter version, or omit if you prefer a dairy-free option; a small pat of butter can be added for richness instead.
A Quick Look at Preparation
How to Make Fire-Roasted Tomato and Bacon Soup
Below is an overview of how the soup comes together, plus tips for the best results. Full instructions are in the recipe card further down.
Begin by rendering the bacon in a heavy-bottomed pot until crisp, then reserve most of the fat but leave about a tablespoon in the pot. Sauté the chopped onion in the bacon fat and a touch of olive oil until soft, then add garlic briefly so it becomes fragrant without browning.
Stir in the fire-roasted tomatoes with their juices, chicken broth and thyme, then gently simmer so the flavors meld—about 20 minutes. Purée the soup until smooth, either with an immersion blender or in batches in a countertop blender (allow the soup to cool slightly and vent the lid). Return to the pot, stir in the cooked bacon and cream, then taste and adjust seasoning before serving.
Finish by stirring in most of the crisped bacon and a small amount of cream—reserve a few bacon pieces for garnish. Adjust thickness with a touch more broth or cream if you prefer a looser texture.
Serving Suggestions
Serve the soup hot with warm crusty sourdough or a grilled cheese sandwich for a classic, comforting pairing. A slice of grilled cheese made with sharp cheddar and Muenster melts well and complements the smoky tomato base. For a lighter meal, pair the soup with a green salad dressed in a bright vinaigrette to balance the richness.
Other serving ideas: top each bowl with a swirl of cream, freshly cracked black pepper, and chopped fresh thyme. A squeeze of lemon just before serving can brighten the flavors if the soup tastes a bit heavy after blending.
More Hearty Tomato-Based Soups
If you enjoy robust tomato soups, consider variations that add protein, spice, or fresh vegetables. A creamy chicken tortilla-style soup introduces shredded chicken, corn and a hint of lime; a chilled gazpacho emphasizes raw, fresh vegetables for warm-weather meals; and a hearty Italian-style tomato broth can include chicken thighs, small pasta and leafy greens for a filling bowl.
Fire-Roasted Tomato and Bacon Soup
Ingredients
- 6 strips thick-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 cups diced fire-roasted tomatoes (one 28-ounce can), undrained
- 1-1/2 cups low-sodium chicken broth
- 2 tablespoons chopped fresh thyme
- Salt and freshly ground black pepper
- 2 tablespoons heavy cream, or more to taste
Instructions
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In a heavy-bottomed soup pot over medium heat, cook the bacon pieces until browned and crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Pour off the rendered fat, leaving about 1 tablespoon in the pot.
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Add the olive oil to the pot and warm over medium heat. Add the chopped onion and sauté until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
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Add the diced tomatoes (with their juices), broth, and thyme. Stir to combine and bring to a gentle simmer. Season lightly with salt and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
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Remove the soup from the heat. Using an immersion blender, purée until smooth. (If using a countertop blender, allow the soup to cool slightly, blend in batches, and vent the lid to prevent pressure buildup.)
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Return the soup to low heat if needed. Stir in the cooked bacon and 2 tablespoons of cream. Taste and adjust seasoning, adding additional cream if desired. Serve hot.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.