Description
This easy tomato soup recipe features a rich and creamy blend of crushed tomatoes, sautéed bacon and vegetables, and aromatic herbs. Ready in 30 minutes, it’s a comforting classic made with simple ingredients like fresh basil and optional heavy cream for a luscious finish. Perfect as a cozy starter or a light meal for 6 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
Dry Ingredients & Seasoning
- 1 tablespoon flour
- 1/2 teaspoon Italian seasoning
- salt & cracked black pepper, to taste
Liquids
- 2 cups chicken broth
- 2 (28-oz.) cans crushed tomatoes (San Marzano preferred)
- 1/2 cup heavy cream (no substitutes; optional)
Herbs
- 1 bunch fresh basil (divided for cooking and garnish)
Instructions
- Cook bacon: Heat a large pot or Dutch oven over medium-high heat. Add the chopped bacon and cook until browned and the fat has rendered, creating a flavorful base for the soup.
- Sauté aromatics: Add the roughly chopped onions, crushed garlic, and chopped carrot to the pot. Reduce heat to medium and cook until the vegetables start to soften and caramelize, about 5-8 minutes. Sprinkle in the flour and Italian seasoning, stirring well to combine and cook the flour out.
- Add liquids and simmer: Pour in the chicken broth and crushed tomatoes, stirring to combine. Submerge a large stalk of fresh basil into the soup. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes. To thicken the soup, cook uncovered; for a thinner consistency, keep the lid on.
- Blend: Allow the soup to cool for 5 minutes. Remove and discard the cooked basil stalk. Blend the soup in batches according to your blender’s instructions for hot liquids until smooth and creamy. If desired, stir in the heavy cream to enrich the soup.
- Season and serve: Taste and adjust seasoning with salt and cracked black pepper as needed. Serve the soup garnished with chopped fresh basil and an optional drizzle of cream.
Notes
- Use San Marzano tomatoes if possible for a richer tomato flavor.
- Do not substitute heavy cream if you want the creaminess; it adds a smooth, luxurious texture.
- Blending in batches prevents splashing with hot soup—use a blender safe for hot liquids or an immersion blender cautiously.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust thickness by simmering with or without the lid, depending on your preference.
