Roasted Tomato Bacon Soup
Inspired by Gimme Some Oven
I don’t know why I never thought of this before … it’s uber simple, but makes all the difference in the world! Just a couple slices of bacon completely elevates tomato soup.
If you are lucky enough to have a few fresh garden tomatoes left, roast the tomatoes in the oven (or on the grill), then fry up your bacon, set it aside, pouring off the excess fat from the pan and use the remaining fat to saute your onion and garlic. If you don’t have fresh garden tomatoes, it is okay to use canned tomatoes, even if they come in a can from the store.
Just please promise me you will never attempt this soup with those awful fresh tomatoes from the store (unless they are local greenhouse vine-ripened tomatoes with some flavor). Your tastebuds deserve better than that. If you use those crappy tomatoes, you will curse me for this … if you use garden tomatoes (or canned) and a good-tasting bacon, you will LOVE this soup.
It’s got just a bit of bacon to give it that salty, smoky taste, but still highlights the tomatoes. I ate it up WAY too quickly … looking at these photos now is torture because it’s all gone. I want moooore of my beautiful soup!
- 1 1/2 lbs. fresh garden tomatoes (or equivalent amount of canned tomatoes)
- 2 - 3 slices of lean bacon, cooked & crumbled
- 1 onion, peeled & chopped (about 1 cup)
- 2 - 4 cloves of garlic, peeled & chopped
- 1 cup chicken or vegetable broth
- A Tablespoon or two of fresh herbs (I used basil, rosemary, tarragon, oregano)
- 1/2 cup half & half (I used fat free) or evaporated milk
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray or oil. Core the tomatoes and cut them in half, then set the tomatoes cut-side-up on the baking sheet and sprinkle them with Red Robin Seasoning and fresh-ground pepper. Set the tomatoes in the oven and let them roast for about 45 minutes.
- Meanwhile, in a saucepan over medium heat, cook the bacon up and cut it into crumbles. Drain all the excess fat from the pan, then saute the onion and garlic in the pan until the onion is translucent and tender. Add the tomatoes and broth to the pan and cook for about 20 minutes, stirring occasionally.
- Either use an immersion blender or let the tomato mixture cool a bit before putting it in the blender and blend till smooth. Add one slice of the bacon to the blender, the herbs, and the half & half and blend again till it's perfectly smooth.
- Warm the soup to the desired serving temperature, adjust the salt & pepper to taste, and serve with the rest of the bacon crumbles and fresh parsley leaves (if desired) as garnish.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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