I was in the mood to make soup again after I saw an episode of How to Boil Water with Tyler Florence while I was at work this week. I have a TV in my little dental space and unless my patients say something I keep it on Food Network most of the day, I know, I’m a brat! Tyler and his assistant Jack, were making Tomato soup and Grilled Cheese Sandwiches. It looked so yummy that day, I wanted to go home and make a version of my own.
I really love the bacon I added in this soup. It’s tastes kind of like a BLT minus the lettuce. So delicious and my whole family enjoyed it. Grilled cheese is the perfect combo with this, my boys have learned to be good dippers!
I know this isn’t a low fat soup, but everything is moderation is my motto! Have a great weekend everyone!
Creamy Fire Roasted Tomato and Bacon Soup
- 12 strips of bacon cut into ½ inch pieces
- 1 cup white onion finely chopped
- 3 medium carrots peeled and chopped
- 2 stalks celery chopped
- 1 serrano pepper seeded and chopped
- 4 cloves fresh garlic minced
- ¼ cup flour
- 3 14 oz cans reduced sodium chicken broth
- 28 oz can Muir Glen Fire Roasted Diced Tomatoes
- 10-12 fresh basil leaves with stem
- Few pinches of salt to taste
- ¼ teaspoon fresh ground black pepper
- 1 cup half and half or heavy cream
- Place bacon pieces in a large dutch oven or pot over medium heat. Cook until browned and crisp. Remove bacon with a slotted spoon to a paper towel lined plate.
- Add onion, carrots, celery and pepper to hot bacon grease. Cook until vegetables are softened, about 5 minutes. Stir in garlic for 1 minutes then stir in flour for another minute.
- Slowly stir in chicken broth. Add tomatoes, basil leaves, salt, pepper and half of crumbled crisp bacon.
- Remove basil leaves from soup and carefully transfer soup, in batches, to a blender and blend until smooth. Pour back into pot and stir in heavy cream. Simmer on low for 15 minutes. Top each bowl with remaining crumbled bacon pieces. Enjoy!