Creamy Fire Roasted Tomato and Bacon Soup
A creamy flavor-packed soup loaded with fire-roasted tomatoes, fresh basil, and crispy bacon.
Ingredients
- 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
Instructions
- 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 minute, then stir in flour for another minute.
- Slowly stir in chicken broth. Add tomatoes, basil leaves, salt, pepper, and half of the crumbled crisp bacon.
- Remove basil leaves from soup and carefully transfer soup, in batches, to a blender and blend until smooth. Pour back into the pot and stir in heavy cream. Simmer on low for 15 minutes. Top each bowl with remaining crumbled bacon pieces. Enjoy!