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A bowl of Creamy Fire Roasted Tomato and Bacon Soup

Creamy Fire Roasted Tomato and Bacon Soup

An easy and creamy tomato basil soup with crispy, smoky bacon.
Course Dinner
Cuisine American
Keyword homemade tomato soup, soup tomato, tomato basil soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 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!