This version takes a humble classic and elevates it with the natural richness of bacon and the warming depth of cumin and red pepper flakes. There’s no cream in this recipe; instead, the focus rests entirely on the bright tang of tomatoes, balanced by the sweetness of a traditional mirepoix and the savory richness of crisp bacon. Enjoy it with a grilled cheese sandwich, a dollop of sour cream, or just a piece of crusty bread, and experience how something simple can become truly comforting.
In this smoky bacon tomato soup, you’ll discover that adding bacon transforms the usual base of tomatoes and vegetables into a satisfyingly hearty dish. Bacon’s salty warmth enhances the tomatoes, while a quick spin in the blender ensures a smooth, velvety texture. A splash of apple cider vinegar provides a subtle tang, making every spoonful as intriguing as the first. Perfect for chilly evenings or as a delightful twist on a familiar favorite, this soup invites you to savor its layers of flavor with every comforting sip.
Ingredients For comfort cooking: smoky bacon tomato soup
- 3 to 4 slices bacon, diced (about 3-4 slices [about 75-100 g])
- 1 1/2 cups mirepoix (about 1.5 cups [about 225 g])
- Mirepoix generally consists of 1/2 medium yellow onion, 1 medium carrot, and 1 stalk celery (diced)
- 2 cloves garlic, minced (about 2 cloves [about 6 g])
- 1 tablespoon tomato paste (about 15 ml)
- 1 1/4 cups chicken stock (about 300 ml)
- 14 ounces diced tomatoes, 1 can (about 400 g)
- 1/2 teaspoon dried thyme (about 1 g)
- 1 tablespoon apple cider vinegar (about 15 ml)
- Salt (kosher) to taste
- Black pepper (freshly ground) to taste
- Ground cumin to taste
- Crushed red pepper flakes to taste
How To Make comfort cooking: smoky bacon tomato soup
- Prepare the mirepoix by dicing the onion, carrot, and celery. Set aside.
- Place a soup pot over medium heat and add the diced bacon. Cook for about 4-5 minutes until the bacon renders its fat and becomes crisp.
- Add the mirepoix and minced garlic to the pot, cooking and stirring occasionally for about 4-5 minutes until the vegetables soften.
- Stir in the tomato paste, blending it thoroughly with the vegetables and bacon for about 1 minute.
- Pour in the chicken stock, stirring to combine for about 1 minute.
- Add the diced tomatoes and dried thyme, stirring again for about 1 minute.
- Let the mixture simmer for about 5 minutes.
- Remove the pot from heat and allow the mixture to cool slightly. Then, carefully puree it in batches using a blender until smooth.
- Chef’s Tip: When blending warm or hot liquids, start at a low speed and cover the top with a tea towel to avoid spills.
- Return the pureed soup to the pot over low heat. Add salt, pepper, crushed red pepper flakes, and cumin to taste, along with the apple cider vinegar, adjusting the flavors until they suit your palate. If the tomatoes taste bitter, add a pinch or two of sugar.
- Allow the soup to warm gently. Taste again and adjust seasonings if needed.
- Serve the soup hot with a dollop of sour cream or yogurt and a side of crusty bread.
As the aroma of bacon and warming spices fills your kitchen, you’ll realize how a few simple steps can lead to a bowl of soup that feels both comforting and refined. This smoky bacon tomato soup showcases how even a familiar dish can be enhanced with thoughtful ingredients and patient cooking. Pair it with a favorite sandwich or enjoy it on its own—either way, each spoonful invites you to appreciate the comforting richness of a well-prepared meal. Savor the flavors, share it with loved ones, and embrace the soothing warmth this dish brings to your table. Enjoy!
