Making homemade tomato soup is incredibly simple, and my tips will take it to the next level!
Adding bacon and sautéing plenty of extra vegetables in the drippings before adding the tomatoes gives the soup a rich and deep flavour.
The deep flavours in this soup come first and foremost from the bacon, but also from NOT draining the bacon fat. Seriously, this stuff is delicious and you won’t need any additional fat to cook the veggies.
- 2 slices bacon chopped
- 1 onion roughly chopped
- 3 cloves garlic chopped
- 2 stalks celery roughly chopped
- 1 large carrot peeled and roughly chopped
- 2 teaspoons Italian seasoning
- 2 1/2 cups broth any kind works, we prefer chicken
- 28- oz. can crushed tomatoes
- Heavy cream to serve (optional)
- Get sautéing: Heat a large pot or Dutch oven over medium heat. Add the bacon and brown until there's rendered fat in the pot. Add the onion, garlic, celery and carrot. Cook until starting to soften and caramelise, about 5 minutes.
- Season: Stir in the Italian seasoning and any additional seasoning you might like. Cook for 1 minute, stirring constantly.
- Add liquids and simmer: Add the broth and crushed tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes. If you prefer a thick soup, leave the lid off. If you like your soup on the thinner side, cook it with the lid on.
- Get full recipe==>>savorynothings.com