Description
This easy tomato soup recipe is a comforting and flavorful classic made from simple ingredients. It features crispy bacon, caramelized onions, garlic, and carrots simmered with crushed tomatoes and chicken broth, seasoned with Italian herbs and fresh basil. The soup is blended until smooth and enriched with optional heavy cream for a luscious finish. Ready in just 30 minutes, this hearty soup serves six and is perfect for a quick weeknight meal or cozy lunch.
Ingredients
Scale
Meat
- 3 slices bacon, chopped
Vegetables & Aromatics
- 2 medium yellow onions, roughly chopped (about 2 1/2 cups)
- 3 cloves garlic, crushed
- 1 large carrot, peeled and roughly chopped
- 1 bunch fresh basil (divided)
Dry Ingredients & Seasonings
- 1 tablespoon flour
- 1/2 teaspoon Italian seasoning
- Salt & cracked black pepper, to taste
Liquids
- 2 cups chicken broth
- 2 (28-oz.) cans crushed tomatoes (San Marzano preferred)
- 1/2 cup heavy cream (optional, no substitutes)
Instructions
- Cook bacon: Heat a large pot or Dutch oven over medium-high heat. Add the chopped bacon and cook until it is browned and the fat has rendered out, creating a flavorful base for the soup.
- Sauté aromatics: Add the roughly chopped onions, crushed garlic, and chopped carrot to the pot. Reduce heat to medium and cook, stirring occasionally, until the vegetables begin to soften and caramelize, about 5-8 minutes. Sprinkle the flour and Italian seasoning over the vegetables and stir well to combine, allowing the flour to cook slightly.
- Add liquids and simmer: Pour in the chicken broth and crushed tomatoes, stirring thoroughly. Add a large stalk of fresh basil by submerging it in the liquid to infuse the soup with herby flavor. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes. For a thicker soup, simmer uncovered; for a thinner broth, keep the lid on.
- Blend the soup: Remove the basil stalk and allow the soup to cool for about 5 minutes. Carefully blend the soup in batches according to your blender’s instructions for hot liquids until smooth and creamy.
- Finish and serve: Stir in the optional heavy cream for added richness. Taste and season with salt and cracked black pepper as needed. Serve hot, garnished with the remaining chopped fresh basil and an optional drizzle of cream for extra indulgence.
Notes
- Using San Marzano tomatoes enhances the soup’s rich tomato flavor but any good quality crushed tomatoes will work.
- Do not substitute heavy cream with milk or half-and-half as it affects the texture and creaminess.
- If you prefer a vegetarian version, omit the bacon and substitute chicken broth with vegetable broth.
- For thinner soup, keep the lid on while simmering; for thicker soup, simmer uncovered.
- Be cautious when blending hot liquids; blend in small batches to avoid splattering.
- Fresh basil should be divided: one stalk for simmering, remaining chopped for garnish.
