Creamy Tomato Bacon Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 4 ounces sliced smoked bacon
  • 2 cups sliced carrot
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • About 10 grinds black pepper
  • A pinch of dried pepper flakes
  • 2 -3 sprigs fresh thyme
  • 1 tablespoon fresh oregano, chopped, 1 teaspoon dried
  • 6 cups fresh or canned tomato sauce
  • 2 cups chicken or vegetable stock
  • 1 cup half and half
  1. In a large, heavy soup pot, cook the bacon, over low heat, until cooked through and crisp. Remove the bacon to a paper towel to drain, and then crumble. Set aside.
  2. Remove all but 3 tablespoons of the bacon drippings.
  3. Add the carrots, celery and onion, salt and peppers to the pot, and sweat over low heat until very soft – 10 to 15 minutes.
  4. Scrape all of the vegetables into a blender or food processor, along with 1 cup of the tomato sauce, and blend or process until very smooth. [Take care when doing this, as hot foods can pop the lid off a blender. I take the center plug out of the lid, and hold a folded kitchen towel over the opening while blending, to prevent getting burned.]
  5. Return the pureed vegetables to the pot, and add the remaining tomato sauce and the chicken broth. Add the thyme springs, tied together with kitchen string, and the chopped oregano.
  6. Simmer gently for about 10 minutes, to blend flavors.
  7. Remove the thyme, and stir in half and half.
  8. Gently bring back up to serving temperature, taking care not to let it boil.
  9. Serve with bacon crumbles sprinkled over each serving.
Recipe by The Creekside Cook at