Kitchen notes · a little help before you start
Roasted Tomato Bacon Soup
Roasted tomatoes give this soup a mellow sweetness, with bacon adding a smoky, savory depth. A little cream softens the tomato tang at the end, making each warm spoonful rich while keeping the roasted tomato flavor clear.
- Prep
- 10 min
- Cook
- 85 min
- Total
- 95 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Roast in one layer
Arrange the halved tomatoes in one layer and season before roasting until tender for the soup base.
2. Reserve bacon fat
Leave about two tablespoons of bacon fat in the pot after removing the crisp bacon for the onion.
3. Simmer to reduce
Let the roasted tomato mixture simmer for fifteen to twenty minutes before the optional blending and cream finish.
Get to know the ingredients
Tomatoes
Halve the Roma tomatoes lengthwise before coating with oil, salt and pepper for their long roast.
Bacon
Cook chopped bacon until crisp, then return it to the pot with the stock and roasted tomatoes.
Cream
Stir heavy cream into the soup after blending if desired, then remove the pot from the heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Roasted Tomato Bacon Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cream at the end
Return blended soup to the pot if needed, stir in heavy cream and remove from the heat to serve.
A little more help as you go
Blend in small batches
If using a regular blender, puree the hot soup in small batches and handle the liquid carefully.
Use either stock
Chicken or vegetable stock is listed for the broth added to the softened onion and roasted tomato mixture.
A few questions you might have
Do I have to blend the soup?
Blending is optional in the directions; puree if you prefer a smoother soup before adding heavy cream.
How do I roast the tomatoes?
Halve them lengthwise, arrange in one layer, oil and season, then roast at 400 degrees until tender.
When does the bacon return?
Add the cooked bacon with stock, bay leaf, smoked paprika and roasted tomatoes before the soup simmers.
Can I use vegetable stock?
Yes. The ingredients and method offer vegetable stock as an alternative to chicken stock in this soup.
When does the cream go in?
Add it after the simmering and optional pureeing stage, then remove the soup from the heat and serve.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: gimmesomeoven.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
