Tomato Bacon Soup Recipes

Steps:

• Remove rind from bacon and tear into bite sized pieces.
• Place bacon, oil, garlic, and onion flakes into medium saucepan and cook over medium heat until bacon is browned and cooked through.
• Add all remaining ingredients apart from bread and slowly bring to boil over medium temperature (will take around 10 minutes).
• Reduce temperature to low and simmer for 10 minutes.
• Meanwhile toast bread and cut into small squares as croutons.
• Serve soup in bowl with croutons sprinled over the top.

Steps:

• Based on 1100w Microwave Oven please adjust for your's.
• Place bacon and onion (and garlic) in 4-litre casserole dish. Cook on high for 3 minutes. Add remaining ingredients and stir. Cook on high for 16 to 18 minutes, stirring once during cooking.
• Puree in food processor or blender and serve in individual soup bowls.
• Garnish with flakes of your favourite cheese (Parmesan) and some light sour cream and have some warm crusty bread rolls handy as well. Enjoy!

Steps:

• Cook bacon until crispy. Drain, reserving 4 T. of drippings.
• Sauté onion in 1 T. of bacon drippings (or olive oil) until soft and transparent.
• Mix remaining drippings and flour in pan and cook until light brown.
• Add onion and hot broth, stirring until smooth.
• Whisk in can of water, tomatoes and bacon.
• Cook on low heat for 30-45 minutes.
• I think this would probably be good with turkey bacon for a lighter version and olive oil in place of the drippings.

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
• Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
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Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

Steps:

• Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
• Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
• In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
• Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Steps:

• Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
• Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
• Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

Steps:

• Preheat oven to 400 degrees.
• Toss Tomatoes, Onion, Garlic Cloves and fresh Thyme together with the Olive Oil and season with a touch of Salt and Pepper.
• Place in a shallow roasting pan and roast in oven for about 20 minutes.
• After add the tomato paste, stir well and return to the oven for another 10 minutes.
• Remove the ingredients from the roasting pan and scrape into a medium size stock pot.
• Add Tomato Juice and Chicken/Vegetable stock and simmer soup mix for about 20 minutes on low heat, (if soup looks like it's becoming too thick add a bit of water).
• Puree everything with a until smooth and strain through a semi-fine strainer.
• Pour mixture back into stock pot and return to heat.
• Bring soup to a light simmer and add Sugar, Cream, and Liquid Smoke.
• Season to taste with some Salt and Pepper.
• Place bacon in bottom of bowls and pour soup on top to serve.

Steps:

• Cook bacon until crisp; pour off drippings.
• Set aside.
• Stir soup into skillet.
• Add milk, lemon juice, and seasonings.
• Blend until smooth.
• Heat slowly; stir often.
• Meanwhile, make open-face sandwiches by placing tomato and bacon on toast.
• Top each toast sandwich with warmed sauce mixture.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.

Steps:

• Bacon, part 1: Preheat oven to 400 degrees F. Place a wire rack over a rimmed baking sheet and arrange bacon slices on the rack in an even layer. Sprinkle ¼ teaspoon of maple sugar on each slice, lightly pressing to help it adhere. Flip bacon and repeat so both sides are coated. Bake until almost crisp, 8 minutes, checking after 5 to ensure it's not burning.
• Soup: In a pot over medium-high heat, add 4 tablespoons olive oil. When the oil is rippling, add the onions. Stir and cook until they're soft and translucent, 2-3 minutes. Reduce heat to medium-low, add garlic and half the salt, and cook 2-3 more minutes. Add remaining olive oil and the tomato paste. Increase heat to medium-high and cook, stirring, 2-3 minutes. This is called "frying out": the tomato paste will caramelize and stick to the pan, making a great soup base. Add chopped tomatoes, smoked paprika, fish sauce, remaining salt, and sugar. Stir, scraping to deglaze the pot. Add water, stir again, cover, and simmer, 20 minutes.
• Bacon, part 2: Finish crisping the bacon by flipping it again and sprinkling the remaining sugar on top. Return to oven to render out the remaining fat, 4 minutes. Bacon will look glassy when it's done. Remove to cool. (Note: Bacon will not be crisp until it has completely cooled.)
• Soup, part 2: Stir lemon zest into soup. Blend in two batches: for the first, ladle half the soup into a blender, along with ⅔ cup milk and ¼ cup cream. Fill blender no more than halfway, remove lid plug, and cover with a kitchen towel to catch spatters. Blend on low to start, then switch to high until smooth and puréed. Taste and adjust for seasoning. Add a pinch of sugar, 4 dashes Tabasco, pepper, and ¼ cup milk. Cover and blend on high to purée. Ladle the soup into a clean pot to rewarm and set aside. Repeat for the second batch with remaining soup and Tabasco, pinch of sugar, ¾ cup milk, and ¼ cup cream. Then add second batch to the pot.
• Assembly: Reheat soup over low heat, 2 minutes. Ladle into bowls, and garnish with candied bacon. Serve immediately.

Steps:

• Cook the onion and bacon until the onion is softened.
• Add the garlic and cook for another couple of minutes.
• Add the tomatoes and break them up in the pan.
• Add the chicken stock and herbs and simmer for about 20 minutes.
• Remove the herb sprigs, add the beans and cook for about 5 more minutes to heat through.
• Add the Tabasco and pepper to taste.
• Sprinkle liberally with chopped parsley.
• Serve with shaved parmesan and crusty bread.

Steps:

• In a large, deep skillet place bacon and cook over medium high heat until evenly browned. Drain bacon well, coarsely chop and set aside.
• In a large saucepan over medium flame, heat olive oil and saute onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil, reduce heat and simmer.
• In a small saucepan over medium heat add sliced apple and red wine, cook and stir until soft.
• Mix bacon, apple, and remaining red wine from saucepan into the stock mixture. Season with salt and pepper to taste. Continue to simmer, stirring occasionally until well blended. Serve immediately.