I just can’t tell you how much I love soup season. One of my favorite soups has always been a good tomato bisque.
I love this recipe because it adds smokey bacon flavor to the soup that gives it an extra something.
This soup is loaded with vegetables that really make it so much more than a basic tomato soup. Carrots, onion, celery…sometimes I even throw an apple in there for a little variation.
I really recommend using a powerful blender for pureed soups, if you can. I use a vitamix and it turns this soup full of chunky vegetables and bacon into the smoothest soup you can imagine. I love it!
What is your favorite soup?
- 2 oz. Smoked Bacon, diced
- 1 T. Olive Oil
- 2 Carrots, peeled and diced
- 1 small Onion, diced
- 1 Celery Stalk, diced
- 2 Garlic Cloves, minced
- 3 sprigs fresh Thyme, stems removed
- ½ t. Kosher Salt
- 1 28 oz can Whole Plum Tomatoes, crushed(I do it by hand)
- 4 C. Chicken Broth
- ½ C. Heavy Cream
- Ground Black Pepper, to taste
- Kosher Salt, to taste
- Place the bacon in a stockpot and cook on medium/high heat until the bacon is just about fully cooked and crisp.
- Add the carrot, onion, celery, and ½ t. salt to the bacon and saute for 5 minutes on medium heat, or until the onion turns translucent.
- Add the garlic and thyme to the pot and saute for 1 minute.
- Add the tomatoes and chicken broth to the pot and bring to a boil.
- Reduce the heat and simmer the soup for 20 minutes, or until the carrots are very tender.
- Remove the soup from the heat and allow to cool for at least 30 minutes.
- Transfer the soup to a blender.
- Puree the soup until it is very smooth, at least 1 minute. You may have to do this in more than one batch.
- Transfer the pureed soup back to the pot and bring to a simmer over medium heat.
- Add the heavy cream to the soup and blend well.
- Add pepper and additional salt to the soup to taste.
- Serve topped with a sprinkle of thyme leaves(and a swirl of whipped or sour cream if you have it!)