Best Homemade Bacon Tomato Soup Recipe

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Updated and Revised February 19, 2024

This creamy soup is the best Homemade Bacon Tomato Soup you’ll ever eat and the easiest to make. Made with canned San Marzano tomatoes, smoky bacon, onions, and jalapeno cream cheese easily made in under an hour. This simple recipe uses high-quality ingredients such as San Marzano canned tomatoes make an amazing, rich flavor you won’t get with fresh tomatoes.

Bacon Tomato Soup is a delicious soup that complements most healthy lifestyle diets. Using regular bacon and cream cheese is perfect for a delicious meal on a low-carb diet. Replacing the full-fat bacon and cream cheese with peppered turkey bacon and low-fat milk or Greek yogurt makes it compatible with most low-calorie diets.

Why You’ll Love This Homemade Bacon Tomato Soup Recipe

• The Flavor: This combination of smoky bacon, tangy tomatoes, and cream cheese creates a savory, rich flavor you’ll never get in a canned condensed tomato soup. You’ll want to make a double batch to freeze and have on hand when you get the tomato soup and grilled cheese craving. 
• Recipe Options: There are so many delicious ways to make homemade bacon tomato soup. Switch up the seasonings, add extra vegetables or fresh herbs, and experiment with turkey bacon to make it low-fat. Having full control over the ingredients is one of the many benefits of making it homemade.
• Simple to Make: Using canned San Marzano whole peeled tomatoes and other easy grocery store ingredients makes it so easy to put together.
• Easy Comfort Food: There’s nothing more comforting about a warm bowl of homemade soup and grilled cheese. It’s the perfect meal on a cold winter day or any time of year you need a delicious warm hug. Honestly, is there anything more comforting than a bowl of tomato soup and a buttery grilled cheese sandwich? 

What You’ll Need for Creamy Tomato Soup

Canned Tomatoes: Using canned tomatoes is the easiest way to make homemade tomato soup. I use one 28-ounce can of whole plum peeled Italian tomatoes such as San Marzano tomatoes and 1 28 ounce can of crushed San Marzano tomatoes. You can use 2 cans of crushed for easier blending or 2 cans of whole peeled for a chunkier, meatier soup. 

Bacon: I like to use center-cut bacon because it has less bacon fat and fries up crispier.

Onions and Garlic: Fresh onions and garlic. 

Broth: Chicken broth or chicken stock adds a very subtle savory flavor. Beef broth adds a richer, heavier flavor.

Cream Cheese: Cream of any kind gives this soup a velvety texture. Replacing heavy whipping cream with the same amount of cream cheese makes this recipe lower in calories but just as creamy. Other lower-fat dairy options would be canned evaporated milk, Greek yogurt, or 2% milk.

Seasonings: The spice combinations in this recipe produce an amazing flavor, a little spicy, tangy, and comforting herb notes. 

• 1/2 pound of bacon
• 1 onion
• 4 garlic cloves
• 2 28oz cans of tomatoes-1 whole tomato can, 1 crushed tomato can
• 2 tsp of garlic salt
• 2 tsp of Cajun seasoning
• 2 tsp of dried oregano or any Italian seasoning combination
• 1 tbsp Garlic Boullion 
• 2 bay leaves
• 24 oz chicken broth, vegetable broth, beef broth, or vegetable stock
• 8 oz jalapeno cream cheese, garlic-onion cream cheese, or regular cream cheese
• parmesan cheese
• bacon pieces, reserved  
• black pepper 

How To Make Easy Tomato Soup

• Step One: Chop the onion and mince the garlic cloves.  Cut the bacon into 1/2-inch pieces. Note: the easiest way to do this is to cut 1/2 a pound of a sliced bacon slab in half, then cut each half into half, and do one final cut through those halves.
• Step Two: Place the bacon pieces in a Dutch oven or large soup pot. Fry the bacon over medium heat, stirring until the pieces start to turn golden brown. Scoop out half of the bacon and place on a plate lined with a paper towel. Plot excess bacon grease from the bottom of the pot with a paper towel leaving a film of grease on the Dutch oven bottom. 

• Step Three: Add the chopped onion and garlic to the bacon left in the Dutch oven. Fry until onions and garlic are soft. Add the seasonings: garlic salt, Cajun spice, and oregano, stir to combine, and mix well together.

• Step Four: Add both cans of tomatoes, chicken broth, bay leaf, and garlic bouillon. Over a medium-high heat, bring soup to a light rolling boil. Reduce heat and let simmer for at least 30 minutes.

• Step Five: Pick out the bay leaves. Add the cream cheese in scoops or cubes. Blend using an immersion blender. Note: If using a regular blender or food processor, let the hot soup cool and blend in batches.  

• Step Six: Heat the soup again before you serve. Sprinkle the remaining bacon bits and grated Parmesan or Asiago cheese on individual bowls.

Homemade Tomato Soup Variations

• Instead of bacon substitute with ground beef, ground turkey, or frozen meatballs.
• Make it meatless and add one cut-up potato in Step 4 for extra thickness.
• Add some fresh cauliflower, carrots, roasted red peppers, jalapenos, or celery when sauteing onions and garlic.
• Any kind of canned beans or corn would be delicious.
• Top with a sprinkle of red pepper flakes, Crispy Roasted Jalapeno Chickpeas, Crunchy Curry Chickpeas, Homemade Croutons, French fried onions, or these Spicy Mini Crackers.

Frequently Asked Questions-FAQ’s

Q: Can I use canned diced tomatoes instead of Italian plum tomatoes?

A: Yes, but the soup will turn out watery and it will not have the rich, deep flavor you get with whole Italian plum tomatoes.

Q: Can I freeze this soup?

A: Yes, I love to freeze this soup for easy weeknight dinners during long winter months or quick light lunches. Make sure you freeze in a freezer-safe, airtight container with a secure lid.

Q: Can I use fresh tomatoes instead of canned?

A: Yes you can but I would add 1 or 2 tablespoons of tomato paste to the sauteed onions and garlic to thicken the soup.

Recipe Tips

For crispy bacon bits to sprinkle on top of each bowl, either finish frying in a small skillet or microwave between paper towels until crispy.

​Boil a cubed potato along with the soup for a thicker consistency.

Store this soup in an airtight container for up to a week in the refridgerator.

What to Serve with Tomato Bacon Soup

• Grilled Cheese
• Turkey Sandwich
• green salad
• serve as an appetizer
• saltine crackers
• goldfish crackers
• mini saltines
• oyster crackers
• croutons

More Delicious Soup Recipes You’ll Love

Light and Creamy New England Clam Chowder Recipe

Easy Ground Turkey Green Chili Soup

Best Southern Chicken Sausage Shrimp Gumbo

Easy and Healthy Vegetable Cabbage Soup

Easy Old Fashioned Chicken and Dumplings

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Homemade Bacon Tomato Soup

Elise Austin

Rich, savory, low carb Tomato Soup that is an all weather kind of soup. In the summer serve it as a gazpacho base and add fresh garden veggies…in the winter serve it up with an ooey gooey grilled cheese sandwich!

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

10 minutes mins

Total Time 1 hour hr

Course dinner, lunch, Main Course, Soup

Cuisine American

Servings 8

Calories 175 kcal

Ingredients

  

1x2x3x

• .5 pound bacon rough chopped
• 1 med onion chopped
• 4 cloves garlic chopped
• 2 can San Marzano Tomatoes, whole juice included
• 2 tsp garlic salt or to taste
• 2 tsp cajun seasoning or to taste
• 2 tsp italian seasoning or to taste
• 2 bay leaves
• 24 oz chicken broth
• 1 tbsp Garlic Boullion 
• 8 oz jalapeno cream cheese or garlic-herb, plain
• parmassan, romano, asiago grated and sprinkled

Instructions

 

• Step One: Chop the onion and mince the garlic cloves.  Cut the bacon into 1/2-inch pieces. Note: the easiest way to do this is cut 1/2 a pound in half, then cut each half into half, and do one final cut through those halves.
  .5 pound bacon, 1 med onion, 4 cloves garlic
• Step Two: Place bacon piece in a Dutch oven or large soup pot. Fry the bacon over medium heat, stirring until the pieces start to turn golden brown. Scoop out half of the bacon and place on a plate lined with a paper towel. Plot excess bacon grease with a paper towel but leaving a film of grease on the bottom of the Dutch oven. 
• Step Three: Add the chopped onion and garlic to the bacon left in the Dutch oven. Fry until onions and garlic are soft. Add the seasonings: garlic salt, Cajun spice, and oregano and stir to combine and well mixed together.
  2 tsp garlic salt, 2 tsp cajun seasoning, 2 tsp italian seasoning
• Step Four: Add both cans of tomatoes, chicken broth, bay leaf, and garlic bouillon. Over a medium-high heat, bring soup to a light rolling boil. Reduce heat and let simmer for at least 30 minutes.
  2 can San Marzano Tomatoes, whole, 2 bay leaves, 24 oz chicken broth, 1 tbsp Garlic Boullion 
• Step Five: Pick out the bay leaves. Add the cream cheese in scoops or cubes. Blend using an immersion blender. Note: If using a regular blender or food processor, let the hot soup cool and blend in batches.  
  8 oz jalapeno cream cheese
• Step Six: Heat the soup again before you serve. Sprinkle the remaining bacon bits and grated Parmesan or Asiago cheese.
  parmassan, romano, asiago

Notes

Recipe Tips

For crispy bacon bits to sprinkle on top of each bowl, either finish frying in a small skillet or microwave between paper towels until crispy.

​Boil a cubed potato along with the soup for a thicker consistency.

Nutrition

Serving: 0gCalories: 175kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword easy, gluten free, Keto, low carb, quick, savory

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