This low carb homemade bacon-tomato soup recipe is a family favorite especially my daughters. She requests it about as much as my son asks for this southern Gumbo I make everytime he comes home…and that’s a lot. My kids’ second most liked soup is my creamy and spicy Cauliflower Shrimp Bisque! It’s a very tasty and healthier version of the full on fat version I love to make when I’m feeling naughty!
The key to this wonderfully basic soup is the San Marzano Italian tomatoes or vine ripe homegrown tomatoes. Traditional store bought stewed tomatoes like Del Monte or Hunts in this soup end up bitter tasting and watery, just no pizzazz. If you don’t use the San Marzano you might as well just open a can of condensed and call it good.
Even the crushed San Marzano tomatoes you can buy in the stores are just not the same as the whole. They also are way to watery and acid tasting than whole tomatoes, so don’t make that mistake I’ve made once.
San Marzano Tomatoes
A little bacon never hurts!
Of course the 1/2 pound of bacon used in this recipe could have a little something to do with the rich taste, LOL! Plus onions and garlic fried in with the bacon, YummiYes!! Who wouldn’t love that!
Bacon, Onion, Garlic
Ingredients besides Bacon!
Add tomatoes, a few bay leaves, seasoning, fresh basil, chicken broth, cream, and Parmesan cheese and folks it’s a keeper. It’s better than any standard Tomato Florentine soup you get at most every ordinary restaurant these days.
Make this Homemade Soup Low Fat as Well as Low Carb!
For those of us that not only gained weight on Keto as well as just about any other diet, here is a low fat version as well as low carb. The full fat bacon is replaced with turkey bacon. The lack of pork fat does change the soup some but the flavor from the pepper turkey bacon is just as good…maybe better!
Along with replacing the pork bacon with the turkey bacon I’ve also updated the recipe to include tomato paste. The tomato paste kind of takes the pork fat’s place…it makes the soup richer and thicker without the fat!
The last low fat stand-in ingredient is for the whole fat cream. This one really makes me sad because I really LOVE heavy cream! But then my love of heavy cream might be related to my heavy bottom, LOL!😉🤔😁😍🤣
Land O’ Lakes has an awesome no fat heavy cream!!! If you haven’t tried it you absolutely must!!! I used it in this recipe updated and you CAN NOT TELL it’s LOW FAT!!
Other than those three key replacements everything is the same!
Homemade Tomato Soup Variations
The variations for this soup are absolutely endless!!
Instead of bacon, substitute with ground chicken, turkey, ground beef or frozen meatballs!
Add one cut up potato for extra thickness.
Add some fresh cauliflower along with the tomatoes.
Any kind of canned beans or corn would be yummy too!
Basically this soup is a base that many, many different soup recipes are made from.
Bacon Tomato Soup is for All Season!
You can tell just by the color its going to be rich in taste and packed with nutrients. Not only is it good for you, it’s kind of an all weather soup. In the winter pair with a traditional grilled cheese or try a cauliflower grilled cheese for truly low carb.
In the summer use it as a gazpacho base and add garden veggies and fresh caught gulf shrimp! OMG! Doesn’t that sound delish!
Bacon Tomato Soup
Quick and Easy Assembly
Start out rough chopping the bacon, each piece should be about an inch long. As with any soup, you can add more or less bacon to taste.
Place bacon in a large pot and turn the burner heat to medium. Fry that up until it becomes wilty and opaque. Blot, in the pan with a paper towel, excess bacon grease. You want to keep some, but not all because it turns out too oily.
Next add the onions, garlic, and any other veggie you have on hand. Carrots, celery, peppers, spinach…it’s up to you.
Once all ingredients get soft and bacon is done, add the San Marzano tomatoes, chicken broth, bay leaves, and seasoning. Let this simmer/light boil for at least 30 minutes.
Take out the bay leaves, or not like I did, Oops! Add the fresh basil and blend up using an immersion blender. After this step the soup should be thick and a little lumpy.
Add the cream, blend again and then let it heat back up. Before you serve, sprinkle grated cheese, any hard cheese like Parmesan or Asiago, and enjoy!
Supplies You Need👇
My favorite kitchen gadget is an Immersion blender. They are so handy in the kitchen for soups, smoothies, gravies, mashed potatoes, and sauces. You blend everything up right in the pan you cooked it in. Less clean up!
OMG! OMG! This Truffle Hot Sauce would be sooooo good in this soup!! Plus it’s one of Oprah’s Favorite Things for 2019!!!
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!