Best Homemade Tomato Soup with Bacon Recipe

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This creamy low carb homemade tomato soup with bacon recipe is a family favorite especially my daughters. She requests it about as much as my son asks for this southern Chicken, Sausage & Shrimp Gumbo I make every time he comes home…and that’s a lot.

My kids’ second most liked soup is this 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!

Homemade Tomato Soup Ingredients

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 Campbell’s Tomato Soup and call it done.

The crushed canned San Marzano tomatoes are not the same as the whole. They are too watery and acid tasting than whole tomatoes. Don’t make this mistake as I did.

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, Oh my, taste bud happiness!

Bacon, Onion, Garlic

Easy Homemade Tomato Soup Ingredients Plus 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.

Stewed Tomatoes

Updated February, 2020 – Turkey Bacon Tomato Soup Recipe

Make this Homemade Soup Low Fat as Well as Low Carb!

For those of us that not only gained weight on Keto, here is a low-fat version as well as low carb. The full-fat bacon is replaced with turkey bacon. 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!
• Top with some Crispy Roasted Jalapeno Chickpeas (shown in the above picture) or Crunchy Curry Chickpeas made in the air fryer for a low carb, gluten free sub for crackers!

Basically this soup is a base that many, many different soup recipes are made from.

Homemade Bacon Tomato Soup is for All Season!

You can tell just by the color it’s 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 a cauliflower grilled cheese for truly low carb.

Serve it with some fast and easy delicious southern style cornbread and watch the smiles appear!

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

1. 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.
2. 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.
3. Next add the onions, garlic, and any other veggie you have on hand. Carrots, celery, peppers, spinach…it’s up to you.
4. 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.
5. 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.
6. 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!!!

Le Creuset Dutch Oven

Immersion Blender

Try this soup for some low carb Keto friendly goodness. It will be a family staple and on the weekly rotation in no time!

Try These Other Savory Soups from The Contractor’s Castle

Lemon Chicken Orzo Soup

Chicken – Shrimp-Sausage Southern Style Gumbo

Cauliflower Shrimp Bisque

Spicy Broccoli Cheese Soup

Summer Squash Chowder

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Bacon Tomato Soup

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!

Course dinner, lunch, Main Course, Soup

Cuisine American

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

Prep Time 15 minutes

Cook Time 45 minutes

10 minutes

Total Time 1 hour

Servings 8

Calories 175kcal

Author Elise

Ingredients

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

Instructions

• Rough chop bacon in approximately 1/2 in. Place in large dutch oven and saute until translucent. Lightly blot excess bacon grease with a paper towel leaving enough to cook onion, garlic.
• Chop onion and garlic…and any other veggie you want to add. Place in pot with bacon. Saute until bacon is cooked and veggies are soft and translucent.
• Add tomatoes, chicken broth, seasoning, and bay leaves. Let slowly boil/rapid simmer for at least 30 minutes.
• Add basil, using an immersion blender, blend until all ingredients are emulsed and thick.
• Add whole cream, use immersion blender to mix cream in. Let warm up and simmer for about 10 minutes.
• Ladle into individual bowl. Sprinkle with cheese of you choice. Enjoy!

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