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Homemade Bacon Tomato Soup in a white serving bowl on a bamboo placemat, saltines, and blue and white towel.

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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Prep Time 15 minutes
Cook Time 45 minutes
10 minutes
Total Time 1 hour
Course dinner, lunch, Main Course, Soup
Cuisine American
Servings 8
Calories 175 kcal

Ingredients
  

  • .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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