Description

This Simple Homemade Tomato Soup is a rich and comforting classic made from fresh ingredients like San Marzano tomatoes, bacon, and aromatic vegetables. The soup is simmered to develop deep flavors and then pureed to a silky texture, perfect for a cozy meal. Optional cream adds a luscious finish, making it an ideal starter or light meal.

Ingredients

Scale

Meat

4 slices bacon, cut into small pieces

Vegetables

2 carrots, chopped
Half of a yellow onion, chopped
4 cloves garlic, minced

Pantry Staples

1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup as needed)
1/2 teaspoon dried thyme
1 bay leaf
Kosher salt to taste (about 1-2 teaspoons)

Canned Goods

One 28-ounce can whole San Marzano tomatoes

Dairy (Optional)

2 tablespoons cream (optional – to add at the end as desired)

Instructions

Cook Bacon: Fry the bacon in a large soup pot over medium-low heat until it becomes crispy and browned, which takes about 5 to 8 minutes. This step adds a smoky flavor base to the soup.
Add Veggies: Add chopped carrots, onion, and minced garlic to the pot with the bacon. Sauté the mixture for 5 to 10 minutes until the vegetables are very aromatic and tender, which helps build depth of flavor.
Add Tomato Paste and Flour: Stir in the tomato paste and cook for a few minutes until it starts to brown and caramelize, enhancing its sweetness and richness. Then add the flour and stir for about one minute to help thicken the soup later.
Crush Your Tomatoes: Pour the canned whole San Marzano tomatoes and their juice into a bowl and crush them by hand gently. This breaks them down for a smoother texture without needing a blender immediately.
Cook Everything Together: Add the crushed tomatoes, chicken broth, dried thyme, and bay leaf to the soup pot. Bring the mixture to a simmer and cook uncovered for 30 minutes, allowing the flavors to meld and the soup to thicken slightly.
Puree the Soup: Remove the bay leaf. Working in batches, blend the soup until smooth using a countertop blender or immersion blender. Return the pureed soup to the pot.
Finish and Season: Stir in the cream if using for a richer finish, then season the soup with kosher salt to taste, usually between 1 to 2 teaspoons. Heat through before serving.

Notes

For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
The cream is optional but adds a nice richness and smooth texture.
Use San Marzano tomatoes if possible, as they provide a sweeter and less acidic tomato flavor.
Add more chicken broth or water if the soup is too thick for your liking.
Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Simmering, Sautéing, Blending
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 7g
Sodium: 600mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0.1g
Carbohydrates: 12g
Fiber: 3g
Protein: 5g
Cholesterol: 20mg

Keywords: homemade tomato soup, simple tomato soup, bacon tomato soup, creamy tomato soup, San Marzano tomato soup