Easy Tomato Soup

5 from 2 votes

This easy tomato soup is rich, creamy, and packed with deep, savory flavor - thanks to a few simple tricks (hello, bacon!). Perfect for chilly nights, sick days, or when grilled cheese needs a worthy dipping partner!

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Main Course

Cuisine: American, Mediterranean

Difficulty: Easy

Servings: servings

Calories: 229kcal

Author: Nora from Savory Nothings

Ingredients

3 slices bacon chopped
2 medium yellow onions roughly chopped (about 2 ½ cups)
3 cloves garlic crushed
1 large carrot peeled and roughly chopped
1 tablespoon flour
½ teaspoon Italian seasoning
2 cups chicken broth
2 (28-oz.) cans crushed tomatoes San Marzano preferred
1 bunch fresh basil divided
½ cup heavy cream no substitutes!; optional
salt & cracked black pepper to taste

Instructions

Cook bacon: Heat a large pot or Dutch oven over medium-high heat. Add the 3 slices bacon (chopped) and cook until browned and fat has rendered.
Sauté aromatics: Add 2 medium yellow onions (peeled and roughly chopped), 3 cloves garlic (peeled and crushed), and 1 large carrot (peeled and roughly chopped). Reduce heat to medium, cook until starting to soften and caramelise, about 5-8 minutes. Sprinkle with 1 tablespoon flour and ½ teaspoon Italian seasoning, stirring well.
Add liquids and simmer: Add 2 cups chicken broth and 2 (28-oz.) cans crushed tomatoes and stir well. Add a large stalk of basil to the soup, submerging it in the liquid. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes. If you prefer a thick soup, leave the lid off. If you like your soup on the thinner side, cook it with the lid on.
Blend: Allow the soup to cool for 5 minutes. Discard cooked basil. Blend the soup in batches according to your blender’s instructions for hot liquids, until smooth. If you like, stir in ½ cup heavy cream. Taste and season with salt & cracked black pepper. Serve topped with remaining fresh basil (chopped) and a drizzle of cream if you like.

Notes

Ingredient notes

Bacon: Adds rich flavor - skip it and use butter or olive oil if needed.
Onions & garlic: Yellow onions and fresh garlic work best; sub ½ tsp garlic powder per clove if needed.
Carrot: Naturally balances acidity; a pinch of sugar can substitute.
Crushed tomatoes: San Marzano tomatoes give the best flavor; whole canned tomatoes can be crushed and used. If tomatoes are very acidic, add 1 teaspoon light brown sugar to soup.

Recipe tips

Crisp the bacon slowly to render out maximum flavor.
Caramelize the veggies for a sweeter, richer soup - don’t rush this step!
Taste before serving: Canned tomatoes vary in acidity - add salt or a pinch of sugar if needed.

Storage & freezing

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze without cream for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stove over medium heat, stirring occasionally; add broth if it thickened too much.

Nutrition