BACON AND TOMATO SOUP
Fire-roasted tomatoes, bacon, sautéed onion, fresh thyme, and a little cream combine to make a smooth, flavorful soup that works as first or main course.
Provided by Lynne Webb
Categories Soups
Time 45m
Number Of Ingredients 9
Steps:
- In a heavy soup pot, fry the bacon until crisp. Transfer to a paper towel-lined plate to drain and set aside. Discard all but 1 tablespoon of the bacon fat.
- Add the olive oil to the pot and heat over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking just until fragrant.
- Add the diced tomatoes, chicken broth and thyme. Stir to combine and bring to a simmer. Season to taste with salt and pepper and continue simmering, stirring occasionally, for 20 minutes.
- Remove the soup from the heat and purée using a hand-held immersion or conventional blender. Stir in the bacon and cream, ladle into individual bowls and serve immediately.
- Serve with a salad and a slices of sourdough bread with butter for an easy dinner.
Nutrition Facts : Calories 197 kcal, Carbohydrate 13 g, Protein 9 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 588 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY TOMATO SOUP WITH BACON
Provided by Stacey Little | Southern Bite
Categories Appetizer Main Course Soup
Number Of Ingredients 10
Steps:
- In a large dutch oven over medium-high heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon pieces to a plate lined with a paper towel to drain, leaving the bacon grease in the pot.
- Carefully spoon away all but about 4 tablespoons of the bacon grease and return the pot to medium heat. Add the chopped onion and cook for 5 to 8 minutes, or until tender and translucent. Add the garlic and cook until fragrant - about 1 minute. Add the flour and stir to combine. Cook, stirring constantly for about 3 minutes. Add the chicken broth and whisk to combine. Add the tomatoes and sugar*. Add salt and pepper to taste. Bring to a boil. Reduce to a simmer and cook uncovered for 20 to 30 minutes.
- Carefully use an immersion blender to puree the soup until smooth, being sure to keep the blender head close to the bottom of the pot to prevent splattering. Adjust the seasoning to taste. Serve topped with the crispy bacon pieces and a sprinkle of shredded parmesan cheese.
BACON-TOMATO LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
- Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
- Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.
BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP
Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
- Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
- Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.
SIMPLE TOMATO BACON SOUP
This tomato bacon soup is a simple recipe that you can whip up in less than 30 minutes. It's made with kitchen staple ingredients so you can create a delicious lunch or dinner whenever the tomato soup mood strikes!
Provided by Kristen Stevens
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Cut the bacon into 1 ½ inch pieces and cook them in a soup pot over medium heat until they're nearly crispy. If there is more than 2 tablespoons of oil in the pot after cooking the bacon, remove some of it.
- Raise the heat to medium-high then add the onion and celery to the pot with the bacon and cook until the onion is translucent, about 3 minutes.
- Add the stewed tomatoes, chicken stock, tomato paste, Better than Boullion, and sugar to the pot and bring it to a simmer. Lower the heat and let it simmer for 5 minutes, covering the pot slightly if it splatters.
- Remove the pot from the heat and stir in the cream. Season the soup generously with salt and pepper.
Nutrition Facts : ServingSize 2 cups, Calories 334 kcal, Carbohydrate 24 g, Protein 8 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 70 mg, Sodium 997 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 10 g
LEEK & BACON SOUP
This flavoursome and filling soup will warm you from top to toe, perfect for a rainy weekday night
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 5
Steps:
- Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.
- Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is 'al dente'. Serve with warm, toasted ciabatta.
Nutrition Facts : Calories 322 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.53 milligram of sodium
BACON TOMATO CASSEROLE
This recipe from my mother is simple to make and can be a main dish or side dish. Feel free to experiment with a variety of flavored stewed tomatoes.- Mary McGair, Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 363 calories, Fat 19g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 1150mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
LEEK, BACON & POTATO SOUP
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
BACON AND TOMATO SPAGHETTI
My mom used to make this, I loved it!! My husband and daughter HATE tomato soup, they love this recipe!!
Provided by Laura Charlonne
Categories Spaghetti
Time 12m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Brown bacon till crispy, you can drain some fat if you want but it gives it flavor, add tomato soup. Cook noodles and add to pan, heat threw.
VIVI'S BACON AND TOMATO SOUP
My Grandmother had eight children. Needless to say she learned how to cook with a little bit of nothing and make do with what she had. This was and still is one of my favorite meals -- and super-simple! Cornbread is a perfect pair with this!
Provided by MommaKandace
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 25 g, Cholesterol 25.5 mg, Fat 17.5 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 5.7 g, Sodium 1876.1 mg, Sugar 8.8 g
BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP
A satisfying soup version of a BLT for those days when you need a warming up-with a BACON pick me up!! (When don't we need those, eh?). Another RR treat!!
Provided by Mommy Diva
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat.
- Add a small amount of EVOO and the bacon.
- Cook the bacon until brown and crisp.
- Remove the bacon to drain on a paper towel-lined plate.
- Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
- Take peeled carrots and lay flat on cutting board.
- Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
- Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
- Add the chips to celery and continue to stir.
- Cut leeks lengthwise and then into 1/2 inch half moons.
- Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
- When the leeks are separated and clean, shake off water and add to celery and carrots.
- Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
- While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
- Cut each potato into thirds across.
- Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
- Now adding stock to vegetables, bring to a boil.
- Reduce heat then add potatoes and tomatoes.
- Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
- Add bacon and parsley, stirring.
- Adjust seasonings to taste (don't forget to remove bay leaf).
- Serve immediately.
- Enjoy!;).
Nutrition Facts : Calories 422.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 22.6, Sodium 841.8, Carbohydrate 61.3, Fiber 6.9, Sugar 15.6, Protein 19
BACON AND TOMATO SOUP FROM MELINDA LEE
Steps:
- Sauté the chopped onion and diced bacon in the butter in a medium-size (3 quart) saucepan until the onion is soft and the bacon is cooked. *Peel the tomatoes by coring them, cutting an "X" at the opposite end, and placing them into boiling water for about 15 seconds. Remove the tomatoes to the sink and run cold water over them for a moment or so. Drain; the skins will slip off easily. Cut the tomatoes in half and gently squeeze out the seeds, using a fingertip if necessary. A quick rinse will wash away clinging seeds. Chop the tomatoes. Add the tomatoes, the thyme and the bay leaves to the onion and bacon in the saucepan. Sauté for about 6 minutes. Add the stock, salt and pepper. Bring the mixture to a boil, then lower the heat and simmer the soup gently for about 20 minutes. Remove the bay leaves, then process the soup in a food processor, use an immersion blender, or put the soup through a food mill to puree it. [Note: you may also puree the soup in a blender, which will result in an especially smooth texture - some prefer a less-smooth result.] Add the cream (or other dairy choice). Taste to correct seasoning. Sprinkle with freshly grated nutmeg. Soup may be served hot or cold with an additional dab of whipped heavy cream or sour cream or yogurt for garnish. COOK'S NOTE: After cream has been added, reheat the soup gently (if serving warm) - do not allow it to boil. A sprinkling of toasted sunflower or pumpkin seeds may also be used as garnish, or crisp-cooked crumbled bacon - even tiny cubes of cream cheese, or a sprinkle of fresh-chopped parsley. Recipe adapted from The Complete Book of Soups and Stews by Bernard Clayton, Jr. (Simon & Schuster/Fireside - 1984
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