Tomato Bacon N Pepper Jack Soup Food

EASY TOMATO SOUP WITH BACON

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.

CROCKPOT PEPPER JACK TOMATO SOUP RECIPE!

Steps:

• Spray crockpot with non-stick cooking spray.
• Add all ingredients to crockpot and stir.
• Cook on High for 3 - 3.5 hours, or until done, stirring occasionally.

SIMPLE TOMATO BACON SOUP

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.

TOMATO, BACON N' PEPPER JACK SOUP

Steps:

• 1. Blend tomatoes in blender to smooth (or leave larger bits if you like).
• 2. Place in 2 Qt pan.
• 3. Add beef boullion paste to taste. I start with 2 teaspoons.
• 4. Add some milk or half n half.
• 5. Fry up bacon crisp and crumble it into soup.
• 6. Heat until ready to boil and turn down to simmer 15-20 minutes.
• 7. Top with shredded pepperjack when serving.
• 8. You can add toasted croutons as well, but I didn't want the additional carbs.

BEAN, BACON AND PEPPER SOUP

Steps:

• In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
• Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
• Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
• In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.

PEPPERJACK TOMATO SOUP

Steps:

• 1. Saute onion and butter in a large pot until onion is tender.
• 2. Stir in the rest of the ingredients, except milk, hot sauce, cream cheese and shredded cheese. Bring to a boil; reduce heat and simmer for about a half hour.
• 3. Stir in milk and hot sauce.
• 4. Heat cream cheese in microwave until very soft. Stir in a little hot soup until blended. Add to soup, along with the shredded cheese, and stir until cheese is melted. Use hand blender to further incorporate cheeses and somewhat breakdown tomatoes.
• 5. Reheat and serve. Note - If you want it a little less spicy, use part cheddar and part pepperjack cheese.

TOMATO BACON SOUP

Steps:

• Based on 1100w Microwave Oven please adjust for your's.
• Place bacon and onion (and garlic) in 4-litre casserole dish. Cook on high for 3 minutes. Add remaining ingredients and stir. Cook on high for 16 to 18 minutes, stirring once during cooking.
• Puree in food processor or blender and serve in individual soup bowls.
• Garnish with flakes of your favourite cheese (Parmesan) and some light sour cream and have some warm crusty bread rolls handy as well. Enjoy!

POTATO PEPPER JACK SOUP

Steps:

• Boil potatoes in water until tender; about 15 minutes.
• In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
• Drain all liquid from potatoes and add vegetables, water, and builllion cubes to the pot.
• Add bacon, milk, salt, pepper and thyme.
• Prepare roux by melting butter in a separate pot and stirring in flour to make a paste.
• Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan.
• Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency.

SPICY TOMATO & BACON SOUP

Steps:

• Remove rind from bacon and tear into bite sized pieces.
• Place bacon, oil, garlic, and onion flakes into medium saucepan and cook over medium heat until bacon is browned and cooked through.
• Add all remaining ingredients apart from bread and slowly bring to boil over medium temperature (will take around 10 minutes).
• Reduce temperature to low and simmer for 10 minutes.
• Meanwhile toast bread and cut into small squares as croutons.
• Serve soup in bowl with croutons sprinled over the top.

PENNY'S BACON & TOMATO SOUP

Steps:

• Cook bacon until crispy. Drain, reserving 4 T. of drippings.
• Sauté onion in 1 T. of bacon drippings (or olive oil) until soft and transparent.
• Mix remaining drippings and flour in pan and cook until light brown.
• Add onion and hot broth, stirring until smooth.
• Whisk in can of water, tomatoes and bacon.
• Cook on low heat for 30-45 minutes.
• I think this would probably be good with turkey bacon for a lighter version and olive oil in place of the drippings.