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Creamy Tomato Soup

This recipe creates a rich and creamy tomato soup by building layers of flavor from bacon, aromatic vegetables, a simple roux, and crushed tomatoes, finished with heavy cream. Herbs are simmered with the soup base before blending to a smooth consistency. It's a comforting and satisfying dish perfect for a light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1098.6 kcal

Equipment

  • 1 Large Soup Pot Heavy-bottomed preferred for even heating
  • 1 Slotted Spoon For removing bacon
  • 1 Blender Immersion blender or standard blender (handle hot liquid carefully)
  • 1 Kitchen Twine For tying herb bundle
  • 1 Whisk For making roux and emulsifying cream

Ingredients
  

Main

  • 4 tablespoons unsalted butter
  • 1 slice bacon finely chopped
  • 1 Spanish onion chopped
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 4 cloves garlic finely chopped
  • 5 tablespoons all-purpose flour
  • 4 1/2 cups low-sodium chicken broth
  • 1 28-ounce can whole, peeled tomatoes
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 3/4 teaspoon kosher salt
  • Freshly ground black pepper

Instructions
 

  • Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
  • Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
  • Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
  • Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Notes

Ensure vegetables are cooked until very soft to provide a sweet base for the soup. Cook the flour roux for the full 3 minutes to eliminate the raw flour taste. When adding the broth and crushed tomatoes, whisk vigorously to prevent lumps. If using a standard blender for hot liquids, blend in small batches, do not overfill, and vent the lid slightly, covering with a towel. An immersion blender is often safer and easier. Finish the soup by whisking in the cream gently over low heat or off heat to prevent curdling. A pinch of sugar can help balance the acidity of the tomatoes if needed. Garnish with reserved crispy bacon or fresh herbs.