Roasted tomato soup has a deep tomato flavor with just a playful amount of heat, along with the smokiness of bacon mingled throughout!
You have no doubt tried a basic tomato soup, and then you grew up and enjoyed the more gourmet Tomato Basil Bisque. Well, it is time to meet tomato bisque’s cooler older cousin – roasted tomato soup. He’s deep, mysterious, and always leaves you wanting more.
Roasted Tomato Soup
This soup is phenomenal! It has deep tomato flavor with just a playful amount of heat from adobo peppers, along with the satisfying salty crunch of bacon. This is easily the best tomato soup recipe I’ve ever made! This soup is amazing with grilled cheese sandwiches or simply served on its own.
Tip: If you have a hard time locating fire-roasted tomatoes in the grocery store check the organic aisle.
How to Make Roasted Tomato Soup
The best way to make this soup is to puree your tomatoes in a kitchen blender. However, I recommend doing so before you heat them up to eliminate the risk of hot tomato sauce flying out and scalding you. Otherwise, an immersion blender is perfectly suited to this task as well, it just takes a bit longer (the above links are affiliate links).
Begin making this soup by cooking your bacon in a skillet. The bacon grease is also used to saute the onion, which adds additional flavor to the soup. I do not puree the sauteed onions with the tomatoes because I like the chunky texture they add to the soup, but you can puree them if you want everything smooth.
Once everything is cooked, the soup is slowly simmered and the remaining ingredients are added. To prevent the bacon from getting soggy, add it when serving the soup.
Can Roasted Tomato Soup Be Made in Advance?
Yes! This soup is perfect to make in advance as the flavors will continue to meld in your refrigerator. You can even freeze this soup and reheat it later. Please note, the bacon will soften if it is sitting in the soup as it is stored, but it will still taste great.
How to Customize This Recipe
This is not a spicy soup, but if you don’t want any heat you can omit the adobo chili altogether. Alternatively, instead of using bacon you can add a more herbal twist by using country breakfast sausage instead or make it vegetarian without using any meat. The heavy cream can even be omitted to make it vegan, and save on calories.
Roasted Tomato Soup
- 16 ounce package bacon
- 56 ounces canned fire roasted tomatoes (pureed)
- 4 cloves garlic (minced)
- 1 yellow onion (chopped)
- 1/2 cup heavy cream
- 2 ½ teaspoons smoked paprika
- 1 minced adobo chili in sauce (~1 tsp sauce)
- In a large saucepan fry bacon on medium heat, until crispy. Place bacon on paper towel to drain. Crumble the bacon once it has cooled and set aside.
- Place the pan back to medium heat and reserve 2 tablespoons of bacon grease in the pan. Saute the chopped onion in the pan, stirring occasionally, until the onion has softened, then add garlic and continue to cook for another minute, until garlic is fragrant.
- Puree the tomatoes in a blender and then bring to a boil along with the garlic and onions. Reduce the heat to low and simmer for 20 minutes. Remove the soup from the heat and let it cool slightly.
- Add the cream, adobo chili, and smoked paprika to the soup then salt and pepper to taste. Return the soup just to a boil and turn off the heat.
- Ladle the soup into bowls and serve immediately, topped with the crumbled bacon.
This recipe was originally published on FoxValleyFoodie.com March 25, 2015.
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