Roasted Tomato Soup
This fire roasted tomato soup recipe has a deep rich smoky tomato flavor, just a playful amount of heat, and the salty crunch of bacon. It is amazing for grilled cheese sandwiches or just on its own.
Servings: 4 serves
- 16 ounce package bacon
- 56 ounces canned fire roasted tomatoes (pureed)
- 4 cloves garlic (minced)
- 1 yellow onion (chopped)
- ½ 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.
Calories: 686kcal | Carbohydrates: 25g | Protein: 19g | Fat: 56g | Saturated Fat: 22g | Cholesterol: 116mg | Sodium: 1376mg | Potassium: 328mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2683IU | Vitamin C: 10mg | Calcium: 159mg | Iron: 3mg