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Creamy Tomato Soup

Creamy and comforting savory tomato soup with just a hint of sweetness and rich flavor.
5 from 5 votes
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Course Dinner, Lunch

Ingredients
  

  • 12 oz bacon cooked, crumbled
  • 1/4 c rendered bacon fat
  • 2 tbsp salted butter
  • 1 yellow onion diced
  • 2 large carrots peeled, diced
  • 5 cloves garlic smashed
  • 1 tbsp double concentrated tomato paste
  • 2 28 oz cans San Marzano tomatoes including the juice
  • 2 c chicken stock Kitchen Basics
  • 1 tbsp Better than Bouillon chicken base heaping
  • 2 tbsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 c half & half

Instructions
 

  • Dice bacon and cook over medium heat until crisp. Remove from the pot and discard any burt bits at the bottom.
  • Keep about 1/4 cup of the rendered bacon fat in the pot.
  • Add butter to the bacon fat and allow to melt.
  • Turn heat down to just under medium. Add diced onions and carrots and cook 5 minutes.
  • Add smashed garlic cloves, stir and cook for 5 minutes.
  • Add tomato paste, stir and cook for 1 minute. Add canned tomatoes, including all the juice from the cans, chicken stock, Better than Boullion chicken base and a pinch of salt.
  • Simmer for 30 minutes with the lid off.
  • Add everything in the pot to a large blender or use an immersion blender to blend until smooth. Wait for the soup to cool down for 5 minutes before blending.
  • Add the soup back to the pot along with the sugar, salt, pepper, dried basil, dried oregano, red pepper flakes, and half & half. Stir and simmer for at least 1 hour.
  • If time allows, let the soup simmer, covered on low for hours. It gets better with time.
  • Stir and serve warm.
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