Ingredients with Measurements:
- 4 slices of bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the canned tomatoes (with their juice) and chicken broth to the pot. Bring to a simmer and let cook for 15 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream, dried basil, dried oregano, salt, and pepper. Heat through over low heat.
6. Serve the soup hot, topped with the crispy bacon bits.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat, then heat through over low heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 405
Fat: 30g
Carbohydrates: 22g
Protein: 12g
Sodium: 1,400mg
Fiber: 5g
Sugar: 11g
Substitutions for ingredients:
- Instead of bacon, use pancetta or prosciutto.
- Instead of chicken broth, use vegetable broth or water.
- Instead of heavy cream, use half-and-half or milk.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Add a can of drained and rinsed white beans for extra protein and fiber.
- Add a handful of fresh basil leaves for a fresh herb flavor.
Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- Be careful when blending hot liquids, as they can splatter. Let the soup cool slightly before blending, or blend in batches.
- Taste the soup before adding salt, as canned tomatoes and broth can be salty.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls or mugs, topped with the crispy bacon bits and a sprinkle of fresh herbs.
Garnishes:
Crispy bacon bits, fresh herbs, croutons, grated Parmesan cheese.
Pairings:
Grilled cheese sandwich, crusty bread, salad.
Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the bacon until crispy to avoid any potential foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tomato soup has been a popular dish in America since the late 1800s, when canned tomatoes became widely available. The addition of cream to tomato soup is a more recent development, and is often credited to the Campbell's Soup Company, who introduced their Cream of Tomato Soup in 1897.
Flavor profiles:
Creamy, tomato-y, savory, salty, smoky.
Serving suggestions:
Serve the soup as a comforting and satisfying meal on its own, or as a starter to a larger meal.
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