Ingredients with Measurements:
- 6 slices of bacon, diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes (28 oz)
- 2 cups of chicken broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the smoked paprika, cumin, and cayenne pepper to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the can of diced tomatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve the soup hot, garnished with the crispy bacon and fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking the bacon, onion, and garlic. Bring the soup to a boil, then reduce the heat to a simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 21g
Carbohydrates: 13g
Protein: 11g
Sodium: 900mg
Sugar: 6g
Substitutions for ingredients:
- Turkey bacon or pancetta can be used instead of regular bacon.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Half-and-half or milk can be used instead of heavy cream for a lighter version.
Variations:
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Top the soup with shredded cheddar cheese or croutons for added texture.
- Use fire-roasted diced tomatoes for a smokier flavor.
Tips and tricks:
- Be sure to cook the bacon until crispy before removing it from the pot. This will ensure that it stays crispy when added back to the soup as a garnish.
- If using a regular blender, be sure to let the soup cool slightly before blending to avoid any accidents.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with the crispy bacon and fresh parsley.
Garnishes:
Crispy bacon and fresh parsley.
Pairings:
This soup pairs well with a grilled cheese sandwich or a side salad.
Suggested side dishes:
Grilled cheese sandwich or a side salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out to your desired consistency.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Tomato soup has been a popular dish in the United States since the early 20th century. It became even more popular during the Great Depression when it was often served as a cheap and filling meal.
Flavor profiles:
This soup is spicy, smoky, and creamy.
Serving suggestions:
Serve this soup as a comforting meal on a chilly day.
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