Creamy Tomato Soup with Bacon & Cheddar
Creamy tomato-basil soup with smoky bacon and cheddar.
Servings Prep Time
8people 15minutes
Cook Time
1 1/2hours
Servings Prep Time
8people 15minutes
Cook Time
1 1/2hours
Ingredients
Instructions
  1. Preheat your oven to 425 degrees. Place the vine-ripened tomatoes in a large baking dish. Drizzle one tablespoon of olive oil atop the tomatoes and season with 1/2 tablespoon of salt and 1 teaspoon pepper. Roast in the oven for 45 minutes to one hour, until caramelized.
  2. In a large pot, add your remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 8-10 minutes, stirring occasionally. Add the garlic and cook for 3-4 more minutes.
  3. Add the chicken stock and heavy cream to the pot. Stir in the basil, sugar and tomato paste.
  4. Once the tomatoes have roasted, add the tomatoes to the pan, juices included.
  5. Using an immersion blender, puree all of the ingredients until creamy and smooth. Alternatively, transfer the soup to a food processor and puree in batches if you don’t have an immersion blender.
  6. Once pureed, mix in the bacon crumbles and cheddar cheese. Simmer on low for 25-30 minutes. With that, enjoy!
Recipe Notes

Our wine choice to pair with this creamy tomato soup: 2006 La Loggia Barbera d’Alba from Trader Joe’s. I’m totally a fan of a lighter red to serve with this soup, and it has soft tannins to balance the acidity of the tomatoes. It has a subtle smokey flavor which brings out the bacon (my number one priority) – and it’s a steal for the price.

Print Recipe
 Creamy Tomato Soup with Bacon & Cheddar
Creamy tomato-basil soup with smoky bacon and cheddar.
Prep Time 15 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Instructions
  1. Preheat your oven to 425 degrees. Place the vine-ripened tomatoes in a large baking dish. Drizzle one tablespoon of olive oil atop the tomatoes and season with 1/2 tablespoon of salt and 1 teaspoon pepper. Roast in the oven for 45 minutes to one hour, until caramelized.
  2. In a large pot, add your remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 8-10 minutes, stirring occasionally. Add the garlic and cook for 3-4 more minutes.
  3. Add the chicken stock and heavy cream to the pot. Stir in the basil, sugar and tomato paste.
  4. Once the tomatoes have roasted, add the tomatoes to the pan, juices included.
  5. Using an immersion blender, puree all of the ingredients until creamy and smooth. Alternatively, transfer the soup to a food processor and puree in batches if you don't have an immersion blender.
  6. Once pureed, mix in the bacon crumbles and cheddar cheese. Simmer on low for 25-30 minutes. With that, enjoy!
Recipe Notes

Our wine choice to pair with this creamy tomato soup: 2006 La Loggia Barbera d'Alba from Trader Joe's. I'm totally a fan of a lighter red to serve with this soup, and it has soft tannins to balance the acidity of the tomatoes. It has a subtle smokey flavor which brings out the bacon (my number one priority) - and it's a steal for the price.

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