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Creamy Tomato Soup with Bacon-Green Onion Croutons


For the soup:

  • 3 tablespoons butter
  • 1 cup diced yellow onion
  • ½ cup shredded carrots
  • ½ cup diced celery
  • 1 teaspoon dried basil leaves
  • 1 can (28 ounces) diced tomatoes (with juices)
  • 1 can (15 ounces) low-sodium chicken or vegetable broth
  • 1 tablespoon honey
  • ½ cup AE Heavy Whipping Cream
  • Salt & pepper to taste

For the croutons:

  • 3 slices bacon, chopped
  • 1 cup torn bread cubes
  • 1 teaspoon olive oil
  • 2 green onions, thinly sliced
  • 1 tablespoon grated Parmesan cheese

For the soup, melt the butter over medium-high heat in a large soup pot. Add the onion, carrots, celery and basil; sauté until vegetables are tender, about 8 minutes, stirring often to prevent browning. Add the tomatoes and juices, broth and honey; bring soup to a simmer and cook gently for 10 minutes.

Carefully purée the soup in batches in a blender until smooth (or use a hand-held immersion blender; the soup will be slightly chunkier). Finish with cream, salt and pepper, then serve in bowls topped with Bacon-Green Onion Croutons.

For the croutons, cook the bacon until crisp in a large nonstick skillet over medium-high heat while the soup simmers. Transfer the bacon pieces to a paper towel-lined plate to drain. Add the bread cubes and olive oil to the skillet and toast in the bacon drippings until golden and crisp, about 8 minutes, stirring often. Transfer the croutons to a bowl, add the bacon, green onions and Parmesan. Toss to coat.

Makes Makes 5 1/2 cups