Creamy Tomato Soup with Bacon-Green Onion Croutons

Print recipe as: 3x5 | 4x6 | 8.5x11
This soup is like a BLT in a bowl! When tomatoes are out of season, canned tomatoes work perfectly, but once the garden gets going, make this soup with fresh tomatoes. And go the extra mile to make the simple bacon croutons—we can’t stop munching on them!


Ingredients

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

Directions

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 5 1/2 cups


    MORE AE RECIPES    

Lemon 'n Spice Muffins

Buffalo Chicken Dip

Sun-Dried Tomato Cheese Dip

Share this page: