Creamy Tomato Soup with Bacon-Green Onion Croutons

Creamy Tomato Soup with Bacon-Green Onion Croutons

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!
8 minutes prep time
Prep Time

8 minutes

serves Makes 5 ½ cups

Makes 5 ½ cups

10 minutes; blend until smooth cook time
Cook Time

10 minutes; blend until smooth

medium difficulty



  • 1

    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.

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  • 2

    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.

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  • 3

    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.

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