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Simple Homemade Tomato Soup

Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. It's super easy to make and is bound to be your next cold weather favorite!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon cut into small pieces
  • 2 medium carrots chopped
  • 0.5 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1.5 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 4 cups chicken broth more to thin out the soup at the end as needed
  • 0.5 teaspoon dried thyme
  • 1 bay leaf
  • 28 ounce can whole San Marzano tomatoes
  • 2 tablespoons heavy cream optional – to add at the end as desired
  • 1.5 teaspoons kosher salt to taste (adjust as desired)

Method
 

Preparation Steps
  1. Fry the bacon in a large soup pot over medium-low heat until it starts to get crispy and browned, about 5-8 minutes.
  2. Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender.
  3. Add the tomato paste – stir for a few minutes until it starts to brown and caramelize. Add the flour and stir for about a minute.
  4. Pour the whole San Marzano tomatoes and their juice into a bowl and crush them with your hands.
  5. Add the crushed tomatoes, chicken broth, dried thyme, and bay leaf to the soup pot. Simmer for 30 minutes. Puree in batches using a blender (or use an immersion blender) and return to the pot. Stir in cream if desired. Season with kosher salt to taste.

Notes

This soup can be made vegan by skipping the bacon, using vegetable broth, and omitting the cream (or adding cashews when blending for creaminess). It freezes well for 3-4 months. For a quicker version, skip the bacon step or use pre-chopped veggies.