For the 4th week of our Tomato Love Recipe Exchange, we are giving away a gorgeous red “Simmer, Steam & Fry Set” from Le Creuset. (See details below!) To celebrate, Cassie has posted an amazing heirloom tomato gazpacho. And I am excited to introduce you to one of my new favorites — Roasted Tomato Bacon Soup.
This recipe is everything you love about tomato soup…and more. It overflows with beautiful fresh tomatoes, roasted to sweet perfection. Then some smoked paprika kicks it up a notch. But of course, the bacon pretty much steals the show here. It is subtle, but just rounds everything out with that smoky, savory kick that’s pretty much impossible not to love. Overall, a very simple list of ingredients. But I loved how you could totally savor each one. My idea of a fabulous simple soup!
And the pictures don’t lie. This soup is co-lor-FUL! Wowza!!
So gather up your favorite tomatoes and cook up a pot of this roasted tomato bacon soup pronto! And be sure to enter the Le Creuset giveaway below, and share your favorite tomato soup recipes below in the Tomato Love Recipe Exchange. And, be sure to visit the International Justice Mission’s Recipe For Change page, where we are continuing the conversation this summer about how to best support and care for the farmers who grow our tomatoes. Cheers to the #TomatoLove, friends!
Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil or parchment, and lay out tomatoes so that they are in a single layer. Drizzle or mist with 1-2 tablespoons of vegetable or canola oil, and then sprinkle generously with salt and black pepper. Roast until tomatoes are tender, about an hour.
Meanwhile, heat a large stockpot over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy (about 8-10 minutes). Transfer to a heat-proof bowl and set aside, reserving about 2 tablespoons of the fat in the stockpot.
Add onion and saute for about 5 minutes until the onion is soft and translucent. Add the garlic and cook for an additional minute. Then add the chicken or vegetable stock, bay leaf, smoked paprika, roasted tomatoes and cooked bacon and bring to a boil. Reduce heat to medium-low, and simmer for 15-20 minutes to slightly reduce.
If desired, use an immersion blender to puree the soup. Or transfer the soup in small batches into a blender and puree until smooth. (Be very careful pureeing hot liquids!) Transfer the soup back to the stockpot and stir in the heavy cream. Remove from the heat and serve immediately.
How To Participate In The “Tomato Love Recipe Exchange” Soups Week:
Le Creuset is one of my all-time favorite brands. Have loved their beautiful dutch ovens for years, but we are so excited to be featuring their new “Simmer, Steam & Fry Set” for this giveaway! This 5.5 quart French oven is perfect for making soups, stews and pastas, but the stainless steel steamer basket also allows you to steam and fry easily. It is also made with Le Creuset’s signature lightweight cast iron, with the beautiful chip-free and stain resistant enamel inside and out. I loved using it to make this soup, but can’t wait to use it to make some homemade fries and steamed veggies and fish!