Recently, I planted some tomato seeds. I promised myself I would take care of it, but I haven’t checked on them in 2 days… whoops. It’s actually been pretty humid this week, so hope they’re okay! Warmer weathers are ahead of us, so I’d better get my game on if I want my tomato plants to survive. Even if they don’t, I can still get nice, red tomatoes from Whole Foods without the hassle of planting seeds and watering them every day! Anyways, I was so inspired by planting these tomatoes that I wanted to make my own tomato soup recipe. Except, it’s got a fun twist that includes two secret ingredients… turkey bacon and sundried tomatoes.
Let me explain.
I baked about a cup of sundried tomatoes, cut in half, in the oven for 4 hours at about 200 degrees fahrenheit. I drizzled them with some olive oil and salt and pepper, and they were amazing! If y’all haven’t tried making your own, I’ve linked a more detailed tutorial here. Also, I’m not the world’s biggest fan of regular bacon. I know, I know, I’m judged all the time for it. However, I was at Whole Food’s the other day and I saw a package of turkey bacon in the meat section, and decided that I had to try it. And I loved it! If any of y’all haven’t had it before, it basically tastes like chicken, but in the shape/texture of bacon. So now I can say I (kind of?) like bacon, I guess!
How delicious does this look?? I’m obsessed. You could replace the cheese with heavy cream, but I was missing the grilled cheese-y part of my meal so I added it in at the end :)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 tsp oregano
- 1 tsp thyme
- salt and pepper
- 3 tbsp tomato paste
- 1 bay leaf
- 1 15 oz can diced tomatoes
- 1 cup chicken broth
- ⅓ cup sundried tomatoes
- 3-4 slices turkey bacon
- ¼ cup cheddar cheese
- Cook turkey bacon on a skillet until crispy, about 3-4 minutes on each side. Set to the side to cool, then give a rough chop.
- In a saucepan over medium heat, cook onions, garlic, and carrots for 2 to 3 minutes, until translucent. Add in oregano, thyme, bay leaf, and tomato paste. Season with salt and pepper, and stir to combine everything.
- Add diced tomatoes, chicken broth, bacon bits, and sundried tomatoes. Stir, then cover and bring to a boil. Reduce the heat and simmer for about 20 minutes, until all ingredients are soft.
- Take out the bay leaf, and using an immersion blender, puree the tomato soup until smooth and creamy. Then, melt in cheddar cheese.
- Serve with a garnish of fresh parsley. Enjoy!
Have y’all ever tried growing vegetables in your own backyard?