Tomato Soup (sundried tomatoes & turkey bacon)

 

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 :)

Products used: immersion blender | white bowl | kitchen towel (similar)

4.7 from 3 reviews
Tomato Soup
 
Prep time
Cook time
Total time
 
A fun twist on a classic tomato soup, with the addition of sundried tomatoes and turkey bacon.
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Take out the bay leaf, and using an immersion blender, puree the tomato soup until smooth and creamy. Then, melt in cheddar cheese.
  5. Serve with a garnish of fresh parsley. Enjoy!
Nutrition Information
Serving size: 3 Calories: 158

Have y’all ever tried growing vegetables in your own backyard?

16 thoughts on “Tomato Soup (sundried tomatoes & turkey bacon)

  1. Oh yummy! I love you photos and how you present the soup. Even though I was just eating dinner I would like to eat the soup now – haha ;) I’m a very big fan of tomatoes and of soups – so that’s the perfect inspiration for me. Thank you!

  2. Looks good like something to try when I can’t eat much like when I’m sick. I definitely love tomato soup when I’m sick.

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