Tomato Soup (sundried tomatoes & turkey bacon)

April 20, 2017

Recently, I planted some tomato seeds. It’s actually been pretty humid this week, so even though I haven’t watered them in a couple of days, I think they’re still okay. I guess I can still get nice, red tomatoes from Whole Foods, if I manage to forget about my poor tomato plants. I was so inspired by planting these tomatoes that I wanted to make my own tomato soup recipe. 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, but I was at Whole Food’s the other day and saw some in the meat section, and decided that I had to try it. And I guess I enjoyed 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.

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

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.
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 1 tsp oregano
  • 1 tsp thyme
  • salt and pepper
  • 3 tbsp tomato paste
  • Bay leaf
  • 15 oz can diced tomatoes
  • 1 cup chicken broth
  • ⅓ cup sundried tomatoes
  • 3-4 slices turkey bacon
  • ¼ cup cheddar cheese
  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?

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