Tomato Soup
Serves: 8
  • 4 slices bacon, cut into small pieces
  • 3 carrots, chopped
  • yellow onion, chopped
  • 6-8 cloves garlic, minced
  • ¼ cup chopped basil
  • ½ teaspoon fresh ground pepper
  • 1 can tomato paste
  • 4 cups chicken broth (add more if needed)
  • 2 28-ounce can whole San Marzano tomatoes
  • ½-2/3 cup heavy cream (optional)
  1. In a large soup pot, on medium heat, add the cut up bacon and fry until crispy. Transfer the bacon to a plate.
  2. Add the carrots, onion, and garlic to the left over grease in the pan; saute for 7-10 minutes until the vegetables are tender.
  3. Stir in the tomato paste, pepper, and basil.
  4. Pour in the canned tomatoes and stir. Add the soup to a food processor blender in batches until smooth. Return to the pot add the bacon back in, and the chicken broth, bring to a simmer. If adding the cream, turn off the heat, and slowly stir in the heavy cream. Serve!
Recipe by Two Sisters Kitchens at