Best Spicy Tomato Bacon Soup Recipes

EASY TOMATO SOUP WITH BACON

Steps:

• In a large dutch oven over medium-high heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon pieces to a plate lined with a paper towel to drain, leaving the bacon grease in the pot.
• Carefully spoon away all but about 4 tablespoons of the bacon grease and return the pot to medium heat. Add the chopped onion and cook for 5 to 8 minutes, or until tender and translucent. Add the garlic and cook until fragrant - about 1 minute. Add the flour and stir to combine. Cook, stirring constantly for about 3 minutes. Add the chicken broth and whisk to combine. Add the tomatoes and sugar*. Add salt and pepper to taste. Bring to a boil. Reduce to a simmer and cook uncovered for 20 to 30 minutes.
• Carefully use an immersion blender to puree the soup until smooth, being sure to keep the blender head close to the bottom of the pot to prevent splattering. Adjust the seasoning to taste. Serve topped with the crispy bacon pieces and a sprinkle of shredded parmesan cheese.

BROTHY TOMATO SOUP

Steps:

• Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Remove to paper towels and reserve for the grilled cheese. Pour off all but 3 tablespoons of the drippings from the pot.
• Add the kimchi and onion to the pot. Cook, stirring and scraping up any browned bits, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, 1 minute. Add the gochujang and brown sugar and cook, stirring, until the vegetables are coated and the bottom of the pot is starting to brown, 1 to 2 minutes. Add the tomatoes and vegetable broth and bring to a boil. Reduce the heat and simmer until the soup is slightly reduced and thickened, 20 to 25 minutes. Remove 1 1/2 cups soup from the pot and transfer to a blender; puree until smooth. Return to the pot and stir to combine. Add more gochujang if desired, 1/2 teaspoon at a time.
• Divide the soup among bowls. Top with sliced scallions.

VIVI'S BACON AND TOMATO SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.

SPICY TOMATO SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
• Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (If you're in a hurry, you can skip the simmer time -- just add a bit less water.)
• Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
• Set a fine-mesh strainer over a large, heatproof bowl.
• Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).
• Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
• Return the soup to the saucepan and reheat on medium low until hot.
• If you choose, serve topped with a tablespoon of crème fraîche.