Creamy Tomato Soup

Auto Draft

Yield: 6 servings


  • 4 Tbsp. Butter
  • 3 slices Bacon, finely chopped
  • 1 Onion, diced
  • 1 Carrot, diced
  • 1 stalk Celery, diced
  • 4 cloves Garlic, minced
  • 5 Tbsp. Flour
  • 3 - 14 oz. cans Chicken Broth
  • 28 oz. can whole, peeled Tomatoes
  • 1/2 tsp. dried Parsley
  • 1/2 tsp. dried Thyme
  • 1 Bay Lear
  • 1 Cup Cream
  • 1 1/2 tsp. Salt
  • Freshly ground Pepper, to taste


  1. Heat butter in a large soup pot over medium heat. Add bacon and cook stirring until crisp. Remove bacon from pot and transfer to paper towels to drain; set aside. Lower the heat to medium and add onion, carrot, and celery and cook covered, stirring occasionally, about 6 minutes. Add the garlic and cook another 2 minutes or so.
  2. Stir in the flour and cook, stirring about 3 minutes until golden brown. Pour the broth and juice from tomatoes into pan; stir and scrape bits from bottom. Crush the tomatoes with your hands and add to pot. Toss herbs into pot; lower heat and simmer about 20 minutes.
  3. Remove fromthe heat and let cool. Working in batches, transfer to blender and puree until smooth.
  4. Return to pot and reheat over medium heat.
  5. Whisk in cream, salt and pepper.
  6. Serve with bacon as garnish.