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–+ servings
Large dutch oven with creamy tomato soup. Drizzled with heavy cream and garnished with black salt and pepper.

Tomato Soup Recipe

Make rich, creamy Tomato Soup with Canned Tomatoes using pantry staples, bacon, mushrooms, herbs, and cream. An easy homemade comfort food recipe.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: American
Servings: 12 servings
Calories: 168kcal
Author: Ruth Truett

Equipment

  • dutch oven
  • chef's knife
  • cutting board
  • immersion blender

Ingredients

  • 6 slices bacon, cut into pieces
  • 1 med onion, rough chopped
  • 8 oz cremini mushrooms, rough chopped
  • 2 (28 oz cans) whole tomatoes
  • 3 tablespoon tomato paste
  • 6 -8 cups chicken broth
  • 5-6 cloves garlic, chopped
  • 1 teaspoon dried thyme
  • 1-2 bay leaves
  • ¾ cup heavy cream
  • kosher salt and fresh ground pepper, to taste

Instructions

  • Over medium high heat, cook bacon until fat begins to render. Add diced onions and mushrooms. Cook until they begin to soften.
  • Add tomato paste, stirring often until a deep red-brown color develops.
  • Add tomatoes, broth, garlic, thyme, bay leaves. Simmer for 15-20 minutes.
  • Remove bay leaves. Using an immersion blender, blend mixture to desired consistency. Reduce heat and stir in heavy cream.  Cook until just warmed through. Season with salt and pepper as needed. Enjoy!

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 782mg | Potassium: 464mg | Fiber: 2g | Sugar: 5g | Vitamin A: 447IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg
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