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Here's a great tasting tomato and bacon soup. I used some frozen tomatoes from the garden. YES I SAID FROZEN TOMATOES! I know, it sounds crazy but we had a mess of Roma tomatoes. We had a hard freeze so we had to harvest. So what do you do with about 12lbs of Roma tomatoes when you get them all at once? Yeah I know, I could have canned them, made sauces etc. But I was too lazy, so I read that you could freeze them! Viola! So I froze them 2lbs at a time. You can't thaw and slice them, but you can toss them into your soups and stews! So today I made a Delicious Tomato and Bacon soup!
2lbs tomatoes (about 12 large roma tomatoes. I used my frozen ones)
10 or more slices of bacon (the extra is for putting on top, so feel free to make more for leftovers!)
1 medium chopped yellow onions
1 cups of chopped carrots
1 cups of chopped celery (about 4 stalks chopped)
4 cloves of minced garlic
2 cups of chicken broth
¼ cup basil chopped
2 cup shredded cheese (Use your favorite! I used cheddar)
Garnish (cilantro, parsley, or green onion)
Salt and pepper to taste
- Add frozen tomatoes, onions, celery, carrots, basil and chicken broth to slow cooker.
- Cook on low for 6 - 8 hours.
- Cook the bacon over medium heat so that it’s nice and crispy.
- Reserve about a ½ cup of the bacon to top each bowl.
- Add the remaining bacon to the soup once it’s cooked and chopped or crumbles.
- Use an immersion blender to get everything nice and smooth. Or you can use a blender.
- Add the cheese about an hour before serving so it melts and thickens the soup.
- Add bacon, garnishes (green onion, cilantro, or parsley), a little pepper and you’re ready to serve!
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