Tomato Bacon N Pepper Jack Soup
Indulge in the rich and savory comfort of Tomato Bacon N Pepper Jack Soup, a vibrant twist on classic tomato soup that packs a smoky punch and creamy kick. This hearty recipe starts with crispy thick-cut bacon and caramelized onions sautéed in butter, creating a flavorful base that's enhanced by crushed tomatoes and a warming blend of paprika and cayenne pepper. The luxurious addition of heavy cream and shredded Pepper Jack cheese brings a velvety texture with a hint of spice, while fresh basil leaves add a burst of freshness. Perfect for cozy evenings, this comforting soup is topped with crumbled bacon for a smoky crunch and pairs beautifully with crusty bread or crispy croutons. Ready in under an hour, it’s the ultimate one-pot dish to satisfy your soup cravings with a gourmet flair!
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 28 ounces Canned crushed tomatoes
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1.5 cups shredded Pepper Jack cheese
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup chopped Fresh basil leaves
- optional for serving Crusty bread or croutons
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces and set aside. Leave about 2 tablespoons of bacon fat in the pot.
Add the butter to the pot with the bacon fat, and once melted, sauté the diced onion until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes and chicken or vegetable broth. Stir well to combine, scraping the bottom of the pot to incorporate any browned bits for extra flavor.
Add the paprika, cayenne pepper, salt, and black pepper to the pot. Stir and bring the mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Lower the heat to medium-low and stir in the heavy cream, shredded Pepper Jack cheese, and half of the crumbled bacon. Continue to heat, stirring often, until the cheese has melted and the soup is creamy and well-combined, about 5 minutes.
Taste the soup and adjust seasoning if needed. Stir in the chopped fresh basil right before serving for a bright and fresh flavor.
Ladle the soup into bowls, garnish with the remaining crumbled bacon, extra shredded Pepper Jack cheese if desired, and additional fresh basil. Serve hot with crusty bread or croutons on the side if desired.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.8 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 250 mg | 19% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
