Tomato Soup with White Bean and Bacon
Warm, hearty, and irresistibly smoky, this Tomato Soup with White Bean and Bacon is a comforting twist on a classic favorite. Featuring a rich base of crushed tomatoes and savory chicken broth, this recipe is elevated with the addition of creamy white beans and crispy bacon for a satisfying, protein-packed meal. Fresh rosemary and garlic lend aromatic depth, while a blend of onion and carrots add natural sweetness. Whether you prefer it smooth or delightfully chunky, this versatile soup is quick to prepare in under an hour and perfect for cozy weeknight dinners or gatherings. Garnish with crumbled bacon, fresh parsley, and a sprinkle of Parmesan for a flavorful finishing touch, and pair with crusty bread to soak up every last bite. Ideal for fans of comforting soups, this recipe highlights simple ingredients transformed into a nourishing and robust dish!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 6 slices Bacon
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 1 teaspoon Fresh rosemary, chopped
- 28 ounces Crushed tomatoes (canned)
- 4 cups Chicken broth
- 15 ounces White beans (canned, drained and rinsed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 cup Fresh parsley, chopped (optional garnish)
- 0.25 cup Parmesan cheese, grated (optional garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Cook the bacon slices until crispy, about 6-8 minutes. Remove bacon from the pot and set aside, leaving the rendered fat in the pot.
In the same pot, add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic, diced carrots, and chopped rosemary to the pot. Cook for an additional 2-3 minutes, stirring frequently, until fragrant.
Stir in the crushed tomatoes, chicken broth, and white beans. Bring the mixture to a simmer.
Reduce the heat to low, cover, and simmer gently for 20 minutes to allow the flavors to meld.
Using an immersion blender, carefully blend the soup until smooth, or leave it slightly chunky for texture. If an immersion blender is unavailable, transfer the soup in batches to a blender and puree.
Season the soup with salt and freshly ground black pepper to taste.
Crumble the crispy cooked bacon and stir half into the soup. Reserve the remaining bacon for garnish.
Ladle the soup into bowls and garnish with the reserved bacon, chopped fresh parsley, and grated Parmesan cheese, if desired.
Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 8383 mg | 364% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 45.2 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1234 mg | 95% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4906 mg | 104% | |
*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.
