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Homemade Tomato Soup

This homemade tomato soup is a comforting, flavor-packed classic elevated with savory turkey bacon, sweet carrots, and rich San Marzano tomatoes. Slowly simmered and blended until smooth, the soup develops a deep, slightly smoky flavor with a silky texture. A touch of cream at the end adds richness, making this a cozy, satisfying bowl perfect for any day.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6

Ingredients

  • 4 slices turkey bacon cut into small pieces
  • 1 28-ounce can whole San Marzano tomatoes
  • 4 cups chicken broth plus more if needed
  • 2 carrots chopped
  • ½ yellow onion chopped
  • 4 cloves garlic minced
  • 1½ tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Cream optional, for serving

Instructions

Cook the Turkey Bacon

  • In a large soup pot, cook turkey bacon over medium-low heat until lightly crispy and browned, about 5–8 minutes.

Sauté the Vegetables

  • Add chopped carrots, onion, and garlic to the pot.
  • Cook for 5–10 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Build the Flavor Base

  • Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly and becomes aromatic.
  • Add the flour and stir for 1 minute to combine and lightly cook it.

Add Liquids and Simmer

  • Pour the whole tomatoes into a bowl and crush them by hand.
  • Add the crushed tomatoes, chicken broth, thyme, and bay leaf to the pot.
  • Bring to a gentle simmer and cook for 30 minutes, allowing flavors to develop.

Blend and Finish

  • Remove the bay leaf. Carefully blend the soup in batches until smooth, then return it to the pot.
  • Stir in cream if desired and adjust the consistency with additional broth if needed.
  • Season with salt and pepper to taste.

Serve

  • Serve warm with crusty bread or grilled cheese for a comforting meal.

Notes

Smooth vs. rustic: Blend fully for a creamy texture or leave slightly chunky for a more rustic feel.
Cream option: Heavy cream adds richness, but half-and-half or milk can also be used for a lighter version.
Flavor boost: A pinch of sugar can be added if the tomatoes taste too acidic.
Make ahead: This soup tastes even better the next day as the flavors deepen.
Storage: Store in the refrigerator for up to 4 days or freeze for up to 2 months.