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I'm picky about tomato soup. It has to be homemade and it has to taste like it's freshly picked from the garden. But in the middle of winter, fresh is not always available. My Sun Dried Fire Roasted Tomato Soup is as close to tomato soup perfection as it comes.
The bottom line is that the right tomatoes make a huge difference. When summer ripe tomatoes are unavailable I head straight to Hunt's. I'm a big fan of their fire roasted tomatoes and I use them exclusively in many of my recipes, including my Meat Lover's Tomato Sauce and my Cheesy Eggplant Bake. Both of these recipes are popular on Pinterest and among friends and neighbors.
For this recipe, a trip to Walmart to the canned tomato and pasta aisle was in order. While I was there I also picked up a jar of sun-dried tomatoes packed in oil. Fire roasted and sun-dried tomatoes give my soup a flavor like no other.
Each spoonful is bursting with the sweet and tart flavor of fresh tomatoes, the intense taste of the fruit sun dried at the height of ripeness and the salty smoky flavor of bacon. Yum! Can you just taste it?
With Christmas right around the corner it's the right recipe to serve as an appetizer to our family dinner. But we enjoy it all winter long. With the weather turning colder, hot tomato soup hits the spot.
I always make a big batch so there's plenty left over for lunch tomorrow. Grilled cheese sandwiches and a bowl of my Sun-Dried Fire Roasted Soup sounds perfect. Don't you think?
This recipe is also super simple to whip together when you're short on time. Great for anytime of the day. I like to make this soup ahead of time and refrigerate it overnight. The flavors really come together. You know when a recipe is "husband-approved" that it's a keeper. It's just a bonus when it's easy to make and the ingredients are easy to find.
Find easy to make recipes that make your holidays run smoother by visiting this link: (Yes You Can Recipes!)
Sun Dried Fire Roasted Tomato Soup
Serves 6. Total time: 45 minutes. Printable recipe.
- 3 slices of bacon, chopped
- 1/2 onion, chopped
- 3 cloves of garlic, chopped
- 1 tablespoon flour
- 1 28-ounce can Hunt's Whole Peeled Plum Tomatoes
- 1 14-ounce can Hunt's Fire Roasted Diced tomatoes
- 4 cups chicken broth
- 1/4 cup sun-dried tomatoes in oil, drained
- 1/4 cup fresh basil, chopped
- 1/4 cup heavy cream
- 2 bay leaves
- Salt and pepper to taste
Sauté the bacon in a large soup pot over medium heat until crispy, about five minutes. Remove the bacon from the pot with a slotted spoon and transfer to a paper towel lined plate. Drain the bacon grease from the pot.
Add the chopped onion and garlic to the pot and sauté on medium heat until soft, about five minutes. Add the flour and stir to incorporate. Slowly add in the tomatoes, 3 cups of the chicken broth, the sun-dried tomatoes, bacon and cream. Simmer for 20 minutes until the tomatoes begin to break down.
Remove the pot from the heat element and use an immersion blender to purée the soup. Otherwise transfer the soup in batches to a blender and purée until smooth.
Return the puréed soup to the pot and return to a simmer. Add more chicken broth to the soup if you prefer a thinner consistency. Add the fresh chopped basil, salt and pepper, and the bay leaves and simmer for another 15 minutes before serving.