Creamed Tomato and Bacon Soup with Croutons

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

Nice soup - they are always better than canned versions. Add less water for a thicker soup!


1/2 pound Streaky Bacon
3 ounce Butter
4 each Leek; sliced
2 sticks Celery; chopped
12 each Tomato; chopped
1 large Potato; peeled, cubed
1 teaspoon Basil; dried
6 each Bay leaf; dried
1 small can Tomato paste
10 cup Chicken Stock
1 tablespoon Lemon juice
4 teaspoon Sugar
Cream; to serve
4 slices White bread; crusts removed

Original recipe makes 6



Prep Time: 30 mins; Cook Time: 1 hour

1. Fry the bacon over a medium heat in a large saucepan. Once the bacon is cooked, remove half and set aside. Continue to fry the remaining bacon until crisp. Remove from the saucepan & place in a seperate bowl, then pour the bacon fat into another small bowl. Set aside.

2. Heat the butter in the same saucepan & add the leeks & celery. Cook over a low to medium heat for about 10 mins until the veggies are soft & golden. Add the tomatoes, potato, basil & bay leaves and stir well. Cover with a tight fitting lid & simmer over a gentle heat for 30 mins, without removing the lid.

3. Stir in the tomato paste & soft bacon, then remove from the heat. Blend in a food processor until smooth.

4. Return to the saucepan & add the stock. Cook until steaming, then add the lemon juice & sugar and season w/salt & pepper. Remove from the heat. Serve with a spoonful of cream, sprinkled w/ bacon & croutons.

5. Croutons - Heat the reserved bacon fat in a large non-stick frying pan over a medium heat. Cut the bread into cubes & fry until crisp & golden.

Alert editor   
Calories Per Serving: 904 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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