Tomato Bacon Soup

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Servings: 4 Prep: 20 min Cook: 35 min Dairy Free Gluten Free Paleo Entree Soup Freezable Homestyle Immersion Blender Kids Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Thick Cut Bacon, Celery, Arrowroot, Ground Black Pepper

Ingredients

8 slices thick-cut bacon

1 onion

1 carrot

1 stalk celery ⚠

8 teaspoons minced garlic

1 teaspoon sea salt, plus more to taste

3 tablespoons tomato paste

1 ½ teaspoons arrowroot ⚠

4 cups chicken broth

1 teaspoon dried thyme

1 bay leaf

32 ounces diced tomatoes

ground black pepper, to taste ⚠

Instructions

1. Cook bacon in a large saucepan over medium heat until crisp; then remove bacon from pan and set aside on a paper towel to drain.

2. While the bacon is cooking, peel and coarsely chop the onion and carrot. Coarsely chop celery.

3. Leave bacon fat in the pan. Add onion, celery, carrot, garlic, and salt. Sauté until soft, about 10 minutes.

4. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.

5. Sprinkle in arrowroot and cook about 2 minutes more.

6. Add broth, thyme, bay leaf, and tomatoes, and simmer on medium-low for about 30 minutes.

7. Remove from heat, remove bay leaf, and puree with an immersion blender.

8. If you need to use a standing blender, blend in small batches to avoid burning yourself with exploding hot soup.

9. Season with salt and pepper and garnish with crispy bacon. Save any extra bacon for another meal, or to crumble over a side salad.