Simple Tomato Bacon Soup
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This tomato bacon soup is a simple recipe you can whip up in under 30 minutes. It’s made with kitchen staple ingredients, so you can create a delicious lunch or dinner whenever the tomato soup mood strikes!
You’ll want to keep this easy tomato soup recipe on hand. If you think making tomato soup is complicated, think again. This is the recipe my family has loved for generations, and it’s almost embarrassingly simple to make—yet it always hits the spot when a bowl of cozy tomato soup is calling.
I use canned tomatoes because they’re the best year-round option and a pantry staple you likely already have on hand. Bacon adds a rich, savory depth, while a little celery and onion give the soup just the right texture—not too chunky and not too smooth. It’s classic, comforting tomato soup made the easiest way possible.
Top it with some garlic parmesan croutons to elevate your dinner!
What to eat with tomato soup?
We all know that grilled cheese and tomato bacon soup is a classic combo – and there is absolutely nothing wrong with sticking to that time-honored tradition. But what about switching it up for a bacon sandwich? I think that’s a great idea!
Or you can keep it simple and add a handful of our mini soup croutons or our garlic parmesan croutons. Both add a wonderful crunch and make this soup a little more filling.
And a happy accident led us to discover that this easy tomato soup goes really well with tater tots. It’s true!
Store and freeze
How long does this soup last? Stored in a covered container in your fridge, this soup will keep for up to 4 days. Reheat it gently on the stovetop or in the microwave.
Can I freeze tomato soup? Yes! This soup freezes well. Let it cool completely, then freeze it in freezer-safe containers for up to three months. We love these reusable Stasher freezer bags!
Simple Tomato Bacon Soup Recipe
Ingredients
- 6 strips bacon
- 1 medium onion (minced)
- 3 stalks celery (minced)
- 2 28-ounce cans stewed tomatoes (see notes)
- 1 cup chicken stock
- 4 tablespoons tomato paste
- 1 teaspoon Better than Bullion (chicken or beef)
- 1 teaspoon honey (or sugar)
- 1 cup whipping cream
- Sea salt and pepper (to taste)
Instructions
- Cut the bacon into 1 ½ inch pieces and cook them in a soup pot over medium heat until they're nearly crispy. If there is more than 2 tablespoons of oil in the pot after cooking the bacon, remove some of it.6 strips bacon
- Raise the heat to medium-high then add the onion and celery to the pot with the bacon and cook until the onion is translucent, about 3 minutes.1 medium onion, 3 stalks celery
- Add the stewed tomatoes, chicken stock, tomato paste, Better than Boullion, and sugar to the pot and bring it to a simmer. Lower the heat and let it simmer for 5 minutes, covering the pot slightly if it splatters.2 28-ounce cans stewed tomatoes , 1 cup chicken stock, 4 tablespoons tomato paste, 1 teaspoon Better than Bullion, 1 teaspoon honey
- Remove the pot from the heat and stir in the cream. Season the soup generously with salt and pepper.1 cup whipping cream
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This soup is absolutely fantastic. You’ve got a try it.
An excellent resource for a foodie like me. I love exploring new cultures, making new recipes, trying out new cuisine.
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