My delicious recipe for Tomato Basil Soup with Asiago & Bacon will take the average Tomato soup to an entirely new level of delicious warmth in your belly in these cold winter months combining San Marzano tomatoes, with crisp quality bacon,a rich delicate soft Asiago cheese, and fresh basil.
There’s nothing like wonderful Tomato Basil Soup with Asiago & Bacon with a delightful Asiago cheese and bacon Panini for lunch or even a light dinner. The smell is pure deliciousness and fresh wafting through your home on a dreary cold winter day.
Over the years I have had the pleasure of trying many Tomato Basil kinds of soup that I have enjoyed– there always seemed to be just that moderate level of enjoyment. So, of course, I set out to make it a major level of enjoyment for our family playing around with several different ideas and settling on this combination.
Below you will find my recipe for Tomato Basil Soup with Asiago & Bacon along with simple to follow instructions to make your own bowl of comforting warmth that will bring a smile to any Tomato and Basil soup lover.
Tomato Basil Soup with Asiago & Bacon
- 2 tablespoons of quality olive oil
- 2 Vidalia onions, chopped
- 2 medium carrots, diced
- 1/2 cup of diced celery
- 3 cloves garlic, minced
- 1 (28-ounce) can of crushed San Marzano tomatoes
- 4 cups good-quality vegetable stock
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup heavy cream
- 1 bunch basil, torn into small pieces
- 6 slices of quality crisp bacon, roughly chopped
- 1 cup of grated Asiago cheese
- 6 extra basil leaves, for garnish
Heat olive oil over medium-low heat in a dutch oven. Once hot, add 2 chopped Vidalia onions, 2 medium carrots, 1/2 of a cup of diced celery, season generously with Kosher salt. Cook the vegetables, stirring occasionally, about 8-10 minutes. Add the garlic and cook for 1 more minute, stirring to avoid over browning or burning the garlic.
Stir in the 28 ounces can of crushed tomatoes and 4 cups of vegetable stock. Season generously with Kosher salt and freshly ground black pepper to your taste. Bring the soup to a low boil, lower heat to maintain a low simmer for at least 12-15 minutes.
Purée the vegetable mixture using a blender or immersion blender if available– I have used both without problems. If using a blender, return mixture to the pot.
Stir in the heavy cream and basil and let simmer for at least 20 minutes to thicken.
Serve immediately, garnished with crisp bacon, freshly grated Asiago cheese, a chiffonade of basil, last but not least a bit of black pepper if desired.
A few facts on Tomato Soup
- Tomato soup is a soup made with tomatoes as the primary ingredient–That’s a pretty obvious fact to all of us, isn’t it?
- Tomato soup is served hot or cold in a bowl, and may be made in many ways, such as smooth in texture, or include chunks of tomato, cream, and chicken or vegetable stock.
- In the past, the popular garnishes and or toppings for tomato soup have included croutons, sour cream, and oyster crackers.
- Tomato soup has been noted to be one of the top comfort foods in Poland and the United States.
- The first documented tomato soup recipe was made by Maria Parloa in 1872, and Joseph A. Campbell’s recipe for condensed tomato soup in 1897 further increased its ever growing popularity.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.