5 from 1 vote
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.
Tomato Basil Soup with Asiago & Bacon
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 
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.
Course: Soup
Cuisine: American, Italian
Keyword: bacon, Basil, Soup, tomato
Servings: 6
Author: hmccallum
Ingredients
  • 2 tablespoons Quality olive oil
  • 2 medium Sweet onions, chopped
  • 2 medium Carrots, diced
  • 1/2 cup Diced celery
  • 4 cloves Garlic, minced
  • 1-28- ounce can Organic crushed San Marzano tomatoes
  • 4 cups Vegetable Stock
  • Kosher salt to own taste
  • Ground black pepper to own taste
  • 1 cup Heavy cream warmed
  • 1 bunch Basil (about 8 leaves) torn
  • 8 slices Quality crisp bacon, roughly chopped
  • 1 cup Grated Asiago cheese
  • Extra Basil for garnish optional
Instructions
  1. Heat the olive oil over medium 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.
  2. Stir in the 28-ounce can of crushed organic tomatoes and 4 cups of vegetable stock. Season with Kosher salt and freshly ground black pepper to your taste. Bring the soup to a good simmer, then lower the heat just enough to maintain a low simmer for at least 12-15 minutes.
  3. 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.
  4. Stir in the heavy cream, and the basil. Let simmer for at least 20 minutes to thicken.
  5. 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.