Classic tomato soup that is creamy, hearty, and earthy flavors. This recipe was inspired by a recipe on a vintage soup bowl. From this recipe, I made a few tweaks and additions to create a delicious easy-to-make soup.
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A few years back my husband and I visited Coeur d’Alene, Idaho on a family reunion trip. We spent our days hanging at the lake, eating good food, shopping, and having game nights with family, it was a blast. While on the trip we stopped at a small historical town called Wallace and when I say small I mean walking from one side of the town to the other in a few minutes small.
Towns like Wallace are why I love to find unique places to visit, it had character, history, good small-town food, and the BEST thrift stores. I could have spent hours there…oh wait I did, and I found some gems! Including a vintage soup bowl with a tomato soup recipe right on the front of the bowl. This inspired me to make a simple, but hearty tomato soup.
The recipes are just a list of ingredients with no instructions. I asked a chef friend for advice to put together the recipe. To add a little pizzazz, I made some small changes here and there.
Not only is this recipe simple
It all starts with cooking the bacon in a dutch oven to create a great taste. Then add butter, onions, and carrots to simmer until soft or as my chef friend says “till it’s all sexy”. Lastly, all the flavors are blended together, simmered until a thick, creamy, and wholesome soup is created.
Hearty Tomato Soup
Ingredients
- 2-3 strips bacon
- 2 tablespoons butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 25 ounce can of peeled tomatoes
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 quart chicken stock
- salt & pepper
Instructions
- In a large pot or dutch oven cook bacon over medium heat until fat is rendered and bacon is cooked fully about 5 minutes.
- Remove bacon, put aside and save.
- Add butter, onion, and carrot in bacon fat and simmer until the onion is translucent 3-4 minutes. Transfer to a blender.
- Add tomatoes, nutmeg, lemon juice, and herbs, and blend until smooth.
- Transfer back to pot and add stock, season with salt and pepper and simmer on low for at least 20 minutes.
- Ladle into soup bowls and top with grated parmesan cheese
Looks good! We need to go antiquing. ❤️❤️❤️
Yes we do!
I LOVE Wallace. On our annual trips to Montana, we would always stop there for lunch.
However, Daddy never let us take the time to prowl the thrift stores.
the recipe looks great — I will try it!
Let me know how your soups turns out!