Roasted Tomato Soup with Bacon and Herbs is a cozy, flavorful soup that highlights the sweetness of roasted tomatoes and the aroma of garden herbs. Crispy bacon, tomato passata, and chicken stock come together in the pot, with just enough cream to gently soften the flavors. The result is a comforting, satisfying dish that works beautifully as a light lunch, a starter, or a simple dinner.
I especially enjoy making this soup using tomatoes from the garden. Even my black lab, Ella, usually stays in the kitchen, while watching me work and sneaking a few cherry tomatoes for herself. I often serve the soup with freshly baked artisan bread, which also soaks up the rich roasted flavors perfectly.
Preparing and Roasting the Vegetables
The key to this soup’s deep flavor is roasting the vegetables. I usually use ripe medium-sized tomatoes, Roma or other firm varieties work well, along with bell pepper, onion, garlic, celery, and a touch of chili. I drizzle everything with olive oil, balsamic vinegar, and honey, then scatter a few sprigs of thyme on the baking tray for extra aroma. Tip: if you use smaller tomatoes, remove them from the tray a little earlier than the onions, since they roast faster. Next, I roast everything until soft and lightly caramelized. Roasting brings out natural sweetness and adds subtle smokiness, which pairs perfectly with the salty, crispy bacon on top.
Meanwhile, I prepare the bacon and other toppings. After roasting, I remove the thyme sprigs, discard the skins of the bell pepper, and then blend the vegetables until smooth. Sometimes the celery doesn’t fully puree, which is why passing the soup through a fine-mesh sieve can help achieve extra silkiness, although I don’t mind a slightly textured soup. Then, I add the tomato passata, chicken stock, and a splash of cream.
Serving Tips and Flavor Variations
Ladle the hot soup into bowls and top each serving with crumbled bacon, a spoonful of cream cheese, and chopped fresh basil or parsley. Additionally, a drizzle of olive oil adds richness.
This recipe is versatile. You can adjust the chili for more or less heat. In addition, swap herbs depending on what’s in your garden. Alternatively, replace bacon with toasted seeds or croutons for a vegetarian version. The soup keeps well in the fridge for a few days and also freezes nicely.
Overall, this Roasted Tomato Soup with Bacon and Herbs combines roasted vegetables, savory bacon, and fresh herbs for a truly comforting bowl that’s perfect any time of year.
For more delicious ways to enjoy tomatoes, check out my Chicken Pasta with Tomato and Mushrooms, Tomato Tart, and Tomato Basil Bruschetta recipes. Looking for more soup recipes? Try my Roasted butternut squash soup or my Minestrone soup.
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Roasted Tomato Soup with Bacon & Herbs
Ingredients
- 1 kg ripe medium-sized tomatoes halved and cored
- 1 red bell pepper cut into 6 wedges
- 1 large onion cut into 6 wedges
- 3 garlic cloves peeled and trimmed
- 2 celery stalks sliced (0.5 cm pieces)
- 1 medium red chili halved and stem removed
- 2-3 sprigs of thyme
- 3 tbsp olive oil 2 tbsp for roasting, 1 tbsp for serving
- 2 tbsp balsamic vinegar
- 1.5 tbsp honey
- 1 tsp salt plus more to taste
- Freshly ground black pepper generous amount
- 1 can 400 g tomato passata
- 300 ml strong chicken stock or vegetable stock
- 100 ml light cream 15% fat
For serving
- 150 g bacon cooked until crispy and crumbled
- 50 g soft cream cheese
- fresh basil or parsley chopped
- a drizzle of olive oil
Instructions
- Prep the vegetables
- Preheat oven to 200°C (390°F).
- Place tomatoes, bell peppers, onion wedges, garlic, celery, thyme sprigs, and chili on a baking tray.
- Season with 1 tsp salt, black pepper, 2 tbsp olive oil, honey, and balsamic vinegar. Toss well.
- Put the vegetables in a single layer. Arrange the bell pepper wedges with the skin side facing up.
Roast
- Roast in the oven until tomatoes, bell peppers, and onions are soft and lightly caramelized (about 30–35 minutes).
Cook the bacon
- Arrange bacon in a single layer in a cold pan. Heat slowly until crispy all over. Transfer to paper towels to drain, then crumble into small pieces.
Blend the soup
- After roasting, remove and discard the skins of the bell peppers and remove the thyme sprigs.
- Transfer all the roasted vegetables to a blender or use an immersion blender to puree until smooth.
- For an extra silky texture, you can pass the soup through a fine-mesh sieve after blending.
- Pour into a pot, add tomato passata, chicken stock, and cream. Simmer gently for 10 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
Serve
- Ladle soup into bowls. Top with crumbled bacon, a spoonful of cream cheese, chopped herbs, and a drizzle of olive oil. Serve hot.
