Roasted Tomato Soup with Bacon & Herbs
Roasted Tomato Soup with Bacon and Herbs is a cozy, flavor-packed dish where ripe tomatoes, chili, bell pepper, onion, and celery are roasted to bring out their natural sweetness. Blended with stock and a splash of cream, then finished with crispy bacon, soft cheese, and fresh herbs, this comforting soup is perfect for chilly days.
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.
Notes
Adjust the heat: If you prefer a milder soup, use only half of the chili or remove the seeds before roasting.
Roasting tip: Let the vegetables get a little caramelized around the edges; this adds depth and sweetness to the soup.
Bacon alternatives: For a vegetarian option, replace chicken stock with vegetable stock, skip the bacon, and top the soup with toasted pumpkin seeds, croutons, or a drizzle of herb oil.
Make ahead: The soup base (without toppings) keeps well in the fridge for up to 3 days or can be frozen for up to 2 months. Add cream and toppings just before serving for the best results.
Cheese options: Cream cheese adds richness, but you can also use crème fraîche, cottage cheese (raejuusto), or even a dollop of Greek yogurt.