Cream And Smoke Tomato Soup

1. 1

   Add the diced bacon to a medium sized, heavy bottomed pot over medium heat. Cook, stirring occasionally, until the bacon is crisp and has rendered its fat. Remove the bacon bits from the pot and place on a napkin to drain.

2. 2

   Add the diced onion to the bacon fat in the pot and cook over medium-low heat until completely softened and just beginning to brown at the edges, about 7-8 minutes.

3. 3

   Add the can of chicken broth and stir to combine. Lower the heat to low and simmer the soup until it has thickened slightly, about 7-8 minutes. Add a pinch of sugar and two dashes of Worcestershire sauce and stir. Taste the soup and add salt as needed.

4. 4

   Turn off the heat. Using an immersion blender, blend the soup until any large chunks have been broken up, but make sure to leave enough texture so that the soup remains toothsome and interesting. Alternatively, process the soup in a conventional blender in batches.

5. 5

   Scoop soup into each bowl and stir some heavy cream (about a tablespoon) into each bowl. Top with a few of the bacon bits and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.