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Tomato, White Bean, Bacon Soup
Tomato, White Bean, Bacon Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Summer garden tomato soup with Yukon Gold potatoes and crispy bacon.
Ingredients:
  • 1/4 pound bacon, diced
  • 1 large onion, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 2 cups potatoes, peeled and chopped (about 3/4 pound, we recommend Yukon Gold)
  • 6 cups fresh tomatoes, peeled, chopped (or canned whole tomatoes with juice)*
  • 2 cups chicken stock
  • 1 tablespoon dark brown sugar
  • 1 15-ounce can white beans, drained
  • Salt and pepper to taste
Instructions:
  • Cook bacon: In a large thick-bottomed pot over medium heat, cook bacon until lightly browned and fat is rendered. Remove bacon with a slotted spoon onto a paper towel-lined plate. Leave 1 Tbsp of bacon fat in the pot.
  • Begin by sautéing the onion in bacon fat until soft on medium heat, then add minced garlic and cook for an additional minute. Finally, add the peeled potatoes and cook for a few more minutes.
  • Combine tomatoes and chicken broth in pot. Bring to a boil, then simmer covered until potatoes are tender, about 20 minutes or longer.
  • Mix in the brown sugar and fold in half of the beans. Puree half of the soup using an immersion blender or standing blender, then return it to the pot.
  • Incorporate the bacon and the rest of the beans into the soup. Season with salt and pepper to your liking. Enjoy with a side of crusty bread.

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