Description
This Deliciously Creamy White Bean & Bacon Tomato Soup is a comforting, hearty dish perfect for any season. Combining crispy bacon, creamy white beans, and rich tomatoes, this soup is blended to smooth perfection and finished with fresh greens and cream for a velvety texture and robust flavor.
Ingredients
Scale
Soup Base
- 4 slices of bacon
- 2 cans (15 oz each) of white beans, drained
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1 can (28 oz) of crushed tomatoes
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 cups of spinach or kale
- Salt and pepper to taste
Instructions
- Cook the Bacon: Start by heating a large pot over medium heat. Add the bacon slices and cook them until they are crispy, which usually takes about 5-7 minutes. Once cooked, remove the bacon from the pot and chop it into bite-sized pieces. Set aside for later use.
- Sauté the Aromatics: In the same pot with the bacon fat, add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent. Then add the minced garlic and stir it for about one minute, releasing its aroma.
- Add Tomatoes and Beans: Pour in the crushed tomatoes and stir well to combine with the aromatics. Allow the mixture to simmer for 5 minutes, then add the drained white beans to the pot.
- Incorporate the Broth: Pour in the vegetable broth and stir the soup. Bring the mixture to a boil, then reduce the heat and let it simmer gently for approximately 10 minutes to meld the flavors.
- Blend for Creaminess: Use an immersion blender directly in the pot to puree the soup until it reaches a smooth, creamy consistency. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
- Finish with Cream and Greens: Stir in the heavy cream to enrich the soup. Add the spinach or kale and simmer for an additional 2-3 minutes or until the greens have wilted but remain vibrant.
- Serve and Enjoy: Return the chopped crispy bacon to the pot and season with salt and pepper to taste. Stir well, then serve the soup hot in bowls for a delightful, hearty meal.
Notes
- For a vegetarian version, omit the bacon and use vegetable oil for sautéing.
- You can substitute kale with spinach based on your preference or seasonal availability.
- If you prefer a chunkier texture, blend only half of the soup and leave the rest as is before combining.
- Adjust the seasoning with more salt or pepper after blending, as pureeing can tone down flavors.
- Use low-sodium broth to control the salt content if desired.
