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Roast Tomato and Bacon Soup

Roast Tomato Soup with Bacon
Written by Guest User

Roast Tomato and Bacon Soup combines two great loves of mine. They compliment each other perfectly and create a warming, welcoming dish that is a pleasure to eat. Served with homemade herb and parmesan cheese croutons for the ultimate accompaniment. I have served this for brunch, as a soup course and as a starter to great success. You know its a hit when the dinner table goes quiet as everybody is eating.

Roast Tomato Soup with Bacon

Roast Tomato and Bacon Soup

Two things I love. Tomato Soup and Bacon so this is a match made in heaven.
4.92 from 107 votes
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Course: Brunch, Soup, Starter
Cuisine: British
Keyword: Bacon, Dairy, Soup, Tomato
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 People
Calories: 165kcal


For the Soup

For the Croutons


  • Pre-heat the oven to 180C/350F/Gas 4
  • Remove the rind from the bacon and discard. Dice the bacon.
  • Mix the tomatoes, diced smoked bacon, carrots, onions, thyme, garlic, and olive oil together in a large roasting tin.
  • Season the mixture well and place in the preheated oven for 25 minutes until softened.
  • Transfer the mixture into a large saucepan for ease of mixing and place over a high heat.
  • Now add the chicken stock, the tomato purée and half the basil leaves.
  • Stir the mixture well making sure to squash the tomatoes with the spoon.
  • Bring to the boil, cover with a lid.
  • When boiling, reduce the heat and simmer for 15–20 minutes.
  • Whilst the soup is simmering, make the croutons.
  • Using a deep fat fryer, pre-heat the oil to 190C/375F.
  • In a small dish/bowl, pour the cream and the egg yolks and beat together. Season with salt and pepper.
  • In a separate bowl combine the chopped basil and chopped coriander.
  • Grate the parmesan cheese into a third bowl.
  • Using a chopping board, slice up the bread in small square, mouth size pieces.
  • When ready and the oil is at temperature, dip 2 of the bread pieces into the egg and cream mixture.
  • Then place the coated bread into the herb mixture to coat one side.
  • Now for the clever bit. Place the herbed sides together to make a small herb sandwich. Then toss the little sandwich into the parmesan bowl to cover the outer sides and put to one side.
  • When you have done all of the crouton sandwiches, you are ready to cook.
  • Carefully place the croutons into the oil and fry for 1-2 minutes until they are lovely and golden.
  • When cooked, place on kitchen paper to drain.
  • Returning to the soup, add the mixture to a liquidiser/blender and whizz until it is the texture you like. Choice in yours as to whether it is lumpy or silky smooth. Do this in batches to avoid overfilling.
  • Return the soup to the pan and warm thoroughly.
  • Taste to see whether any further seasoning required.
  • When ready to serve, ladle into warmed bowls and top with a basil leaf.
  • Serve with a couple of croutons on the side for dunking.
  • Enjoy.


If you are using out of season tomatoes, try adding 1 tablespoon of caster sugar. It brings out the flavour far more. 


Sodium: 277mg | Calcium: 121mg | Vitamin C: 19mg | Vitamin A: 2829IU | Sugar: 6g | Fiber: 2g | Potassium: 452mg | Cholesterol: 71mg | Calories: 165kcal | Trans Fat: 1g | Saturated Fat: 3g | Fat: 8g | Protein: 8g | Carbohydrates: 17g | Iron: 2mg