It’s creamy, it’s bacon-y and it’s so good with a grilled cheese sandwich, or even better, a Grilled Cheese and Spicy Shrimp on Sourdough Sandwich.

Bacon-y Tomato Bisque

It’s creamy, it’s bacony and it’s so good with a grilled cheese sandwich, or even better, a Grilled Cheese and Spicy Shrimp on Sourdough Sandwich.
Prep Time15 mins
Cook Time30 mins
Course: Soup
Servings: 6 servings

Equipment

  • dutch oven
  • blender or food processor

Ingredients

  • 6 strips bacon
  • 1 1/2 cups celery diced
  • 1 1/2 cups onion diced
  • 1 1/2 cups carrots diced
  • 2 tbsp butter
  • 3 tbsp flour
  • 1 28-ounce can whole tomatoes
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • Hi Mountain Garlic Pepper Rub

Instructions

  • Cook bacon in a large stock pot over medium heat. Once browned, remove bacon and all but a few tablespoons of bacon grease and two strips of bacon. Add celery, carrot, onion and garlic. Cook, stirring often, for 5 minutes or until onions are translucent. Add butter and stir until melted. Sprinkle flour over butter, stir to mix well and cook for 5 minutes while stirring often.
  • Add canned tomatoes and chicken broth. Cook over medium-low heat for 15 minutes. Stir in cream. Puree in a blender, food processor or with an immersion blender. Season to taste with Hi Mountain Garlic Pepper. 

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