Tomato, White Bean, Bacon Soup

Rich tomato soup made with fresh tomatoes, Yukon Gold potatoes, and bacon. Perfect use of summer garden tomatoes.

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Photography Credit: Elise Bauer

In spite of the unusually poor tomato season this summer (mild summer translates into not enough heat for their ripening) we have still managed a bountiful harvest from our garden. And while the taste of our raw garden tomatoes might be oddly unspectacular at the moment, they still cook up into something wonderful.

Tomato White Bean Bacon Soup

Of course, in our book everything is better with bacon, which is probably why we like this soup so much. Yukon Gold potatoes are preferred because they hold their shape well and don’t disintegrate into the soup the way Russets can.

Tomato, White Bean, Bacon Soup Recipe

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  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 8-10

We've used canned white beans here for their convenience. If you want you can take this soup up a notch and use dry beans that you've soaked overnight and cooked until soft.

Ingredients

  • 1/4 pound bacon, diced
  • 1 large onion, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 2 cups peeled (about 3/4 lb), chopped potatoes (recommend Yukon Gold)
  • 6 cups peeled, chopped fresh tomatoes (or canned whole tomatoes with juice)*
  • 2 cups chicken stock or broth
  • 1 Tbsp dark brown sugar
  • 1 15-ounce can white beans, drained
  • Salt and pepper to taste

* To peel fresh tomatoes, cut a shallow cross on one end, blanch in boiling water for about 30 seconds, remove from boiling water and the peels should easily come off.

Method

1 Cook bacon: Cook bacon on medium heat in a large thick-bottomed pot (5 to 6 quart) until lightly browned and fat is rendered.

Use a slotted spoon to remove bacon from the pan. Set on a plate lined with a paper towel. Drain off all but 1 Tbsp of bacon fat.

2 Sauté onion and garlic, add potatoes: Add the chopped onion to the pot, cook in the bacon fat on medium heat until soft.

Add the minced garlic and cook a minute more.

Add the chopped peeled potatoes and cook a few minutes more.

3 Add tomatoes, stock, simmer: Add the tomatoes and chicken broth. Bring to a boil, lower heat to maintain a simmer. Cover and cook until potatoes are cooked through, about 20 minutes (or longer).

4 Add beans, blend half the soup: Stir in the brown sugar. Add half of the beans to the mixture. Use an immersion blender to blend about half of the soup mixture (or blend half of the soup in a standing blender and return to the pot).

5 Add bacon, remaining beans: Add bacon to the soup and the rest of the beans. Add salt and pepper to taste.

Serve with crusty bread.

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Recipe adapted from one submitted by Verrill Farm for The Best of Tastes cookbook fundraiser for Concord Family Service.

Tomato White Bean Bacon Soup

Showing 4 of 35 Comments

  • ap duffy

    so many tomatoes, so little stomach!!! Made this last night sans bacon with home made veggie stock, but slipped in some sweet carrots from local farm…delish!!! Thanks for another winner Elise!!!

  • Janie Pedigo

    I do not cook much, unless its extremely easy,and I was craving a soup with similar ingredients that a friend made. I just finished a bowl and I feel like a gourmet cook!! It’s delicious! I omitted the beans because my daughter won’t eat anything if it has a bean in it and it’s still fabulous! I love the brown sugar flavor! Thanks Elise!! Wish I made more to share with family!!

  • Lou Doench

    Made this this evening and loved it. I skipped the sugar too (i forgot it) and subbed a cup of red wine for 1 cup of the chicken stock. I’ll definitely make this again, even if I hafta use canned (Buy em whole and roast em first).

  • Nina

    I made this last night and it tasted great. The only change I did was that I blended everything (except the bacon and half the beans) instead of just half.

  • Pat

    I made this soup for lunch today and it was fantastic!! I followed the recipe exactly, and sprinkled just a touch of grated Parmigiano-Reggiano cheese on top, when served. My son and I both had seconds (he’s already reserved the remaining for lunch tomorrow). Excellent blend of flavours – thanks so much for sharing!

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