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A certain soup company *wink* had this flavor soup and it was my daddy’s favorite. I couldn’t find the same love for it haha. I made this tonight and let’s just say OH MY WORD!!! AMAZINGLY flavorful, easy and no special ingredients needed. My mistake was accidentally pureed it a bit too much but that did NO HARM to the flavor! Yummy and a new go to soup. Thanks for the recipe and instructions.
Love this recipe! I also added some smoked paprika and fresh ground smoked black pepper as I was really craving that smoked taste. Turned out fantastic!
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!!!
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!!
Just wanted to chime in on how much we enjoyed this recipe. We used garden fresh tomatoes and the last of our homegrown potatoes and some veggie stock I had made the day before. This soup was so incredibly warming and filling. We served it with grilled ham and gruyere sandwiches. A perfect fall dinner! Thanks for sharing!
I live with a person who doesn’t eat mammals (!?) so I omitted the bacon and warmed up 1 tsp of smoked Spanish paprika with the onions and garlic before adding the potatoes. I also put in a sprig of rosemary while the potatoes were cooking and removed it before pureeing. I used dried beans and cooked the whole bag with a bayleaf and froze what I didn’t use (we’ll see how they stand up post freezing!) I measured out about 2 c. of soaked beans and added them to the pot with the tomatoes because they’d need the extra cooking time. I also salted during the cooking process because (in retrospect) everything I used was homemade and had little to no salt in it.
Maybe this will give some vegetarians out there some ideas about how to modify.
All in all, the soup is fantastic! Thanks Elise.
Rather than use bacon, I sauteed the onions in olive oil, and added shredded chicken at the end. I didn’t even peel the tomatoes, and it still turned out great!
Hi Elise –
Question before I make this: How large a can of cannellini beans…OR what I prefer – how much of dried white beans? I use 1 pound bag to make an – unbelievable – white bean soup with rosemary (compliments of Ina Garten) – but want to make your soup….sounds incredible, Thnx.
Hi Joan, great question. I clarified in the recipe, one 15-ounce can. I’m not really sure how many dried beans that would translate to. Maybe a cup, before they are cooked? The recipe does have room for movement with the amounts. ~Elise
Made this last week with Rancho Gordo beans. (Yellow Indian Woman) and tomatoes from the farmers market. Added some smoked lemon drop pepper near the end. Spectacular! Elise, your recipes rock.
I made this over the weekend and it was THE BEST! Thanks for the recipe.
My wife doesn’t like bacon so I use turkey bacon; the thick cut kind rather than the usual thin stuff that just falls apart. It’s no more expensive but much more tasty and easy to use.
I made this soup again with Muir glen and Trader Joe’s starter sauce (all I had) and it was as good as with the fresh summer tomatoes! I garnished with parsley the first time and didn’t have it this time. I think it adds something. What a delicious and satisfying soup! ;o) anna
I wanted to make this as soon as I saw this recipe! After a long Labor Day festival weekend, this was exactly the comfort food I was needing. Made this tonight and followed recipe exactly (with the canned San Marzano tomatoes) and it was delicious. Hubby even went back for seconds!
Next time I make this I’ll try adding in some red pepper to boost the heat for a spicier soup. I might cut back on the potatoes or substitute something else…just the customizing things you do with a solid recipe to make it just how you like it!
Thanks for a great recipe Elise!
I’ve made this soup twice now and each time the soup was delicious. The first time was per the recipes and second was to compensate due to ingredients on hand. The second time … oh no!… no bacon. I can say that the soup is equally delicious with the onion sauteed in olive oil. I did have some turkey bacon, which I fried three slices and added at the end. The other substitute was turkey broth in lieu of chicken broth. I just harvested more tomatoes, so I’ll be making the soup again … this time I’ll freeze it to capture a bit of summer on those crisp fall days. Thanks of the great recipe.
Living in Maine I have serious homegrown-tomato envy! After our miserable early summer, we have two – that’s 2 – ripening tomatoes on our plants.
I used Muir Glen Fire Roasted tomatoes, chopped pancetta in place of regular bacon (I had it on hand), cannelini beans and beef stock. When I tasted it while the soup was cooking, I thought it was good, but it needed something. My husband suggested some roasted red peppers that I had marinated in olive oil and some really good Balsamic vinegar. Rather than cooking them in, or blending them, we added the peppers as a garnish at the table. The peppers and vinegar added a pungent and sweet note that worked perfectly against the potato and beans.
Just in time for cooler weather, this recipe is a keeper!
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!
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.
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).
Just made this tonight and it was very good! Will be one of my fall staples. I did omit the sugar. Thanks for sharing this recipe!
At first I though this could be a bland recipe, but I was wrong. It was great and is certainly going in the family cookbook. I had a ton of Heirloom Tomatoes this year and they worked perfectly with it. *****