I have no idea why I’ve been so into making soup lately. Maybe it is the freezing winter weather or my new Dutch oven. Either way, this tomato soup creation is a total winner. My non soup loving husband even had a second serving yesterday. Then asked me to make another batch today. It must be pretty good. Or maybe it was the bacon.
I’ve never made tomato soup before so this is a new recipe that I came up with after checking out a few different recipes on Pinterest. I combined the parts that I liked from each one and used what I had at home. This became a hearty, creamy tomato soup with plenty of bacon. Some of my favorite things!
Serve this with some croutons on top or along side a grilled cheese sandwich. The orzo in the soup makes it heartier so it can even be a meal on its own. It would be delicious to add some fresh basil too.
1 28 oz can of crushed tomatoes
2 cups chicken broth
1 cup milk
4 slices of bacon
1/4 cup sour cream
1/2 onion, diced
1 tsp minced garlic
1 cup orzo
1/8 cup grated parmesan cheese
In a large pot, add 4 slices of chopped bacon. Cook over medium heat for about 5-7 minutes or until the bacon is crispy. Leave the bacon grease in the pot and add the onion and garlic. The bacon grease will add tons of flavor and you don’t need any other oil. Cook for another 3 minutes or so.
Lower the heat to medium low and add the crushed tomatoes, broth and milk. Stir everything together to combine and add in the sour cream and parmesan cheese. Stir the sour cream in until it melts and combines into a creamy soup. Simmer on low for at least 15 minutes.
Add in two handfuls or about one cup of dry orzo. Let it cook in the soup for another 8-10 minutes.
Serve topped with some extra bacon and cheese.