Tomato Bacon N Pepper Jack Soup

Indulge in the rich and savory comfort of Tomato Bacon N Pepper Jack Soup, a vibrant twist on classic tomato soup that packs a smoky punch and creamy kick. This hearty recipe starts with crispy thick-cut bacon and caramelized onions sautéed in butter, creating a flavorful base that's enhanced by crushed tomatoes and a warming blend of paprika and cayenne pepper. The luxurious addition of heavy cream and shredded Pepper Jack cheese brings a velvety texture with a hint of spice, while fresh basil leaves add a burst of freshness. Perfect for cozy evenings, this comforting soup is topped with crumbled bacon for a smoky crunch and pairs beautifully with crusty bread or crispy croutons. Ready in under an hour, it’s the ultimate one-pot dish to satisfy your soup cravings with a gourmet flair!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 slices Thick-cut bacon
• 2 tablespoons Unsalted butter
• 1 large, diced Yellow onion
• 3 minced Garlic cloves
• 28 ounces Canned crushed tomatoes
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 1.5 cups shredded Pepper Jack cheese
• 1 teaspoon Paprika
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup chopped Fresh basil leaves
• 0 optional for serving Crusty bread or croutons

Directions

Step 1

In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces and set aside. Leave about 2 tablespoons of bacon fat in the pot.

Step 2

Add the butter to the pot with the bacon fat, and once melted, sauté the diced onion until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3

Pour in the crushed tomatoes and chicken or vegetable broth. Stir well to combine, scraping the bottom of the pot to incorporate any browned bits for extra flavor.

Step 4

Add the paprika, cayenne pepper, salt, and black pepper to the pot. Stir and bring the mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.

Step 5

Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.

Step 6

Lower the heat to medium-low and stir in the heavy cream, shredded Pepper Jack cheese, and half of the crumbled bacon. Continue to heat, stirring often, until the cheese has melted and the soup is creamy and well-combined, about 5 minutes.

Step 7

Taste the soup and adjust seasoning if needed. Stir in the chopped fresh basil right before serving for a bright and fresh flavor.

Step 8

Ladle the soup into bowls, garnish with the remaining crumbled bacon, extra shredded Pepper Jack cheese if desired, and additional fresh basil. Serve hot with crusty bread or croutons on the side if desired.

Nutrition Facts

Serving size	(2504.2g)

Amount per serving	% Daily Value*
Calories	2469.7

Total Fat 193.1g	0%
Saturated Fat 105.9g	0%
Polyunsaturated Fat g
Cholesterol 547.9mg	0%
Sodium 9439.6mg	0%
Total Carbohydrate 95.6g	0%
Dietary Fiber 18.5g	0%
Total Sugars 42.8g
Protein 76.6g	0%

Vitamin D 0IU	0%
Calcium 1539.0mg	0%
Iron 10.0mg	0%
Potassium 3371.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 12.6%

Carbs: 15.8%