Introduction
Few combinations strike harmony as effortlessly as apples, bacon, and tomatoes. The natural sugars of orchard-fresh apples mellow the bright acidity of ripe tomatoes, while smoky bacon weaves through every spoonful with a lingering, savory depth. This Apple Bacon Tomato Soup pays homage to farmers’‐market seasonality and rustic kitchen creativity, turning three everyday ingredients into a nuanced, velvety dish that feels at once nostalgic and novel. Beyond its alluring flavor, the soup delivers antioxidant-rich produce, satiating protein, and the kind of aroma that signals home long before the ladle dips in.
Time
| Step | Duration |
|---|---|
| Mise en place (washing, peeling, chopping) | 20 min |
| Sautéing & blooming aromatics | 10 min |
| Simmering & flavor melding | 25 min |
| Blending & finishing | 5 min |
| Total Active + Passive Time | ≈ 1 hour |
Needed Equipment
- 5- to 6-L heavy-bottomed soup pot or Dutch oven
- Slotted spoon
- Wooden spoon or silicone spatula
- Immersion blender (or countertop blender with heat-safe jar)
- Chef’s knife & paring knife
- Cutting board (preferably bamboo or maple for produce)
- Fine-mesh skimmer (optional for excess fat removal)
- Ladle & heat-resistant serving bowls
Tags
#ComfortFood · #FallHarvest · #OnePot · #GlutenFree · #SweetAndSavory · #BaconLovers · #TomatoRecipes
Serving Size
Recipe yields 6 generous bowls (≈ 350 ml each).
Difficulty Level
Intermediate Home Cook — straightforward technique with an emulsified finish.
Allergen Information
Contains pork (bacon) and dairy (optional cream). Naturally gluten-free; verify broth brand for hidden gluten.
Dietary Preference
Omnivorous. For pescatarian or vegetarian diets, replace bacon with smoked paprika and a splash of liquid smoke; choose vegetable broth.
Course
Soup / Starter (can double as a light entrée with crusty bread).
Cuisine
Modern American farmhouse with European autumnal influences.
Ingredients
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Thick-cut smoked bacon | 200 g (≈ 7 oz) | Turkey bacon for lower fat; coconut “bacon” for vegan |
| Sweet apples (Honeycrisp or Gala) | 3 medium (≈ 450 g) | Peel, core, 1 cm dice |
| Ripe tomatoes | 800 g | 5–6 plum tomatoes; or 1 × 796 ml can fire-roasted diced |
| Yellow onion | 1 large (≈ 180 g) | Fine dice |
| Garlic cloves | 3 | Minced |
| Chicken or vegetable broth | 1.25 L (5 cups) | Homemade preferred |
| Tomato paste | 30 g (2 Tbsp) | Concentrates umami |
| Fresh thyme | 3 sprigs | Strip leaves; reserve some for garnish |
| Smoked paprika | 1 tsp | Accentuates bacon |
| Black pepper | ½ tsp | Freshly cracked |
| Sea salt | to taste | Mind bacon’s sodium |
| Heavy cream (optional) | 120 ml (½ cup) | Coconut cream for dairy-free |
| Apple cider vinegar | 1 tsp | Bright finishing lift |
Instructions
- Render Bacon
- Place the soup pot over medium heat. Add diced bacon; cook 8–10 min until deeply crisp.
- Transfer bacon to paper-towel-lined bowl. Reserve 2 Tbsp drippings in pot; discard or save remainder.
- Sauté Aromatics
- Add onion to drippings; sweat 4 min until translucent.
- Stir in garlic & tomato paste; cook 60 sec to caramelize.
- Build Flavor Base
- Add diced tomatoes and smoked paprika. Cook 5 min, stirring, until tomatoes begin to break down.
- Deglaze browned bits with ½ cup broth.
- Add Apples & Herbs
- Tip in diced apples, thyme leaves, pepper, and a small pinch of salt. Toss to coat; cook 3 min.
- Simmer
- Pour in remaining broth. Bring to gentle boil, then reduce to low, cover partially, and simmer 20 min until apples are fork-tender.
- Blend Silky
- Remove pot from heat. Use immersion blender to puree until smooth and creamy. (If countertop blender, vent lid and blend in batches.)
- Finish & Balance
- Return pot to low heat. Stir in cream (if using) and apple cider vinegar. Taste; adjust salt.
- Serve
- Ladle into warmed bowls. Top with crisp bacon and thyme sprigs. Offer cracked pepper tableside.
Preparation Tips
- Fire-Roasted Tomatoes deepen smokiness without extra bacon.
- Dry-Sauté Apples separately in a skillet with a teaspoon sugar until caramel-tipped, then fold into blended soup for textural variation.
- Stock Selection: gelatin-rich homemade broth lends velvety mouthfeel that rivals heavy cream.
- Color Preservation: add a pinch of baking soda if tomatoes are overly acidic; keeps hue vibrant during simmer.
Nutritional Information (per 350 ml bowl)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 248 kcal | 12 % |
| Total Fat | 14 g | 18 % |
| • Saturated Fat | 5 g | 25 % |
| Cholesterol | 34 mg | 11 % |
| Sodium | 640 mg | 28 % |
| Carbohydrates | 23 g | 8 % |
| • Dietary Fiber | 4 g | 14 % |
| • Sugars | 14 g | — |
| Protein | 9 g | 18 % |
| Vitamin C | 32 mg | 36 % |
| Potassium | 660 mg | 14 % |
*Based on a 2 000 kcal diet.
Tips and Tricks
- Batch-Cooking: double recipe; freeze half before cream addition for up to 3 months.
- Garnish Elevation: drizzle maple-thyme reduction or sprinkle toasted pepitas for crunch.
- Heat Control: a pinch of Aleppo pepper complements sweetness without overpowering.
- Low-Fat Route: render bacon fully, drain, and blot; swap cream for unsweetened almond milk plus 1 tsp olive oil for body.
Add-Ons
- Grilled Cheddar Apple Panini wedges perched atop the bowl as edible “lid.”
- Bourbon-Glazed Bacon Crumbles for smoky-sweet accent.
- Sharp White Cheddar Swirl: whisk 60 g grated cheddar into hot soup off heat until melted.
Side Dishes
- Rustic whole-grain sourdough or cheddar-chive biscuits.
- Apple-fennel slaw dressed with cider vinaigrette for bright contrast.
- Charred Brussels sprouts with bacon lardons to echo smoky notes.
Improvements
- Roasted Vegetable Base: oven-roast tomatoes and apples first for caramelized depth.
- Fermented Twist: stir in a spoonful of tomato kimchi brine just before serving for subtle tang.
- Herb Oil Finish: blitz parsley with olive oil; dot vibrant green droplets onto bowls.
Save and Store
- Refrigerator: cooled soup (without dairy) keeps 4 days in airtight glass jars. Add cream during reheating.
- Freezer: ladle into silicone molds; once solid, bag portions. Thaw overnight in fridge, then warm gently to prevent separation.
- Reheat: stovetop over medium-low, stirring; avoid boiling to keep emulsion smooth.
FAQ
Can I use apple cider instead of whole apples?
Yes. Replace one apple with 240 ml (1 cup) unsweetened cider; reduce broth by same volume.
Is there a vegetarian bacon substitute that still tastes smoky?
Try coconut flakes tossed with soy sauce, maple syrup, and liquid smoke, baked until crisp.
What tomatoes are best out of season?
Fire-roasted canned San Marzano or Muir Glen yield deeper flavor than pale winter fresh tomatoes.
How do I fix an overly thick soup?
Whisk in warm broth or filtered water, 60 ml at a time, until desired consistency.
Can I pressure-cook the soup?
Yes. Sauté bacon and aromatics on sauté mode, then cook at High Pressure 7 min, quick release, blend, finish.
Conclusion
Apple Bacon Tomato Soup marries orchard sweetness, garden freshness, and smoke-house savor into a single, soul-warming bowl. Whether ladled beside a blazing hearth on a crisp evening or served in espresso cups as an elegant amuse-bouche, this recipe proves that comfort food can be both sophisticated and nourishing. Keep it in your seasonal rotation, experiment with the variations, and let every spoonful remind you that culinary magic often begins with humble ingredients and a dash of imagination.
References
- Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen, Scribner, 2004.
- U.S. Department of Agriculture FoodData Central.
- Marion Romer & Jeff Randolph, “Complementary Flavor Pairings in Modern American Soups,” Journal of Culinary Science, vol. 15, no. 3, 2022.
