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This soup is made with smoky, rich bacon pieces plus the addition of carrots, onions, and garlic- comfort food basics!
- 3 slices bacon, cut into small pieces
- 2 carrots, chopped
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 1½ Tablespoons tomato paste
- 1 Tablespoons gluten-free flour
- 4 cups chicken broth (more to thin out the soup at the end as needed)
- ½ tsp. dried thyme
- 1 bay leaf
- 1 28-ounce can organic whole tomatoes
- Organic cream (optional - to add at the end as desired)
Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes. Drain half of the bacon grease into trash or a jar.
Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender. Add the tomato paste - stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.
Pour the tomatoes and their juice into the pot and crush with a spoon. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes. Use an immersion blender to puree soup until creamy. Add cream (optional).Recipes Home
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