Bacon Sriracha Tomato Soup with Bacon Croutons

Original recipe by Rebecka Evans | Photo by Rebecka Evans ~ 

Prep Time: 10 minutes | Cook Time: 20 minutes | 4 Servings



  • 3 strips bacon (about 1 cup) cooked and chopped (substitute with turkey bacon of your choice)

  • 1 teaspoon fresh garlic

  • 1 cup sliced fresh cherry tomatoes

  • 1 – 14.5 ounce can Red Gold Tomatoes – Diced Tomatoes Basil, Garlic & Oregano

  • 1-10 ounce can Sriracha Red Gold Tomatoes – Diced Tomatoes with Red Chilies

  • ¼ cup sun-dried tomatoes

  • 1 cup water

  • ¼ cup heavy cream

  • ¼ cup fresh chopped basil, divided

  • 4 tablespoons Mexican table cream for garnish


For the Bacon Croutons:

  • *3 cups Italian bread, cut into cubes or substitute with your favorite store-bought croutons.

  • 4 tablespoons olive oil

  • ½ teaspoon garlic salt

  • 1 teaspoon grated parmesan cheese

  • ½ teaspoon fresh ground pepper



  1. Preheat oven to 400 Degree F.
  2. In a large cast-iron stockpot or heavy bottom saucepan
  3. Cook bacon over medium-high heat until crisp. Remove bacon from pan and drain on a paper-lined plate for 10 minutes.
  4. To make bacon dust: pulse bacon in a coffee mill until it resembles fine dust. Set aside
  5. Sauté the garlic in the bacon fat for 30 seconds, add sliced cherry tomatoes and cook for 3 minutes, stirring to combine.
  6. Add both cans of seasoned tomatoes as well as, sun-dried tomatoes and water. Bring to a boil. Reduce heat and cook for 25-30 minutes. Remove from heat. Using an immersion blender, pulse the mixture until smooth. Add ¼ cup heavy cream and stir to combine. Keep soup warm

While the soup is simmering; cut bread into cubes. Drizzle with 2 tablespoons olive oil, garlic salt, parmesan cheese, 1 tablespoon fresh chopped basil, and fresh black pepper. Toss to combine. Evenly spread seasoned bread onto a baking sheet. Drizzle with remaining olive oil and bake at 400 degrees F. for 10 minutes. Remove from oven and sprinkle with bacon dust reserving some dust for garnish. Bake for additional 5 minutes or until golden brown. Keep bacon croutons at room temperature until ready to plate the soup.



Garnish soup with Mexican table cream, fresh chopped basil, bacon dust, and several crunchy croutons. Serve with a crisp green salad. ENJOY!

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