Posts Tagged ‘soup’

Tomato and Bacon Soup (pressure cooker)

Thursday, January 14th, 2016

Whole30 and Paleo friendly

Paleo Whole 30 tomato bacon soup instant pot

My first pressure cooker/instant pot recipe! I am by now means an expert but there are lots of blog posts out there with tips. I wouldn’t normally post a recipe using such new (to me) equipment, but this recipe for a Whole 30 and paleo-friendly tomato bacon soup SO GOOD that I had to share.

The smokey flavor is really strong in this soup, it makes a non-dairy tomato soup taste so full and rich. It’s great. A little cup of leftover soup would go great with eggs in the morning, too.


  • 1 slice thick cut bacon (or some prosciutto or pancetta), chopped
  • 20 ounce can of whole tomatoes (no sugar added)
  • 1/2 onion, chopped
  • 1 medium carrot, chopped in to 4 pieces or so
  • 2 cloves of garlic, peeled (whole or chopped)
  • 4 cups water or chicken stock
  • 3 fresh basil leaves (or 1/2 teaspoon dried)
  • smoked salt, to taste (about a teaspoon during cooking, more to finish) or sea salt


  • pressure cooker (I used an instant pot, adjust cooking times for stovetop)
  • immersion blender or blender


  1. Add the chopped bacon to a small pan and turn the heat to low/medium low (you can use the saute function on an instant pot, but I wanted to keep the heat real low and not brown the onions). You want to begin to melt the fat of the bacon without it getting crispy.
  2. When there is a nice coating of bacon fat on the bottom of the pan, add the onions. Cook until onions are translucent, trying not to brown them too much. About 10 min. Stir occasionally.
  3. Add the onion bacon mixture and the remaining ingredients to the pressure cooker.
  4. Cook using the soup function and either vent naturally or manually. (Please follow all pre-cooking safety checks per your user manual as well as proper venting procedure.)
  5. When soup is finished, blend with an immersion blender (or a regular blender, just don’t fill it too full!) to a mostly smooth texture.
  6. Garnish and serve!

Garnish ideas: chopped fresh basil, sliced green onions, coconut cream swirl, roasted pumpkin seeds (Or if you eat dairy try a little grated cheese or sour cream)

Note: I bet this could be made just as deliciously on the stove top or with a slow cooker, just cook it long and low and really allow the smokey bacon flavor to permeate the soup.


Soup Season

Friday, November 9th, 2012

The weather here has been a little erratic this week. Well, I should clarify- erratic for here in Southern California where a ten degree swing and a bit if drizzle sends people in to a panic. We are not hardy east coasters, that’s for sure.

The weather finally has enough of a chill that I am thinking of soup again. I might dust of the old soup or salad blog or just keep recipes here, but I was wondering if anyone had any requests. I think I might do a mulligatawny and maybe some sort if chowder. What else sounds good?


BCB Soup {Broccoli, Cheddar, Bacon}

Monday, May 21st, 2012

Sometimes, I want a a broccoli soup that is a little less kapow broccoli flavor than my usual version. This is my solution for those times and although it isn’t the healthiest of soups, it sure is delicious.

Broccoli, Cheddar and Bacon Soup



  • 3 russet potatoes
  • 8 ounces of brocolli
  • 3 slices bacon
  • 2 cloves garlic
  • water
  • 1 cup milk {I use whole}
  • 3/4 c – 1 c mild cheddar cheese, grated
  • 2 shallots or a half of a small onion
  • 2 tablespoons flour
  • salt
  • pepper

The How To

  1. Place bacon in a skillet and cook over medium heat until bacon is browned and cooked through.
  2. While the bacon is cooking, rinse and scrub potatoes. I leave the skins on for extra nutrients, but peel if you must. Roughly chop and throw in a soup pan with water to cover and a dash of salt. Bring to a boil over medium high heat and simmer for 15 minutes or until potatoes are tender when pierced with a fork.
  3. When potatoes are cooked, add broccoli to pot and cover. It will cook in just a few minutes and turn bright green when finished cooking.
  4. When bacon is finished cooking, remove from pan, chop and set aside. Put shallots in bacon grease and cook until translucent. Add garlic.
  5. Continue cooking until garlic is browned, reduce heat and sprinkle flour over shallot mixture and cook for a few minutes until flour is cooked through.
  6. Start adding some of the potato broccoli water to the flour mixture, about a half cup at a time. The mixture will make a paste and then thin out to a liquid.
  7. Reduce heat and whisk in the milk.
  8. Carefully pour the milk-shallot mixture in to the potato-broccoli mixture.
  9. Add the chopped bacon, leaving aside a few pieces for garnish if desired.
  10. If using an immersion blender, lower heat and puree mixture in the pot and then slowly puree in the cheese.
  11. If using a food processor or blender, remove pan from heat and puree in batches. Return to pot and whisk in the cheese a small handful at a time, waiting until each handful is melted before adding more.
  12. Taste and add more salt if needed and a smidge of black pepper (or a ton if black pepper makes you happy).
  13. Simmer a few more minutes and serve and enjoy. Garnish with bacon if desired.
Serves 4



Spencer vs. Broccoli Soup

Tuesday, April 26th, 2011

It was delicious. Recipe posted on Soup or Salad Blog here.

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