This tomato soup is loaded with sweet and smoky flavors. Tomatoes, tender kale, sweet butternut squash and smoked bacon make for a hearty and healthy dish, while oyster crackers get a spiced makeover to make a fun crunchy garnish.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 slices thick-cut bacon, finely chopped
- 1 large onion, chopped
- Kosher salt and freshly ground pepper
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
- 4 cups low-sodium chicken broth
- 1 pound butternut squash (about 1/2 squash), peeled and cut into 1/2- to 3/4-inch pieces
- 1 bunch kale, leaves chopped and tender stems finely chopped
- 2 cups oyster crackers
- 1 1/2 teaspoons paprika
Instructions
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
- Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
- Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
- To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.
Nutrition Facts
| Calories | 450 |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 9 milligrams |
| Sodium | 1137 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 9 grams |
| Protein | 16 grams |
| Sugar | 10 grams |
| Calories | 450 |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 9 milligrams |
| Sodium | 1137 milligrams |
| Carbohydrates | 53 grams |
| Dietary Fiber | 9 grams |
| Protein | 16 grams |
| Sugar | 10 grams |
Reviews
Perfect fall soup! I used a container of medium diced butternut squash from the store, added a little bit of sausage to the bacon as I had it around, used sage and Italian seasoning instead of thyme, and finished w fresh parsley and basil from the yard. I used homemade chicken stock and probably only had around 8-10 oz and it worked great! We skipped the crackers in the name of lazy and made some crispy sourdough toast instead. I think the combo of the bacon/butternut squash/ tomato is the key and I could eat this all season! For sure use the good San Marzano tomatoes though they make all the difference.
So good and I made it in the instant pot instead. I sautéed the bacon and onions in the IP then I upped the garlic a little and also added garlic powder , onion powder, a little lemon pepper, pinch of cinnamon and a pinch of cumin along with cayenne to taste for a little heat. Followed the rest of the directions . Then put on lid and cooked for 6 min high pressure with a quick release. Squeezed about a tablespoon of lemon juice at the end for a little brightness.. stirred and served with a half of grilled cheese sandwich. So tasty , light and healthy not heavy at all!!
This recipe is sooo flavorful! And it gets better when warmed up the next day. I used some fresh garden tomatoes as well as canned tomatoes. Delish!!