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Crock Pot Roasted Tomato Bacon Bisque – an easy crock pot version of the ultimate comfort food, with a cheesy, bacony twist!
September is the start of soup season in my house!
It’s also the time of year when my crock pot makes its home on the counter, instead of in the cupboard. Most people really make use of their crock pots in the summer, but mine works overtime in the cooler months.
You can usually find a chili, sauce, or stew simmering in there at least once a week, but from time to time, the craving for hearty tomato soup and a gooey grilled cheese from my childhood hits.
I was in Atlanta this past weekend, and they had the most beautiful cold snap come through – and I wanted nothing more than a big bowl of this Crock Pot Roasted Tomato Bacon Bisque that I made last week to keep me warm!
I was never big on soup as a kid, and to be honest, as an adult, I have to be “in the mood” for it.
I guess I never mastered the liquid to veggie/meat/noodle ratio on the spoon, and I usually get frustrated when I eat it.
Plus, soup from a can is usually terrible, and I’m not just talking about flavor. I’m much more health-conscious now, and canned soup has a ridiculous amount of sodium that I’d just rather not eat.
Nana made some of the best vegetable beef soup in the world, and nothing from a can compares. Luckily, crock pot soup is just about the easiest meal in the world to throw together, because that’s literally what you do, so you can feed your family a good meal with full knowledge of what you’re putting inside it.
I love soup from scratch, but on those hurry-up-and-go days when I don’t have time to steep homemade broth and chop a bunch of tomatoes, I turn to the brands I’ve seen in the kitchen since I was a kid.
Nana was a religious tomato paste user – everything from her chili to her gołąbki (cabbage rolls) had at least some of it in there. It makes a great base for this bisque, and I chose to use Hunts Fire Roasted Garlic Diced Tomatoes to lend a bit of a different flavor to the finished product. Hunts tomatoes are canned within hours of picking, and are flash steamed with water instead of lye, which makes me feel better about using canned over fresh (sometimes!)
Progresso is a brand that’s been around for over 200 years, and their No- and Low-Sodium Chicken Broths are by far my favorite broth to use in just about everything. I like to control the amount of seasoning in my recipes, so if I can’t make my own broth, I love that there’s a company out there that makes a premium one with people like me in mind.
And everyone know I’m a big fan of cheese, and I have yet to find a Kraft Cheese that I’ve not liked! There is always a bag of their shredded mozzarella in my fridge, for those random cheese toast cravings I sometimes get.
In the case of this bisque, I had some Parmesan in there, as well.
Separately, these products do not a meal make – put them together in this easy crock pot soup, and you’ve got a dinner that your family will be scrambling to the table for.
Plus, there’s bacon in it! I cooked some chopped up uncured bacon strips, and simmered them in the soup with a bunch of other veggies, more garlic, and some fresh basil. To be fair, this is not only a tomato soup – it’s full of other nutrients that your kids might not otherwise eat.
What they don’t know won’t hurt them, right? In fact, it will do the opposite!
If you’ve got a little extra time, pair this bisque with toasty grilled cheese sandwiches, or my favorite easy cheese toasts!
This wonderfully creamy, cheesy, tomato-y soup just begs to be dipped in!
I don’t know about you guys, but cooler weather can’t get here soon enough for me. I’m really looking forward to slow-cooking some more soup recipes, and get in the spirit of the new season.
Maybe I’ll become a soup lover after all.
Crock Pot Roasted Tomato Bacon Bisque
- 6 slices bacon chopped
- 2 cans Fire Roasted Garlic Tomatoes
- 1 can Tomato Paste
- 2 teaspoons garlic diced
- 1 yellow onion chopped
- 2 carrots chopped
- 3 celery ribs chopped
- 4 cups chicken broth lower sodium
- 1/4 cup basil chopped
- Kosher salt to taste
- Black pepper to taste
- 3 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk or cream
- 6 ounces Parmesan cheese
In a frying pan, fry bacon pieces until fully cooked. Add cooked bacon to crock pot with canned tomatoes, vegetables, broth, basil, and seasonings.
Cook on low for 6-8 hours, or high for 2-3 hours, stirring occasionally if possible.
In two batches, place soup in blender and puree until smooth, then return to crock pot. OR use an immersion blender to do the job right in the crock. (Be careful with the hot soup!)
Make a roux - melt butter in a saucepan over medium heat, then whisk in flour to create a paste. Slowly whisk in milk or cream until smooth.
Stir roux and cheese into soup, and continue to cook for another 30-40 minutes, until cheese is melted. Stir before serving. Garnish with more shredded cheese and basil if desired, and serve with cheese toasts. Enjoy!