ViVi's Bacon and Tomato Soup Recipe -
ViVi's Bacon and Tomato Soup Recipe
  • READY IN 45 mins

ViVi's Bacon and Tomato Soup

Recipe by  

"My Grandmother had eight children. Needless to say she learned how to cook with a little bit of nothing and make do with what she had. This was and still is one of my favorite meals -- and super-simple! Cornbread is a perfect pair with this!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2010

SO GOOD! Made this for dinner last night and absolutely loved it! Only thing I did differently was to add 2 tsp. sugar (the tomatoes I used were a little acidic), and I added 2 cloves of garlic, and finally garnished with a sprinkle of feta cheese. I will definitely make this recipe again. Thanks for sharing!

Most Helpful Critical Review
Apr 02, 2013

I wanted to like this. I definitely love the idea of it. It had WAY too much beef stock. It didn't even taste like tomato soup. I am going to give tomato soup another try (I'll even add the bacon and elbow macaroni). This just wasn't for me.

Jun 07, 2010

I followed this recipe as close as I could, using organic tomato sauce, organic diced tomatoes and because I was out of beef bouillon, I used a can of Campbell's double strength beef broth and didn't add any extra water. After taste testing the soup, I did add 1 tsp. oregano, 1 tsp. basil, 1 tbsp. brown sugar, a little worchestershire sauce and a couple good shakes Frank's hot sauce. That's all personal taste but as a base, this is a cost-effective, hearty soup that made a great dinner paired with cuban midnight sandwiches. Thanks!

Oct 21, 2010

I absolutely loved this recipe! This was so yummy and will be made often in my house. I don't like bouillon cubes, personally, so I used beef broth instead of cubes and water. I also think I would've liked the bacon crispier than what I had, but I think that was completely operator error. Very good soup - thank you for sharing it.

May 31, 2011

delish! The only change I made was to add black pepper and italian seasoning because the broth was a bit bland without it. I will definitely be making this again.

Jan 07, 2012

Realy enjoyed this soup - will be a great winter meal. Used up the leftover ham on bone from Xmas, and all the surplus tomatoes from the summer crop, and did a double batch to freeze away for the winter.

Jan 17, 2012

Delicious! We really liked this and it heated up well the next day in the microwave.

Oct 18, 2012

Big hit for a grilled cheese & soup supper! I left out the pasta because I did not want a filling soup, but could easily add it to the plentiful leftovers. I was able to use sauce that I had frozen from homegrown tomatoes which gave this soup a very fresh taste. Looking forward to lunch tomorrow!


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 1876 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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