Apple Bacon Tomato Soup

Apple Bacon Tomato Soup

189 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Jennifer Fey
Recipe by  Jennifer Fey

“A rich, flavorful, surprising soup. Warm and soothing in the winter. By the second day the sauteed apples have really infused the soup and it is so tasty! Could be wonderful with mozzarella cheese grated on top just before serving.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
  2. Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
  3. In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
  4. Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

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Reviews (189)

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Uh! This is so good! I have had my eyes on this for a while because it sounded interesting and today I finally made it. Absolutely delicious. I browned the bacon in a sauce pan then sauted the onion, garlic and celery in the bacon juice. After this, I followed the recipe exactly. I loved the way the apples smelled as they simmered in the red wine. This is definitely a nice complex soup and the flavours blend so well. It does come out thick and 'stewy' but I think that's how this soup should be. Thank you. I'll be making again and again.



I made this recipe out of the All Recipes cookbook, "Dinner Tonight". If you don't have one of the All Recipes cookbook you're really missing some wonderful recipes. This one is my favorite. On to the soup: I was skeptical at first, but as I prepared the recipe the aroma filled our home. My husband came inside and asked, "What's that divine aroma?" It really is a deliciously different take on classic ingredients. I did a few things differently, but not by much. Rather than discard the bacon grease I used it to saute' the onion and garlic. I puree'd the stewed tomatoes to give the soup a smooth consistency. I used dry sherry rather than red wine and I added 1 cup of half and half at the end to make it a creamy tomato soup. As you can tell, this is not something you'll make every day. It is very, very rich. But, for special occasions it is wonderful. My husband loved it and so did our guests. I served it with smoky cheddar grilled cheese sandwiches. Wow! The variety of flavors will blow you away.



Good N Easy. Next time I will sauté the Celery with the onion and garlic so it's not quite so crunchy. Of course, bacon flavors so many things wonderfully. But, I think this would even be good without the bacon, for a lot less fat. Love the apples cooked in wine. That gives me lots of ideas!

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Amount Per Serving (8 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 16.6 g
  • 5%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 447 mg
  • 18%

Based on a 2,000 calorie diet



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Roasted Red Pepper and Tomato Soup


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Cream of Tomato Soup