Apple Bacon Tomato Soup Recipes

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GRILLED CHEESE WITH APPLE AND BACON



Grilled Cheese with Apple and Bacon image

Provided by Tyler Florence

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 1/2 pounds assorted tomatoes (heirloom, vine and plum)
1/2 cup cherry tomatoes, for garnish (optional)
1/2 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic
2 small onions, sliced
Kosher salt and freshly ground pepper
1 quart chicken stock
2 bay leaves
4 tablespoons unsalted butter
1/2 cup chopped fresh basil
3/4 cup heavy cream

Steps:

  • Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.
  • Serve with Roasted Tomato Soup, recipe follows.
  • Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
  • Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
  • Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.

APPLE-CHEDDAR SOUP WITH BACON



Apple-Cheddar Soup With Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
2 slices rye bread, toasted
2 teaspoons Dijon mustard
Chopped fresh chives, for topping

Steps:

  • Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
  • Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
  • Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

Nutrition Facts : Calories 492, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 89 milligrams, Sodium 1098 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 23 grams

APPLE BACON TOMATO SOUP



Apple Bacon Tomato Soup image

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.

Provided by Jennifer Fey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

5 slices bacon
1 tablespoon olive oil
½ white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
½ cup red wine
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
  • 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.
  • In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
  • Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 16.6 g, Cholesterol 11.9 mg, Fat 10.3 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 446.8 mg, Sugar 6.1 g

APPLE BACON TOMATO SOUP



Apple Bacon Tomato Soup image

A thick soup that is full of bacon and sautéed apple flavors. When ready to serve top with mozzarella cheese and have a wonderful crusty bread along side. Adapted from another cooking website's email newsletter.

Provided by lauralie41

Categories     Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

5 slices bacon
1 tablespoon olive oil
1/2 white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15 1/2 ounce) can pinto beans
1 (14 1/2 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine
salt and pepper

Steps:

  • In a large, deep skillet place bacon and cook over medium high heat until evenly browned. Drain bacon well, coarsely chop and set aside.
  • In a large saucepan over medium flame, heat olive oil and saute 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.
  • In a small saucepan over medium heat add sliced apple and red wine, cook and stir until soft.
  • Mix bacon, apple, and remaining red wine from saucepan into the stock mixture. Season with salt and pepper to taste. Continue to simmer, stirring occasionally until well blended. Serve immediately.

Nutrition Facts : Calories 271.4, Fat 11.6, SaturatedFat 3.3, Cholesterol 12.8, Sodium 601.3, Carbohydrate 29.3, Fiber 8.2, Sugar 6.8, Protein 10.6

APPLE BACON TOMATO SOUP



Apple Bacon Tomato Soup image

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.

Provided by Jennifer Fey

Categories     Tomato Soup

Time 45m

Yield 8

Number Of Ingredients 12

5 slices bacon
1 tablespoon olive oil
½ white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
½ cup red wine
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
  • 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.
  • In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
  • Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 16.6 g, Cholesterol 11.9 mg, Fat 10.3 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 446.8 mg, Sugar 6.1 g

TOMATO BACON SOUP



Tomato Bacon Soup image

Make and share this Tomato Bacon Soup recipe from Food.com.

Provided by MaraJade

Categories     Low Protein

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 slices bacon, rind removed chopped
1 onion, chopped
1 teaspoon instant minced garlic (optional)
2 (400 g) cans tomatoes
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon oregano
pepper

Steps:

  • Based on 1100w Microwave Oven please adjust for your's.
  • Place bacon and onion (and garlic) in 4-litre casserole dish. Cook on high for 3 minutes. Add remaining ingredients and stir. Cook on high for 16 to 18 minutes, stirring once during cooking.
  • Puree in food processor or blender and serve in individual soup bowls.
  • Garnish with flakes of your favourite cheese (Parmesan) and some light sour cream and have some warm crusty bread rolls handy as well. Enjoy!

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