Bacon And Tomato Soup From Melinda Lee Recipes

BACON AND TOMATO SOUP

Steps:

• In a heavy soup pot, fry the bacon until crisp. Transfer to a paper towel-lined plate to drain and set aside. Discard all but 1 tablespoon of the bacon fat.
• Add the olive oil to the pot and heat over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking just until fragrant.
• Add the diced tomatoes, chicken broth and thyme. Stir to combine and bring to a simmer. Season to taste with salt and pepper and continue simmering, stirring occasionally, for 20 minutes.
• Remove the soup from the heat and purée using a hand-held immersion or conventional blender. Stir in the bacon and cream, ladle into individual bowls and serve immediately.
• Serve with a salad and a slices of sourdough bread with butter for an easy dinner.

EASY TOMATO SOUP WITH BACON

Steps:

• In a large dutch oven over medium-high heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon pieces to a plate lined with a paper towel to drain, leaving the bacon grease in the pot.
• Carefully spoon away all but about 4 tablespoons of the bacon grease and return the pot to medium heat. Add the chopped onion and cook for 5 to 8 minutes, or until tender and translucent. Add the garlic and cook until fragrant - about 1 minute. Add the flour and stir to combine. Cook, stirring constantly for about 3 minutes. Add the chicken broth and whisk to combine. Add the tomatoes and sugar*. Add salt and pepper to taste. Bring to a boil. Reduce to a simmer and cook uncovered for 20 to 30 minutes.
• Carefully use an immersion blender to puree the soup until smooth, being sure to keep the blender head close to the bottom of the pot to prevent splattering. Adjust the seasoning to taste. Serve topped with the crispy bacon pieces and a sprinkle of shredded parmesan cheese.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

• Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
• Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
• Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

TOMATO SOUP WITH BACON-CHEESE MELTS

Steps:

• In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk. Bring mixture to a simmer. Simmer 10 minutes. Working in batches, puree soup in a blender. Return to pot and stir in basil.
• Preheat broiler.
• Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese. Place bread slices on a baking sheet and place under broiler. Cook 1 to 2 minutes, until cheese melts. Serve soup with Bacon Cheese Melts.
• Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

TOMATO BACON SOUP

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!

VIVI'S BACON AND TOMATO SOUP

Steps:

• 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.
• 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.

BACON, LETTUCE AND TOMATO SOUP

Steps:

• Dissolve bouillon cubes in water; set aside.
• Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tbs.
• drippings in Dutch oven.
• Drain bacon on paper towels.
• Add onion and celery to drippings, and saute until transparent, stirring frequently; drain.
• Add bouillon, tomatoes, and next 6 ingredients; bring to a boil.
• Reduce heat, and simmer, uncovered, 20-25 min.
• Add lettuce, and cook 2 min or until lettuce wilts.
• Top with bacon and croutons.
• Serve immediately.
• Yield: 5 cups.

BACON TOMATO CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

VIVI'S BACON AND TOMATO SOUP

Steps:

• 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.
• 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.

BACON AND TOMATO SOUP FROM MELINDA LEE

Steps:

• Sauté the chopped onion and diced bacon in the butter in a medium-size (3 quart) saucepan until the onion is soft and the bacon is cooked. *Peel the tomatoes by coring them, cutting an "X" at the opposite end, and placing them into boiling water for about 15 seconds. Remove the tomatoes to the sink and run cold water over them for a moment or so. Drain; the skins will slip off easily. Cut the tomatoes in half and gently squeeze out the seeds, using a fingertip if necessary. A quick rinse will wash away clinging seeds. Chop the tomatoes. Add the tomatoes, the thyme and the bay leaves to the onion and bacon in the saucepan. Sauté for about 6 minutes. Add the stock, salt and pepper. Bring the mixture to a boil, then lower the heat and simmer the soup gently for about 20 minutes. Remove the bay leaves, then process the soup in a food processor, use an immersion blender, or put the soup through a food mill to puree it. [Note: you may also puree the soup in a blender, which will result in an especially smooth texture - some prefer a less-smooth result.] Add the cream (or other dairy choice). Taste to correct seasoning. Sprinkle with freshly grated nutmeg. Soup may be served hot or cold with an additional dab of whipped heavy cream or sour cream or yogurt for garnish. COOK'S NOTE: After cream has been added, reheat the soup gently (if serving warm) - do not allow it to boil. A sprinkling of toasted sunflower or pumpkin seeds may also be used as garnish, or crisp-cooked crumbled bacon - even tiny cubes of cream cheese, or a sprinkle of fresh-chopped parsley. Recipe adapted from The Complete Book of Soups and Stews by Bernard Clayton, Jr. (Simon & Schuster/Fireside - 1984