Comfort Essentials The Ultimate Bacon Tomato Soup Recipes

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!

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.

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.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

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.

CLASSIC TOMATO SOUP WITH BACON

Steps:

• Render bacon over medium heat in a 3-quart saucepan until crisp, about three minutes. Remove bacon to paper-towel lined plate and set aside, reserving the rendered fat in the saucepan.
• Increase heat to medium-high and add the butter. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally.
• Add the tomato paste and continue cooking about 2 minutes, stirring frequently. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute.
• Gradually pour in the stock, whisking constantly to prevent lumps from forming.
• Add the diced tomatoes, thyme, bay leaf, garlic and bring to a boil. Reduce heat and simmer soup for 25 minutes, stirring occasionally.
• Remove soup from the heat. Add the heavy cream and puree with an immersion blender until smooth.
• Season to taste and serve garnished with the crisped bacon.