APPLE BACON TOMATO SOUP
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
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
VIVI'S BACON AND TOMATO SOUP
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!
Provided by MommaKandace
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 25 g, Cholesterol 25.5 mg, Fat 17.5 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 5.7 g, Sodium 1876.1 mg, Sugar 8.8 g
TOMATO SOUP WITH CANDIED BACON
The whole point of tomato soup is to make one as an adult that tastes as good as when you were a kid. This one-a velouté with smoky paprika and a maple-sugar-dusted strip of bacon-is that soup. Now all you need is a grilled-cheese sandwich...
Provided by Naomi Pomeroy
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bacon, part 1: Preheat oven to 400 degrees F. Place a wire rack over a rimmed baking sheet and arrange bacon slices on the rack in an even layer. Sprinkle ¼ teaspoon of maple sugar on each slice, lightly pressing to help it adhere. Flip bacon and repeat so both sides are coated. Bake until almost crisp, 8 minutes, checking after 5 to ensure it's not burning.
- Soup: In a pot over medium-high heat, add 4 tablespoons olive oil. When the oil is rippling, add the onions. Stir and cook until they're soft and translucent, 2-3 minutes. Reduce heat to medium-low, add garlic and half the salt, and cook 2-3 more minutes. Add remaining olive oil and the tomato paste. Increase heat to medium-high and cook, stirring, 2-3 minutes. This is called "frying out": the tomato paste will caramelize and stick to the pan, making a great soup base. Add chopped tomatoes, smoked paprika, fish sauce, remaining salt, and sugar. Stir, scraping to deglaze the pot. Add water, stir again, cover, and simmer, 20 minutes.
- Bacon, part 2: Finish crisping the bacon by flipping it again and sprinkling the remaining sugar on top. Return to oven to render out the remaining fat, 4 minutes. Bacon will look glassy when it's done. Remove to cool. (Note: Bacon will not be crisp until it has completely cooled.)
- Soup, part 2: Stir lemon zest into soup. Blend in two batches: for the first, ladle half the soup into a blender, along with ⅔ cup milk and ¼ cup cream. Fill blender no more than halfway, remove lid plug, and cover with a kitchen towel to catch spatters. Blend on low to start, then switch to high until smooth and puréed. Taste and adjust for seasoning. Add a pinch of sugar, 4 dashes Tabasco, pepper, and ¼ cup milk. Cover and blend on high to purée. Ladle the soup into a clean pot to rewarm and set aside. Repeat for the second batch with remaining soup and Tabasco, pinch of sugar, ¾ cup milk, and ¼ cup cream. Then add second batch to the pot.
- Assembly: Reheat soup over low heat, 2 minutes. Ladle into bowls, and garnish with candied bacon. Serve immediately.
SMOKED TOMATO AND BACON SOUP
amazing smokey tomato soup with multiple layers of flavor. A friend of mine got this at a food fair in her home town. I've used this recipe for my friends and family and as soon as it's served the room becomes quiet followed by the sounds of slurping. Fantastic.
Provided by gr8hanz
Categories Vegetable
Time 1h30m
Yield 3 litres, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Toss Tomatoes, Onion, Garlic Cloves and fresh Thyme together with the Olive Oil and season with a touch of Salt and Pepper.
- Place in a shallow roasting pan and roast in oven for about 20 minutes.
- After add the tomato paste, stir well and return to the oven for another 10 minutes.
- Remove the ingredients from the roasting pan and scrape into a medium size stock pot.
- Add Tomato Juice and Chicken/Vegetable stock and simmer soup mix for about 20 minutes on low heat, (if soup looks like it's becoming too thick add a bit of water).
- Puree everything with a until smooth and strain through a semi-fine strainer.
- Pour mixture back into stock pot and return to heat.
- Bring soup to a light simmer and add Sugar, Cream, and Liquid Smoke.
- Season to taste with some Salt and Pepper.
- Place bacon in bottom of bowls and pour soup on top to serve.
Nutrition Facts : Calories 695.3, Fat 55.7, SaturatedFat 20.9, Cholesterol 137.5, Sodium 1974.7, Carbohydrate 18.7, Fiber 2.8, Sugar 10.6, Protein 31.2
SPICY TOMATO & BACON SOUP
Original recipe that I thought tasted great, it is quite spicy so reduce or omit chilli flakes and/or pepper for a mild result. Can of course be scaled up easily.
Provided by Peter J
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Remove rind from bacon and tear into bite sized pieces.
- Place bacon, oil, garlic, and onion flakes into medium saucepan and cook over medium heat until bacon is browned and cooked through.
- Add all remaining ingredients apart from bread and slowly bring to boil over medium temperature (will take around 10 minutes).
- Reduce temperature to low and simmer for 10 minutes.
- Meanwhile toast bread and cut into small squares as croutons.
- Serve soup in bowl with croutons sprinled over the top.
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- In a large, heavy frying pan over medium-high heat, cook the bacon, turning once, about 6-8 minutes. Transfer to a paper towel; allow to cool and crumble the bacon into small pieces.
- Melt the butter into the bacon grease, and sauté the chopped onion and garlic for about 5 minutes, until slightly browned and softened.
- Add the diced tomatoes to the onion mixture and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from the heat, allowing the tomato mixture to slightly cool.
- Working in batches, puree the soup in a blender, about 2 cups at a time. When pureeing in a blender, make sure you place a paper towel over the top, in place of the lid, and proceed in pureeing. This will eliminate any splatters.
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- Heat the oil in a large saucepan over a medium heat. Add the bacon lardons and fry, stirring, for 8-10 minutes until crisp. Transfer half the lardons to a plate, then add the onion to the saucepan. Fry for 5 minutes, then add the celery, garlic and 2 tsp sweet smoked paprika.
- Fry for a few minutes, then add the chopped tomatoes. Add the Worcestershire sauce, basil and sugar or agave nectar. Bring to a simmer, then cook gently for 20 minutes.
- Stir in the mascarpone, then whizz with a stick blender (or in a blender) to a thick but smooth soup. Season to taste (add a little water if it’s too thick). Serve with the reserved bacon, a dollop of mascarpone and a few basil leaves.
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