Roast Tomato and Bacon Soup combines two great loves of mine. They compliment each other perfectly and create a warming, welcoming dish that is a pleasure to eat. Served with homemade herb and parmesan cheese croutons for the ultimate accompaniment. I have served this for brunch, as a soup course and as a starter to great success. You know its a hit when the dinner table goes quiet as everybody is eating.
Roast Tomato and Bacon Soup
Two things I love. Tomato Soup and Bacon so this is a match made in heaven.
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Servings: 6 People
Calories: 165kcal
Ingredients
For the Soup
- 10 large plum tomatoes halved
- 2 rashers smoked back bacon remove rind, diced
- 450 ml chicken stock
- 1 medium onion roughly diced
- 2 cloves garlic peeled
- 1 medium carrot roughly diced
- 15 ml tomato purée
- 15 ml olive oil
- 5 ml thyme fresh
- 12 leaves basil
For the Croutons
- 2 large eggs yolks only
- 15 ml double cream
- 5 ml parsley chop
- 1/4 bunch coriander
- 3 slices white bread
- 25 g parmesan finely grated
- sea salt to taste
- ground black pepper to taste
- sunflower oil deep fry
Instructions
- Pre-heat the oven to 180C/350F/Gas 4
- Remove the rind from the bacon and discard. Dice the bacon.2 rashers smoked back bacon
- Mix the tomatoes, diced smoked bacon, carrots, onions, thyme, garlic, and olive oil together in a large roasting tin.10 large plum tomatoes, 1 medium onion, 2 cloves garlic, 1 medium carrot, 5 ml thyme, 15 ml olive oil
- Season the mixture well and place in the preheated oven for 25 minutes until softened.
- Transfer the mixture into a large saucepan for ease of mixing and place over a high heat.
- Now add the chicken stock, the tomato purée and half the basil leaves.450 ml chicken stock, 15 ml tomato purée, 12 leaves basil
- Stir the mixture well making sure to squash the tomatoes with the spoon.
- Bring to the boil, cover with a lid.
- When boiling, reduce the heat and simmer for 15–20 minutes.
- Whilst the soup is simmering, make the croutons.
- Using a deep fat fryer, pre-heat the oil to 190C/375F.
- In a small dish/bowl, pour the cream and the egg yolks and beat together. Season with salt and pepper.2 large eggs, 15 ml double cream, sea salt, ground black pepper
- In a separate bowl combine the chopped basil and chopped coriander.1/4 bunch coriander, 12 leaves basil
- Grate the parmesan cheese into a third bowl.25 g parmesan
- Using a chopping board, slice up the bread in small square, mouth size pieces.3 slices white bread
- When ready and the oil is at temperature, dip 2 of the bread pieces into the egg and cream mixture.
- Then place the coated bread into the herb mixture to coat one side.
- Now for the clever bit. Place the herbed sides together to make a small herb sandwich. Then toss the little sandwich into the parmesan bowl to cover the outer sides and put to one side.5 ml parsley
- When you have done all of the crouton sandwiches, you are ready to cook.
- Carefully place the croutons into the oil and fry for 1-2 minutes until they are lovely and golden.sunflower oil
- When cooked, place on kitchen paper to drain.
- Returning to the soup, add the mixture to a liquidiser/blender and whizz until it is the texture you like. Choice in yours as to whether it is lumpy or silky smooth. Do this in batches to avoid overfilling.
- Return the soup to the pan and warm thoroughly.
- Taste to see whether any further seasoning required.
- When ready to serve, ladle into warmed bowls and top with a basil leaf.
- Serve with a couple of croutons on the side for dunking.
- Enjoy.
Notes
If you are using out of season tomatoes, try adding 1 tablespoon of caster sugar. It brings out the flavour far more.
Nutrition
Calories: 165kcal | Carbohydrates: 17g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 277mg | Potassium: 452mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2829IU | Vitamin C: 19mg | Calcium: 121mg | Iron: 2mg
16 comments
Never liked soup until I got a different of this. Then I was hooked. The flavour and colour Nd aroma are absolutely spot on.
I loved how straightforward this Roast Tomato and Bacon Soup recipe was, and the end result was divine.
The texture was just right – I blended it until it was silky smooth, and the flavour was intense but balanced. The croutons added a welcome crunch, and the cheesy parmesan coating made them addictive.
The Roast Tomato and Bacon Soup was a delightful surprise. The sweetness of the roasted tomatoes paired beautifully with the smoky bacon. The fresh thyme and basil added layers of flavour, and the creaminess of the croutons made it feel indulgent.
The croutons were such a clever addition, with their cheesy, herby crunch contrasting beautifully with the silky smooth soup. This will definitely be a go-to during the colder months.
This soup had a wonderful depth of flavour, thanks to the roasted ingredients and the smoky bacon. It felt fancy yet rustic at the same time.
I enjoyed the way the croutons soaked up the soup. Perfect balance of savoury and tangy – an ideal starter or light lunch.
The combination of roasted tomatoes, smoky bacon, and herbs made this soup rich and satisfying.
The roasted vegetables and bacon give the soup a deep, rich flavour that feels like a hug in a bowl.
The croutons, with their crispy parmesan coating, were a revelation! Highly recommended.
The croutons, fried to perfection with their parmesan coating, were addictive. This recipe is now a firm favourite for quick, delicious meals.
This recipe is the epitome of comfort food.
I didn’t expect such a simple soup to pack so much flavour. Roasting the tomatoes and bacon together made the whole house smell amazing, and the soup was rich, with just the right amount of smokiness.
Roasting the ingredients first really brings out the sweetness in the tomatoes and onions. The bacon added a nice smoky edge, and the fresh basil leaves brightened the whole dish.
It’s simple to make but delivers a complex, comforting flavour.
This soup was exactly what I needed on a rainy evening. The roasted tomatoes gave it a wonderful sweetness, and the bacon added a salty bite.