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Roast Tomato and Bacon Soup

Roast Tomato Soup with Bacon

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 Soup with Bacon

Roast Tomato and Bacon Soup

Two things I love. Tomato Soup and Bacon so this is a match made in heaven.
4.92 from 107 votes
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Course: Brunch, Soup, Starter
Cuisine: British
Keyword: Bacon, Dairy, Soup, Tomato
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 People
Calories: 165kcal

Ingredients
 

For the Soup

For the Croutons

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

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