Recipe by Scoutie
Perfect to go with that grilled cheese! This version of tomato soup starts with smoky bacon and gets better from there. It's comforting and savory. I have used half and half instead of the cream, 3 tablespoons. I think it would also be good using basil instead of the thyme. Please note, this only serves 2, you may need to double or triple the recipe. From Saveur magazine.
- 2 slices smoked bacon, cut into thin matchsticks
- 1⁄2 tablespoon unsalted butter
- 1 small onion, thinly sliced (about 1 cup)
- 1 small carrot, halved and thinly sliced (3/4 cup)
- 1 tablespoon tomato paste
- 2 teaspoons flour
- 2 cups chicken stock
- 1 1⁄2 cups canned diced tomatoes, well drained
- 2 sprigs thyme
- 1 fresh bay leaf
- 1 garlic clove, lightly crushed
- 2 tablespoons heavy cream
Directions See How It's Made
- 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.