This soup honestly seems like the perfect end of summer/edging into fall thing. It takes advantage of the last of the fresh tomatoes and perfectly roasts them, adds in bacon, and makes it perfectly savory. Plus, it doesn’t require a lot of watching, which is another bonus as it gets colder out.
Roasted Tomato Bacon Soup
Lasts appx 4 lunches as a main
- 2 lbs roma tomatoes, sliced in half (I used farmer’s market San Marzanos that were on sale)
- 2 t olive oil
- 6 strips bacon, chopped (whoops, forgot to chop them when cooking them, still worked; go thick cut farmer’s market bacon if you can)
- 1 small white onion, chopped (or half a medium one like I used)
- 5 large cloves garlic, minced
- 1.5 c chicken stock
- 1 T smoked paprika
- 1 bay leaf
- 2/3 c heavy whipping cream
Preheat your oven to 400 degrees while you half your tomatoes, and put them on a foil lined sheet. Drizzle with olive oil, pepper, and sea salt, and roast for about an hour, until the tomatoes are tender and wrinkled. (see pic 2).
While all this is happening, heat a stockpot over medium heat, and cook to desired doneness (I usually go for mediumish, I like my bacon softer). Remove the bacon, and keep the fat in the pot, and add the onion in, cooking for about five minutes, until soft and almost translucent. Then add in the garlic, and cook an additional minute.
Add in everything except the heavy cream (chicken stock, paprika, bacon, roasted tomatoes), and bring to a boil before reducing to a simmer over medium low. Simmer for 15 to 20 minutes, to reduce slightly.
If you have an awesome immersion blender (thanks again paintboxsoapworks!), use it here to puree to a single smooth consistency. If you don’t, use your blender and blend in batches. Either way, once pureed, add the cream to the pot and stir until smooth. And then, enjoy the roasted tomato bacony goodness!