Bacon and tomato soup with garlic croutons

Cooking Soups Bacon and tomato soup with garlic croutons

Hearty comfort meets healthy eating in this delicious recipe. Plus its kind to your wallet as well as your waistline.

Lables: Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium heat. Add the bacon, onion, celery and carrot. Cook, stirring occasionally, for 6 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic.
  2. Add the tomato and water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes. Set aside to cool slightly.
  3. Meanwhile, preheat oven to 200°C. Combine extra garlic and oil in a bowl. Brush both sides of bread with mixture. Break into pieces. Bake for 10 minutes or until crisp.
  4. Place half the soup in a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining soup. Stir over low heat until heated through. Ladle soup among serving bowls. Top with garlic croutons and basil.

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2 tsp olive oil
75g short-cut bacon, finely chopped
1 large red onion, finely chopped
3 celery sticks, trimmed, finely chopped
2 carrots, peeled, finely chopped
2 garlic cloves, crushed
1/2 tsp dried chilli flakes
3 x 400g cans no-added-salt chopped tomatoes
500ml water
2 tsp garlic, extra, crushed
2 tsp olive oil, extra
2 slices Burgen Soy-Lin bread
Fresh basil sprigs, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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