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–+ servings
Stav Kogan

Roasted Tomato Bacon Soup

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 cups fresh tomatoes (about 14 large), on the vine or romas, chopped
  • 10 slices bacon, chopped
  • 2 medium yellow onions, chopped
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 5 cloves garlic, minced
  • 2 cups chicken or beef broth
  • 1 bay leaf
  • 1 cup coconut milk (optional)

Method
 

  1. Serves 4 Preheat your oven to 450°F.
  2. Line a baking sheet with foil or parchment paper. Wash and dry the tomatoes.
  3. Cut out the stem ends.
  4. Slice the tomatoes in half, and place them, cut-side up, on the baking sheet.
  5. Drizzle the tomatoes with olive oil, and sprinkle them with sea salt.
  6. Place the baking sheet in the oven, and roast the tomatoes for 30 minutes.
  7. Remove the tomatoes from the oven, and set them aside.
  8. In a large pot or Dutch oven, cook the bacon over medium heat until it is browned and crispy.
  9. Remove the bacon with a slotted spoon, and transfer it to a paper towel-lined plate. To the pot with the bacon grease, add the onions, carrots, and celery.
  10. Cook, stirring occasionally, until the veggies are soft, about 8-10 minutes.
  11. Add the garlic to the pot, and stir. To a slow cooker, add the roasted tomatoes, cooked veggies, broth, bay leaf, and most of the cooked bacon, reserving some for garnish.
  12. Cook the soup on low for 4-6 hours.
  13. When the soup is done, remove and discard the bay leaf. Purée the soup with an immersion blender. If desired, stir in the coconut milk for a creamy soup, or leave it as is for a traditional consistency.
  14. Serve the soup in bowls topped with the extra bacon crumbles.

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