A long time between posts :) ... yes we still have been eating, but now its winter its dark when we have dinner. Natural light is so much nicer. Anyway, on the up side of winter is all the yummy slow cooked meals and soups we have. This soup is so easy to make and very quick to whip up at the end of the day. The best part according to the kids is the garlic croutons, and of course being the parmesan loving family that we are, we added some parmesan over the top just before eating. Enjoy !
Bacon and Tomato Soup with garlic croutons
2 tsp Olive oil
75g short cut bacon, finely chopped
1 large red onion
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 tomatoes
2 tsp garlic, extra, crushed
2 tsp olive oil, extra
2 slices of your favourite seeded bread
Fresh basil to serve
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 the 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 amoung serving bowls. Top with garlic croutons and basil.
DOWNLOAD THE RECIPE HERE
Teaching a workshop in Sicily — October 2017
2 months ago