Bacon & tomato soup with garlic croutons

Posted by adm On February - 29 - 2012

How to cook Bacon & tomato soup with garlic croutons


  • 2 tsp olive oil
  • 75g short-cut bacon, finely shredded
  • 1 large red onion, finely shredded
  • 3 celery sticks, cut, finely shredded
  • 2 carrots, raw, finely sliced
  • 2 garlic cloves, humiliated
  • 1/2 tsp dried chilli flakes
  • 3 x 400g cans no-added-salt chopped tomatoes
  • 500ml (2 cups) weewee
  • 2 tsp ail, spare, humbled
  • 2 tsp olive oil, supernumerary
  • 2 slices Bürgen Soy-Lin clams
  • Fresh basil sprigs, to dish

How to:

  • Heat oil in a large saucepan over medium passion. Add the bacon, onion, celery and carrot. Ready, stirring occasionally, for 6 minutes or until subdued. Add the garlic and chilli and fudge, stirring, for 1 minute or until redolent.

  • Add the tomato and weewee. Bring to the roil. Reduce heat to low. Simmer, stirring occasionally, for 25 proceedings. Set aside to cool somewhat.

  • Lag, preheat oven to 200°C. Combine extra garlic and oil in a stadium. Brush both sides of bread with assortment. Break into pieces. Bake for 10 minutes or until crease.

  • 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.

  • Prepare time:15 min.

    Cooking time:35 min.

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