Bacon is not necessary, but it is always welcome. Amirite? Why not in tomato soup too?
- 10 medium tomatoes
- 6 cloves garlic
- 1 medium sweet onion, cut into quarters
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- 1 tablespoon honey
- 6 fresh basil leaves
- 1 cup high quality real bacon bits or freshly cooked bacon
Preheat oven to 350°F.
Place tomatoes, onion, & garlic cloves in a cast iron pan (or large oven safe saucepan) and drizzle with olive oil, sea salt, & pepper. Roast for 20 minutes.
Remove peels from garlic cloves. Place roasted tomatoes & garlic in blender and set aside.
Place all remaining ingredients except bacon bits in blender with tomatoes and onions. Blend until saucey.
Pour soup into cast iron pan (or other oven safe large pan). Stir in bacon bits. Heat over medium heat until hot. Add sea salt & pepper. Taste test. If soup is still too acidic, stir in a little bit more honey.
Try this little ditty with your favorite grilled cheese. Hint hint: A perfectly toasted grilled cheese on sourdough bread with Beecher’s white cheddar cheese and julienned basil on the inside with crispy garlic butter on the outside. Yes, please.