This Tomato Soup. Bacon is not necessary, but it is always welcome. Amirite? Why not in tomato soup too?
This recipe goes wonderfully with Beautiful World Bread.
Tomato Soup
Makes about servings.
Preheat oven to 500°F.
- 10 medium tomatoes
- 6 cloves garlic
- 1 medium sweet onion
- 3 tablespoons olive oil
- 1/4 cup tomato paste
- 1 tablespoon honey or brown sugar
- 6 fresh basil leaves (optional)
- 1 cup high-quality real bacon bits or freshly cooked bacon (optional)
Remove the stems from the tomatoes and cut them into quarters. Peel the onion and cut it into quarters as well. Place the tomatoes, onion, & garlic cloves with the peels still on a baking sheet; and, drizzle them with olive oil. Sprinkle them with sea salt, & pepper. Roast for 20 minutes in the preheated oven.
Remove veggies & garlic from the oven when they are done. Remove the garlic & peel off the skins. Place roasted tomatoes, onion, & garlic in a bowl and use an immersion blender until smooth. You can also use a blender or food processor but don’t do this while they’re hot, or you’ll end up with soup all over your ceiling. Don’t ask me how I know. I just do.
if you like, run your soup through a fine mesh sieve into a saucepan. Save the thick stuff that won’t go through the sieve for another soup or sauce.
Add the tomato paste, honey, and, if desired, basil leaves & bacon bits. Whisk and cook over medium heat until hot.
Add sea salt & pepper to your preferred liking. 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.