Tomato Soup with Bacon

By RoketJSquerl

Ingredients

• 3 (14.5 ounce) cans of diced tomatoes
• 8 cloves of garlic, peeled
• 1 medium onion, sliced
• Salt and freshly ground pepper to taste
• 1 tablespoon olive oil
• 3 ounces bacon, diced small
• 1 quart chicken stock, divided
• 1 bay leaf
• 2 tablespoons butter
• 1/4 About 1/4 cup fresh basil leaves, chopped
• 1/3 cup heavy cream

Details

Adapted from welcome-home-blog.net

Preparation

Step 1

Preheat the oven to 450 degrees. Drain the diced tomatoes, reserve the juices. Spread the tomatoes, garlic, onion on a baking sheet. Season with salt and pepper to taste. Drizzle with olive oil – about 1/4 cup. Roast for about 20 minutes until caramelized.

Next, heat the oil in a large Dutch oven or soup pot. Add the bacon and saute until golden brown and crispy. Reserve about 3 tablespoons of fat but drain the rest.

Add the roasted tomatoes, garlic and onion. Add in the reserved tomato juice and 2/3 of the chicken stock and stir. Then add the bay leaf and butter to the pot. Bring the soup to a boil and then lower the heat to simmer and cook for 20 minutes.

Next add the fresh basil leaves. Next pour soup into blender or use an immersion blender and puree the soup until smooth. If you want the soup to be thinner, add more chicken stock. Taste and adjust seasoning. Last, stir in cream and make a grilled cheese sandwich and enjoy!