Bacon and Tomato Soup

    (14)
    45 min

    This soup is not only delicious, it's also quick and easy to make. Bacon is simmered with pasta in a tomato soup base. Enjoy during the cold winter months. Serve with crusty fresh bread.


    15 people made this

    Ingredients
    Serves: 6 

    • 105g macaroni
    • 8 rashers thick-cut streaky bacon, cut into quarters
    • 1 small onion, finely chopped
    • 850g passata
    • 1 (400g) tin chopped tomatoes
    • 5 cubes beef stock
    • 700ml water
    • 1/2 teaspoon garlic granules
    • 1/2 teaspoon onion powder

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
    2. Place the bacon pieces and onion into a large saucepan or soup pot over medium heat and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in passata, chopped tomatoes, beef stock cubes, water, garlic granules, onion powder and cooked macaroni and bring to the boil. Cover the pot, reduce heat and simmer for 10 minutes.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (10)

    by
    0

    cool  -  11 Sep 2013

    by
    22

    SO GOOD! Made this for dinner last night and absolutely loved it! Only thing I did differently was to add 2 tsp. sugar (the tomatoes I used were a little acidic), and I added 2 cloves of garlic, and finally garnished with a sprinkle of feta cheese. I will definitely make this recipe again. Thanks for sharing!  -  12 Jun 2010  (Review from Allrecipes US | Canada)

    by
    21

    I followed this recipe as close as I could, using organic tomato sauce, organic diced tomatoes and because I was out of beef bouillon, I used a can of Campbell's double strength beef broth and didn't add any extra water. After taste testing the soup, I did add 1 tsp. oregano, 1 tsp. basil, 1 tbsp. brown sugar, a little worchestershire sauce and a couple good shakes Frank's hot sauce. That's all personal taste but as a base, this is a cost-effective, hearty soup that made a great dinner paired with cuban midnight sandwiches. Thanks!  -  07 Jun 2010  (Review from Allrecipes US | Canada)

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