This lovely tomato and bacon soup is full of flavour and vibrant in colour. Delicious on a cool evening with some warm crusty bread.
18 people made this
2 tablespoons olive oil
225g smoky bacon, rind removed and chopped
1 onion, chopped
1 clove garlic, minced
1 stick celery, sliced
6 tomatoes, chopped
2 tablespoons chopped fresh flat leaf parsley
600ml chicken stock
2 to 4 tablespoons double cream
Method Prep:10min › Cook:30min › Ready in:40min
In a saucepan over a medium heat, warm the oil and add the bacon. Cook and stir for 5 to 7 minutes until the bacon is the same colour throughout. Add the onion and garlic and cook and stir for 3 to 5 minutes until soft. Add the celery, tomatoes, herbs and stock and simmer for 20 to 30 minutes until the celery and tomatoes are soft. Blend until smooth using a hand held liquidiser. Pour into warmed serving bowls and drizzle with a little double cream. Serve immediately.