About this recipe:First attempt at soup! I was surprised how well it turned out. My hubby likes Heinz® tomato soup; I'm not so much of a fan. I like my soup with a bit of a kick! So, I made this. Husband was very impressed! I served it with hot buttered toast. I think home crusty olive loaf will be good too.
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Warm the oil in a large heavy-bottomed lidded 2 to 3 litre saucepan over a medium heat. Add the bacon and cook and stir until no longer pink. Add the onions, carrots and garlic and cook and stir until the onions are soft.
Pour in the tinned tomatoes and the stock and give a good stir before adding the basil, vinegar, tomato puree, sugar, chilli flakes, pepper and bay leaves. Increase the temperature to high and bring everything to the boil then stir, cover and lower the temperature to medium to allow the soup to simmer for 15 minutes. Stir occasionally ensuring it does not stick to the pan.
When everything is soft, remove the bay leaves and set aside. Blend the soup with a hand blender until smooth. Run the soup through a sieve, remembering to scrape the lovely goodness from the underside of the sieve.
Place back in original pan, replace bay leaves, bring up to a simmer, cook for a further 15 minutes. If too thick, add 1 tablespoons of milk at a time, stirring well, until preferred consistency is reached. Ladle into warmed bowls and serve.
Serve in wide bowls with cheese on toast. Home made olive rolls or any preferred Italian bread. Any questions email me - firstname.lastname@example.org