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For all the years of living in the Gulf, using bacon as an ingredient in tomato soup was not really an option, and so for vegetarians, you can still enjoy tasty home made tomato soup by simply ensuring the onions are really well done. That adds a smoky taste to the dish.
However, for this recipe I am including bacon. It was actually my mother-in-law who first showed me the art of making tomato soup with bacon. It has worked for her over the years, so who am I to argue!
This recipe will give 4 helpings.
Ingredients
1 large onion
slices of bacon (more or less to suit your taste)
2 medium sized potatoes
1 pint vegetable stock
12 ripe tomatoes (skinned)
Method
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Firstly, chop the bacon into rough cubes, along with the onion, and fry them together on a low heat. |
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When onions turn brown, add the roughly chopped tomatoes and stir. A tip for skinning the tomatoes is to dip them in boiling water, which loosens the skin. |
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Then chop the potatoes and add to the pan of bacon, onion and tomatoes. |
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Add the vegetable stock, turn the heat up and bring to the boil. |
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After 2 to 3 minutes, reduce the heat to a simmer, cover the pan and leave to cook for an hour. It seems a long time, but it helps the taste. |
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Use a hand held blender to mix the soup into a smooth texture, and add salt and pepper to taste. |
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Serve with freshly made crusty bread. |
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