Home > Soup recipes > Smoky bacon and tomato soup

Smoky bacon and tomato soup

Name: Smoky bacon and tomato soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Ingredients: Glug of olive oil; 150g bacon lardons; 1 chopped onion; 1 chopped celery stick; 2 crushed garlic cloves; 2 tsp sweet smoked paprika; 3 x 400g tins of chopped tomatoes; 2 tbsp Worcestershire sauce; ½ bunch of fresh basil; 2 tsp sugar or agave nectar (optional); 2 tbsp mascarpone; Dollop of mascarpone; Basil leaves

Published: 27 Sep 18
Updated: 18 Mar 24

This slightly smoky tomato soup is served with crispy bacon, a dollop of creamy mascarpone and basil leaves making it a comforting and nourishing bowlful.

Opt for a meat-free alternative with this beetroot, apple, horseradish and dumpling-topped soup.

Easy
May 2018

Test kitchen approved

Serves 4
Hands-on time 25 min, simmering time 20 min

This slightly smoky tomato soup is served with crispy bacon, a dollop of creamy mascarpone and basil leaves making it a comforting and nourishing bowlful.

Opt for a meat-free alternative with this beetroot, apple, horseradish and dumpling-topped soup.

Nutrition: per serving

Calories: 251kcals
Fat: 13.9g (5.2g saturated)
Protein: 10.4g
Carbohydrates: 18.9g (17.8g sugars)
Fibre: 4.3g
Salt: 1.6g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Glug of olive oil
150g bacon lardons
1 chopped onion
1 chopped celery stick
2 crushed garlic cloves
2 tsp sweet smoked paprika
3 x 400g tins of chopped tomatoes
2 tbsp Worcestershire sauce
½ bunch of fresh basil
2 tsp sugar or agave nectar (optional)
2 tbsp mascarpone
Dollop of mascarpone
Basil leaves

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oil in a large saucepan over a medium heat. Add the bacon lardons and fry, stirring, for 8-10 minutes until crisp. Transfer half the lardons to a plate, then add the onion to the saucepan. Fry for 5 minutes, then add the celery, garlic and 2 tsp sweet smoked paprika.
Fry for a few minutes, then add the chopped tomatoes. Add the Worcestershire sauce, basil and sugar or agave nectar. Bring to a simmer, then cook gently for 20 minutes.
Stir in the mascarpone, then whizz with a stick blender (or in a blender) to a thick but smooth soup. Season to taste (add a little water if it’s too thick). Serve with the reserved bacon, a dollop of mascarpone and a few basil leaves.

Recipe from May 2018 Issue

Nutrition

Nutrition: per serving

Calories: 251kcals
Fat: 13.9g (5.2g saturated)
Protein: 10.4g
Carbohydrates: 18.9g (17.8g sugars)
Fibre: 4.3g
Salt: 1.6g

delicious. tips

For vegetarians, leave out the Worcestershire sauce and bacon and add 1 tsp soy sauce and half a tin of butter beans.
Freeze in batches in labelled food bags for up to 3 months – but prepare the bacon garnish just before serving. Defrost fully and reheat until piping hot.