Smoky bacon and tomato soup

Smoky bacon and tomato soup
  • Serves icon Serves 4
  • Time icon 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

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

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. For vegetarians, leave out the Worcestershire sauce and bacon and add 1 tsp soy sauce and half a tin of butter beans.

  2. 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.

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