Roasted Tomato Bacon Soup
If you have about 1 hour and 20 minutes to spend in the kitchen, Roasted Tomato Bacon Soup might be an outstanding gluten free recipe to try. This soup has 228 calories, 11g of protein, and 8g of fat per serving. This recipe serves 2 and costs $1.91 per serving. It is perfect for Autumn. 534 people have made this recipe and would make it again. Head to the store and pick up herbs, tomatoes, vegetable broth, and a few other things to make it today. It is brought to you by Sumptuous Spoonfuls. With a spoonacular score of 80%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Roasted Tomato Bacon Soup, Domestic Diva's Roasted Tomato Soup With Thick Cut Bacon, and Roasted Tomato Bacon Chutney.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 65 minutes
Ingredients:
2 - 3 slices of lean bacon, cooked & crumbled
1/2 cup half & half (I used fat free) or evaporated milk
2 - 4 cloves of garlic, peeled & chopped
A Tablespoon or two of fresh herbs (I used basil, rosemary, tarragon, oregano)
1 onion, peeled & chopped (about 1 cup)
1 1/2 lbs. fresh garden tomatoes (or equivalent amount of canned tomatoes)
1 cup chicken or vegetable broth
Equipment:
baking sheet
sauce pan
oven
frying pan
immersion blender
blender
Cooking instruction summary:
Preheat the oven to 350 F. Spray a baking sheet with cooking spray or oil. Core the tomatoes and cut them in half, then set the tomatoes cut-side-up on the baking sheet and sprinkle them with Red Robin Seasoning and fresh-ground pepper. Set the tomatoes in the oven and let them roast for about 45 minutes.Meanwhile, in a saucepan over medium heat, cook the bacon up and cut it into crumbles. Drain all the excess fat from the pan, then saute the onion and garlic in the pan until the onion is translucent and tender. Add the tomatoes and broth to the pan and cook for about 20 minutes, stirring occasionally.Either use an immersion blender or let the tomato mixture cool a bit before putting it in the blender and blend till smooth. Add one slice of the bacon to the blender, the herbs, and the half & half and blend again till it's perfectly smooth. Warm the soup to the desired serving temperature, adjust the salt & pepper to taste, and serve with the rest of the bacon crumbles and fresh parsley leaves (if desired) as garnish.
Step by step:
1. Preheat the oven to 350 F. Spray a baking sheet with cooking spray or oil. Core the tomatoes and cut them in half, then set the tomatoes cut-side-up on the baking sheet and sprinkle them with Red Robin Seasoning and fresh-ground pepper. Set the tomatoes in the oven and let them roast for about 45 minutes.Meanwhile, in a saucepan over medium heat, cook the bacon up and cut it into crumbles.
2. Drain all the excess fat from the pan, then saute the onion and garlic in the pan until the onion is translucent and tender.
3. Add the tomatoes and broth to the pan and cook for about 20 minutes, stirring occasionally.Either use an immersion blender or let the tomato mixture cool a bit before putting it in the blender and blend till smooth.
4. Add one slice of the bacon to the blender, the herbs, and the half & half and blend again till it's perfectly smooth. Warm the soup to the desired serving temperature, adjust the salt & pepper to taste, and serve with the rest of the bacon crumbles and fresh parsley leaves (if desired) as garnish.
Nutrition Information:
covered percent of daily need
