Roasted Tomato Soup with Smokey Bacon
This easy offering is so delicious and a great way of using up a glut of home grown tomatoes. Look out for end of season English tomatoes around the autumn time – they are sold cheaply and it doesn’t matter if they’re bruised or squashed. This is a great social soup for feeding a crowd and can be made in advance and frozen.
Preheat oven to gas 5/190c/375f
Onto a baking tray place the skinned, cored and halved tomatoes along with a sprinkling of salt, a little olive oil. Bake in the oven for approx 30-40 mins or until a little glazed.
5 minutes before coming out of the oven, into a large saucepan, place a couple of tbsps of olive oil and a knob of butter along with the chopped bacon, celery, onion, carrot, garlic the chopped ‘skin on’ potatoes. Sizzle on a medium heat. Remove the cooked tomatoes from the oven and add to the pan stirring well.
Add the tomato juice or passatta and tinned tomatoes then increase heat to high. Add the vegetable stock or the water and heat to a simmer, stirring occasionally. It’s at this stage that the cream or coconut milk can be added. Season the soup to taste, remove and liquidize in a food processor or use a hand blender.
If you prefer this soup more creamy, add more cream to desired consistency. You can also make double the amount of this soup and freeze for another day.