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Roasted Tomato Soup with Smokey Bacon

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.

4 rashers bacon (leave out for vegetarian option)
1.3kg of skinned & cored tomatoes.
1x 400g tin of own branded peeled tomatoes
250ml tomato juice or passatta
salt and pepper
1 litre of warm water or 1 litre of warm vegetable stock
1 peeled & chopped onion
1-2 sticks of celery washed & chopped
1 large potato approx 175-200g
1 medium sized carrot
1 clove garlic (minced)
¼ litre of either whipping or double cream or coconut
Few shakes balsamic vinegar (optional)
Knob of butter
Cooking Method: 

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.