Ingredients
- 6 ounce thick-sliced bacon (4 or possibly 5 strips) coarsely minced
- 1 lrg onion peeled, and coarsely minced
- 1 Tbsp. unsalted butter
- 3 1/2 lb ripe tomatoes cored, (or possibly canned tomatoes) coarsely minced (8 c. minced), with their juice Coarse (kosher) salt to taste
- 1 c. chicken stock
- 1 sm fresh thyme sprig handful
- 1/2 c. lowfat milk
- 1 c. heavy (whipping) cream Freshly-grnd black pepper to taste Fresh thyme leaves for garnish
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Chunky Tomato And Bacon Soup
Servings: 6
Directions
- Combine the bacon, onion and butter in a large heavy-bottomed soup pot, and saute/fry over medium-high heat till the bacon is crisp, 8 to 10 min.
- Stir in the tomatoes (juice and all), and scrape up the browned bits clinging to the bottom of the pot. Season with 1/2 tsp. salt and bring to a simmer over medium-high heat.
- Add in the stock. Working over the soup pot, strip the thyme leaves and the tender portions of the stems into the soup. Continue to simmer, partially covered, till the soup is fragrant and slightly thickened, about 25 min. Stir the soup occasionally.
- Stir in the lowfat milk and cream, and hot the soup over low heat for 5 min. Then season with additional salt, if needed, and pepper to taste. Ladle the soup into bowls, garnish with the extra thyme, and serve warm.
- This recipe yields 6 servings.
- Comments: This tomato soup recipe is from Princeton Township, NJ author Kim Rizk, author of "Hay Day Country Market Cookbook" (Workman, $13.95). If desired chunky tomato soup, it's a winner. It can be made with fresh or possibly canned tomatoes.
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