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50
SOUPS
Makes about 8 cups
Approximate preparation time: 50 minutes
Put bacon into a 6-quart saucepan and place over medium
heat. Sauté until bacon is cooked through, about 10 to 15
minutes, and add the grape tomatoes to the pan. Cook until
tomatoes are bursting, about 10 minutes. Remove and reserve
the tomatoes and the bacon separately.
While the bacon and tomatoes are cooking, insert the large
metal chopping blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the onion and pulse to chop,
about 10 pulses. Add the carrots and celery to the work bowl
and pulse to chop, about 10 pulses.
Add the onion to the saucepan with the bacon fat and sauté
5 to 7 minutes, or until the onion is softened. Stir in the carrots
and celery; sauté for 6 to 8 minutes, until tender. Stir in flour;
cook for an additional minute.
Add the canned tomatoes with their juices, sun-dried toma-
toes, reserved grape tomatoes, baking soda, stock and spices.
Cover; bring to a slight boil. Reduce heat and uncover, let
simmer about 20 minutes.
Carefully process soup until completely puréed. Return to
saucepan to heat through. Add reserved bacon.
Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 160 (55% from fat)
|
carb. 16g
|
pro. 3g
|
fat 10g
|
sat. fat 5g
|
chol. 15mg
|
sod. 870mg
|
calc. 94mg
|
fiber 3g
8 ounces thick-cut bacon, cut
into small dice
6 ounces grape tomatoes
1 medium onion, cut into 1-inch
pieces
2 medium carrots, cut into
1-inch pieces
1 celery stalk, cut into 1-inch
pieces
3 tablespoons unbleached,
all-purpose flour
5 cups whole plum tomatoes in
purée (from about
1½ 28-ounce cans)
3 whole sun-dried tomatoes
pinch baking soda
3½ cups vegetable stock
1½ teaspoons dried basil
¾ teaspoon dried marjoram
1½ teaspoons kosher salt
¾ teaspoon freshly ground
black pepper
TOMATO SOUP
The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon flavor.
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