Garnish with basil and bacon and cheese
Smokey tomato soup
Forget about the calories and cholesterol-this is my favorite version of any tomato soup, ever, anywhere!
10 slices applewood smoked, thick cut bacon
1 small onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, chopped
4 large, ripe tomatoes, peeled and quartered (about 2 pounds)
1 cup cream or heavy cream
1 cup water
1/2 cup shredded Gouda or Swiss cheese
salt and pepper
shredded basil for garnish
Place a 2 quart saucepan over medium heat. Chop bacon and brown. Remove to paper towel with a slotted spoon and set aside. Pour off all but 2-3 tablespoons of the bacon fat and return the pan to the heat.
Add onions and bell pepper to bacon fat. Cook until starting to soften and onions turn transluscient. Add garlic and stir until you can smell it.
Peel tomatoes by cutting a small x in the skin on the bottom core and plunging them into boiling water for 30 sec. or so. Allow to cool until able to handle, and peel off skin like a ripe banana.
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 fry bacon GBD |
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Add tomatoes to pan and cook, covered, stirring occasionally, until tomatoes start to fall together, about 15 minutes. Now add in half the bacon bits, the cream and the water to pan, recover, and simmer until all vegetables are mushy tender, 30 minutes or more. Remove from heat.
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Transfer to blender in batches and puree smooth. (or use a hand wand right in the pot). Return to pot and keep warm over lowest heat. Place 1-2 tablespoons shredded gouda or swiss cheese in a soup bowl. Ladle warm soup over cheese, and garnish with the extra bacon and fresh basil.
