Comfort Essentials: The Ultimate Bacon Tomato Soup
Andy Anderson !
I love soup, and I have a certain affinity towards tomato soup… tomato soup, and a grilled cheese sandwich, yes?
Most of my versions of tomato soup involve tomatoes and veggies. In this one I decided to add bacon. You know the stuff… BACON. It was gobsmacking.
You will notice that there is no cream in this soup… does not need it. In fact, it would only cover up all those yummy flavors coming from the veggies and bacon.
So, you ready… Let’s get into the kitchen.
3 - 4 slicebacon, diced
1 1/2 cmirepoix, more on this later
2 clovegarlic, minced
1 Tbsptomato paste
1 1/4 cchicken stock, not broth
14 ozdiced tomatoes, 1 can
1/2 tspdried thyme
1 Tbspapple-cider vinegar
·salt, kosher variety, to taste
·black pepper, freshly ground, to taste
·ground cumin, to taste
·crushed red pepper flakes, to taste
How to Make Comfort Essentials: The Ultimate Bacon Tomato Soup
- A classic French mirepoix (meer-PWAH) consists of 2-parts onion, 1-part carrot, and 1-part celery (2-1-1), all determined by weight, and diced. It is a flavor base for many classic and traditional soups, stews, stocks, and sauces. So, if you chopped up an onion, and it weighs in at 4 ounces, you would need 2 ounces of carrot, and 2 ounces of celery. For this recipe we will dispense with the formality of weighing the ingredients. So, for our recipe dice:
• 1/2 medium yellow onion
• 1 medium carrot
• 1 stalk celery
If you have a bit more than the recipe calls for, no worries, just toss it in the pot.
A traditional mirepoix is typically not sautéed over high heat; the intention is to sweeten the ingredients, not to caramelize them.
- If you do a lot of soups and stews (I do during the cold months), you could spend one snowy afternoon chopping up a bunch of onions, carrots, and celery, weighing out the proportions (2-1-1), and making a big batch of mirepoix, then freeze it in 1 cup portions.
Simply pull out a bag, when needed. You should blanch the veggies for about 2 minutes before sticking in the freezer.
- Return the soup to the pot and set the heat to low. Now, add salt, pepper, red pepper flakes, and cumin, to taste; along with the apple-cider vinegar.
I like a large amount of salt (to compliment the tomatoes), enough pepper, and pepper flakes to give it a bit of heat (more heat in the Winter than Summer), a pinch or two of cumin (to keep it savory), and apple-cider vinegar (for a bit of tang).
Note: If you are not using good canned tomatoes, you might need to add a pinch or two of sugar (this will aid in removing the bitter taste of the tomatoes).
Remember, you can always add more spice, but you cannot take them out. So, add just a bit at a time, and taste.