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SOUPS
Makes about 8 cups
Approximate preparation time: 30 minutes plus
20 minutes to simmer
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 onions to the saucepan with the bacon fat and
sauté 5 to 7 minutes, or until the onions are softened.
Stir in the carrots and celery; sauté for 6 to 8 minutes,
until tender. Stir in flour; cook for an additional minute.
Add tomatoes, with their juices, sun-dried tomatoes,
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 accordingly.
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
1½ TEASPOONS DRIED BASIL
¾ TEASPOON DRIED MARJORAM
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 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.