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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 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 i nto s m al l dice
6 ounc es Grape to mato es
1 med i u m on ion, cut into
1-inch p i ec e s
2 med i u m ca rrots, cut into
1-inch p i ec e s
1 c e l e r y s t a l k , cut into
1-inch p i ec e s
3 tablesp oons unbleached,
all -pu r p o se flou r
5 c ups wh o le plum t omat oes
in p u r é e (from about
1½ 28-oun ce cans)
3 w h o l e sun-dried toma toes
pinch bakinG so da
3½ cup s v eG e t a b le s t o c k
1½ teas poo ns dried basil
¾ teas poo n dried marjoram
1½ teas poo ns ko she r salt
¾ teaspoon f r es h l y Ground
bla ck p e p pe r
TOMATO SOUP
The ultimate comfort soup, our recipe takes it to the next level
with its smoky bacon flavor.