Bacon is not necessary, but it is always welcome. Amirite? Why not in tomato soup too?
- 10 medium tomatoes
- 6 cloves garlic
- 1 medium sweet onion, cut into quarters
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- 1 tablespoon honey
- 6 fresh basil leaves
- 1 cup high-quality real bacon bits or freshly cooked bacon
Preheat oven to 350°F.
Place tomatoes, onion, & garlic cloves in a cast iron pan (or large oven safe saucepan) and drizzle with olive oil, sea salt, & pepper. Roast for 20 minutes.
Remove peels from garlic cloves. Place roasted tomatoes & garlic in a blender and set aside.
Place all remaining ingredients except bacon bits in a blender with tomatoes and onions. Blend until saucy.
Pour soup into a cast iron pan (or another oven safe large pan). Stir in bacon bits. Heat over medium heat until hot. Add sea salt & pepper. Taste test. If soup is still too acidic, stir in a little bit more honey.
Try this little ditty with your favorite grilled cheese. Hint hint: A perfectly toasted grilled cheese on sourdough bread with Beecher’s white cheddar cheese and julienned basil on the inside with crispy garlic butter on the outside. Yes, please.