Tomato and Bacon Soup
- 4 slices lean bacon, chopped
- 1 tablespoon olive oil
- 1 garlic clove, chopped
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 1 potato, peeled and diced
- 1 celery rib, chopped
- 2 (400 g) cans chopped tomatoes
- 150 ml water
- 1 bay leaf
- 150 ml milk
- 400 ml hot water (to thin the soup to your required consistency)
- salt
- pepper
- In a large pan gently saute the bacon until the fat is rendered.
- Add the oil, garlic and onions and saute until onions are soft, ensure they don't brown.
- Add all the remaining vegetables, the chopped tomatoes, bay leaf and the 150ml water.
- Bring to the boil then reduce the heat and simmer for 30-40 mins until the veg are softened.
- Blend the soup in a liquidiser (it will be really thick) then add the milk.
- Use the hot water to thin the soup to your preferred consistency and season to taste (I didn't add a lot as it was for my daughter).
- Reheat if necessary.
lean bacon, olive oil, garlic, onion, carrots, potato, celery, tomatoes, water, bay leaf, milk, water, salt, pepper
Taken from www.food.com/recipe/tomato-and-bacon-soup-371671 (may not work)