This is the first savoury recipe I have posted so far. By now, some of you may be questioning whether I eat or cook anything savoury at all! Do not despair, here is proof that, at least sometimes, I cook something that is actually viable to eat as a proper meal! However, to ‘make up’ for this savoury post (and after not having posted any recipes in a couple of weeks), I will also be posting a sweet recipe this evening. Just to keep things in balance, because in my mind no meal is complete without a little sugar afterwards!
This is my go-to Winter soup. It is very easy to make and only gets a bit messy when you use the blender to whiz it up! Though if you don’t have a blender or food processor, a stick blender or something similar would do. The tomato flavour is rich and goes well with parmesan and crusty bread. The bacon element adds bulk and substance to the soup, which is great if you want it to be more than just an entree. This recipe makes about 2.5 litres of soup, but can be easily halved to make less.
2 tbsp olive oil
2 large onions, chopped
6 cloves garlic, crushed
6 bacon rashers, chopped
x2 800g tins diced tomatoes
2 tbsp tomato paste
2 chicken stock cubes, crumbled/crushed
2 cups water
Heat the oil in a large saucepan. Add the onions, garlic and bacon and stir over a medium heat for about 3 minutes or until the bacon is cooked and the onions are softened. Add the tomatoes, tomato paste, stock cubes and water.
Bring to the boil then reduce the heat and simmer for 5 minutes (uncovered). Allow the soup to cool down, then process in a food processor. This may have to be done in batches depending on the size of your processor. Then transfer back to the saucepan and heat to serve.
Original Recipe from The Australian Women’s Weekly Starters and Soups, p.115 (1989).
Originally Posted May 19, 2014.