This simple soup is a wonderful way to use bountiful fresh garden tomatoes. Found it in a 1986 Hay Day cookbook. Feel free to omit the cream or substitute something lighter; still delicious. Freezes beautifully (without the dairy added, of course).

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Name: Tomato Soup with Basil and Bacon
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 medium Onion thinly sliced; 1 large Carrot finely chopped; 2 tablespoons Unsalted butter; 2 cups Beef stock; 2 slices Raw bacon chopped; salt and freshly ground black pepper to taste; 1 pound Tomatoes peeled, seeded, and chopped; 1 pinch Sugar; 1 sprig Thyme; 3 tablespoons Fresh basil finely chopped; 1/2 teaspoons Paprika (or try smoked pimenton?); 4 tablespoons Heavy cream; Fresh Basil Leaves for garnish

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INGREDIENTS

1 medium Onion ; thinly sliced
1 large Carrot ; finely chopped
2 tablespoons Unsalted butter
2 cups Beef stock
2 slices Raw bacon ; chopped
salt and freshly ground black pepper ; to taste
1 pound Tomatoes ; peeled, seeded, and chopped
1 pinch Sugar
1 sprig Thyme
3 tablespoons Fresh basil ; finely chopped
1/2 teaspoons Paprika ; (or try smoked pimenton?)
4 tablespoons Heavy cream
Fresh Basil Leaves ; for garnish

INSTRUCTIONS

Saute' the onion and carrot in butter over medium heat until limp, about 10 minutes. (Meanwhile, prep tomatoes.) Add stock, bacon, salt and pepper to taste, tomatoes, sugar, herbs, and paprika. Reduce heat, cover and simmer for 30 minutes. Remove thyme sprig. Place soup mixture in a blender or food processor, and puree' till desired smooth consistency. (A stick blender works fine for this, too!) Return to the saucepan. Bring to a gentle boil, and stir in cream. Taste for seasoning and adjust. Simmer for a few minutes. Serve hot, garnished with basil leaves.

Serving suggestion: Pair with a "grown-up grilled cheese sandwich" (America's Test Kitchen has an amazing recipe, using brie and aged cheddar and dijon mustard, yummmmm!)

NOTES

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Tomato Soup with Basil and Bacon

1 medium Onion thinly sliced
1 large Carrot finely chopped
2 tablespoons Unsalted butter
2 cups Beef stock
2 slices Raw bacon chopped
 salt and freshly ground black pepper to taste
1 pound Tomatoes peeled, seeded, and chopped
1 pinch Sugar
1 sprig Thyme
3 tablespoons Fresh basil finely chopped
1/2 teaspoons Paprika (or try smoked pimenton?)
4 tablespoons Heavy cream
 Fresh Basil Leaves for garnish

Saute' the onion and carrot in butter over medium heat until limp, about 10 minutes. (Meanwhile, prep tomatoes.)  Add stock, bacon, salt and pepper to taste, tomatoes, sugar, herbs, and paprika.  Reduce heat, cover and simmer for 30 minutes.  Remove thyme sprig.  Place soup mixture in a blender or food processor, and puree' till desired smooth consistency.  (A stick blender works fine for this, too!)  Return to the saucepan.  Bring to a gentle boil, and stir in cream.  Taste for seasoning and adjust.  Simmer for a few minutes.  Serve hot, garnished with basil leaves.

Serving suggestion:  Pair with a "grown-up grilled cheese sandwich"  (America's Test Kitchen has an amazing recipe, using brie and aged cheddar and dijon mustard, yummmmm!)

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Nutrition

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Serving Size: 1 Serving (646g)
Recipe Makes: 4 Servings

Calories: 247
Calories from Fat: 140 (57%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 7.7g	38 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.2g
Cholesterol 35mg		11 %
Sodium 1127.8mg		39 %
Potassium 1264.9mg		33 %
Total Carbohydrate 16.2g		5 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 14.1g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 247

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