Tomato, caramelised onion and bacon soup

2 servings Prep: 15 mins, Cooking: 40 mins By Food24
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Tap for method

Ingredients (8)

1/2 baby tomatoes
1/2 tomatoes — whole
2 onions — whole, finely sliced
250 g bacon — streaky
100 ml cream
4 cloves garlic — cloves
sprig fresh thyme
soy sauce
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Preheat your oven to 200°C.

Halve the whole tomatoes and remove the heart. Put all the insides of the whole tomatoes in small pot and cook at a medium heat until reduced down to a thick, watery paste.

While the tomato hearts are simmering, add all your tomatoes to a tray with the garlic cloves and thyme, season with salt, pepper and olive oil. Bake for 30minutes (if tomatoes aren’t soft enough, let them bake for longer).

While tomatoes are in the oven and tomato hearts are cooking down, add your onions in a medium based pan with some butter and caramelize.

Check your tomato hearts and remove from heat if it has reduced to the right consistency. When onions have caramelized, add your bacon to a separate pan and add just enough soya sauce to coat the bacon, fry until crispy.

Add all your cooked ingredients to a bowl (except for the bacon) and blitz into liquid form, add your cream and bacon, let it simmer for 5 minutes. Season to taste.

Recipe reprinted with permission of Braam’s Bite. To see more recipes, click here.

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