Tomato cream soup with bacon
4 servings
45 minutes
Tomato cream soup with bacon is a cozy blend of rich tomato flavor and aromatic crispy bacon crust. Originating from European cuisine, it combines the simplicity of rustic cooking with the sophistication of restaurant dishes. Fried bacon adds a smoky touch to the dish, while cream provides a delicate velvety texture. Herbs like thyme and bay leaf infuse the soup with exquisite notes. Served with croutons and fresh herbs, it makes for an ideal choice for cool evenings. It pairs wonderfully with rye bread and a glass of red wine. This soup is not just a dish but a warm memory of family dinners and cozy conversations.
1
Fry the bacon until golden brown, about 15 minutes. Add butter, minced garlic, onion, and grated carrot. Sauté, stirring until soft, about 10 minutes.
- Bacon: 4 pieces
- Butter: 15 g
- Garlic: 4 cloves
- Onion: 1 piece
- Carrot: 1 piece
2
Add tomato paste and cook for about 3 more minutes. Add flour and mix well until a homogeneous mass forms. Add broth, thyme, bay leaf, and tomatoes. Bring to a boil, reduce heat, and cook, stirring, for about 30 minutes.
- Tomato paste: 3 tablespoons
- Wheat flour: 1 tablespoon
- Broth (stock): 4 glasss
- Thyme: 2 stems
- Bay leaf: 1 piece
- Tomatoes in their own juice: 375 g
3
Remove from heat, blend until pureed, return to the pot and add cream.
- Cream: 0.3 glass
4
Bring to a boil, season with salt and pepper. Pour into plates; garnish with a spoonful of sour cream, sprinkle with croutons and green onions.
- Salt: to taste
- Black peppercorns: to taste
- Sour cream: to taste
- Spring onion: to taste
