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Bacon and tomato soup with garlic croutons
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Budget-friendly and nutritious comfort food.
Ingredients:
  • 75g short-cut bacon, finely chopped
  • 1 large red onion, finely chopped
  • 3 celery sticks, trimmed, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 tsp dried chilli flakes
  • 3 x 400g cans no-added-salt chopped tomatoes
  • 500ml (2 cups) water
  • 2 tsp garlic, extra, crushed
  • 9.20 gm olive oil, extra
  • 2 slices Burgen Soy-Lin bread
  • Fresh basil sprigs, to serve
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Add bacon, onion, celery, and carrot. Cook for about 6 minutes until vegetables are soft. Stir in garlic and chili, and cook for 1 minute until fragrant.
  • Combine the tomato and water in a pot and bring to a boil. Once boiling, reduce heat to low and simmer for 25 minutes, stirring occasionally. Allow it to cool slightly before using.
  • Preheat your oven to 200°C. In a bowl, mix extra garlic and oil. Brush both sides of the bread with the mixture, then break it into pieces. Bake it for about 10 minutes until crispy.
  • Blend half of the soup until smooth in a blender. Transfer to a saucepan. Repeat with the remaining soup. Heat gently and stir until warm. Serve in bowls, garnishing with garlic croutons and fresh basil.

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