Belfast Telegraph

Cream of Tomato and Northern Ireland Bacon Soup with toasted soda croute and cream cheese

Ingredients: 1 tbsp olive oil or vegetable oil, 2 medium onions, finely chopped, 200g lean smoked Northern Ireland, back bacon, diced, 800g chopped tomatoes, 1kg large ripe tomatoes , 1 tbsp tomato puree, 20ml fresh cream

Chefs Top Tip:

When blending the soup be careful the blender or container isn’t too full or you will of course be wearing the soup! Half way up the container is sufficient.

Be extra careful if the soup is hot!

Cooking Instructions:

Heat the oil in a thick bottomed pan. Add the onions and

bacon and fry off until golden brown.

Add the tomatoes and tomato puree and simmer gently for 20 minutes. Cool slightly.

Pour the mixture into a blender, or high sided container when you are using a stick blender, blend until smooth. Reheat in a clean saucepan, add the cream as required and

serve piping hot.

Serving Suggestion:

Serve in warmed bowls with crusty soda bread topped with crispy bacon bits and spread with cream cheese. Enjoy.

Belfast Telegraph

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